Lunch – restaurantpuk.dk

The Danish Classics

Open Face Sandwiches

Open Sandwich | Herring

PUKs signature herring

with deep fried egg, dill cream, spiced danish aquavit & piment d’Espelette.
Served on rye bread
95,-

Curry herring

with semi-soft boiled egg, caperberry, apple & onion.
Served on rye bread
95,-

Christiansø herring

with semi-soft boiled egg, red onion, capers & sour cream.
Served on rye bread
95,-

Fried herring

with caramelized onion, leek, sour cream & horseradish.
Served on rye bread
115,-

Smoked herring

with egg yolk, chives, shallots, tomato & radishes.
Served on rye bread
125,-

Smoked salmon

with poached egg, spinach, nutmeg & sauce hollandaise.
Served on toasted sourdough bread
145,-

Open Sandwich | Fish & shellfish

Egg & hand peeled coldwater shrimps

with mayonnaise, lemon & cress.
Served on rye bread
125,-

Hand peeled cold water shrimps

with mayonnaise, dill & lemon.
Served on toasted brioche
130,-

Sand crab with hand peeled cold water shrimps

with semi-soft boiled egg, avocado, mayonnaise & fresh herbs.
Served on rye bread
145,-

The green ones

Deepfried egg with beetroot tartare

sesame, winter salad, roasted cashew & balsamico.
Served on crisp rye bread
115,-

Avocado with poached egg

with spinach, nutmeg & sauce hollandaise.
Served on sourdough bread
115,-

Open faced sandwich with new Danish potatoes

with herbal mayonnaise, fried onions & potato chips.
Served on rye bread
115,-

Open Sandwich | Meat & poultry

Roastbeef

with fried egg, caramelized onion, pickled cucumber & watercress.
Served on rye bread
110,-

Classic roastbeef

with horseradish, fried onion, pickled cucumber & remoulade.
Served on rye bread
100,-

Creamy chicken salad

with bacon, pickled shimeji , watercress & mushroom.
Served on toasted brioche
100,-

Classic steak tartare

with horseradish, pickles, onion, capers & egg yolk.
Served on rye bread
140,-

Warm courses | Fish & shellfish

Butter fried fillet of plaice

with remoulade, lemon & dill.
Served on rye bread
120,-

Fillet of breaded plaice

with hand peeled cold water shrimps, mayonnaise, dill & lemon.
Served on rye bread
135,-

Steamed and fried breaded fillet of plaice

with hand peeled cold water shrimps with lemon, dill & thousand island cream.
Served on toasted brioche
145,-

Warm courses | Meat & poultry

PUKs signature beef brisket

with horseradish salad, leek, apple & broth sauce.
Served on toasted brioche
125,-

Seared steak tartare

with horseradish, pickles, onion, capers, beetroot & egg yolk.
Served on toasted brioche
145,-

Pork tenderloin

with mushroom à la crème, deepfried parsley & watercress
120,-

Vol-au-vent

with chicken in creamy asparagus sauce topped with bacon, pickled shimeji & watercress
60 ,- / 120,-

Cheeses & desserts

Extra matured cheese

with spiced lard, aspic & raw onion
95,-

Camembert frites

with blackcurrant jam.
Served on toasted brioche
105,-

PUKs selection of danish cheese

with homemade garnish & rye crackers
125,-

Crème Brûlée

vanilla cream & caramelized sugar crust
95,-

Traditional danish lemon fromage

with whipped cream, crunch & citrus
95,-

”Rødgrød” made from Danish strawberries

served with ekstra heavy cream & mint
95,-

PUK’s selection of traditional danish favourites

2 kinds og herring selected by the house

Smoked salmon with dill cream & watercress.

Fried fillet of plaice with remoulade & citrus.

Creamy chicken salad with bacon & mushrooms.

Pork tenderloin with mushroom á la crème.

*and/or

Vol au ent with chicken in creamy asparagus sauce.

Cheese with garnish & rye biscuit.

Price per cover
*295/345

Must be ordered by the whole table
Minimum 2 persons

All prices are in DKK

Contact us to reserve a table

If you want to book a table you can click on the RESERVATION or contact us by phone +45 33 11 14 17 or e-mail puk@restaurantpuk.dk.