Dinner menu
Classic Danish cuisine in old town Copenhagen
Homemade Danish food, prepared by the best ingredients in season - the way our mothers did it.
At Christianshavns Færgecafé, the evening menu focuses on good Danish cuisine. 'Captain' Erik and his crew treat guests to homemade Danish food, prepared from the best seasonal ingredients, with a focus on craftsmanship, just like our mothers used to make. We serve Danish classics such as smørrebrød, roast pork, and tartlets.
Complete your meal by exploring our collection of hand-mixed schnapps—we call them Skippersnapse.
You can find our entire evening à la carte menu here on this page, and you can see our evening menus below.
Please note that the pictures are for illustrative purposes only and may vary depending on the season, for example.
A la carte
In the evening, you can order from our à la carte menu featuring delicious Danish classics or choose between a seasonal menu and the Captain's menu.
Beef tartare
Mixed beef tartare with mustard, cognacand capers. Served with fried onions *As a main dish, served with fries
Kiln smoked salmon
In a ”wonton” served with green relish
3 kinds of herring
For those who love herring. Served with onions, capers, and rye bread.
Tartare of beetroots
Served with a crispy smoked cheese cream ball
Creamy crab bisque
A rich soup with an intense seafood flavor on a bed of fried scallops and celery purée.
Tartlets
2 puff pastry shells filled with chicken, root vegetables and mushrooms
Beef tartare
Tartare with mustard, cognac, and capers. Served with fries, roasted onions, and herbs.
325
Steak and fries
250 g grain-fed sirloin from Uruguay served with green pepper sauce, vegetables of the day, and French fries
289
Wienerschnitzel of veal
200 g veal inner thigh, served with peas, sautéed potatoes, gravy, and a ferry boy (anchovies, horseradish, lemon, and capers mixed with butter)
Seasonal fish
Served with today's garnish and sauce
Beer-braised lamb shank
With gravy sauce, parsley pesto, and smashed potatoes
Pan-fried chicken
Served with a light tomato and mushroom sauce. Served with the garnish of the day.
Jerusalem artichokes
Confit of jerusalem artichokes, artichoke chips, pickled mushrooms and sauce hollandaise. Served with pommes sautées
Wednesday's Pork
*Served only on Wednesdays. 700 g (7 generous slices) of roast pork with parsley sauce, mustard, beetroot, and potatoes.
On all other days, we offer our "Roast Pork" menu, which you can see here.
Pavlova
Maringue with compote of berries and whipped cream
Old-fashioned apple trifle
Apple compote, macaroons, whipped cream and red currant jelly
The Captain's ice cream
Seasonal ice cream served on crumble
95
Creme brûlée
Classic crème brûlée
Affogato
With espresso and vanilla ice cream. Amaretto +45
Petit four
3 pcs. ask for selection
Cheese plate
3 kinds of cheese with compote and biscuits
Camembert frit
Served with blackcurrant jam and butter toasted bread
The Captain's big spring menu
The menu contains of all the serverings below served as "family style". The menu must be chosen by the whole table.
First serving
Herring of the day
Pan-fried fish fillet with remoulade
Eggs and shrimp with dill mayonnaise
Cured salmon with dill and mustard sauce
Second serving
Chicken salad with bacon and mushrooms
Juicy pork roast with pickled red cabbage
Meatballs with pickled cucumber
Dessert
Old-fashioned apple trifle with whipped cream and macaroons
Seasonal menu
The menu contains of all the serverings below served as "family style". The menu must be chosen by the whole table.
First serving
Kiln smoked salmon
in crispy batter served with green relish
Second serving
Pan-fried young cockerel
served with a light gravy sauce with tomato and mushrooms. Served with the garnish of the day
Dessert
Apple compote
with macaroons, whipped cream, and redcurrant jelly
2 courses 345 per person/ 3 courses 395 per person.
Wine menu
2 or 3 nice glasses of wine
190 / 279
