Randers
Østervold 16

Seasonal menu

Appetizer

Brandede from cod topped with extra vergin olive oil, jellied meditereran veg, parsley aioli and persley tuille.

Starter

Marinated Tuna served “bleu” vinaigrette made with timut pepper, creamy egg yolk, veriation of cauliflower, dehydrated carrots, sweet and baby sweet peppers, samphire and sifon made from rucola.

Main

Terrine of pulled Veal with herbs, Portwine jus, pearl onions. Beets two ways, pureé of caramalized onion, and a crunchy “strudel” filled with Jerusalem artichoke and crème cheese.

Dessert

Lime mouse topped with orange mousseline, served with a classic Austrian Gugelhupf cake, whipped white chocolate, Rom and Raisin ice crème and a sugar tuille made with poppy seeds

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.