Holidays 2019

Palm SundayEaster Day2. Easter Day
WhitsundayPentecost MondaySaint John's Eve
HalloweenSaint Martin's EveChristmas
Christmas DayBoxing DayNew Year's Eve

 

Brunch & Bubbles

Palm Sunday 14th April 2019

9am-12am

 

Palm Sunday is the beginning of the Easter week. On this day, Jesus rode into Jerusalem on a donkey. The Jews hailed him as a king while they waved with palm branches, hence the name Palm Sunday.

 

Prior to the entry into Jerusalem, Jesus was anointed. And this anointing is considered important for the understanding of Jesus, because this is where he truly comes into character as the Messiah (the anointed).

 

Buffet

 

Vino Spumante
Coffee – tea – juice – musts – ice water
Selection of bread and croissants
Skyr, compote of red berries and granola
Selection of cheeses and marmelades
Dried sausages and ham
The Inn’s cold smoked Faroese salmon
Avocado cream with hand-peeled shrimps
Pancakes with syrup and sugar
Tossed salads with vinaigrette
Danish omelette with smoked pepper bacon and chives
Small fried spicy sausages
Homemade veal’s liver pâté with mushrooms
Roasted tomatoes with herbs
Chocolate mousse
Fruit

 

DKK 225

 

BUY TICKET

 

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Easter Lunch

Easter Day 21st April 2019

12am – 3pm

 

In Denmark, we celebrate Easter by holding a lunch. We meet with friends and family.

 

Easter is an ancient tradition where we celebrate spring and fertility. It originates from the ancient Egyptians who slaughtered lamb and ate the meat with sour bread to celebrate spring. The Christian celebration of Easter is, however, associated with Jesus and his entry into Jerusalem. According to history, he was crucified on the day we know as Good Friday, and that is why this day is a day of mourning. But on Sunday, Jesus was resurreced from the dead — the Sunday we now know as Easter Day.

 

Easter lunch as we know it, is a mix between two Easter traditions. We eat Easter lunch to celebrate Jesus’ resurrection, but the things we eat are a relic of the old fertility celebration.

 

Buffet

 

Fried herring with mustard and dill
Curried herring with cress and ‘smiling eggs’ (half-boiled eggs)
Cold smoked salmon with egg mousse and chives
Freshly cooked cod roe with mayonnaise and hand-peeled North Sea prawns
Butter-fried fillet of plaice with homemade remoulade and lemon
Chicken salad with mushrooms and crispy pepper bacon
Roast beef of lamb with cream of oven-baked apples and pickled red onions
Eggs in mustard sauce with bacon and watercress
Tenderloin steaks with mushroom cream
Corned rib roast with homemade boiled red cabbage
Potatoes with smoked fresh cheese, mustard and green asparagus
Selection of Danish cheeses
Pear pie with lightly whipped cream

 

DKK 295

 

 

BUY TICKET

 

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Easter Lunch

2. Easter Day 22nd April 2019

12am – 3pm

 

In Denmark, we celebrate Easter by holding a lunch. We meet with friends and family.

 

Easter is an ancient tradition where we celebrate spring and fertility. It originates from the ancient Egyptians who slaughtered lamb and ate the meat with sour bread to celebrate spring. The Christian celebration of Easter is, however, associated with Jesus and his entry into Jerusalem. According to history, he was crucified on the day we know as Good Friday, and that is why this day is a day of mourning. But on Sunday, Jesus was resurreced from the dead — the Sunday we now know as Easter Day.

 

Easter lunch as we know it, is a mix between two Easter traditions. We eat Easter lunch to celebrate Jesus’ resurrection, but the things we eat are a relic of the old fertility celebration.

 

Buffet

 

Fried herring with mustard and dill
Curried herring with cress and ‘smiling eggs’ (half-boiled eggs)
Cold smoked salmon with egg mousse and chives
Freshly cooked cod roe with mayonnaise and hand-peeled North Sea prawns
Butter-fried fillet of plaice with homemade remoulade and lemon
Chicken salad with mushrooms and crispy pepper bacon
Roast beef of lamb with cream of oven-baked apples and pickled red onions
Eggs in mustard sauce with bacon and watercress
Tenderloin steaks with mushroom cream
Corned rib roast with homemade boiled red cabbage
Potatoes with smoked fresh cheese, mustard and green asparagus
Selection of Danish cheeses
Pear pie with lightly whipped cream

 

DKK 295

 

 

BUY TICKET

 

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Whitsunday Lunch

Whitsunday 9th June 2019

12am – 3pm

 

Summer is here, and it’s time for the Pentecost Holiday and to see the Pentecost sun dancing. But what exactly are we celebrating?

 

Spring is filled with Christian celebrations. Most of us know about the history of Jesus’s death and resurrection at Easter, now the last of the season’s celebrations, the Pentecost, is at the the door, and it is a celebration that offers many exciting and difficult concepts – from the Holy Spirit to speaking in tongues.

 

Pentecost is the Christian celebration of the coming of the Holy Ghost. It is celebrated for two days: Whitsunday, which is always a Sunday, and Pentecost Monday, which is the following Monday.

 

Buffet

 

Old fashioned fully ripe herring with capers and onions
Fried herring with mustard and dill
Curried herring with cress and ‘smiling eggs’ (half-boiled eggs)
The Inn’s cold smoked salmon with egg mousse and chives
Marinated mini romaine salad with shrimps and dill
Butter-fried fillet of plaice with homemade remoulade and lemon
Chicken salad with mushrooms and crispy bacon
Veal’s liver pâté with mushrooms and bacon
Tenderloin steaks with mushroom cream
Slow-roasted pork belly with boiled red cabbage
Potatoes with smoked fresh cheese, cucumber and radishes
Selection of cheeses
Apple trifle

 

DKK 225

 

BUY TICKET

 

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Brunch & Bubbles

Pentecost Monday 10th June 2019

9.00-12.00

 

Summer is here, and it’s time for the Pentecost Holiday and to see the Pentecost sun dancing. But what exactly are we celebrating?

 

Spring is filled with Christian celebrations. Most of us know about the history of Jesus’s death and resurrection at Easter, now the last of the season’s celebrations, the Pentecost, is at the the door, and it is a celebration that offers many exciting and difficult concepts – from the Holy Spirit to speaking in tongues.

 

Pentecost is the Christian celebration of the coming of the Holy Ghost. It is celebrated for two days: Whitsunday, which is always a Sunday, and Pentecost Monday, which is the following Monday.

 

Buffet

 

Vino Spumante
Coffee – tea – juice – musts – ice water
Selection of bread and croissants
Skyr, compote of red berries and granola
Selection of cheeses and marmelades
Dried sausages and ham
The Inn’s cold smoked Faroese salmon
Avocado cream with hand-peeled shrimps
Pancakes with syrup and sugar
Tossed salads with vinaigrette
Danish omelette with smoked pepper bacon and chives
Small fried spicy sausages
Homemade veal’s liver pâté with mushrooms
Roasted tomatoes with herbs
Chocolate mousse
Fruit

 

DKK 225

 

BUY TICKET

 

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Saint John’s Eve

Sunday 23rd June 2019

 

Saint John’s Day (in Danish called Saint Hans’s Day) falls on 24th June, which is the birthday of John the Baptist – half a year before Jesus’ birthday. In Denmark we have a tradition of celebrating the holidays the night before. That’s why Saint John’s Eve is celebrated on 23rd June.

 

Few can imagine Saint John’s Eve without a large bonfire. Originally, the bonfire was lighted to serve as a symbol that the days were shortening and the light slowly disappearing, a transition to something new.

 

In Denmark, men and women were burned on the stake until 1693 if they were suspected of being witches. The bonfire was therefore used to make sure that the forces of evil present on Saint Johns’s Eve were sent to Bloksbjerg (Brocken, the highest peak of Northern Germany.)

 

The Danish tradition of burning a witch on the Saint John bonfire began in the 1900. In this context also arose the tradition of making bonfire speeches and singing midsummer songs.

 

Programme

 

6pm: Grill Buffet

 

Mussels from the Isefjord with lovage and lemon
Fish- and shellfish cocottes with dill and white wine
Grilled Danish veal sirloin
Porchetta of Danish free range forest pig with sage
Potato salad of smoked potatoes with almonds and chives
Grilled potatoes with wild garlic and capers
Marinated green asparagus with mini romaine salad and radishes
Pearl barley tossed with a dressing of blue cheese and cress
Homemade bread and fresh churned butter
Grilled pineapple with caramel and vanilla cream flavoured with dark rum

 

DKK 195

 

9pm: Bonfire speech and Saint John bonfire (on Stensbjerg behind the Inn)

 

12pm: Thank’s for tonight

 

BUY TICKET

 

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Halloween Celebration

Saturday 2nd November 2019

6pm

 

At this very date, at night, the dead most easily return to our world, to scare or revenge themselves on the living. At least that’s the reason according to old-fashioned superstition. All Saints Day always falls on 1st November.

 

The Sunday of All Saints, on the other hand, is always the first Sunday in November, and that date can vary slightly. On this Sunday All Saints day is celebrated and marked by the church in their worship services.

 

MENU

 

Welcome Bubbles

Starter: Creamy pumpkin soup with chili and ginger

Main course: Roasted veal rib eye with baked pumpkin and potato timbale with mushroom sauce

Dessert: Pickled pumpkins with crisp crumble and lightly whipped cream with vanilla

 

DKK 395

 

9pm: Live Music and a well-equipped bar. NIGHT TRAIN plays at full blast! So get out the dancing shoes

 

1am: Thank’s for tonight

The taproom is open until 2am +

 

BUY TICKET

 

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Saint Martin’s Eve

Sunday 10th November 2019

6pm – 9pm

 

Saint Martin’s Eve 10th November is the night before Saint Martin’s Day; in Denmark Martin is called Morten Bisp.

 

The story of why we eat Morten’s goose was first printed in Danish in 1616. It tells how Morten, because og his holiness, was appointed Bishop of the mid-French city of Tours, where he lived in the 4. century, but out of modesty Morten did not want to be appointed to the high office and hid in a goose sty.

 

The geese, however, betrayed him with their honking. He therefore decided that every year on this day, 11th November, the geese should be eaten.

 

Today, Morten’s goose is often replaced with a duck.

 

Menu

 

Welcome Bubbles

Starter: Gravad Faroese lax on grilled sourdough bread with mustard mayo and winter herbs

Main course: Duck confit with homemade boiled red cabbage, sugar browned potatoes and tasty sauce

Dessert: Apple pie with caramel crumble and lightly whipped cream flavoured with port wine

 

DKK 295

 

BUY TICKET

 

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Christmas 2019

15.11.2019 – 26.12.2019

 

Small Christmas

 

The Inn’s curried herring with shallots cream, apple and chives
Boiled eggs and shrimps with dill-mayonnaise
Fried fillet of plaice with homemade remoulade
Veal brawn with beetroots
Pork roast with boiled red cabbage
Danish hay cheese with fruit compote and biscuits
Bread, butter and lard

 

DKK 245 per person

Served only for lunch

 

 

Large Christmas

 

Christmas herring with onions, capers and dill
The Inn’s curried herring with shallots cream, apple and chives
Fried herring in brine
Pan-fried fillet of plaice with remoulade
Boiled eggs and shrimps with dill-mayonnaise
Cold smoked salmon with pickled cucumbers and horseradish cream
Veal brawn with beetroots
Confit of duck with pickled chicory
Pork roast with boiled red cabbage
Spiced pork sausage with stewed cabbage and coarse mustard
Rice pudding with whipped cream and almonds, served with cherry sauce
Bread, butter and lard

 

 

DKK 365 per person

Min. 20 persons. It’s a good idea to pre-order in good time.

 

 

Additional options

 

Smoked eel with scrambled eggs and chives
Tartlets with chicken and asparagus
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Danish hay cheese with fruit compote and biscuits
Rice pudding with whipped cream and almonds, served with cherry sauce

 

DKK 45 per person per option

 

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Christmas Day

Wednesday 25th December 2019

12.30pm

 

After a month of gatherings with friends and business/working relations at all party levels, the family has now taken over.

 

The first family celebration is Christmas Eve and now follows two extra Christmas days.

 

Just as traditional as Christmas Eve is, many families follow years of tradition with common lunches, not at least on Christmas Day.

 

The joy of the table is made up of so many different delicacies that it will be impossible to mention them all – and many traditions are very local indeed.

 

THE LARGE CHRISTMAS LUNCH TABLE

 

Old-fashioned pickled herring with onion
Christmas herring with onions, capers and dill
The Inn’s curried herring with shallots cream, apple and chives
Fried spicy herring in brine
Smoked eel with scrambled eggs and chives
Pan-fried fillet of plaice with remoulade
Boiled eggs and shrimps with dill-mayonnaise
Cold smoked salmon with pickled cucumbers and horseradish cream
Veal brawn with beetroots
Confit of duck with pickled chicory
Pork roast with boiled red cabbage
Pork belly fried with apples, cinnamon and onion
Tartlets with chicken and asparagus
Paté of pork liver with mushrooms and pepper bacon
Spiced pork sausage with stewed cabbage and coarse mustard
Danish hay cheese with fruit compote and biscuits
Rice pudding with whipped cream and almonds, served with cherry sauce
Bread, butter and lard

 

DKK 365 per person

Children under 12 years half price

 

BUY TICKET

 

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Boxing Day

Thursday 26th December 2019

12.30pm

 

After a month of gatherings with friends and business/working relations at all party levels, the family has now taken over.

 

The first family celebration is Christmas Eve and now follows two extra Christmas days.

 

Just as traditional as Christmas Eve is, many families follow years of tradition with common lunches, not at least on Christmas Day.

 

The joy of the table is made up of so many different delicacies that it will be impossible to mention them all – and many traditions are very local indeed.

 

THE LARGE CHRISTMAS LUNCH TABLE

 

Old-fashioned pickled herring with onion
Christmas herring with onions, capers and dill
The Inn’s curried herring with shallots cream, apple and chives
Fried spicy herring in brine
Smoked eel with scrambled eggs and chives
Pan-fried fillet of plaice with remoulade
Boiled eggs and shrimps with dill-mayonnaise
Cold smoked salmon with pickled cucumbers and horseradish cream
Veal brawn with beetroots
Confit of duck with pickled chicory
Pork roast with boiled red cabbage
Pork belly fried with apples, cinnamon and onion
Tartlets with chicken and asparagus
Paté of pork liver with mushrooms and pepper bacon
Spiced pork sausage with stewed cabbage and coarse mustard
Danish hay cheese with fruit compote and biscuits
Rice pudding with whipped cream and almonds, served with cherry sauce
Bread, butter and lard

 

DKK 365 per person

Children under 12 years half price

 

BUY TICKET

 

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New Year’s Eve

Tuesday 31st December 2019

5.30pm – 3am

 

Come to a New Year’s party at Hotel Orø Kro.

 

We’re throwing a blast of a party, so you can welcome the new year with friends and family.

 

Programme

 

Arrival at 5.30pm
Welcome and snacks
Her Majesty the Queen’s New Year’s speech at 6pm
4 course New Year’s Menu
Wine menu
Coffee/tea and almond cake
The New Year is toasted with bubbles
Music and dancing
The Inn wishes all happy a New Year at 3am

 

The next day we serve a large breakfast buffet at 9am

 

Menu

 

Foie gras terrine with white wine gel and malt crisps

 

Cured cod and scallop with lemon skyr and cress oil

 

Grilled Danish beef tenderloin served with a purée of Jerusalem artichokes and potatoes and sauce bordelaise with smoked bone marrow

 

White chocolate espuma with lemon crunch and caramel

 

There will also be a bar selling spirits ect.

 

DKK 895 per person – surcharge for overnight stay DKK 400 per person

 

BUY TICKET

 

Contact us by phone for more information.