Chicken liver terrine topped with a crispy “tartar” of kale, almonds and rye crumble marinated in the house Dijonnaise
smoked Faroese salmon with creamy celery, rye crunch and dill
Warm honey baked goat cheese on grilled bread, served with a fresh crisp salad, tomatoes, pickled onions and roasted pine nut seeds in vinaigrette
