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FoodMenu.html
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FoodMenu.html
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<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<title>Menu</title>
<meta name="viewport" content="width=device-width, initial-scale = 1.0, maximum-scale=1.0, user-scalable=no">
<link href="style.css" rel="stylesheet" type="text/css">
</head>
<body>
<header>
<img class="logo_header" src="Pictures/logo_dark.png" alt="Logo">
<nav>
<ul class="menu_items">
<li>Menu</li>
<li>Menu</li>
<li>Menu</li>
</ul>
</nav>
</header>
<section>
<h1></h1>
<p></p>
<div>
<h3>Spring</h3>
</div>
<div>
<h3>Summer</h3>
</div>
<div>
<h3>Fall</h3>
</div>
<div>
<h3>Winter</h3>
</div>
</section>
<section>
<div>
<h2>
Appetizers
</h2>
<p>
Lumpsuckers arranged with green asparagus, sour cream and fresh herbs
White asparagus with sauce Mousseline and fjord prawns and lemon confit and herbs
Steamed red tongue on summer spinach with heart mussels, crispy polenta and chervil
</p>
</div>
<img src="" alt="">
<div>
<h2>
Main Courses
</h2>
<p>
Fun lamb roasted in crouton served with parsley puree, parsley root, pickled lemons, and thyme.
In lammesky and potatoes
Fillet of Danish outdoor pig roast in ventreche served with pickled cabbage, fried onions
and sauce with hot spices
Roasted veal fillet subject with new white asparagus with sauce vierge, creamy cauliflower with chives
and new potatoes
</p>
</div>
<img src="" alt="">
<div>
<h2>
Desserts
</h2>
<p>
Fondant of dark chocolate flavored with brandy - served with small madeleines cream
molded white chocolate flavored with curds - served with vanilla pickled rhubarb, kiss, soft and crisp
caramel
and rhubarb sorbet
White chocolate cream flavored with lemon - served with crispy caramel, dill pickle
tarragon and homemade vanilla ice cream
</p>
</div>
<img src="" alt="">
</section>
<section>
<div>
<h2>
Appetizers
</h2>
<p>
Edible crabs touched with mild aioli and fresh herbs - served with marinated cucumber, radish, bright
croutons, dill and dildvinaigrette with cream double
Steamed lemon sole flavored with truffle - served cold with cauliflower, lemon, bright croutons
and brown butter with cashews
Ibérico ham - served with sun-ripened tomatoes, black olives, fresh basil and creamy mozzerella
</p>
</div>
<img src="" alt="">
<div>
<h2>
Main Courses
</h2>
<p>
Roasted summer goat with new peas a la Francaise, summer cabbage and pickled onions.
A party is served potatoes with fresh thyme and game sauce.
Broken breast of poussin and confit of thighs with summer's green, new parsley potatoes and creamy anise
broth.
Roast veal tenderloin served with new carrots and chives, warm salad of raw marinated zucchini, cabbage
and tomato. Served with veal and crushed potato
</p>
</div>
<img src="" alt="">
<div>
<h2>
Desserts
</h2>
<p>
White chocolate wrap glass, fresh seasonal berries, mint, pistachio and raspberry sorbet
White chocolate strawberries with fresh strawberries - made with raspberry, crumble and homemade vanilla
ice cream
Panna Cotta with soft caramel, fresh raspberries, roasted almond and broth and verbena broth
</p>
</div>
<img src="" alt="">
</section>
<section>
<div>
<h2>
Appetizers
</h2>
<p>
Virgin lobster with cauliflower, toasted hazelnuts, pickled cucumber and dill mayonnaise
Pour butter on a steamed cucumber with green beans and foamy clam sauce Hot
smoked salmon from own oven served with smoked cream, chives, crispy croutons and celery
</p>
</div>
<img src="" alt="">
<div>
<h2>
Main Courses
</h2>
<p>
Roasted Funen lamb served with fried chanterelles and corn with timain, svampepuré and løgfondant
and lamb sauce
Corned beef brisket with autumn vegetables, poached chicken eggs with crispy potato
served with velouté with pickled mushrooms and bacon a party
Breast of duck from Dombes a la Wellington with mushrooms and onions, spinach with garlic and steamed
leek with malt. In addition, duck cloud and potato are served
</p>
</div>
<img src="" alt="">
<div>
<h2>
Desserts
</h2>
<p>
Fromage of ymer, dulce and vanilla served with fennel, blackberries and vanilla ice cream
Dark chocolate flavored with licorice coated with cocoa jelly made
with braised pineapple and passion fruit
sorbet Pickled Danish apples with white chocolate cream, crisp caramel, lemon and celery ice cream
</p>
</div>
<img src="" alt="">
</section>
<section>
<div>
<h2>
Appetizers
</h2>
<p>
Salmon from own smoker - cold smoked. Served with “ravioli” of celery and mild horseradish and crisp rye
bread
and fresh herbs
Roasted red tongue arranged on potatoes with parsley with foamy virgin lobster
bisque Tempered Western cod with French chefs, Sauce Hollandaise with dill and herbs
</p>
</div>
<img src="" alt="">
<div>
<h2>
Main Courses
</h2>
<p>
Roasted beef cuvette "US Angus" fried with thyme - made with toasted mushrooms, parsnip
roasted parsley root with malt and sauce Bordelaise with smoked marrow
Beef sandwich in lard d 'Alsace - served with celery puree, salted celery with almond.
To this calf ice cream with pepper and fried potatoes
Whole braised calf jar glazed with lemon and parsley. Served with butter boiled beetroot with
caraway caramelized onion puree as well as Sauce Bearnaise
</p>
</div>
<img src="" alt="">
<div>
<h2>
Desserts
</h2>
<p>
Weck glass with dark chocolate filling flavored with figs
with dried beets, fennel, blackberries, toasted hazelnut and milk sorbet
Carrot cake with cream of fresh cheese, passion fruit, pickled carrot, orange and vanilla ice cream
Poached pear in vanilla ice cream with chocolate cream
</p>
</div>
<img src="" alt="">
</section>
<footer>
<h2 class="footer_p contact">Contact</h2>
<img class="footer_logo" src="Pictures/red.png" alt="Logo">
<p class="footer_p">
Svalegaarden Mest <br>
Einar Packness Vej 2 <br>
9000 Aalborg
</p>
<p class="footer_p">
TLF. KITCHEN: +45 51 90 55 54 <br>
TLF. ADMINISTRATION: +45 98 13 50 53 <br>
</p>
<div class="icons">
<img class="footer_icon" src="Pictures/fb.png" alt="FB">
<img class="footer_icon margin" src="Pictures/ig.png" alt="IG">
</div>
</footer>
</body>
</html>