•  



Monthly a la carte menu

Choose between two different starters and two different main courses for your dinner party. Let us know if you have any allergies or special diets, such as vegetarianism, so we can take it into consideration.

 

June 2017


Monday

Starters


Green asparagus, pancetta, mustard vinaigrette, crisp rye bread and herbs
or
Home smoked salmon from the Faroe Islands, dill mayonnaise, new onions and grilled cucumber


Main courses
Barbequed chicken, raw rhubarb, salads with granny dressing with our own vinegar and creamy sauce
or
Danish veal roast, plum tomatoes in smoked oil and parsley cream


Dessert
Strawberries from Rokkedyssegård, ice cream from tonka beans with crystalized chocolate


Tuesday

Starters

Lemon marinated artichoke, new salads, tiny smoked tomatoes, mayonnaise on onion tops with fried chicken skin
or
Shrimps from Smögen, butter fried rye bread, whipped herb cream and lightly smoked new potatoes from Rokkedyssegård


Main courses
Skin fried mullet, sauce on green shallots and fish fumet, fried broccoli with lots of herbs, salted almonds and grilled lemon
or

Fillet of heifer, green beans and grilled squash with shallots served with cream sauce on sundried tomatoes


Desserts
Cold buttermilk mousse with white chocolate, salted caramel and fresh berries



Wednesday

Starters
Fried salmon, smoked hollandaise, warm radishes and ash oil
or
Lightly smoked beef tartare with cognac, dill marinated cucumber and mustard with crisps and salads in vinaigrette


Main courses
Pork neck fried with lemon and thyme, spring onions and asparagus with duxelle, served with butter whipped tarragon sauce
or
Roast beef, new carrots glazed in herb butter, rhubarb preserve and cream with mustard


Desserts
Pineapple and basil sorbet with crisp meringue, vanilla cream and burnt chocolate



Thursday

Starters
Home smoked mackerel fillet, lemon mayonnaise, pickled green strawberries and cress
or
Panko fried plaice, creamy garlic, red onion preserve and herbs


Main courses
Glazed neck of pork, new carrots, onion tops and watercress cream
or
Roast beef with red and green spring cabbage fried with citrus


Desserts
Panna cotta, rhubarb granite, rhubarb preserve and crushed liquorice meringue



Friday

Starters

Lightly salted pollack, burnt spring cabbage, fennel and green mayonnaise
or
Quenelle of Faroese salmon with creamy mussels, dill and raw carrot


Main courses
Slow roasted veal on polenta with KolleKolle cheese, grilled asparagus and morel cream
or
Grilled breast of duck, raw preserved raspberries, new peas and small beetroots, served with glace whipped with butter and raspberries


Dessert
Strawberry consommé with mint and honey, white chocolate ice cream and crisp tuille


 

Værelse på KolleKolle

Book a room

All of our 77 rooms have access to beautiful nature.

Good meetings

We create space for good dialog, so you can have a good meeting.

Prices for meetings

Space for contemplation in the beautiful green surroundings.