Copenhagen European kitchen & Bakery Menu

White meringue topped with cold whipped cream and mixed fruit. While pavola was created in Australian in 1920 in honor of the Russian ballerina Anna Pavola history shows that it comes from Austro-Hungarian empire from the 17th century.

Dates filled with goat cheese and wrapped in bacon served with aioli and crackers. Original from Elche, Alicante Spain.

Sliced beef cooked to perfection, with paprika and chunks of vegetables. Served with bacon mashed potatoes and a side salad. Traditional stew of Hungary dated back to the 9th century.

Fried thin breaded veal cutlet, served with Copenhagen potatoes, green sweet peas, and a side salad. According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857.

Danish HotdogTwo wiener sausage from VikingDelight, wheat hotdog bread topped with ketchup, mustard, remoulade, fried onions, fresh onion and pickle cucumber. Served with Copenhagen potatoes.

Austrian apple strudel. Crispy phyllo dough stuffed with green sour apples and cinnamon and raisins .

Ground lamb and beef cooked with garden vegetables in a red wine sauce covered with a crusty lid of mashed potatoes and freshly grated parmesan. Served with a side salad. In the 15th century England took control of Ireland, Sir Walter Raleigh introduced potatoes to Ireland, and overtime Shepard's pie was born with leftover from Sunday dinner.

Crispy filo dough, stuffed with fresh spinach, mixed greens, spring onions, fresh dill, and cream cheese.

Contains nuts. Baked brie with pesto and pecan nuts, served with a side of crackers. Brie is original from the monks of the priory of Rueil en brie in France.

Thinly slices Lamb/beef cooked on a vertical grill with spices. Served with fried Copenhagen potatoes, pita bread and side salad.

Earthy black bean paste topped with diced beets, capers, and fresh herbs.

Comes with your choice of two sides and one sauce

Ravioli in a cream wine sauce , lemon zest and green sweet pea.

Pasta mixed with lemon, olives, cabers, pepper and virgin olive oil.

Pasta mixed with seared mushroom, sun dried tomatoes, onion, garlic, white wine , heavy cream and grated parmesan.

Fried breaded flounder, Fried poatoes, side salad, remoulade and rye bread.

Seared salmon filet, with Mediterranean topping. Garlic, tomato, cucumber and feta cheese.

Crispy filo dough, stuffed with fresh spinach, mixed greens, spring onions, fresh dill, and cream cheese.

Contains nuts. Baked brie with pesto and pecan nuts, served with a side of crackers. Brie is original from the monks of the priory of Rueil en brie in France.

Steamed salmon mixed with cream cheese, spring onion and herbs.

Diced fresh beets, mixed with pesto, capers and elderflower vinaigrette on a bed of Black bean paste

Sample of small bites by chef choice for 2 person

Greek fish-roe salad, served with olives and crackers.

Cured salmon, marinated kale, and fresh mixed green served with rye bread crackers. Original from Scandinavia.

Mixed green, tomatoes, cabbage, avocado and pieces off grilled beef tenderloin, drizzle with elderflower vinaigrette

Mixed green apples, pecan topped with blue cheese and drizzle with honey.

Contains nuts. Chopped kale, brussels sprouts, and cabbage, topped with crunchy, spicy baked nuts, drizzled with raspberry vinaigrette.

Shrimp mixed with avocado and chopped green onions, covered in a dill cream dressing.

Sliced avocado, topped with fried feta and a fried egg.

Roasted eggplant topped with bean paste and sun-dried tomatoes. Served on sourdoughbread

Traditional Scandinavian cured salmon. Topped with diced red onion, sliced cucumber, and fresh dill, drizzled with mustard sauce.

Freshly made pork liver pate, topped with crispy bacon crumbles, butter-fried mushroom, and pickled beetroot.

Sliced beef cooked to perfection, with paprika and chunks of vegetables. Served with bacon mashed potatoes and a side salad. Traditional stew of Hungary dated back to the 9th century.

Breaded fried flounder filet. Steamed cod with dill, topped with salad shrimp. Cooked green asparagus, fish roe, and dressing. Invented by Ida Davidsen in 1960 after cosmonaut Yuri Gagarin visited Copenhagen.

Breaded veal cutlet stuffed with ham and Swiss cheese, served with Copenhagen potatoes, green sweet peas, and a side salad.

Chicken filet marinated overnight in garlic, lemon, and olive oil, served with bacon mashed potatoes and a side salad.

Fresh creamy risotto mixed with crispy kale , lemon and Parmesan cheese . Topped with toasted nuts

Seared mushroom artichoke and sun dried tomatoes. Bean paste, fried potatoes, side salad and quinoa Pattie.

Ground lamb and beef cooked with garden vegetables in a red wine sauce covered with a crusty lid of mashed potatoes and freshly grated parmesan. Served with a side salad. In the 15th century England took control of Ireland, Sir Walter Raleigh introduced potatoes to Ireland, and overtime Shepard's pie was born with leftover from Sunday dinner.

Fried thin breaded veal cutlet, served with Copenhagen potatoes, green sweet peas, and a side salad. According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857.

Marinated brisket burger layered with fried onions, cheddar cheese, crispy slaw and aioli

Two 6oz Angus beef patties topped with danish blue cheese, heirloom tomatoes, mixed greens, danish homemade mixed pickled, coleslaw, bacon and Crispy fried onions on a brioche bun and served with Copenhagen potatoes, aioli and side salad.

Crispy chicken strip covered in batter, served with Copenhagen fried potatoes , side salad and dipping sauce.

Danish HotdogTwo wiener sausage from VikingDelight, wheat hotdog bread topped with ketchup, mustard, remoulade, fried onions, fresh onion and pickle cucumber. Served with Copenhagen potatoes.

8 oz of beef Patti , on a brioche bun with pickled beet, cucumber, fresh and fried onion, remoulade and ketchup covered in brown gravy. Served with Fried Copenhagen potatoes.

White meringue topped with cold whipped cream and mixed fruit. While pavola was created in Australian in 1920 in honor of the Russian ballerina Anna Pavola history shows that it comes from Austro-Hungarian empire from the 17th century.

Contains nuts. Small pieces of almond cake, served with creamy hazelnut paste the origin of the kransekage can be traced to the 16th century, where it was first created by a baker in Copenhagen.