Christmas party & Christmas gala

3-course Christmas menu 650,- kr.

First serve

  • Seafood salad - cabbage
  • Gravlax - seaweed - lovage - lovage - glass cabbage - malt
  • Wild game - mushrooms - blackberries - winter salads
  • Curry herring - quail eggs - pearl onions - mustard seeds - capers

Second serving

  • Danish duck - plums - onions
  • Pork - apples - sea buckthorn - palm cabbage
  • Potatoes - figs - cabbage - goat cheese

Dessert/cheese

  • Rice pudding - cherry
  • Cheese - dates

Additional purchase

Beer/snaps selected for the menu - 350,- kr.

  • 4 beers from local brewers selected especially for the menu
  • 2 snaps from our own production

Schnapps of 2 cl. 55 kr,-

  • Sea buckthorn - seaweed
  • Crown dill
  • Christmas - prunes - star anise - wild apples

Dates

Buy a ticket

Practical information

The concept will be a three-course shared dinner with Christmas-inspired dishes that reflect the surroundings we are in – the sea, the fjord and the surrounding fields.

  • 3-course Christmas menu 650 kr,-
  • We have room for approx. 90 guests
  • The party lasts from 17-23
  • The ship is in the harbor during the glory days
VEGETARIAN LUNCH

Lunch DKK 285,-.

  • Sourdough wheat bread and rye bread + butter with Læsøsydesalt and seaweed dust
  • Asparagus and eggs with mustard seeds, pickled shallots
  • Potato salad turned with smoked cheese and radishes
  • Nut pate with blackcurrant pickled pearl onions and shaky ribs
  • Vegetable-based cold cuts with fresh peas, baby carrots, lemon mayo and herbs
  • Blue cornflower and firm cheese with salt crystals Lighthouse Lighthouse, Lemon Salted Almonds Rhubarb Compote

* Note: We can accommodate diets and allergies, provided they are mentioned at the time of booking. If nothing is stated, the menu is fixed and we are unable to make changes on the day.

VEGETARIAN EVENING MENU

Evening menu 395,- kr.

  • Sourdough wheat bread + butter with Læsø sea salt and seaweed dust

Appetizer

  • Asparagus toast with grilled lemon mayo and fennel crudité

Main course

  • Glazed parsley roots from Søris with crispy cabbage and hazelnut sauces. New potatoes, lovage cream and pickled rhubarb

Dessert

  • Sea buckthorn sorbet with baked white chocolate and nut malt