PARSLEY SALON AUTUMN MENU 2025 SNACKS PICKLED ROOT VEGETABLES & FRESH YOGURT CRISP ENDIVE & CONFIT SQUID BRIOCHE & BROWNED PARSLEY BUTTER PERLE BLANCHE GIGAS OYSTER & KIMCHI PARSLEY’S SPECIAL TOMATO OSCIETRA GOLD SELECTION CAVIAR FROM “ROSSINI” & “BLACK” EGG YOLK FROM STENGÅRDEN FARM NORWAY LOBSTER TAIL–CLAW–SEAWEED–ROSEHIP, LOBSTER BÉARNAISE & LOBSTER BISQUE HALIBUT SMOKED OVER HEATHER, BEETROOT, LEEK, DILL & CONSOMMÉ SALT-BAKED CELERIAC, GRILLED RAZOR CLAM, AUTUMN SAUTÉ WITH HONEY & MUSTARD SEEDS TEN-ARMED DANISH SQUID – SPINACH & BUTTERMILK WITH BROWNED BUTTER SOLE FILLET “EN CROÛTE” – WILD CHANTERELLES IN CRISP POTATO SHELL & CHANTERELLE GLAZE SUMMER RASPBERRIES COATED IN DARK CHOCOLATE & BERRY COMPOTE WHITE CHOCOLATE GANACHE, APPLES & BERGAMOT SORBET FROM DANISH APPLES DINNER & WINE PAIRING 3000,- DINNER & NON-ALCOHOLIC PAIRING (ALEXANDER’S EXQUISITE PAIRINGS BASED ON DRIED AND FRESH HERBS, VEGETABLES & JUICES) 3000,- DINNER & LUXURY WINE PAIRING 4500,- SELECTION OF FANTASTIC CHEESES 195,- GLASS OF WINE FOR CHEESE 245,- ALLAN SCHULTZ & ALEXANDER BERNTSEN