Frk. Barners kælder

Assorted herrings

4 different herrings – according to the cook’s mood.
Served with fat, capers, onions and rye bread.

With this we recommend: Barners Aquavit Menu. 3 x 3 cl. /3 x 6 cl. 130,-/199,-

Miss Barner’s herring specialty

made with dill, apple and aquavit. Served with fat, capers, onions and rye bread.

Scraped smoked salmon

With lemon and homemade dill dressing. Served with white bread.

Shrimp cocktail

from the classic, Danish recipe and served with white bread.

Skagen toast

with shrimp, crème fraiche, lumpfish roe and dill. Served with toast bread.

Today’s soup

Served with bread and according to the cook’s mood.
Please look at the board or ask your waiter.

Patty shells

with country chicken in asparagus sauce with freshly chopped parsley.

Miss Barner’s green salad

With tomatoes, cucumber, bell pepper, croutons, onions,
radish and homemade dressing.

Streaky bacon – only on Tuesdays

Served with parsley sauce, boiled potatoes, mustard and beetroot.

Danish Hamburg steak (300 g)

with fried egg, soft onions, cucumber salad, brown sauce and boiled potatoes.

Calf’s liver

with bacon and roasted mushrooms, tomatoes, soft onions,
cucumber salad, cream sauce and boiled potatoes.

Rump roast of beef

with haricot verts, caramelized pearl onions, lingonberries, gravy and boiled potatoes.

Miss Barner’s stew

From tenderloin of pork, cocktail sausages, bacon, mushrooms,
pearls onions and paprika sauce. Served with mashed potatoes or rice.

Wiener Schnitzel

from the veal topside with green peas, fried potatoes, freshly shred
horseradish, capers, boneless herring and brown sauce or melted butter.

Braised veal shank

In tomato sauce with root vegetables, basil and gremolata. Served with mashed potatoes or rice.

Barners plank steak (250 g)

from the striploin . Served with baked mashed potatoes and tomato,
bacon wrapped asparagus and garlic butter.

Steak tenderloin (225 g)

Served with butter-fried potatoes, baked tomato, garlic and Madagascar sauce.

Optional serving as a pepper steak.

Butter-fried plaice from the North Sea

season from June to October.

With parsley sauce, lemon and boiled potatoes.

Salmon steak

with steamed green asparagus, lemon, dill cream and boiled potatoes.

Oven-cooked cod fillet

Served with mustard sauce, bacon, egg, beetroot and boiled potatoes.

Old fashioned apple cake

with crushed macaroons, whipped cream and home-preserved jam.

Home-made pancake

with ice cream and chocolate sauce or with home-preserved jam and sugar.

Coupe Denmark

Vanilla ice cream with chocolate sauce and whipped cream.

“Rødgrød med fløde”

Cold sugar boiled red berries with cream.

Fried camembert

with toast bread and blackberry jam.
(Goes well with a glass of Oscar Davidsen Blackcurrant Rum).

Assorted cheese

3 different kinds of Danish organic cheese, radish, biscuits and candied walnuts.

Irish coffee, 4 cl.

With Irish whisky, cane sugar, whipped cream and cocoa.

Coffee with Baileys, 4 cl.

Freshly brewed coffee or tea

cup/pot.

Freshly brewed tea

Cup.