St. Martin's Eve at HJERTING BADEHOTEL

Tuesday, November 10

Main course

Confit duck leg with sides. A more detailed menu will be available later.

350 DKK

per person

Dessert

Rice Pudding with Classic Cherry Sauce 

80 kr

per person

On November 10, we invite you to join us for St. Martin’s Eve at the restaurant at Hjerting Badehotel.

Invite your family or friends to join you for a cozy evening by the water, where we’ll be keeping one of fall’s cherished traditions alive. That evening, you can choose between our special St. Martin’s Eve menu or our regular à la carte menu—so there’s something for everyone.

If you'd like to have duck as part of the traditional St. Martin's Eve menu, we recommend that you select it when you make your table reservation. That way, you can be sure we'll have it ready for you.

Remember to make a reservation

We look forward to welcoming you to a cozy St. Martin's Eve at the seaside hotel.

The Badehotel's evening menu is designed for both sharing and enjoying on your own.

We suggest you start small and finish big. The size follows the price. We recommend 2-3 courses per person, less if you enjoy the many snacks.

Gillardeau oysters au naturel with shallot mignonette, Tabasco, and lemon

Gillardeau oysters with rosehip vinaigrette

1 piece 60 6 pieces 300

Artichoke with mint dressing and lemon

100

Grissini with sea buckthorn cream and pesto

70

2 ham croquettes from Als, made with potato and Gruyère

70

French fries with aioli

60

Three types of olives

40

Sourdough bread with whipped butter

40

Lobster with matcha salsa, aioli, and lime

200

Baked focaccia with artichoke cream, zucchini, and a crispy crumble

150

Ravioli with pumpkin, browned butter, hazelnuts, sage, and light and airy burrata

160

Beef tartare with lovage cream, green Tabasco, herbs, and crispy potatoes

150

White lasagna with veal ragout, white sauce, and pesto

180

Papperdelle with zucchini, basil, salsiccia, and pistachios

180

Pan-fried flounder with chanterelles, wild spinach, potatoes, and basquaise

350

Bavette steak with béarnaise sauce, port wine glaze, French fries, and green beans

400

Steamed mussels in white wine and cream, served with french fries and aioli

220

Blueberry sorbet with wild blueberries, browned butter cream, and cocoa crumble

120

Profiteroles with hazelnut ice cream and warm chocolate sauce

100

Crème brûlée

100

Three cheeses from near and far, served with crispbread and a sweet treat

140

Pasta Bolognese
Fried fish with remoulade and French fries
Fish cakes with remoulade and French fries

Hjerting Badehotel menu

APPETIZERS

        Croquettes with Als ham, potatoes, and Gruyère
Fried focaccia with artichoke cream, squash, and crispy crumble

appetizer

Ravioli with pumpkin, browned butter, hazelnuts, sage, and light and airy burrata

Main course

Pan-seared flatfish with chanterelles, wild spinach, “
” potatoes, and basquaise

dessert

Blueberry sorbet, marinated wild blueberries, “
” browned butter cream, and cocoa crumble

600 KR. PER PERSON

LUNCH MENU

Extend your evening

      Gilardeau oysters with rosehip vinaigrette

Artichoke with mint dressing and lemon

Two kinds of petit fours

+ 200 DKK PER PERSON

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