The restaurant is open:

Tuesday-Sunday:
11.30 AM – 11 PM
Last entry: 9.30 PM

Mondays closed

FVSTlup_sekontrolrapport_99x32

  • Tilbage



    BOJESEN’S DINNER & DESSERTS

    The menu is available from January 10 to April 4 2017

    18:00 – 23:00 (The kitchen closes at 21.30)

    SNACK dkk. 65,-

    Crispy rye flakes, crème and Danish charcuterie from Nørre Søby

    STARTERS dkk. 120,-

    Poached hake with pickled and fried celeriac, sorrel crème and lump fish roe

    Jerusalem artichoke flan with mushroom bouillon, pearl onions and pickled black trumpets

    Veal tongue with lemon thyme, burned broccoli, fermented gooseberries and sour dough

    MAIN COURSES dkk. 245,-

    Glazed beef cheeks with chips and dried berries, fried parsley roots and brown butter sauce

    Baked halibut with Brussels sprouts, fried endive, foamy mussel sauce with sauerkraut and chive flowers

    Lamb roast with fried spring onions, malt oil, salt-baked kohlrabi and pickled spruce shoots

    SIDES

    Potato compote with chives and roasted buckwheat  dkk. 45,-

    Kale salad with cream dressing and bacon  dkk. 35,-

    CHEESE dkk. 105,- / 155,-

    3 or 5 cheeses from Danish dairies served with apple jam and crisp malt bread

    DESSERT dkk. 120,-

    Chocolate cake with Oialla 92% chocolate mousse and cherry sorbet

    Sheep’s milk yogurt mousse with dill meringue and crystallized white chocolate

    White chocolate crème with woodruff ice cream, blackcurrant gel and blackcurrant leaf oil

    3 COURSES dkk. 425,-

    Hake, glazed beef cheeks, chocolate cake

    + Wine menu with three well-chosen glasses dkk. 295,-

    5 COURSES dkk. 575,-

    Hake, Jerusalem artichoke flan, glazed beef cheeks, cheeses, chocolate cake

    + Wine menu with five well-chosen glasses dkk. 475,-

BOJESEN’S DINNER & DESSERTS

The menu is available from January 10 to April 4 2017

18:00 – 23:00 (The kitchen closes at 21.30)

SNACK dkk. 65,-

Crispy rye flakes, crème and Danish charcuterie from Nørre Søby

STARTERS dkk. 120,-

Poached hake with pickled and fried celeriac, sorrel crème and lump fish roe

Jerusalem artichoke flan with mushroom bouillon, pearl onions and pickled black trumpets

Veal tongue with lemon thyme, burned broccoli, fermented gooseberries and sour dough

MAIN COURSES dkk. 245,-

Glazed beef cheeks with chips and dried berries, fried parsley roots and brown butter sauce

Baked halibut with Brussels sprouts, fried endive, foamy mussel sauce with sauerkraut and chive flowers

Lamb roast with fried spring onions, malt oil, salt-baked kohlrabi and pickled spruce shoots

SIDES

Potato compote with chives and roasted buckwheat  dkk. 45,-

Kale salad with cream dressing and bacon  dkk. 35,-

CHEESE dkk. 105,- / 155,-

3 or 5 cheeses from Danish dairies served with apple jam and crisp malt bread

DESSERT dkk. 120,-

Chocolate cake with Oialla 92% chocolate mousse and cherry sorbet

Sheep’s milk yogurt mousse with dill meringue and crystallized white chocolate

White chocolate crème with woodruff ice cream, blackcurrant gel and blackcurrant leaf oil

3 COURSES dkk. 425,-

Hake, glazed beef cheeks, chocolate cake

+ Wine menu with three well-chosen glasses dkk. 295,-

5 COURSES dkk. 575,-

Hake, Jerusalem artichoke flan, glazed beef cheeks, cheeses, chocolate cake

+ Wine menu with five well-chosen glasses dkk. 475,-

SHARE YOUR MOMENTS

#taarnetInstagramFacebookTwitterTripAdvisor

PRACTICAL INFO

Plan your visit

www.taarnet.dk uses cookies to make sure that the site works and collects statistics to improve your user experience. Read more.

Accept Dont accept