Evening menu

Below please find our evening menu served from
17:30 to 22:00 - Friday and Saturday to 23:00

2 Course Dinners

Try our Popular Stone Beef

200 gram of well cured beef tenderloin is placed on a hot stone.

It is served with your choice of sauce, potato of the day,

grilled tomato and mixed salad.

Thus you fry the meat yourself to the desired degree

and then garnish with the sauce on the hot stone.

Enjoy your meal.. ......................................................................................... 188-

Note! In connection with stone beef we offer you

Prawn Cocktail
with bread and butter for only 58-

Prawn Cocktail and Tournedos

Greenland prawns, crisp lettuce, dressing, bread & butter.

Tournedos made from 200 gram well cured beef tenderloin

with potato of the day, sauce bèarnaise and vegetables. ........... 198-

Fish Bomb & Culotte of Veal

Fish bomb made with smoked halibut,
smoked and fresh salmon served with bread and butter.

Culotte of veal marinated in red wine and fried whole,
served in thin slices with potato of the day,
sauce bordelaise and vegetables. ........................................................ 225-

Roast Duck and Apple Dessert

Oven-fried Duck served with sugar-browned
and boiled potatoes, gravy, pickled red cabbage
and prunes

and

Homemade apple dessert with whipped cream. ...................... 198-

Every Monday, Tuesday and Wednesday
we serve a Danish Specialty

Crisply fried, sliced pork
with parsley gravy and boiled potatoes. ............................................ 128-

Starters

French Onion Soup

with cheese bread. ....................................................................................... 58-

Large Prawn Cocktail

Greenland prawns served on crisp lettuce
with icesea caviar. ....................................................................................... 74-

Fish Bomb

made from Greenland halibut, smoked and fresh salmon,
served with herb dressing. ....................................................................... 74-

Giant Mussels

From New Zealand gratineed with fresh herbs
with bread and butter. ............................................................................... 64-

First course from the month's menu. ............................ 64-

Make your choice from the current monthly menu.

Vegetarian Courses

Homemade Crèpes

with taste of tomato and garlic, filled with fresh vegetables,

served with potato of the day and mixed salad. ............................... 95-

Homemade Vegetable Tart

with vegetables of the season. ................................................................. 95-

Vegetable Lasagne

with cheese, mixed salad, bread and butter. ..................................... 95-

Salad Plate

Plate with crisp lettuce, tomato, cucumber, onions etc.,
with dressing, bread and butter. ............................................................. 59-

Main Courses

Fish Courses

Salmon

Steamed in white wine,
with boiled potatoes and vegetables. .................................................. 145-

Whole Filled Plaice,

(on the bone), fried and filled with prawns and asparagus,
served with boiled potatoes, parsley,
lemon and vegetables of the day. ......................................................... 188-

Fish Platter of the Day

Made with the fish of the day, with boiled potatoes
and vegetables. ............................................................................................ 148-

Fillets of Plaice

2 fried fillets, served with pommes frites,

sauce bèarnaise and mixed salad. ........................................................ 108-

Herring Platter

With pickled herring, raspberry herring, herring in curry mayonnaise
and warm fried fillet of plaice with remoulade,
rye bread, lard & butter. ......................................................................... 128-

Meat Courses

Apoteker Stew

With tenderloin in paprika/creamsauce, mushrooms,
bacon, pineapple, cocktail sausages, rice and vegetables. ......... 138-

Steak of Ground Beef

made from choice beef, served with boiled potatoes,
cream gravy and vegetables. .................................................................. 138-

Apotekschnitzel

Made from pork tenderloin served with mushrooms,
bacon, cream gravy, potato of the day
with dressing and vegetables. ............................................................... 149-

Mignon of Pork

wrapped in bacon, filled with mozzarella and
sun-dried tomatoes, served with potatoes of the day
red wine sauce and vegetables...................................................... ....... 138-

Culotte of Veal Fried Whole

Marinated in red wine and served in delicious,
thin slices with sauce bordelaise, potato of the day
and vegetables ( a really tasty choice). ............................................. 164-

Oldfashioned Roast Pork

served with boiled and sugar-browned potatoes,
pickled red cabbage and gravy. ............................................................ 145-

Tournedos

made from beef tenderloin and served
with potato of the day, vegetables and bèarnaise. ....................... 179-

Wienerschnitzel à la Apoteket

made from pork tenderloin, served with pommes sautées,

sweet peas, lemon with garnish and cream gravy. .................... .... 159-

Steaks

All our steaks are made of beef tenderloin

Steak Bèarnaise

200 gram Beef tenderloin from the grill,

served with sauce bèarnaise,
potato of the day and vegetables. ........................................................ 169-

Apotekersteak

200 gram beef tenderloin from the grill served
with potato of the day, cream gravy, mushrooms,
pineapple, roasted bacon and vegetables. ........................................ 169-

Peppersteak

200 gram beef tenderloin from the grill,

peppersauce with real Madagascar pepper,

potato of the day and vegetables. .......................................... 169-