Menucard in English​

​Amalie's fish and shellfish

Served with onions, capers and fresh dill.

We recommend FUR Lager & Hr. Skov dill Schnapps.

Served with boiled egg and onions.

We recommend FUR Ale & Dill Schnapps from Snaps Bornholm.

In a mustard and vinegar marinade.

We recommend FUR Renaissance & Aalborg dill Aquavit.

Marinated in port.

Served with apple and celeriac sauce.

We recommend FUR IPA & Braunstein dill Aquavit.

Spiced herring served with

homemade curry salad and boiled egg.

We recommend FUR Wheat Beer & O.P. Anderson Klar Aquavit.

Served with scrambled eggs and chives.

We recommend FUR IPA & FUR Malt Schnapps.

Served with tartare sauce and lemon.

We recommend FUR draught Lager & Hr. Skov dill Schnapps.

Served with mayonnaise, Danish caviar and dill.

We recommend FUR draught Lager

& Frost Schnapps from Snaps Bornholm.

Served with mayonnaise and lemon.

We recommend FUR draught Lager & Braunstein Golden Aquavit.

Served with creamed spinach.

We recommend FUR Bock & Aalborg Jubilæums Aquavit.

Served with mustard sauce and fresh dill.

We recommend FUR Ale & O.P. Anderson Aquavit.

Served on toast with tomato and greens.

All dishes are served with bread and butter.

Served with mayonnaise, tomato, raw onion,

roasted onions and chives.

Served with tomato, onion and asparagus.

​Amalie's lunchdishes

Based on our own recipe with curry, mayonnaise,

sour cream and green asparagus.

Served with bacon and toasted bread.

We recommend FUR Ale & Braunstein Niels Juel Aquavit.

Served with bacon, beetroot and cucumber salad.

We recommend FUR Ale & Braunstein Beer Schnapps.

Homemade liver pâtè served with salted

boiled beef and onions on rye bread.

We recommend FUR Wheat Beer & Opland Aquavit.

Served with fried onions.

We recommend FUR Bock & Brøndum Cumin Aquavit.

Served with creamed mushrooms.

We recommend FUR Bock & Harald Jensen Aquavit.

Served on rye bread with horseradish,

marinated cucumber and fried onions.

We recommend FUR Classic & Aalborg Nordguld Aquavit.

Freshly ground grilled Tatar served with

onions, capers, horseradish, beetroot and pickles.

We recommend FUR Bock & Amalie´s Horseradish schnapps.

All dishes are served with bread and butter.

​Amalie's Lunch Plate

• Pickled herring and curried-marinated herring with onion and capers.
• Fried plaice fillet with Tartare sauce.
• Homemade Gravadlax with honey-mustard sauce and dill.
• Fried Tenderloin of prime Danish pork with fried onions and cucumber salad.
• Three Danish cheeses
• Bread and butter

Price per person Kr. 488,-

Cheeses

We recommend FUR Ale & Hr. Skov Walnut Schnapps.

Served the Danish way – on rye bread with onions, fat, jelly and a small dash of dark rum as you like.

We recommend FUR Stout & Thylandia Schnapps Porse (Bog Myrtle).

Danish Blue cheese

Served with toasted rye bread, onions and egg yolk.

We recommend FUR Bock & Hr. Skov Porse Schnapps. (Bog Myrtle)

Unique white-cream cheese made from

Troldhede Dairy. Soft and creamy cheese

served with berry compote.

We recommend FUR Wheat Beer

& Braunstein PorseSchnapps. (Bog Myrtle).

Desserts

Served with vanilla ice cream.

We recommend FUR Barley Wine (Beer) or

Frederiksdal Cherry wine. Unique and elegant wine

Served with vanilla ice cream.

We recommend FUR Barley Wine (Beer) or

Frederiksdal Cherry wine. Unique and elegant wine.

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