Lunch Menu
Lola LUNCH MENU
A truly great piece of “Smørrebrød” should be recognizable and awaken memories, but still besomething outside the regular.
We have a great love for the classics, but also enjoy creating new and interesting creations.
Oysters 3 pcs. 115,- / 6 pcs. 210,-
Marinated herring with capers, red onions and gooseberries
90,-
David’s Goa herring with Portuguese influences and warm spices
90,-
Lisa’s Vadouvan herring with egg-cream and crispy apple
90,-
Hand peeled shrimp with a runny egg, mayonnaise, herbs and kaffir lime salt
140,-
Smoked Salmon with horseradish cream, cucumber and radishes
180,-
Pan-seared filet of flat fish with mayonnaise, lemon and pico de gallo (yes, we also have remoulade)
140,-
/Add shrimps peeled by hand 45,-
Omelet with Lodal goat cheese & herb salad
140,-
Tomato tart with baked and pickled tomatoes
150,-
Potato with lovage, fried onions, herbs and curry leaf “podi”
115,-
Chicken salad with smoky bacon, corn, chervil and toast
135,-
Butter chicken salad, fried chicken skin, pickled onions and coriander
135,-
Classic, spiced pork with mustard and all the trimmings
140,-
Beef tartare from Spis Min Gris with horseradish, tomato and potato chips
155,-
Roastbeef from Spis Min Gris, remoulade, horseradish and crispy onions
165,-
Cheese and dessert
3 types of Danish cheeses with compote and butter roasted rye bread
125,-
Profiteroles with blackberry and vanilla ice cream
115,-
Creamy sencha infused posset with black sesame crunch and nice olive oil
90,-
CHRISTMAS MENU 2023
Marinated herring with warm spices, pickled fennel and orange
90,-
Lisa's vadouvan herring
90,-
Fried, pickled herring with caramelized onions
100,-
Hand-peeled shrimps with a soft boiled egg and tomato mayo
140,-
Smoked salmon with cream-stewed kale
180,-
Juniper Gravad salmon with mustard and dill sauce
175,-
Fried filet of fish with “remoulade” pickle
150,-
Beetroot tartar with Japanese goma and gomasio
115,-
Baked celeriac with hazelnuts and browned butter
120,-
Chicken salad with sunchokes, apples and chervil
155,-
Warm paté with blackberry-pickled beets and bacon
155,-
“Æbleflæsk”, roasted pork glazed with unagi, served with baked apples
160,-
Puff pastry with chicken stew, mushrooms, tarragon and citrus
185,-
Christmas-marinated pork roast with red cabbage and crispy rinds
165,-
Duck breast with horseradish cream and pickled cucumbers
160,-
Desserter
Line's cakes
from 45,-
Profiterole with prunes in Armagnac and vanilla ice cream
125,-
Riz a l'amande
100,-
MENU MEDIUM 495,-
Whipped pork fat, butter and rye bread
Marinated herring with warm spices, pickled fennel and orange
Juniper Gravad salmon with mustard and dill sauce
Fried filet of fish with “remoulade” pickle
Christmas-marinated pork roast with red cabbage and crispy rinds
Cheese or Riz a l'amande
MENU LARGE 695,-
Whipped pork fat, butter and rye bread
Marinated herring with warm spices, pickled fennel and orange
Juniper Gravad salmon with mustard and dill sauce
Fried filet of fish with “remoulade” pickle
Warm paté with blackberry-pickled beets and bacon
Duck breast with horseradish cream and pickled cucumbers
Christmas-marinated pork roast with red cabbage and crispy rinds
Cheese
Riz a l'amande
LOLA'S JUL 525,-
Whipped pork fat, butter and rye bread
Lisa's vadouvan herring
Beetroot tartar with Japanese goma and gomasio
Smoked salmon with cream-stewed kale
Baked celeriac with hazelnuts and browned butter
“Æbleflæsk”, roasted pork glazed with unagi, served with baked apples
Cheese
Riz a l'amande