LUNCH
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2-COURSE MENU - 245 -
Ask your waiter about the evening’s & vegetarian menu
OYSTERS & CAVIAR
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OYSTERS45Fine de Claire – rosé vinaigrette
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CAVIAR495Antonius Baerii Caviar 30 grams – sour cream – red onions – blinis
STARTERS
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LANGOUSTINESDAILY PRICELangoustines – aïoli – grilled bread – lemon
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MOULES155 / 195Blue-lipped mussels – carrots – celery – lemon – white wine – cream – garlic
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TARTARE OF ZANDER175Rimmed zander – apples – pomegranate – horseradish cream – pickled onion – croutons
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DUCK RILLETTE165Duck rillette – cornichons – Dijon mustard – pickled red onions – grilled bread
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GRAVLAX155Gravlax – salmon – dill sauce – tomato – grilled bread
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LOBSTER BISQUE160Lobster bisque – crab – fennel – dill – dill oil – grilled bread
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VOL-AU-VENT135Chicken fricassée – puff pastry – herbs
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FRENCH ONION SOUP155French onion soup – onions – Vesterhavs-cheese – bread
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CARPACCIO A LA RAVAGE165Topside beef – rucola – parmesan – sunflower seeds – lemon
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SNAILS140Snails – butter – garlic – lemon – bread – tomato – parsley
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CHÈVRE CHAUD155Goat’s cheese au gratin – bread – salad – pear – vinaigrette – balsamic glaze
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CHARCUTERIE165Small delicacies
CLASSICS
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FRIED FILET OF PLAICE165Fried filet of plaice – Rémoulade – lemon – grilled rye bread
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RAVAGE CHICKEN SALAD165Ravage chicken salad – chicken salad – bacon – mustard – fried sage – apples – grilled rye bread – herbs
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MUSTARD HERRING145Mustard herring – soft boiled egg – caper berries – grilled rye bread
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PAN-FRIED HERRING145Pan-fried herring – tartar sauce – capers – lemon – grilled rye bread
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OMELETTE145Omelette – eggs – Vesterhavs-cheese – crispy salad - Add ham 35
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CAESAR SALAD165Caesar salad – chicken – parmesan cheese – salad – Ventrèche bacon – garlic croutons
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CROQUE MONSIEUR150Ham – mornay sauce – Vesterhavs-cheese – crispy salad
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CLASSIC CLUB SANDWICH175Chicken – bacon – tomato – pickled cucumber – pickled red onion – chunky chips – chili mayonnaise
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FRIED CHICKEN BURGER165Fried chicken – salad – cornichons – chili mayonnaise – mayonnaise – brioche – chunky chips
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STEAK FRITES355Steak frites – Rib eye – baked shallots - chunky chips – béarnaise
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“PARISIAN STEAK”175“Parisian steak” – toast – capers – beetroot – red onions – Piccallily – horseradish – egg yolk
SIDES
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CHUNKY CHIPS60Chili mayonnaise
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SALADE VERTE45Vinaigrette
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HARICOTS VERTS65Butter – garlic
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POTATOES45Butter - salt - parsley
SPECIALTIES
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STIRRED BEEF TARTARE155 / 185Stirred beef tartare – 90g / 140g tartare of topside beef – egg yolk – cognac
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FLAMBÉED PEPPER STEAK395Flambéed pepper steak – Rib eye turned in pepper – Cognac – haricots verts – chunky chips – pepper sauce
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CRÊPES SUZETTE110Flambéed pancakes – almonds – Grand Marnier – vanilla ice cream
DESSERT
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CRÈME BRÛLÉE110Cream – French Polynesian vanilla
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CHOCOLATE MOUSSE95Chocolate mousse – biscuits – sea buckthorn
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PARIS-BREST110Hazelnut cream – choux puffs – almonds
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RIS A'LA MANDE95Almonds – vanilla – cherry sauce
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CHEESEpr. stk. 40 / 3 stk. 110Cheese – crisp – sweet
DINNER
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3 COURSES MENU - 395 -
Please ask your waiter about the evening menu and vegetarian menu -
6-COURSE MENU - 495 -
Ask your waiter about the evening’s & vegetarian menu. Taken by the whole table – Family style
OYSTERS & CAVIAR
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OYSTERS45Fine de Claire – rosé vinaigrette
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CAVIAR495Antonius Baerii Caviar 30 grams – sour cream – red onions – blinis
STARTERS
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LANGOUSTINESDAILY PRICELangoustines – aïoli – grilled bread – lemon
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MOULES155 / 195Blue-lipped mussels – carrots – celery – lemon – white wine – cream – garlic
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TARTARE OF ZANDER175Tartare of zander – rimmed zander – apples – pomegranate – horseradish cream – pickled onion – croutons
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DUCK RILLETTE165Duck rillette – cornichons – Dijon mustard – pickled red onions – grilled bread
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GRAVLAX155Gravlax – salmon – dill sauce – tomato – grilled bread
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LOBSTER BISQUE160Lobster bisque – crab – fennel – dill – dill oil – grilled bread
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VOL-AU-VENT165Chicken fricassée - puff pastry - herbs
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FRENCH ONION SOUP155French onion soup – onions – Vesterhavs-cheese – bread
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CARPACCIO A LA RAVAGE165Topside beef – rucola – parmesan – sunflower seeds – lemon
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ESCARGOTS140Snails – butter – garlic – lemon – bread – tomato – parsley
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CHÈVRE CHAUD155Goat’s cheese au gratin – bread – salad – pear – vinaigrette – balsamic glaze
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CHARCUTERIE165Small delicacies
MAINS
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ONION PIE135Onion pie – egg – puff pastry – sour cream – rosemary
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BAKED COD275Baked cod – pan-fried kale – brown butter sauce – salted almonds – parsley – potatoes
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CONFIT DE CANARD295Confit de Canard – orange sauce – pan-fried kale – burned shallots – cranberries – potatoes
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COQ AU VIN245Chicken – red wine – mushroom – baby carrots – pearl onions – bacon – mashed potatoes
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ROASTED PORK RIB235Roasted pork rib – red cabbage – pickled cucumber salad – brown sauce – potatoes
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STEAK FRITES355Rib eye – baked shallots – chunky chips – béarnaise
SIDES
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CHUNKY CHIPS60Chili mayonnaise
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SALADE VERTE45Vinaigrette
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HARICOTS VERTS65Butter – garlic
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POTATOES45Potatoes – butter – salt – parsley
SPECIALTIES
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STIRRED BEEF TARTARE155 / 18590g / 140g tartare of topside beef – egg yolk – cognac
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FLAMBÉED PEPPER STEAK395Flambéed pepper steak – Rib eye turned in pepper – Cognac – haricots verts – chunky chips – pepper sauce
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CRÊPES SUZETTE110Flambéed pancakes – almonds – Grand Marnier – vanilla ice cream
DESSERT
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CRÈME BRÛLÉE110Cream – French Polynesian vanilla
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CHOCOLATE MOUSSE95Chocolate mousse – biscuits – sea buckthorn
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PARIS-BREST110Hazelnut cream – choux puffs – almonds
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RIS A'LA MANDE95Almonds – vanilla – cherry sauce
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CHEESEpr. stk. 40/3 stk. 110Cheese – crisp – sweet
BREAKFAST
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- 09.00 - 11.30 -
EGG
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2 SOFT BOILED EGG55Served with fried rye bread & butter
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2 PAN-FRIED EGGS55Served with fried rye bread & butter
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SCRAMBLED EGG60Served with fried rye bread & butter
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OMELET90Eggs - Vesterhavs-cheese - crispy salad. Add on ham or spinach 35
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EGG BENEDICT95Muffin – spinach - ham - hollandaise - poached egg
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EGGS ROYALE95Muffin – spinach – smoked salmon – Hollandaise – poached egg
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EGGS FLORENTINE75Muffin – spinach – Hollandaise – poached egg
CLASSICS – MUST HAVES
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CRISPY WAFFLE WITH PAN-FRIED EGGS95Crispy waffle – pan-fried eggs – syrup – bacon
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CRISPY WAFFLE WITH SMOKED SALMON95Crispy waffle – smoked salmon – smoked cream cheese
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AVOCADO CROISSANT85Avocado – poached egg – rucola – parmesan – crispy croissant. Choose between croissant or grilled rye-bread
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CROQUE MONSIEUR75Ham - Vesterhavs-cheese – mornay sauce – mustard – crispy salad
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CROQUE MADAME95Fried eggs – ham – Vesterhavs-cheese – mornay sauce - mustard – crispy salad
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BRUNCH PLATE135Pan-fried egg – bacon – pan-fried sausage – organic skyr with homemade granola and berries – toasted rye bread
SWEETS
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CROISSANT35
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PAIN AU CHOCOLATE35
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GRAPEFRUIT35Sugar
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SKYR80Homemade granola – berries
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BANANA PANCAKES75Blueberries – berry compote – powdered sugar
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CRISPY WAFFLE75vanilla cream – fresh berries – berry compote
SIDES
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BACON40
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SAUTEED SPINACH35
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PAN-FRIED SAUSAGE60
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VESTERHAVS-CHEESE45
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AVOCADO45
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SMOKED SALMON65
SNACKS
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GREEN OLIVES40
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SALTY ALMONDS60
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CHARCUTERIE95Small delicacies
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HOMEMADE SOUR CREAM POTATO CHIPS55Sour cream
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IBERICO HAM75
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CRISPY WAFFLE WITH TROUT ROE75Crispy waffle – trout roe – sour cream – red onion – dill
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ANCHOVES75Grilled bread – aïoli – citron
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MARINATED SARDINES155Marinated sardines – lemon – lemons mayonaisse – grilled bread
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CRISPY CAULIFLOWER55Panko – hazelnuts – mayonnaise
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OYSTERS45Fines de Claire – vinaigrette
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FRIES60Chili mayonnaise
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TRUFFLE FRIES75Chili mayonnaise
WINE
WINE BY THE GLASS
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Rosé
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Château Minuty, Rosé Prestige, Côtes de Provence952024
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Bubbles
165 -
Crémant de Bourgogne, Léonce Bocquet105N/V
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Champagne Mandois, Brut185N/V
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Oddbird, Blanc de Blancs, Liberated from Alcohol 0,0%80N/V
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White
185 -
Riesling Trocken, Gaumen Spiel, Pfalz802024
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Sauvignon Blanc, La Petit Perierre, Guy Saget852024
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Chardonnay, ‘La Forge Estate’, Paul Mas, Coteaux Languedoc902023
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Panorama Blanc, Grand Vin du Luberon, Sylvain Morey1102023
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Riesling Trocken, Weingut Wittmann1302023
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Chablis, Marie André1352023
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Sancerre Caillottes, Vignoble Dauny1302024
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Bourgogne Blanc, Chateau de Fuissé1452022
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Hautes-Cotes-de-Nuits Blanc, Maison Ambroise1752023
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Red
145 -
A d’Aussières, Domaines Barons de Rothschild, Pays D’Oc902022
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Pinot Noir, Maison Barboulot, Pays d’Oc902024
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Langhe Rosso, Cino, Alberto Ballarin, Piemonte1152022
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Chateau Marjosse, Grand Vin du Bordeaux1102022
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Bourgogne Pinot Noir, Les Genévrières, Frédéric Esmonin1252023
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Panorama Rouge, Grand Vin du Luberon, Sylvain Morey1202023
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Château Puy-Razac, Saint-Émilion Grand Cru1452022
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Bourgogne Rouge, Clos de Somméré, ‘Les Foréts’, Regis et Sylvain1552023
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Chateauneuf-du-Pape, Le Blason du Prince1802023
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Dessert
140 -
Riesling Auslese, Haus Klosterberg, M. Molitor, Mosel1252019
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Sauternes, Carmes de Rieussec, Chateau Rieussec2002013
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Rivesaltes Ambre, Hors D’Age, Chateau Lauriga, Paul Mas100N/V
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Colheita Port, Santa Eufemia1352014
DRINKS
COCKTAILS
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Signature135Absolut Vodka – Vanilla - Passionfruit – Apple
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Green Goblin140Chartreuse – Elderflower – Lime – Sugar
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Harley Quinn135Four Roses Small Batch – Vermouth Rouge – Apricot – Soda
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Sinestro135Olmeca Altos Tequila – Mango – Lime – Triple Sec
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Madame Macabre135Absolut Vodka – Basil – Elderflower – Maraschino liqueur – Lemon – Soda
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Poison Ivy125Absolut Vodka – Vanilla – Vermouth Blanc – Crème de Menthe
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Mad Hatter130Beefeater Gin – Cucumber – Lime – Egg whites
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Riddler130Beefeater Gin – Lemon – Thyme – Egg Whites
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Jaq The Ripper140Lillet Blanc – Italicus – Lemon – Grape – Soda
SET MENU
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3 courses - €63.50
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4 courses - €75.00
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5 courses - €89.25
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STARTERS / IN BETWEEN
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CHÈVRE CHAUDGoat’s cheese au gratin – bread – salad – pear – vinaigrette – balsamic glaze
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RIMMED HALIBUTRimmed halibut – spring onions – fennel – honey – lemon – olive oil
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SMOKED SALMONSmoked salmon – smoked cream cheese – radish – currants – blinis
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LOBSTER BISQUELobster bisque – crab – fennel – dill – dill oil – grilled bread
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CARPACCIO A LA RAVAGETopside beef – rucola – parmesan – sunflower seeds – lemon
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CHARCUTERIESmall delicacies
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MAIN COURSES
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HONEY BAKED JERUSALEM ARTICHOKESJerusalem artichokes – goat-cheese cream – chips of scorzonera root – salted almonds – herb oil
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BAKED ZANDERZander – lemon – parsley – Sauce verte – Jerusalem artichokes – celeriac – Brussel sprouts – potatoes
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OVEN-BAKED CHICKENChicken – leeks – Petit pois à la Française – potatoes – chicken sauce
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RAVAGE BOUILLABAISSEBlue-lipped mussels – langoustines – zander – carrots – leeks – potatoes – Rouille – grilled bread
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STEAK FRITESSteak – baked shallots - chunky chips - béarnaise sauce+ 100
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DESSERTS
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PROFITEROLESProfiteroles – vanilla ice cream – chocolate sauce
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LEMON PIELemon pie – lemon curd – meringue – short crust pastry
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CRÈME BRÛLÉECream - French Polynesian vanilla
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CHOCOLATE FONDANTChocolate fondant – vanilla ice cream – berry coulis – berries
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3 DANISH CHEESESSweet - crispbread
RAVAGE 6 COURSES SHARING MENU
495 per person
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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.