Lad Ny Hattenæs danne rammen for jeres fest i historiske og smukke omgivelser
Minimum 20 personer.
Allow Ny Hattenæs to create the setting for your celebration in historic and beautiful surroundings
Minimum 20 persons.
April, May, and June
3 courses for 450,-
Cold-smoked salmon from the Faroe Islands with small salads, quail eggs, and sour cream.
White asparagus with Iberico ham, crouton, and asparagus cream.
Salted scallop with cucumber, fennel, and buttermilk sauce.
Springbuck with Pommes Anna, grilled onions, and pepper sauce.
Beef tenderloin with green asparagus, crushed potatoes, béarnaise, and bordelaise sauce (additional 50 DKK).
Pan-fried halibut with cauliflower, new Danish potatoes, and lobster sauce.
Ny Hattenæs chokolade dessert
Rhubarb compote with rhubarb sorbet, white chocolate cream, and crispy licorice.
July, August, and September
3 courses for 450,–
Lightly salted salmon with horseradish cream, dill, and pumpkin seeds.
Salted halibut with Danish peas, chlorophyll sauce, and basil.
Grilled artichokes with Serrano ham, truffle vinaigrette, and pine nuts.
Pan-fried guinea fowl with sautéed chanterelles, corn, and jus gras sauce.
Veal tenderloin with pea francaise, crushed potatoes, béarnaise, and bordelaise sauce (additional 50,-).
Pan-fried halibut with pea francaise, crushed potatoes, and lobster sauce.
Peach Melba, Raspberry mousse, raspberry consommé, peach ice cream, and crispy almonds.
New Hattenæs strawberry dessert.
Fresh apricots with caramelized white chocolate, apricot sorbet, and raspberry sauce.
October, November, and December
3 courses for 450,-
Langoustine tartare with cauliflower cream, cauliflower couscous, and sour cream.
Halibut terrine with celery, basil oil, and citrus sauce.
Iberico ham with Thisted cream, crispy Thisted flakes, and chimichurri.
Venison fillet with creamed mushrooms, Pommes Anna, and peppercorn sauce.
Veal tenderloin with ox tail ragout, salsify, béarnaise, and bordelaise sauce (additional 50,-)
Pink-roasted canette duck with kale, cavolo nero, and gastrique sauce.
New Hattenæs chocolate dessert.
Vanilla mousse with dark chocolate, cherry sauce, and cherry sorbet.
January, February, March
3 courses for 450 ,-
Grilled langoustine with Thisted cream, crispy Thisted flakes, and chimichurri.
Marinated tuna with avocado, teriyaki, and sesame.
Beef tartare with Jerusalem artichoke cream, Jerusalem artichoke chips, and heart lettuce.
Beef fillet with baked Jerusalem artichokes, Pommes Anna, and béarnaise and bordelaise sauce.
Grilled Iberico pluma with potato gratin, salt-baked celery, and Havgus cheese sauce.
Pan-fried halibut with white wine-braised fennel, carrots, and nage sauce.
Yogurt mousse with pickled sea buckthorn and yogurt ice cream.
Rum-braised pineapple with coconut caramel and coconut ice cream.
White chocolate mousse with yuzu ice cream and raw licorice.
Choose between 3 or 5 snacks
3 pieces: 250,- per. guest
5 pieces: 350,- per. guest
Fresh heart lettuce with hand-peeled shrimp and herb cream.
Beef tartare on potato chips with cress.
Fresh spring rolls with marinated langoustine and mint.
Blinis with trout roe and crème fraîche.
Krustade with tuna and avocado.
Toasted rye bread with Thisted cheese and chutney.
Luxury Seafood Reception
500,- per guest
Perle Blanche oysters
Poached sea shrimp
125,- per guest
Late-Night Snack Suggestions
New Hattenæs luxury hot dogs
Charcuterie and cheese board