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Lunch Menu 2010 |
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Christianshavner Lunch menu
Todays Lunch Menu - See the blackboard
2 courses 250
3 courses 275
Wine menu
2 wines 125
3 wines 175 |
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Kanalens Lunch Plate
Spicy herring with onions, capers and dill potatoes
Smoked pepper mackerel from Bornholm with chives and radishes,
Chanterelles a la creme on crisp toasted rye bread and
Roasted veal medallion with ventreche - sauce Grains de Moutarde
265 |
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Marinated herring with egg, onions and capers |
75 |
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Kanalens chicken salad served on salads with crisp bacon
and toast |
95 |
Fried herring in vinegar served warm with beet root and potato |
75 |
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Roastbeef with salads and homemade pickles |
98 |
Spicy herring with onions, capers and dill potatoes |
75 |
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Roasted whole lemon sole with browned butter, parsley,
Danish potatoes and vegetables |
225 |
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Curry herring with boiled egg, onions and capers |
75 |
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Roasted veal medallion with ventreche, small vegetables and sauce Grains de Moutarde |
168 |
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Kanalens herring-plate - 4 kinds of herring served with boiled
egg and capers |
115 |
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Cheeses |
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Smoked salmon served with horse radish and
salads |
135 |
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Matured cheese with rye bread and dark Rhum |
75 |
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Smoked pepper mackerel from Bornholm with radishes, chives
and raw egg yolk |
98 |
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A selection of cheeses from Strasbourg
Smaller portion |
125
105 |
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Open sandwich with new Danish potatoes on rye bread with homemade
mayonnaise |
75 |
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Chevre Chaud on crouton with salads and olives |
98 |
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Open sandwich with new Danish potatoes on rye bread with homemade
mayonnaise served with Fjord shrimps |
195 |
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Tawny Port wine for the cheese |
48 |
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Fjord shrimps, 60 gram with hommade mayonnaise, dill, lemon
and toast |
190 |
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Desserts |
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Chanterelles a la creme served on crisp toasted rye bread |
98 |
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Chocolate cake with vanilla ice
cream and marinated berries |
75 |
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Our Classics |
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Creme Brûlée served with sorbet |
75 |
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Kanalens fish cakes with mild curry sauce and vegetables |
145 |
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Kanalens selection of sorbet and ice cream |
75 |
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Butter-fried fillet of plaice with homemade remoulade and cucumber |
125 |
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3 chocolate Petit Fours |
48 |
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Classic Steak Tatar with crisp potatoes |
125 |
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Please note that by payment with non-danish credit cards a fee is charged matching the
fee that the card issuer currently charges the restaurant |
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| Dinner
menu |
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Menu |
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A la Carte |
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9/8-4/9 2010 both
days included |
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9/8-4/9 2010 both
days included |
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Roasted North Sea lobster tails with chanterelles
and apple served with lobster bisque
Ham from Skagen and crisp scallop served with plum chutney and herb salad
Roasted fresh fish from the market served with sauteéd small parsley roots,
fennel croudité and Beurre Blanc sauce
Slowly roasted fillet of veal served with carrot in ventreche, carrot
purée and red wine sauce
Cheeses from Italy and France served from the trolley
Kanalens French Toast saerved with Danish summer berries and vanilla ice cream
6 courses 490,-
5 courses 450,-
4 courses 410,-
3 courses 360,-
Wine menu
We serve a different wine with each course
6 wines 430,-
5 wines 415,-
4 wines 375,-
3 wines 325,-
Vegetarian menu
3 courses 300,-
With
cheeses 375,-
Please note that by payment with non-danish credit cards a fee is charged matching the
fee that the card issuer currently charges the restaurant
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| Starters |
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Roasted North Sea lobster tails with chanterelles and apple
served with lobster bisque |
175 |
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Ham from Skagen and crisp scallop served with plum chutney
and herb salad |
98 |
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Smoked salmon served with cream cheese, mild
horse radish and salads |
145 |
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Fjord shrimps, 60 gram with homamade mayonnaise, dill,
lemon and toast |
190 |
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Chanterelles a la creme served on crisp toasted rye bread |
98 |
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| Fish |
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Roasted whole lemon sole with browned butter and parsley,
new Danish potatoes and small vegetables in cocotte |
238 |
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Roasted fresh fish from the market served with sauteéd
small parsley roots, fennel croudité and Beurre Blanc sauce |
218 |
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Meat |
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Slowly roasted fillet of veal served with carrot in
ventreche, carrot purée and red wine sauce |
238 |
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Grilled lamb cutlet served with tomato-red onion salsa and
taboulé |
248 |
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Entrecote of ISDA Prime Rib with vegetables and potatoes in cocotte
served with sauce flavoured with pepper |
268 |
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Cheeses |
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Chevre Chaud au Crotin de Chavignol on crisp crouton with
salads |
138 |
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Selection of cheeses from the market in Strasbourg served
from the trolley |
145 |
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Smaller portion cheeses |
110 |
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Desserts |
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Kanalens French Toast saerved with Danish summer berries
and vanilla ice cream |
75 |
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Berries marinated in elderflower with lemon balm and
strawberry ice cream |
85 |
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Creme Brulée served with sorbet |
85 |
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3 chocolate Petit Fours |
45 |
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Coffee with sweets |
48 |
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