Kap Halsnæs - From field to plate at Byaasgaard
As part of Kap Halsnæs, Byaasgaard invites guests to enjoy a culinary experience centred around local, regeneratively grown produce. The menu features four servings combining ingredients from the microfarm’s own fields with produce from local suppliers, the fjord and the surrounding nature of Halsnæs.
A menu rooted in Byaasgaard
At Byaasgaard, the connection between field and plate is at the heart of the Kap Halsnæs experience. Many of the ingredients come directly from the farm’s own fields and are complemented by local produce from the surrounding area.
The menu begins with creamy goat’s cheese from Tothaven, served with local esquites, maize from Byaasgaard’s own fields and mushrooms. This is followed by an egg soufflé with bread.
Lamb, vegetables and apples from the farm
The main course features lamb with mint, pumpkin, broccoli and boiled potatoes. Vegetables and potatoes from the farm’s own fields help emphasise the close connection between the menu and the place where it is served.
To finish, a traditional Danish apple trifle is reinterpreted in a new form using apples grown in Byaasgaard’s own fields.
Kap Halsnæs – from soil to table
At Byaasgaard, Kap Halsnæs offers an opportunity to discover how locally grown produce can make its way from the fields and surrounding countryside to the finished dish. The four servings bring together the farm’s own crops and ingredients from the local area in a culinary story rooted in Halsnæs.
Last updated by:VisitNordsjælland info@visitnordsjaelland.com
