The food at Hornbækhus
Want to eat together?
At Hornbækhus we want our guests to meet over a great meal, pass each other the potatoes and start talking. That is why we host shared dinners every night of the year.
During dinner we all sit by the long wooden tables in the dining room, and the menu of the evening is served on large platters. We help each other at the table and make sure that everyone has what they need.
The menu is reflected by the season, and the style of cooking is simple focusing on quality ingredients.
Practical information and prices
Dinner is at 7 PM every night and costs 150 DKK.
Dessert can be added for 50 DKK. Make a reservation online if you want to be guaranteed a place and make sure to arrive approximately 20 mins before.
We serve breakfast from 8 AM to 10 AM every morning.
The cake of the day is ready from 1 PM to 5 PM.
*We do not offer a vegan alternative
Lunch
Every day from 12:00 PM to 3:00 PM, we serve lunch at Hornbækhus with a selection of various types of open-faced sandwiches, including deep-fried breaded plaice fillet with homemade remoulade, crispy fennel, and lemon, or curried herring mixed with chili, ginger chutney, and topped with egg, capers, and pickled red onions.
The price is 85 DKK each.
We also serve a spiced Hokkaido pumpkin soup for 100 DKK.
Afternoon Tea
We serve Afternoon Tea in the flower room every Monday from from 3 PM to 5 PM November 4 until February 24.
With the Afternoon Tea come scones with lemon curd and orange marmelade, Marie bun with strawberry jam, white chocolate brownie and sandwich with pickled cucumber and cream cheese.
Coffe, tea and cake
Every Sunday from 2 PM to 4 PM Hornbækhus invites you to a lovely cake table with three different homebaked cakes. The selection changes each week.
Every day of the week it is possible to drop by in the hotel opening hours for a cup or a glass in the fireplace lounge or in the garden. We serve homebaked cake every day from 1 PM to 5 PM.
Menu of the week
Gather your friends or family or meet new acquaintens over dinner all weekdays and weekends at 7 PM.
Wednesday 04.12
Fish cakes with salmon served with lime, dill remoulade, fried potatoes, baked tomatoes and crispy salad with caper vinaigrette
Monday 09.12
Turkey in red curry with coconut milk and chili. Served with edamame bean salad with cabbage and apples, basmati rice and salad with peanut vinaigrette
Tuesday 10.12
Baked salmon fillet with Sandefjord sauce, baked and marinated carrots and beetroot, fried potatoes and green salad
Wednesday 11.12
slow-cooked veal culotte roast with coarse fries, baked onions, béarnaise sauce and Chinese cabbage and agula in lime vinaigrette
Thursday 12.12
Vegetarian Vegetable Lasagna with garlic fried fennel and green salad with anis vinaigrette and roasted pumkinseeds
Friday 13.12
Fried chicken in dijon cream with fried vegetables, potatoes baked with sesame and salad with fried wild rice
Saturday 14.12
Chili made with beef cuvette, veal bacon and beans. served with raw marinated zucchini, green salad and avocado cream with roasted eggplant
Sunday 15.12
Vegetarian curry stew with pumpkin, cauliflower, cabbage, chickpeas, coconut milk and tahin served with basmati rice, toasted coconut, peanuts, dried banana and salad with passion fruit vinaigrette
Monday 16.12
Spicy veal meatball in tomato sauce with cajun potatoes, creamed corn and green salad with grilled onions
Tuesday 17.12
Chicken legs fried with honey, rosemary and mustard and served in a sauce of stock with rice, baked peppers in balsamic vinegar and green salad
Wednesday 18.12
Danish Salmon baked with seeds, soy and honey and served with fried potatoes, tomato salad with pearl mozzarella, chive cream and green salad
Thursday 19.12
Vegetarian Mousaka served with green salad with grilled artichoke and Greek salad of cucumber, tomato, bell pepper, olives and feta
Friday 20.12
Slow cooked veal rump in creamy pepper sauce with mashed potatoes, fried onion rings and green salad with lemon/honey dressing
Saturday 21.12
Marinated chicken fried and served with fried squash and leaf beets, potato, Caesar dressing and salad with garlic croutons
Sunday 22.12
Cauliflower/potato beignet with humus, grilled and marinated aubergines, spicy bulgur tabouleh and green salad with beetroot vinaigrette
Monday 23.12
Tagine with veal, chickpeas and dried apricot, spiced cous cous with cauliflower rice and marinated green salad with pomegranate
Tuesday 24.12
Special 24.12 menu
Wednesday 25.12
Butter chicken with cashew nuts, basmati rice, raita, and salad with edamame beans and coriander vinaigrette
Thursday 26.12
Fennel/mushroom ragout baked under puff pastry and served with potatoes stirred with smoked cheese and broccoli salad with sun-dried cranberry and mustard vinaigrette
Friday 27.12
Creole hot pot with chicken meatballs, turkey chorizo, mushrooms, celery, bell pepper, tomato and cream. In addition, fried potatoes and green salad with lime vinaigrette
Saturday 28.12
Beef cottage pie with cauliflower mash, green salad and chickpea salad with cucumber, bell pepper and Chinese cabbage in beetroot vinaigrette
Sunday 29.12
Gnocchi in blue cheese sauce with cauliflower gratin, baked ratatouille and green salad