Randers
Østervold 16

Seasonal menu

Appetizer

Fricassee of salted salmon, jerusalem artichokes, tapioca, cucumber & mint, topped with our take on Tom Kha soup.

Starter

Poached witch flounder, blanched green asparagus, split kefir vinaigrette with sweet peas and chive oil, avocado purée, and a warm lovage butter filled souffle made from smoked trout and cockerel, finished with asparagus hollandaise & coral tuille.

Main

Rump of lamb, purée of lightly smoked salsify, lamb jus with nicoise olives and salsify. Roasted potato quiche with globe artichokes, pickled bottom mushrooms, and confit garlic covered with an herb velouté.

Dessert

Mousse of caramelized brown sugar and brown butter, strawberry sorbet, and sweet mascarpone crème. Served a part: rhubarb and strawberry bouillon.

Coffee & Petit Four

We conclude with black coffee and tea accompanied by petit four & the chef’s selected digestifs.

The Brothers Koch

An evening at "Det Glade Vanvid" delivers a complete restaurant experience with wonderful flavours, a beautiful presentation and seasonal produce at a great price where everything is included.