LUNCH 21.12 – 30.01

SNACKS

OYSTERS ”SENTINELLES BOUTRAIS”
grilled lemon
PRESERVED GREEN PEACHES
CRISPY FLAKES OF SOUR DOUGH
grilled aubergine and salted pistachio
SMOKED HAM – COPENHAGEN NORDHAVN
ARANCINI
mushrooms, tomato and parsley

1 piece / 50
3 pieces / 120

SALT MENU

POACHED SQUID / 120
hazelnut, browned butter and hard cheese
FRIED COD / 120
cabbage, buttermilk and dill
FRIED SWEETBREAD OF VEAL / 120
caramelised banana, curry and almond
GLAZED CHUCK RIB OF BEEF / 120
beetroot, smoked marrow and black trumpet mushroom
BITTER CHOCOLATE / 95
dried blackberries and rum ice cream

The kitchen chooses 3 dishes / 295

Wine menu for 3 dishes / 245
Juice menu for 3 dishes / 255

SALT’S OPEN FACED SANDWICHES

RUTH’S CURRY HERRINGS FROM CHRISTIANSØ / 95
soft boiled egg, apple and celery
FRIED HERRING IN VINEGAR / 95
onion, plum and black pepper
AVOCADO / 80
sorrel, salt cheese and walnut
SMOKED SALMON / 110
beetroot and horseradish
DEEP FRIED HADDOCK / 120
curry and pickled vegetables
SMOKED HAM / 95
mustard cream, cress and pickled mushrooms
TARTAR OF BEEF / 120
tarragon, fried onions and lingonberries
”STEAK SANDWICH” / 145
sour dough, fried mushrooms and bordelaise

The kitchen chooses 3 pieces / 235

Desserts & cheeses

CLASSIC DANISH APPLE CAKE / 65
compote, cream and macaroon
CRÈME BRÛLÉE / 65
SALT’S HOMEMADE CHOCOLATE / 45

Selected cheeses from Mons in Lyon:

SAINTE MAURE
Raw milk goat cheese, Loire

BRILLAT-SAVARIN
White mould cheese, triple cream, Bourgogne

EMMENTALER GOTTHELF
Swiss raw milk cheese, cow’s milk

MONT D´OR
Washed cheese, raw milk, Bourgogne

1924
Blue cheese from cow and sheep, Auvergne

Per piece / 40
Full selection 135