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 Smoked herring with red cabbage and crisp bread  Butternut squash with sea buckthorn, juniper and malt  Danish wild salmon with jerusalem artichokes, veal tongue and verbena  White polled heath with chickpeas, spinach and shimeji mushrooms  Turbot caught by the line with potatoes and elder capers  Hand dived scallop with egg yolk cream and leek  Smoked eel with beet variation and dill  Seaside  Herring with beet variation, flowers and sorbet of sour cream  Maties of Glückstadt with pickled cucumber and mustard from Föhr island  Dessert of mango and chocolate with ice cream of cacao beans