Restaurant – Menu

Our Gold menu takes you on the full Villa Dining adventure where we treat you to snacks, appetizer, aperitif, three delicious courses, wine ad libitum and coffee with a liqueur and sweets.

Gold menu Monday to Thursday: DKK 649

Gold menu Friday to Saturday (and holidays): DKK 699 

Gold Menu

Gold Menu is available from the 18th of November to the 4th of January 2020.

Bobles
When you arrive we welcome you with a glass of bubbles at the table

Snacks
Charcuterie and crisps

Appetizer
Salt cod with leek and lovage

Starter
Lobster and crab salad with salt-baked beetroot and cottage cheese

Main course
Braised pork cheeks with lingonberry, Jerusalem artichokes with smoked marrow and crispy salsify. Served with Villa Dining’s ‘Brændende Kærlighed’ (mashed potato with bacon and onion) and mustard sauce

Dessert
Villa Dining’s rice pudding with quince, crispy almonds and spicy cherry sauce

(Note: From January 3rd 2020, the dessert will be replaced with dark chocolate mousse with almond ice cream, crispy malt and nut flakes)

Coffee & Sweets
The evening always ends with aromatic coffee and a little sweet treat

Avec
Choose freely between eg. cognac, rum or baileys from our well-stocked avec cart

Wine ad libitum
Last but certainly not least, you get white, red and dessert wine ad libitum when you order the Gold Menu. If any of your fellow guests do not want wine, we offer a selection of juices and special beer.

50% discount for children under the age of 12.

Try also our attractive silver menu for just DKK 349.

Fresh and local produce are prime elements of the Villa Dining experience, so we make reservations for minor menu changes.

Add a selection of Arla Unika cheeses with compote and crisp bread for DKK 110.

The upcoming Gold menu:
The upcoming Gold menu will be available from Monday January 6th 2020 till February 3rd. 

Appetizer
Scallop and grey sole with yuzu kohlrabi.

First course
Spiced gravlax with fresh herbs, honey-mustard sauce and butter-baked sourdough crouton.

Main course
Veal tenderloin with black trumpet mushrooms, baked onion and mushroom duxelles, celeriac purée and preserved blackberries. Served with potatoes in beurre noisette and bone marrow sauce.

Dessert
Crispy Jerusalem artichokes and ice cream with oxidised apple and salted caramel.