The food at Hornbækhus
Want to eat together?
At Hornbækhus we want our guests to meet over a great meal, pass each other the potatoes and start talking. That is why we host shared dinners every night of the year.
During dinner we all sit by the long wooden tables in the dining room, and the menu of the evening is served on large platters. We help each other at the table and make sure that everyone has what they need.
The menu is reflected by the season, and the style of cooking is simple focusing on quality ingredients.
Practical information and prices
Dinner is at 19.00 every night and costs 150 DKK.
Dessert can be added for 50 DKK. Make a reservation online if you want to be guaranteed a place and make sure to arrive approximately 20 mins before.
We serve breakfast from 8 to 10 am every morning.
The cake of the day is ready from 1 – 5 pm.
*We do not offer a vegan alternative
Lunch
We have a variation of open sandwich on rye that cost 75 kr per piece.
Lunch is served everyday from noon to 3 pm.
Menu:
Deep-fried and breaded plaice fillet with homemade remoulade, crispy fennel and lemon.
Curried herring stirred with chilli and ginger chutney and topped with egg, caper berries and pickled red onion.
Chicken salad made with chive mayonnaise and served with roasted and pickled snack peppers and crispy tapioca twill.
Spicy potato beignets topped with fenugreek mayonnaise and raw marinated cabbage.
Hot smoked salmon rillette mixed with smoked cheese and served with semi-dried date tomato and saffron pickled radish.
Sunday cakes
Every Sunday from 14.00 – 16.00 Hornbækhus invites you to a lovely cake table. The selection changes each week.
Every day of the week it is possible to drop by in the hotel opening hours for a cup or a glass in the fireplace lounge or in the garden.
Menu of the week
Gather your friends or family or meet new acquaintens over dinner all weekdays and weekends at 7.00 pm.
Monday 22.07
Greek Veal/lamb patty with tzatziki, roasted marinated aubergine, fried potatoes and salad with red onion, bell pepper, plum tomato and feta
Tuesday 23.07
Danish Salmon baked with seeds, soy and honey and served with fried new potatoes, tomato salad with pearl mozzarella, chive cream and green salad
Wednesday 24.07
Tuscan chicken with cream, sun-dried tomato, spinach and parmesan served with baked vegetables, rice and romaine salad
Thursday 25.07
Flammkuchen with caramelized onion, bean salad with 3 kinds of beans, coleslaw and green salad with avocado
Friday 26.07
Veal goulash with cream, mushrooms, tomato and onion with rice and crispy salad with parmesan vinaigrette
Saturday 27.07
Marinated chicken fried and served with fried squash and leaf beets, potato, Caesar dressing and salad with garlic croutons
Sunday 28.07
Cauliflower/potato beignet with humus, grilled and marinated aubergines, spicy bulgur tabouleh and green salad with beetroot vinaigrette
Monday 29.07
Fish cakes with smoked salmon served with lime, dill remoulade, fried potatoes, baked tomatoes and crispy salad with caper vinaigrette
Tuesday 30.07
Tagine with veal, chickpeas and dried apricot, spiced cous cous with cauliflower rice and marinated green salad with pomegranate
Wednesday 31.07
Butter chicken with cashew nuts, basmati rice, raita, and salad with edamame beans and coriander vinaigrette
Thursday 01.08
Fennel/mushroom ragout baked under puff pastry and served with new potatoes stirred with smoked cheese and broccoli salad with sun-dried cranberry and mustard vinaigrette
Friday 02.08
Veal cuvette in café de paris sauce with cabbage and leek. in addition, rice, chickpea salad and green salad
Saturday 03.08
Creole hot pot with chicken meatballs, turkey chorizo, mushrooms, celery, bell pepper, tomato and cream. In addition, fried potatoes and green salad with lime vinaigrette
Sunday 04.08
Gnocchi in cheese sauce with cauliflower gratin, baked ratatouille and green salad
Monday 05.08
Thai panang curry with chicken, pak choy, spring onions, green beans and chili. served with rice and salad with peanut vinaigrette
Tuesday 06.08
Ground beef steak with coarse fries, baked vegetables, béarnaise sauce and marinated Chinese cabbage
Wednesday 07.08
Dainsh salmon au gratin with sweet chili and panko. served with sesame baked carrots and beetroot, Chipotle cream, fried new potatoes and green salad
Thursday 08.08
Vegetarian Vegetable Lasagna with garlic fried fennel and green salad with anis vinaigrette and roasted pumkinseeds
Friday 09.08
Fried chicken in dijon cream with fried vegetables, small potatoes baked with sesame and salad with fried wild rice
Saturday 10.08
Chili made with beef cuvette and veal bacon and served with raw marinated zucchini, green salad and avocado cream with roasted eggplant
Sunday 11.08
Vegetarian curry stew with pumpkin, cauliflower, cabbage, chickpeas, coconut milk and tahin served with basmati rice, toasted coconut, peanuts, dried banana and salad with passion fruit vinaigrette