Lunch at Jens’ Restaurant

We take great pride in offering some common classic Danish dishes. Most of these have been served for centuries, almost unchanged thanks to their simplicity.

Forretter-Appetizers

To slags Sild - Herring marinated two ways one in Sherry and one in Curry. 7.50

Lever Posteg med rødkål - Duck Pate with berry stewed red cabbage. 7.50

Gravad Laks med seneps sovs - Dill cured Salmon with honey- mustard sauce. 10.50

Blæksprutte i smørsovs med capers - Sauted Calamari a la Piccata with grilled herb bread. 10.50

Varme Retter-Entrees

Kong Fredriks Livret, Biksemad - The late King Frederik's favorite, a hash style dish of diced Beef Tenderloin, Onions and Potatoes topped with fried eggs. 13.50

Frikadeller med rødkål - Pan fried Veal and Pork meatballs with red cabbage. Warning this classic could be habit forming. 12.50

Flæskesteg med svær, rødkål, sovs og kartofler - Roast Porkloin with cracklings and red cabbage. 10.50

Hakkebøf med løg, sovs og kartofler - Chopped beef tenderloin steak, pan fried with lots of onions on brown gravy. 10.50

Bornholmer Æggekage - Pancake baked Omelet with smoked salmon, bacon, tomatoes and chives. 11.50

Vikinge Bøf - The by now almost world famous Pepper Steak. lunch size 18.50 dinner size 30.00

American Classics

Charbroiled Lamb chops on a minted demi glace with crisp apple. 15.50

Crispy stuffed Pork chop Robert-Ruben on a mustard demi glace with gherkins. 13.50

Pan fried Veal Liver with onions and bacon on demi glace. 14.50

Chicken fried tenderloin Steak with pan "sawdust" gravy and mashed potatoes. 15.50

Fresh Fish and Soup

Grilled wild troll caught Alaskan King Salmon on a Pinot Noir glace topped with a cold berry butter. 29.00

Alaskan Rockfish Portugese style with tomatoes, olives and roasted garlic cloves. 15.50

Crisply fried Cajun style filet of Cod with sauce remoulade, red spicy beans, and rice. 14.50

Grilled soy brushed sushi grade Hawaiian Ahi Tuna served with a spicy mango cole slaw and wasabi dip. 21.50

Fresh wild Alaskan Halibut sauteed with mushrooms and a touch of garlic in a white wine beurre blanc. 24.00

Panko breaded crispy fried large Alaskan Scallops served with spicy slaw and wakame. 17.50

Soup of the day. 5.50

Salads

Neptune

Grilled filet of today's fresh fish on greens and vegetables topped with a warm strawberry vinaigrette. 13.50

Runaway

Grilled honey peppered breast of Free Range Chicken on Mesclun greens with warm vegetables, roasted garlic cloves and vinaigrette dressing. 12.50

The Aussie

A large Caesar salad topped with a small broiled filet mingon and warm vegetables.13.50

Caesar

Our Ceasar Salad (contains raw egg). 9.00 small 4.50

Nondas

Greek style salad of tomatoes, onion, cucumber, Calamata olives and goat milk feta on greens with garlic olive oil dressing. 9.00 small 4.50

Pasta

Spinach and ricotta Ravioli with mushrooms, tomatoes, and artichoke hearts in a Gorgonzola cream au gratin 15.50

Fresh Linguini tossed with extra virgin olive oil, chopped basil and roasted garlic topped with a sun-dried tomato coulis and Parmesan cheese. 9.50

Fresh Penne pasta tossed with sauteed mushrooms, fresh tomatoes, prosciuto ham and Gorgonzola cream topped with Parmesan cheese. 13.50

Vegetarian style pasta fresh Linguini or Penne tossed with sauteed mushrooms, fresh tomatoes, artichoke hearts, bell peppers and lots of vegetables touch of cream and Parmesan cheese. 12.50

To split entrees $3.50 extra