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About our Default category
Default category
White Sturgeon Traditional
Acipenser Transmontanus
Oscietra Selection caviar
ACIPENSER GUELDENSTAEDTII
Baerii Traditional
ACIPENSER BAERII
Gold Selection caviar
ACIPENSER DAURICUS/ACIPENSER SCHRENKII
Blinis
Wheat Pancakes
Fillet Rossini
From The Faroe Islands
Norwegian Longslice
Whisky Cured Salmon
From Scotland
Smoked Tuna Carpaccio
Marinated Salmon
Mother of Pearl caviar spoon
Trout Roe
Salmon Roe
Salmon dressing
Cloudy Bay Chardonnay
White Wine
Cloudy Bay Sauvignon Blanc
White Wine
Moët & Chandon Imperial Brut
Champagne
Ruinart "R" Brut
Champaign
Dom Pérignon
Champagne
DOM PÉRIGNON ROSSINI CAVIAR EXPERIENCE
Giftbox
Jakob de Neergaard
Michelin Awarded Chef
"The Employee Edition"
SØLLERØD CAVIAR WITH VAVA'U VANILLA (TONGA) CREAM AND APPLE FOAM
RASMUS GRØNBECH
Michelin Awarded Chef
BO BECH
MICHELIN AWARDED CHEF
Calvisius caviar and caesar salad
PAUL CUNNINGHAM
Michelin Awarded Chef
Cool Fish
ROSSINI FISH
"The Pampering Edition"
A ROCKPOOL OF MY CHILDHOOD - SO VERY, VERY POETIC
CAVIARE D'MACAROON NOIR - HOMAGE NICO LADENIS
Calvisius Caviar with angler fish, Danish lobster and Leek
Søllerød Caviar on warm patatoes "Escoffier", caviar-olive oil and crisp salad
CHOCOLATE BY SCHARFFEN BERGER - CAVIARE SCRAMBLED
PISTACHIO WATER SORBET - CAVIARE'D BY CALVISIUS
STURGEON IN STURGEON
TOURNEDOS ROSSINI ROSSINI
Calvisius Caviar with Rhubarb, Vava'u Vanilla (Tonga) and Skyr-ice cream
CAVIAR & BANANA - ZAREN'S CHILDREN
BAERII CAVIAR - BLACK LOBSTER & OXTAIL "OPEN" RAVIOLI
VIRGIN LOBSTER "CARPACCIO" - CLASSIC FOIE GRAS TERRINE & CAULIFLOWER CRUDITE - CAVIAR
PEARLS BEFORE SWINE - CALVISIUS CAVIAR
LEMON SORBET WITH HAZELNUT PRALINE - PRIMEUR CAVIAR
LAMMEFJORD GREEN ASPARAGUS WITH RAZOR CLAMS, CALVISIUS CAVIAR & WALNUT OIL
PRIMEUR CAVIAR - RHUBARB AND YOGHURT VACHERIN
WHOLE GLAZED LEG OF HAM - CALVISIUS CAVIAR SAUCE & GREEN SALAD
CALVISIUS CAVIAR WITH APPLE SORBET AND WHITE CHOCOLATE GRANULATE
SØLLERØD-CAVIAR WITH KING CRAB, JERUSALEM ARTICHOKE AND BROWNED DILL-BUTTER
CAVIAR AND FJORD SHRIMPS
MONKFISH WITH MORELS AND FRESH HERBS
IMAGINARY LANDSCAPES OF WHITE CHOCOLATE WITH ACORNS
BOILED POTATO WITH POACHED EGG AND BROWNED BUTTER
WILD RED VENISON WITH UNRIPENED ELDERBERRIES AND JUNIPERS
STRIPS OF AVOCADO WITH LIGTHLY SALTED CAVIAR AND ALMOND
HAY-BAKED COCKEREL
NORWAY LOBSTER ON SMOKED PINE NEEDLES
"The Luxury Edition"
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