SET MENU

SEE THE MENU HERE

3 courses - €63.50

4 courses - €75.00

5 courses - €89.25

CHRISTMAS MENU

For those of you who would like a slightly more traditional Christmas lunch menu

STARTERS / IN BETWEEN

MUSTARD HERRING

Herring - soft boiled egg – caper berries – grilled rye bread

PAN-FRIED HERRING

Herring – tartar sauce – lemon – 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 – mustard – fried sage – apples – grilled rye bread – herbs

SOFT-BOILED EGGS

Eggs – shrimps – lemon mayonnaise – cress – grilled rye bread

”TARTELET”

Chicken fricassee – white asparagus – parsley – puff pastry – tomatoes

MAIN COURSE AND DESSERT SELECTED FROM THE MENU BELOW

SET MENU

STARTERS / IN BETWEEN

CHÈVRE CHAUD

Goat’s cheese au gratin – bread – salad – pear – vinaigrette – balsamic glaze

DUCK RILLETTE

cherries – honey baked beetroot – salted walnuts – grilled bread

CRAYFISH SALAD

Crayfish – apple – red onion – dill – mustard – lemon mayonnaise – grilled toast

CARPACCIO A LA RAVAGE

Topside beef – rucola – parmesan – capers berries – lemon zest

RIMMED HALIBUT

Halibut – lemon – trout roe – dill – cucumber – buttermilk

LANGOUSTINE BISQUE

Bisque – langoustine tail – fennel – herb oil – forest sorrel – grilled bread
MAIN COURSES

BUTTER-FRIED CAULIFLOWER

Cauliflower – spinach cream – salted almonds – baked onion – pickled pearl onion

CONFIT DE CANARD

Confit de Canard – pan-fried kale – orange sauce – burned shallots – prunes in port wine – potatoes

PAN-FRIED SALMON

Beurre Blanc – trout roe – chives – grilled leek – apple – potatoes

STUFFED GRILLED GUINEA FOWL

Guinea fowl – porcini mushroom – celeriac puree – truffle sauce – pan-fried kale – potato fondant – lingonberries

STEAK FRITES

Steak – baked shallots - chunky chips - béarnaise sauce

+ €14.25

ROASTED PORK RIB

Red cabbage – pickled cucumber salade – brown sauce – potatoes
DESSERTS

PRUNE COMPOTE WITH VANILLA ICE CREAM

Prunes – vanilla – vanilla ice cream – hazelnut tuile

RIS A’LA MANDE

Almonds - vanilla - cherry sauce

CRÈME BRÛLÉE

Cream - French Polynesian vanilla

BAKED PEAR

Pear – puff pastry – salted caramel – vanilla ice cream

CHEESES

Sweet - crispbread

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.