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NB: Please inform us of your preferred seating no later than the day before the event
Opening Offer in the Restaurant
Friday 1st March 2019
From 5pm
We celebrate the lumpfish roe and that spring is on its way with all the delicious ingredients.
Lumpfish roe is in season January, February, March, April and May.
Known as the Danish version of caviar, lumpfish roe is a delicacy that can easily measure up to the real product, namely roe from the sturgeon. Lumpfish roe tastes fresh and lightly salty and its natural colour is pink, bordering on transparency.
There are only 40 seats so hurry up and book!
MENU
Welcome Bubbles
Lumpfish roe and sour cream with cress with crisp rye
Slow-baked free range pig with honey baked carrots and chervil cream
Compote of red berries with cream and burned meringue
DKK 295 + fee
The Beatles Revival – Dinner & Dance
Saturday 16th March 2019
6pm – 1am
The world’s biggest boyband of all time – the Beatles – only got to play very few concerts in Scandinavia. To the many who did not experience the Beatles live, either because they were sold out or because they were simply not born then, here is the ultimate replacement: The Beatles Revival.
The orchestra is based in Prague and is among the few tribute bands who, in addition to success in the home country, have also managed to gain popularity on an international scale. True passion for music is clearly expressed in the orchestra, and precisely this, along with purposeful work towards creating a perfect image, both musically and visually, is the secret of The Beatles Revival’s success throughout Europe.
The band is into details. Not only in terms of music but also in the use of original equipment, stage costumes, stage erection, choreography, etc. The group’s right-handed bass player has even learned to play left-handed bass in recognition that this is essential for a totally authentic Beatles image. The band’s performances are thus in international class, placing the orchestra among the best tribute bands of the time.
Join the Beatles Revival’s Time Machine back to Liverpool in the 60s, and experience the illusion that it is the right Beatles standing on the stage. Join a Beatles show full of evergreens, mood, entertainment and energy.
MENU
Welcome Bubbles
Starter: Lumpfish roe and spring herbs with organic sour cream
Main course: Cockerel breast confit with pointed cabbage and a variation of beets with chervil sauce
Dessert: Blackcurrant trifle with white chocolate and almonds
9pm: The Beatles Revival plays and the bar is open
1am: Thank’s for tonight
DKK 399 + fee
A tribute to Elvis “The King”
Saturday 30. March 2019
6pm – 1am
He is a winner. He does not just sound like Elvis, he is Elvis the moment he enters the stage, and he looks like his idol.
Dressed in copies of the original costumes and with the amazing sound, the magic really begins.
Jens S.B. Larsen – a.k.a. J. Elvis – is not just an outstanding musician, singer and entertainer who for more than 35 years have delighted us with his music either alone or with a band of famous musicians, he is also one of the absolute best Elvis interpreters we have ever had.
Not just in denmark, but in general. He is a gifted song talent in absolute world class.
If you have never had the opportunity to get acquainted with the legendary Elvis Presley and his music, here is your chance. Listen to his many songs, watch the beautiful stage show and dance to rock’n’roll, rockabilly, country, blues and gospel via the sublime and highly trustworthy interpreter of Elvis’ music.
J. Elvis is a “must” for all Elvis fans, and when you hear him sing like Elvis (which he has now done for more than 12 years), you have no doubt that he is the “real” stuff.
J. Elvis reaches far beyond the stage and reaches anyone who loves Elvis’ music. People are hit right in the heart by J. Elvis’ singing, personality and charisma. He is so good that sometimes it can be difficult to hear the difference between Elvis and J. Elvis.
The Real Deal – when only the best is good enough.
MENU
Welcome Bubbles
Starter: Creamy Jerusalem artichoke soup with lumpfish roe and roasted almonds
Main course: Roast of Danish veal with potato fondant and baked onions with red wine demi glace
Dessert: White and dark chocolate cake with salty caramel and raspberries
9pm: Elvis Show
1am: Thank’s for tonight
The taproom is open until 2am +
DKK 395 + fee
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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 + fee
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Concert with Kandis – Dinner & Dance
Maundy Thursday 18th April 2019
18pm-03am
Kandis are travellers in the joy of life.
It is about sun, summer, love and eternal fidelity. It is also about a culture that fills sports halls every week with dancing-loving people and catchy tones – accompanied by draught beers and joint singing.
With a sale of over 1.5 million records and a fan club of some 3,000 members, Kandis has created a unique unparalleled platform on the Danish music scene.
Since the debut at a singles’ ball at Hotel Phønix on Wednesday 4th January 1989, Kandis has entertained over three million people who, for one night, have forgotten all about everyday afflictions and worked up a sweat on a crowded dance floor.
Kandis has completed 1.3 million kilometres on the roads – it’s more than 30 times around the globe – to play at inns, halls, marketplaces or music festivals and dance halls.
What for Kandis really began with “A Small Ring of Gold” has become much more over the years. From several hits on various editions of Dansktoppen and fx. participation in the Danish Song Contest, the latest initiative of the orchestra, the album Kandis 18, is a musical reflection of life nowadays with the choice of texts and instruments that were not conceivable 20 years ago.
Kandis is Denmark’s most popular dance orchestra.
MENU
Welcome Bubbles
Starter: The Inn’s cold smoked salmon and spring herbs with yogurt cream and butter roasted rye bread crumble, home-baked bread and fresh churned butter
Main course: Grilled Danish veal rib and a variety of parsley root with potato fondant and sour spring herbs, served with creamy mild pepper sauce
9pm: Kandis plays and the bar is open
1am: A late night snack of homemade hot dogs with the whole shebang
DKK 595 + fee
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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 braised red cabbage
Potatoes with smoked fresh cheese, mustard and green asparagus
Selection of Danish cheeses
Pear pie with lightly whipped cream
DKK 295 + fee
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80’s Party
Saturday 25th May 2019
6pm – 2am
Yes, I know. It may well be that AIDS appeared, Chernobyl was blown into the air, John Lennon and Oluf Palme were shot, but think of all the amazing things: Wham and boat shoes for example! So don’t shake your head at an 80’s party!
Yes, here there is, after all, 80’s nostalgia for an evening. I think there’s there will be plenty of boat shoes on the dance floor, hearing all the 80’s classics.
MENU
Welcome Bubbles
Starter: The Inn’s shrimp cocktail with Thousand Island dressing and baguette
Main course: Cavery buffet with roast of beef rib – glazed ham – slow roast turkey’s breast – red wine sauce and sauce bearnaise – cream baked potatoes – pommes Hasselbach – salad bar – dressings
Dessert: Ice cream a la Orø with cherries and walnuts
9pm: Disco supplied by Twiggi’s Discotheque
1am: Night snack – creamy asparagus soup with meatballs and baguette
Thank’s for tonight
The taproom is open until 2am +
DKK 395 + fee
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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 braised red cabbage
Potatoes with smoked fresh cheese, cucumber and radishes
Selection of cheeses
Apple trifle
DKK 225 + fee
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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 + fee
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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 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 + fee
9pm: Bonfire speech and Saint John bonfire (on Stensbjerg behind the Inn)
12pm: Thank’s for tonight
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Fish & Seafood Evening
Saturday 6th July 2019
6pm
If you love the delights of the sea, join us for our seafood evening – there will be a wide selection of different kinds of fish and shellfish.
Enjoy a sumptuous seafood buffet filled with oysters, mussels, lobster, crabs, and cold and hot dishes. In addition, the chefs will make some innovative dishes of the sea’s fresh catch and the range of seasonal vegetables.
MENU
Welcome Bubbles
Starter: Tatare of tuna with avocado and tomato
Buffet: Cerviche of cod with lime and spring onions
Crayfish salad with apples and dill tips
Rose shrimp with lemon mayo
Steamed mussels
The Inn’s cold smoked salmon with yogurt
Crisply fried calamari with parsley cream
Grilled lobster with sage and butter
Fish cocottes with herbs and white wine
Freshly boiled crayfish with dill
Fish grilled in the skin with pesto
Seafood soup with sour cream
Three kinds of oysters
All served with salads, dressings, sauces etc
Dessert: A variety of chocolate mousses with berries & a selection of Danish cheeses with compote
Acoustic music will be played during dinner
DKK 395 + fee
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Barbecue
Saturday 13th July 2019
6.30pm
We’re having a barbecue on the terrace to the sound of acoustic music, enjoying the warm summer evening with friends and family.
Come and join us.
GRILL BUFFET
Mussels with lovage and lemon
Cocottes of fish and shellfish with dill and white wine
Roast of Danish veal
Handmade Danish sausages
Marinated chicken breast
Porchetta of Danish free range forest pig with sage
Potato salad of smoked potatoes with almonds and chives
Grilled potatoes with wild garlig and capers
Marinated green asparagus with mini romaine salad and radishes
Pearl barley tossed with adressing of blue cheese and cress
Homemade bread and fresh churned butter
Grilled pineapples with caramel and vanilla crème flavoured with dark rum
DKK 250 + fee
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Fish & Seafood Evening
Saturday 20th July 2019
6pm
If you love the delights of the sea, join us for our seafood evening – there will be a wide selection of different kinds of fish and shellfish.
Enjoy a sumptuous seafood buffet filled with oysters, mussels, lobster, crabs, and cold and hot dishes. In addition, the chefs will make some innovative dishes of the sea’s fresh catch and the range of seasonal vegetables.
MENU
Welcome Bubbles
Starter: Tatare of tuna with avocado and tomato
Buffet: Cerviche of cod with lime and spring onions
Crayfish salad with apples and dill tips
Rose shrimp with lemon mayo
Steamed mussels
The Inn’s cold smoked salmon with yogurt
Crisply fried calamari with parsley cream
Grilled lobster with sage and butter
Fish cocottes with herbs and white wine
Freshly boiled crayfish with dill
Fish grilled in the skin with pesto
Seafood soup with sour cream
Three kinds of oysters
All served with salads, dressings, sauces etc
Dessert: A variety of chocolate mousses with berries & a selection of Danish cheeses with compote
Acoustic music will be played during dinner
DKK 395 + fee
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Barbecue
Saturday 27th July 2019
6.30pm
We’re having a barbecue on the terrace to the sound of acoustic music, enjoying the warm summer evening with friends and family.
Come and join us.
GRILL BUFFET
Mussels with lovage and lemon
Cocottes of fish and shellfish with dill and white wine
Roast of Danish veal
Handmade Danish sausages
Marinated chicken breast
Porchetta of Danish free range forest pig with sage
Potato salad of smoked potatoes with almonds and chives
Grilled potatoes with wild garlig and capers
Marinated green asparagus with mini romaine salad and radishes
Pearl barley tossed with adressing of blue cheese and cress
Homemade bread and fresh churned butter
Grilled pineapples with caramel and vanilla crème flavoured with dark rum
DKK 250 + fee
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Barbecue
Saturday 3rd August 2019
6.30pm
We’re having a barbecue on the terrace to the sound of acoustic music, enjoying the warm summer evening with friends and family.
Come and join us.
GRILL BUFFET
Mussels with lovage and lemon
Cocottes of fish and shellfish with dill and white wine
Roast of Danish veal
Handmade Danish sausages
Marinated chicken breast
Porchetta of Danish free range forest pig with sage
Potato salad of smoked potatoes with almonds and chives
Grilled potatoes with wild garlig and capers
Marinated green asparagus with mini romaine salad and radishes
Pearl barley tossed with adressing of blue cheese and cress
Homemade bread and fresh churned butter
Grilled pineapples with caramel and vanilla crème flavoured with dark rum
DKK 250 + fee
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Fish & Seafood Evening
Saturday 10th August 2019
6pm
If you love the delights of the sea, join us for our seafood evening – there will be a wide selection of different kinds of fish and shellfish.
Enjoy a sumptuous seafood buffet filled with oysters, mussels, lobster, crabs, and cold and hot dishes. In addition, the chefs will make some innovative dishes of the sea’s fresh catch and the range of seasonal vegetables.
MENU
Welcome Bubbles
Starter: The Inn’s cold smoked salmon with yogurt
Buffet: Cerviche of cod with lime and spring onions
Crayfish salad with apples and dill tips
Rose shrimp with lemon mayo
Steamed mussels from Isefjorden
Crisply fried calamari with parsley cream
Grilled lobster with sage and butter
Fish cocottes with herbs and white wine
Freshly boiled crayfish with dill
Fish grilled in the skin with pesto
Seafood soup with sour cream
Grilled scallops with smoked soft cheese
All served with salads, dressings, sauces etc
Dessert: Chocolate mousse with berries & a selection of Danish cheeses with compote
Acoustic music will be played during dinner
DKK 395 + fee
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Barbecue
Saturday 24th August 2019
6.30pm
We having a barbecue on the terrace for the last time this year, so come with friends and family so we can have a last cozy late summer evening at Orø Inn.
GRILL BUFFET
Whole fish from Sjællands Odde
Grilled steak of Danish Hereford beef rib eye
Handmade Danish sausages from Lampe
Citrus marinated Danish chicken breast
BBG ribs of free-range pig
Baked potatoes with chives
Grilled Danish corn with butter
Classic cold potato salad with radishes and chives
Mini romaine salad with cream and lemon juice
Broccoli salad with pine nuts and sour cream
Tomato salad of Danish tomatoes with mozzarella
Dressings and dips
Homemade bread and freshly churned butter
Plum trifle with vanilla foam
DKK 250 + fee
Children under 12 DKK 150
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The Beatles Revival – Dinner & Dance
Friday 13th September 2019
6pm – 1am
The world’s biggest boyband of all time – the Beatles – only got to play very few concerts in Scandinavia. To the many who did not experience the Beatles live, either because they were sold out or because they were simply not born then, here is the ultimate replacement: The Beatles Revival.
The orchestra is based in Prague and is among the few tribute bands who, in addition to success in the home country, have also managed to gain popularity on an international scale. True passion for music is clearly expressed in the orchestra, and precisely this, along with purposeful work towards creating a perfect image, both musically and visually, is the secret of The Beatles Revival’s success throughout Europe.
The band is into details. Not only in terms of music but also in the use of original equipment, stage costumes, stage erection, choreography, etc. The group’s right-handed bass player has even learned to play left-handed bass in recognition that this is essential for a totally authentic Beatles image. The band’s performances are thus in international class, placing the orchestra among the best tribute bands of the time.
Join the Beatles Revival’s Time Machine back to Liverpool in the 60s, and experience the illusion that it is the right Beatles standing on the stage. Join a Beatles show full of evergreens, mood, entertainment and energy.
MENU
Welcome Bubbles
Starter: Creamy seafood soup with smoked shrimp and dill oil
Main course: Free range forest pig with honey baked parsley root and potato soufflé with cantarel sauce
Dessert: Panna cotta with baked plums and liquorice
9pm: The Beatles Revival plays and the bar is open
1am: Thank’s for tonight
DKK 399 + fee
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Venison Evening
Saturday 19th October 2019
6.30pm
An evening with venison delights and great wines.
Gather all you love for an amazing venison evening. Horn blowers provide the right atmosphere.
MENU
Welcome Bubbles
Starter: Smoked pheasant chest and fallow deer leg with fried parsnips, chantarelle mayonnaise and chestnut purée. In addition, homemade bread and freshly churned butter.
Buffet
Grilled wild boar with dried currants
Duck in port wine and prunes
Roasted deer leg with thyme and laurel
Stew of red deer with leeks
Potato soufflé with mushrooms
Small potatoes fried in duck fat with rosemary
Honey baked Brussel sprouts
Fried white cabbage salad with almonds
Waldorf salad with sour apples and celery
Venison sauce and glacé
Dessert: Mocha creme brulè with pickled buckthorn
10pm: Twiggi’s Disco
2am: Thank’s for tonight
DKK 450 + fee
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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 + fee
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 +
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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 braised red cabbage, sugar browned potatoes and tasty sauce
Dessert: Apple pie with caramel crumble and lightly whipped cream flavoured with port wine
DKK 295 + fee
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Concert with Fede Finn & Funny Boyz Trio
Saturday 16th November 2019
6.30pm – 1am
This year’s Christmas lunch will be a one-off event with something for all senses. Tasty Christmas buffet, good service, top entertainment for both eyes and ears, varied dance music and not least exercise for the laughing muscles.
LARGE CHRISTMAS BUFFET
Christmas herring with onions, capers and dill
The inn’s curried herring with shallots, apple and chives
Fried spicy 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
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Pork roast with braised red cabbage
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
DKK 350 + fee
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Concert with Bamse Jam
Saturday 23rd November 2019
6.30pm – 1am
Bamse Jam is the closest thing you get to experiencing the popular singer Flemming Bamse Jørgensens
large song catalog on the Danish live scene.
LARGE CHRISTMAS BUFFET
Christmas herring with onions, capers and dill
The inn’s curried herring with shallots, apple and chives
Fried spicy 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
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Pork roast with braised red cabbage
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
DKK 495 + fee
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Christmas Show with Lise Haavik & Friends
Saturday 30th November 2019
6.30pm – 1am
This year’s Christmas lunch will be a one-off event with something for all senses. Tasty Christmas buffet, good service, top entertainment for both eyes and ears, varied dance music and not least exercise for the laughing muscles.
After a delicious Christmas buffet, the Christmas show with Lise Haavik, Jan Larsen and 2 lovely dancers will entertain you. Kapellmeister is guitarist Stanislav Donev.
LARGE CHRISTMAS BUFFET
Christmas herring with onions, capers and dill
The inn’s curried herring with shallots, apple and chives
Fried spicy 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
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Pork roast with braised red cabbage
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
DKK 445 + fee
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Christimas Show with Lise Haavik & Friends
Saturday 7th December 2019
6.30pm – 1am
This year’s Christmas lunch will be a one-off event with something for all senses. Tasty Christmas buffet, good service, top entertainment for both eyes and ears, varied dance music and not least exercise for the laughing muscles.
After a delicious Christmas buffet, the Christmas show with Lise Haavik, Jan Larsen and 2 lovely dancers will entertain you. Kapellmeister is guitarist Stanislav Donev.
LARGE CHRISTMAS BUFFET
Christmas herring with onions, capers and dill
The inn’s curried herring with shallots, apple and chives
Fried spicy 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
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Pork roast with braised red cabbage
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
DKK 445 + fee
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John Mogensen Show Band
Saturday 14th December 2019
6.30pm – 1am
This year’s Christmas lunch will be a one-off event with something for all senses. Tasty Christmas buffet, good service, top entertainment for both eyes and ears, varied dance music and not least exercise for the laughing muscles.
John Mogensen Show Band is probably the closest you get to the real thing. This experienced band has set out to recreate the magic that surrounded the Danish singer-songwriter John Mogensen.
Welcome drink (lemon squash and snaps)
LARGE CHRISTMAS BUFFET
Christmas herring with onions, capers and dill
The inn’s curried herring with shallots, apple and chives
Fried spicy 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
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Pork roast with braised red cabbage
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
DKK 550 + fee
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Christmas Concert with Tina Siel & Knud-Erik Thrane
Saturday 21st December 2019
6.30pm – 1am
Enjoy a nice Christmas concert with Tina Siel & Knud-Erik Thrane. The Christmas concert will be with both traditional Danish and foreign Christmas songs that everyone knows.
LARGE CHRISTMAS BUFFET
Christmas herring with onions, capers and dill
The inn’s curried herring with shallots, apple and chives
Fried spicy 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
Paté of pork liver with mushrooms and pepper bacon
Pork belly fried with apples, cinnamon and onion
Pork roast with braised red cabbage
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
DKK 350 + fee
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Christmas Take-Away
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 braised 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 braised 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 braised 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 + fee
Children under 12 years half price
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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 braised 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 + fee
Children under 12 years half price
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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
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