Friday Rock Menus

The Friday Rock dinner cost  DKK 1,225 per person
Included in the price are snacks, 3 course dinner with accompanying wines as well as coffee and sweet treats. After dinner, drinks are at your own expense. Please note that the price does not include admission to Tivoli Gardens.

Book a table

May

Dinner starts at 19:30, and the table is yours until the concert is over.

SNACKS

• Smoked almonds
• Pork rind with parsley
• Blinis with caviar
• 2 kinds of canapés a la Fru Nimb

 

MENU

• Asparagus soup: Fried scallops with fresh green asparagus, chive oil and light creamy asparagus soup 
• Suprême of poularde from Allégården à la danois: Breast of Funen free-range chicken and vol-au-vent with glazed small vegetables in morel fricassée, broken sauce, pickled pealed cucumber and parsley 
• Blancmange: Dessert of Ymer soured milk, rhubarb, white chocolate and liquorice 

 

June

Dinner starts at 18:30, and the table is yours until the concert is over.

SNACKS

• Smoked almonds
• Pork rind with parsley
• Blinis with caviar
• 2 kinds of canapés a la Fru Nimb
  
  

MENU

• Asparagus à la piémontaise: Grilled green asparagus with warm vinaigrette of browned butter, little gem lettuce with grated parmesan and fresh summer truffle
• Fillet of beef à la hochepot: Steak of beef striploin with ragout of small vegetables, pickled onion skins, demi-glace and crispy potatoes
• Strawberries with cream: Fresh strawberries marinated in Cointreau, caramel cream, strawberry ice cream and lace cookies

 

July

Dinner starts at 18:30, and the table is yours until the concert is over.

SNACKS

• Smoked almonds
• Pork rind with parsley
• Blinis with caviar
• 2 kinds of canapés a la Fru Nimb

 

MENU

• Funen summer salad: Cured lightly smoked scallops with sweet peas, radishes, smoked fresh cheese and cold cucumber sauce 
• Beef tenderloin à la renaissance: Medallion of beef tenderloin with French-style thinly sliced beans, pearl onions, chanterelles, sauce choron and crispy potatoes 
• Red porridge with cream: Summer berries marinated in Cointreau with vanilla cream, strawberry ice cream and lace cookies 

 

August

Dinner starts at 18:30, and the table is yours until the concert is over.

SNACKS

• Smoked almonds
• Pork rind with parsley
• Blinis with caviar
• 2 kinds of canapés a la Fru Nimb

 

MENU

• Split pea bisque: Fried scallops, pickled root herbs, smoked pork fat, thyme and split pea bisque 
• Quail vol-au-vent: Roast stuffed quail and vol-au-vent with seasonal mushrooms, whole red currents, truffle sauce and potato purée 
• Apple trifle: Danish apples, red currant jelly and crunch 

 

September 

Dinner starts at 19:30, and the table is yours until the concert is over.

SNACKS

• Smoked almonds
• Pork rind with parsley
• Blinis with caviar
• 2 kinds of canapés a la Fru Nimb
  

 

MENU

• Crayfish: Marinated crayfish tails with little gem lettuce, lemon purée, dill emulsion and herbs
• Mock turtle soup: Braised veal shank with glazed root vegetables, small fish cakes of white fish and ham, poached egg and sauce flavoured with Madeira
• Profiteroles: Profiteroles with cherry cream, cognac pickled cherries, vanilla ice cream and rich chocolate sauce
  
  

Book a table