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Danish Supper Club at Depot
17 Oct 5:45 PM – 10:15 PM
Choice of rye bread topped with:
- Sea reared trout cured with gin and beetroot on cream cheese
- Pink roasted beef served cold with horseradish remoulade
- Whipped aromatic Gamle Ole cheese with carrot salad (V)
- Mørbradgryde – Pork tenderloin with mushrooms in a cream and tomato sauce
- Frikadeller – Vegetarian meatballs with mushrooms in a cream and tomato sauce (V)
- Stegt Laks – Roasted salmon with dill crust and caper beurre blanc