DINNER

SEE MENU AS PDF
  • 3 COURSES MENU - €53.50 -
    Please ask your waiter about the evening menu and vegetarian menu
  • 6-COURSE MENU - €70.75 -
    Ask your waiter about the evening’s & vegetarian menu. Taken by the whole table – Family style

STARTERS

  • Oysters
    6.50
    Fine de Claire - rosé vinaigrette
  • Langoustines
    price of the day
    Langoustines – aïoli - grilled bread – lemon
  • Moules
    22 / 27.75
    Blue-lipped mussels - carrots - celery - lemon - white wine - cream - garlic
  • Langoustine bisque
    21.50
    Bisque – langoustine tail – herb oil – forest sorrel
  • Gravlax
    23.50
    Salmon – dill sauce – tomato – grilled bread
  • Baked Jerusalem artichokes
    17.75
    Jerusalem Artichokes – orange glace – roasted hazelnuts – celery
  • Charcuterie
    23.50
    Small delicacies
  • Rimmed cod
    23.50
    Cod – trout roe – fried sage – herb oil – horseradish cream
  • French onion soup
    18.50
    Onions – Vesterhavs-cheese – bread
  • Duck rillette
    20.75
    Duck rillette – cornichons – Dijon mustard – pickled red onions – grilled bread
  • Vol-au-vent
    19.25
    Chicken fricassée - puff pastry - herbs
  • Escargots
    20
    Snails - butter - garlic - lemon - bread - tomato - parsley
  • Meunier fried frog legs
    25.75
    Frog legs – garlic – parsley – lemon – rosemary – butter – grilled bread
  • Chèvre chaud
    22
    Goat’s cheese au gratin – bread – salad – pear – vinaigrette – balsamic glaze
  • Poached egg with trout roe
    22
    Poached egg – trout roe – Beurre Blanc – potato rösti
  • Stirred beef tartare
    22 / 26.50
    90g/140g tartare topside beef - egg yolk - cognac

MAINS

  • Pan-fried mushrooms
    25
    Mushrooms – poached egg – pickled sea buckthorn – parsley – truffle oil – crouton
  • Pan-fried cod
    42
    Cod – mustard sauce – pan-fried leek – herb oil – grilled endive – potatoes
  • Coq au vin
    33.50
    Chicken – red wine – mushroom – baby carrots – pearl onions – bacon – mashed potatoes
  • Confit de Canard
    42
    Confit de Canard – orange sauce – pan-fried kale – burned shallots – cranberries – potatoes
  • Steak frites
    50
    Rib eye – baked shallots - chunky chips – béarnaise
  • Pepper steak
    56.50
    Rib eye turned in pepper – haricots verts – chunky chips – pepper sauce

SIDES

  • Chunky chips
    8.50
    Chili mayo
  • Salade verte
    6.50
    Vinaigrette
  • Seasonal vegetables
    10
  • Potatoes
    6.50
    Butter - salt - parsley
  • Béarnaise
    6.50

DESSERT

  • Crème brûlée
    15.75
    Cream - French Polynesian vanilla
  • Pear Belle Helene
    17.75
    Pear – chocolate sauce – vanilla ice cream
  • Gateau Marcel
    17.75
    Gateau Marcel – sea buckthorn sorbet – sea buckthorn gel – chocolate
  • Ris a’la mande
    17
    Almonds - vanilla - cherry sauce
  • Crêpes suzette
    15.75
    Flambéed pancakes - almonds - Grand Marnier - vanilla ice cream
  • Cheese
    apiece 5.75 / 3 pcs. 15.75
    Crisp - sweet
  • Homemade petits fours
    apiece 2.75 / 3 pcs. 7.75

BREAKFAST

09.00 - 11.30

BOOK HERE

BRUNCH

- 50 -

  • Smoked salmon
    Fresh cheese – tomato – grilled bread – dill
  • Eggs Benedict
    Grilled bread – spinach – ham – hollandaise – poached egg
  • Banana pancakes
    Blueberries – syrup – powdered sugar
  • Coffee of your choice - Orange juice
SEE MENU AS PDF
  • Croissant
    5
  • Grapefruit
    5
    sugar
  • Skyr
    11.50
    Homemade granola - berries
  • French toast
    10.75
    Wild berries compot – powdered sugar
  • Banana pancakes
    10.75
    Blueberry – syrup – powdered sugar
  • Poached egg
    10.75
    Trout roe – Beurre Blanc – potato rösti – chives
  • Omelet
    12.75
    Eggs - Vesterhavs-cheese - crispy salad
  • Egg Benedict
    13.50
    Grilled bread – spinach - ham - hollandaise - poached egg
  • Avocado
    13.50
    Piment d’espelette - poached egg - toasted rye bread
  • Croque Monsieur
    10.75
    Ham - Vesterhavs-cheese - mornay sauce - mustard - crispy salad
  • Croque Madame
    13.50
    Fried eggs - ham - Vesterhavs-cheese - mornay sauce - mustard - crispy salad
  • Breakfast plate
    19.25
    Fried egg - bacon - pan-fried sausage - skyr with homemade granola and berries - toasted rye bread

EGG

Served with fried rye bread & butter

  • 2 soft boiled egg
    7.75
  • 2 fried egg
    7.75
  • Scrambled egg
    8.50

SIDES

  • Sauteed spinach
    5
  • Bacon
    5.75
  • pan-fried sausage
    8.50
  • Vesterhavs-cheese
    9.25
  • Avocado
    6.50

SNACKS

Snacks

  • Green olives
    5.75
  • Black olives
    5.75
  • Salty almonds
    8.50
  • French sausages – cornichons
    10.50
  • Cheese - crisp - sweet
    1 pcs. 5.75 / 3 pcs. 15.75
  • Fried goat cheese - berry compote - crouton
    7.75
  • Smoked salmon - smoked cheese – pie crust
    9.25
  • Homemade sour cream potato chips – sour cream
    7.75
  • Iberico ham – semi dried tomato – parmesan
    12
  • Anchovies – grilled bread – aïoli – citron
    11.50
  • Crispy cauliflower – panko – hazelnuts – mayonnaise
    7.75
  • Oysters – Fines de Claire – vinaigrette
    6.50
  • Fries – chili mayonnaise
    8.50
  • Truffle fries – chili mayonaise
    10.75

WINE

WINE BY THE GLASS

SEE THE WHOLE WINE LIST
  • Rosé
  • Ravage Rosé, Fleur D’Ete, Pays des Cévennes
    85
    2021
  • Château Minuty, Rosé Prestige, Côtes de Provence
    95
    2022
  • Château D’Esclans, Whispering Angel, Côtes de Provence
    165
    2023
  • Bubbles
    115
  • Cava Brut, Resso
    80
    N/V
  • Crémant de Bourgogne, Baron Auguste
    100
    N/V
  • Champagne Mandois, Brut
    175
    N/V
  • White
    165
  • Riesling Feinherb, Deinhard Green Label, Mosel
    80
    2022
  • Sauvignon Blanc, J. de Villebois
    85
    2022
  • Chardonnay, Louise Damiron, Languedoc-Roussillon
    85
    2022
  • Rioja Blanco, Gomez Cruzado
    100
    2022
  • Bourgogne Aligoté, Domaine de l’Étoile Noir
    125
    2017
  • Chablis, Marie André
    130
    2023
  • Sancerre, l’Authentique, Thomas-Labaille, Chavignol
    135
    2022
  • Bourgogne Blanc, Reserve Inés, Domaine Lupé-Cholét
    135
    2020
  • Red
    195
  • Côtes-du-Rhône, Trescartes, Domaine Saint Gayan
    90
    2020
  • Zinfandel, Ancient Bush vine, Ling estate, Scout by Leo Steen, Californien
    90
    2023
  • Pinot Noir Collection, Maison Du Cray
    100
    2022
  • Ribera del Duero, Joven Roble, Pago de los Capellanes
    110
    2023
  • Bourgogne Rouge, Lupé-Cholet
    130
    2022
  • Château Puy-Razac, Saint-Émilion Grand Cru
    140
    2019
  • Hautes-Côtes de Beaune, Vielles Vignes, Domaine de l’Étoile Noir
    145
    2016
  • Dessert
    140
  • Riesling Auslese, Haus Klosterberg, M. Molitor, Mosel
    125
    2019
  • Sauternes, Carmes de Rieussec, Chateau Rieussec
    170
    2013
  • Colheita Port, Santa Eufemia
    135
    2009
  • Santa Eufemia, 20yo Tawny Port
    175
    N/V

DRINKS

COCKTAILS

SEE THE WHOLE DRINKS LIST
  • Signature
    135
    Absolut Vodka – Giffard Madagascar Vanilla - Passionfruit - Apple - Egg Whites
  • The Liquidator
    125
    Havana 7 – Lime – Grapefruit – Luxardo Maraschino – Soda
  • Terry’s Margarita
    145
    Olmeca Tequila Blanco – De Kuyper Crème de Cacao – De Kuyper Triple Sec – Vanilla – Lime – Orange Bitters
  • Ring My Bell
    135
    Plymouth Sloe Gin – Absolut Vodka – Ginger – Lemon – Orange – Sugar – Cardamom
  • Berry Polite Hello
    135
    Four Roses Small Batch – Velvet Falernum – Lemon – Blackberry – Egg whites
  • Macho Mango Man
    125
    Havana 3 – Mango – Lime – De Kuyper Apricot – Soda
  • Lychee Lover
    125
    Beefeater Gin – Passionfruit – Lychee – Lemon – Egg Whites
  • Two Monkeys In Love
    135
    Beefeater Gin – Orange – Passionfruit – Disaronno Amaretto – Pernod

SET MENU

SEE MENU AS PDF
  • 3 courses - €63.50
  • 4 courses - €75.00
  • 5 courses - €89.25

CHRISTMAS MENU

  • STARTERS / IN BETWEEN
  • Herring
    Curry relish - soft boiled egg - capers – grilled rye bread
  • Pan-fried herring
    Herring – Dijon mustard – red onions – capers – grilled rye bread
  • Gravlax
    Salmon – dill sauce – tomato – grilled bread
  • Fried filet of plaice
    Filet of plaice – Rémoulade – lemon – grilled rye bread
  • Ravage chicken salad
    Chicken salad – bacon – pickled brown beech mushrooms – grilled rye bread – herbs
  • Vol-au-vent
    Chicken fricassée - puff pastry - herbs
  • MAIN COURSES
  • Confit de Canard
    Confit de Canard – orange sauce – pan-fried kale – burned shallots – cranberries – potatoes
  • Braised pork cheeks
    Pork cheeks – Brussel sprouts – lemon – grilled parsnip – parsnip chips – Pommes puree
  • Pan-fried cod
    Cod – mustard sauce – pan-fried leek – herb oil – grilled endive – potatoes
  • DESSERTS
  • Pancakes
    Pancakes – vanilla ice cream – chocolate
  • Gateau Marcel
    Gateau Marcel – sea buckthorn sorbet – sea buckthorn gel – chocolate
  • Ris a’la mande
    Almonds - vanilla - cherry sauce

SET MENU

  • STARTERS / IN BETWEEN
  • Chèvre Chaud
    Goat’s cheese au gratin – bread – salad – pære – vinaigrette – balsamic glaze
  • Baked Jerusalem artichokes
    Jerusalem Artichokes – orange glace – roasted hazelnuts – celery
  • Gravlax
    Salmon – dill sauce – tomato – grilled bread
  • Rimmed cod
    Cod – trout roe – fried sage – herb oil – horseradish cream
  • Langoustine bisque
    Bisque – langoustine tail – herb oil – forest sorrel
  • Duck rillette
    Duck rillette – cornichons – Dijon mustard – pickled red onions – grilled bread
  • MAIN COURSES
  • Pan-fried mushrooms
    Mushrooms – poached egg – pickled sea buckthorn – parsley – truffle oil – crouton
  • Confit de Canard
    Confit de Canard – orange sauce – pan-fried kale – burned shallots – cranberries – potatoes
  • Pan-fried cod
    Cod – mustard sauce – pan-fried leek – herb oil – grilled endive – potatoes
  • Grilled veal tenderloin
    Veal tenderloin – Pommes Anna – Jerusalem artichokes – chestnuts – truffle sauce
  • Steak frites
    Steak – baked shallots - chunky chips - béarnaise sauce
    +14.25
  • DESSERTS
  • Gateau Marcel
    Gateau Marcel – sea buckthorn sorbet – sea buckthorn gel – chocolate
  • Pear Belle Helene
    Pear – chocolate sauce – vanilla ice cream
  • Crème brûlée
    Cream - French Polynesian vanilla
  • 3 Danish cheeses
    Sweet - crackers

RAVAGE 6 COURSES SHARING MENU

495 per person

  • 3 STARTERS - 2 MAINS - 1 DESSERT
    Ravage 6 courses Sharing menu is made by the head chef and change from the season to season. Menu will always be 6 courses and there will always be fish and meat on the main course. We also have vegetarian/pescatarians options and take care of other allergies there must be. The menu is ideal for you that would like to taste a bit of everything and want to share. Menu has to be ordered by the whole table.