Weddings

Throw your wedding reception at Restaurant Julian in the magnificent foyer of the National Museum of Denmark or in the historic Assembly Hall sitting between beautiful pillars. The menu approximately changes every quarter.

Please contact us for further information and to receive an offer for your wedding.

salg@restaurantjulian.com

Phone +45 33 93 07 60


January-February-March 2017

Salted salmon and lumpfish roe
with lovage, sorrel, sour cream and Jerusalem artichokes

Cured veal leg and salted duck liver
with juniper, cilantro, egg custard and herbs of the season

Celery baked in hay and truffle vinaigrette
with goat cheese and kale

Beef tenderloin ‘58’ and slow roasted beef
with grilled leeks and pickled mushrooms

Chocolate fondant
with vanilla ice cream and hazelnut meringue


April-May-June-July 2017

Cured flounder and shrimp from Rømø
with asparagus mayo and raw asparagus

New Danish potatoes and truffle vinaigrette
with ramsons, crispy malt and goat cheese

Danish pork and beef terrine
with mustard cream, salted duck liver and house pickles

Beef tenderloin ‘58’ and poached veal brisket
with colorful roots, horseradish and sauce blanquette

Chocolate fondant
with vanilla ice cream, crispy meringue and strawberries


August-September 2017

Salted scallops and oyster mayo
with herbs from Julian Gård and pea vinaigrette

New shoots from Julian Gård
with raw cepes and cepes mayo

Grilled roast beef and truffle
with pickled summer mushrooms and herb sauce

Veal fillet
with veal fricassee, shrimp from Rømø and new potatoes

Chocolate fondant
with vanilla ice cream, crispy meringue and pickled, dark berries


October-November 2017

Smoked halibut and salmon roe
with potatoes in sour cream and cress

Beetroot baked in hay
With red sorrel, ash, goat cheese and liquorice

Cured venison truffle vinaigrette
with baked plums, Brussels sprouts and chestnuts

Beef fillet a la Wellington
with pearl onions, mushrooms, kale, Pommes Anna and bordelaise sauce

Chocolate fondant
with vanilla ice cream, crispy meringue and pickled blackcurrant