Sunday, April 20th

Appetizer

Salted scallop
with nouc mam, local cream, green asparagus and herbs.

Intermediate Course

Grilled white asparagus
with Rømø prawns, smoked cheese blanquette and crouton.

Main course

Roasted veal fillet
with red wine sauce, stuffed morel mushroom, fried wild garlic and parsley.

Dessert

Rhubarb
with white chocolate mousse, vanilla ice cream and cocoa.

4-course menu incl. wine menu – DKK 995,-

*

Easter Sunday stay

(Option to add a room for two incl. breakfast)

4-course menu

4 glasses of wine menu

Overnight accommodation in a charming room

Fakkelgaarden’s breakfast

DKK 3490,- for two people