We recently went to Copenhagen for a week, and were able to taste many wonderful creations that we’d love to show you! Some of this is a ‘veganized’ version of traditional foods we took inspiration from as well. We’ll be making a fantastic sprouted rye bread for Smorrebrod, a dish inspired by the Danes penchant for asparagus and tarragon, a hearty salad with rye berries, roasted sunchokes, and pickled red onions, Frikadeller (meatballs) with hasselback potatoes, and endives in bechamel, and a Tivoli Park inspired waffle dessert with rhubarb, toasted almond, and whipped cashew. We look forward to feeding you!
This is a fun 5 course dinner for an all inclusive (no tax, no tip!) $42, and we have 2 seatings.
We have a 5:30 seating you can reserve here.
And an 8:00 seating here.
That said, here is the menu for this evening:
1) Smorrebrod- Pickled Eggplant ‘Herring,’ Cultured Vegan Butter, Red Onion, Capers: We make a fantastic sprouted rye bread using wild-yeast culture, which takes 6 days to make! Enjoy it with our pickled eggplant ‘herring,’ red onions, capers, and microcress
2) Asparagus, Tarragon Cream, Crispy Shallots, Citrus: Wonderfully blanched asparagus with fresh tarragon cream, crispy fried shallots, and citrus
3)Tuscan Kale, Rye Berry, Crispy Sunchoke Salad: Tuscan Kale, Rye Berry, Crispy Sunchoke Salad
4) Frikadeller: Hasselback Potatoes, Endives in Bechamel: As meat is a big part of Danish culture, we will veganize one of their traditional ‘meatball’ dishes, serve it with delicious buttery hasselback potatoes, and braised endives in a bechamel sauce.
5)Tivoli-Style Waffles with Rhubarb: Served with toasted almonds and whipped cashew cream.
We look forward to feeding you on this special night!
-Kevin & FPC Crew