{"id":3816,"date":"2023-10-25T07:44:15","date_gmt":"2023-10-25T07:44:15","guid":{"rendered":"https:\/\/fidalgo.qodeinteractive.com\/?page_id=3816"},"modified":"2023-10-25T07:44:15","modified_gmt":"2023-10-25T07:44:15","slug":"menu-vertical","status":"publish","type":"page","link":"https:\/\/restaurantcooks.dk\/?page_id=3816","title":{"rendered":"Menu Vertical"},"content":{"rendered":"\t\t
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\n\t\tour menu\t<\/h1>\n <\/div>\n
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\u00c0 LA CARTE MENU<\/h6><\/div>\n <\/div>\n <\/div>\n\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tAPPETIZERS\t\t\t<\/h3>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nCheesy Garlic Bread<\/h5>\n\t
$59<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tRed onion marmelade, garlic foccacia bread, grilled figs\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nCombination Platter<\/h5>\n\t
$78<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tCalamari, stuffed mushroom caps, clams casino, and bruschetta\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nAntipasto<\/h5>\n\t
$80<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tChef's selection of seasonal meats, cheeses and accoutrements\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nMushroom Caps<\/h5>\n\t
$55<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tMushrooms stuffed with a Ritz cracker and vegetable stuffing\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\"a\"\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tMAIN COURSES\t\t\t<\/h3>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nHerbed Lamb Steaks<\/h5>\n\t
$89<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tGrilled lamb cutlets, pomegranate glaze, butternut squash\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nTartare De Boeuf<\/h5>\n\t
$90<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\thand cut 100% beef steak tartar with french baguette\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nClassic Cesar Salad<\/h5>\n\t
$60<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tcold iceberg salad with avocado and fresh aromatic herbs\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nDumplings<\/h5>\n\t
$76<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\thomemade beef soup with dumplings\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nFoie Gras<\/h5>\n\t
$63<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tFoie gras terrine served withhomemade toasted brioche\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\"a\"\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\"a\"\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tdesserts\t\t\t<\/h3>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nChocolate Divine<\/h5>\n\t
$36<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tChocolate brownie, Venetian chocolate ice cream, chocolate syrup, bananas & whipped cream\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nApple Caramel Crumble<\/h5>\n\t
$41<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tWarm apple & cinnamon bark compote over French vanilla ice cream\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nBlueberry Shortcake<\/h5>\n\t
$33<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tCheesecake bites and wild blueberry compote over French vanilla ice cream\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nCarrot Cake<\/h5>\n\t
$35<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tCovered in butter cream icing and topped with walnuts\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nHummingbird Cake<\/h5>\n\t
$45<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tToasted coconut, pineapple and banana combine for a delicious cake flavour\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tdrinks\t\t\t<\/h3>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nBreakbeet<\/h5>\n\t
$32<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\trussian standard platinum vodka, raspberry & beetroot cordial, lemon, spicy ginger beer\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nJapanese Fizz<\/h5>\n\t
$26<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tlemongrass infused russian standard platinum vodka, lime, jasmin green tea & matcha soda\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nSgroppino<\/h5>\n\t
$37<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\titalicus rosolio di bergamotto, lemon sorbet, prosecco carpe noctem\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nMango Dusk<\/h5>\n\t
$37<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tlemongrass infused russian standard platinum vodka, lime, jasmin green tea & matcha soda\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nBloody Orange<\/h5>\n\t
$37<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\trussian standard platinum vodka, raspberry & beetroot cordial, lemon, spicy ginger beer\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n

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\nPineapple Sunrise<\/h5>\n\t
$35<\/div>\n\t\t\t<\/div>\n\t\t\t\t

\n\t\tlemongrass infused russian standard platinum vodka, lime, jasmin green tea & matcha soda\t<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tbook a table\t\t\t<\/h2>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\n\t\t<\/form>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

our menu \u00c0 LA CARTE MENU APPETIZERS Cheesy Garlic Bread $59 Red onion marmelade, garlic foccacia bread, grilled figs Combination Platter $78 Calamari, stuffed mushroom caps, clams casino, and bruschetta Antipasto $80 Chef's selection of seasonal meats, cheeses and accoutrements Mushroom Caps $55 Mushrooms stuffed with a Ritz cracker and vegetable stuffing MAIN COURSES Herbed […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"footnotes":""},"class_list":["post-3816","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=\/wp\/v2\/pages\/3816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3816"}],"version-history":[{"count":0,"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=\/wp\/v2\/pages\/3816\/revisions"}],"wp:attachment":[{"href":"https:\/\/restaurantcooks.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}