Welcome to Out of Denmark Home Meet your hosts Make your special event sparkle! View our menu View our wine list 'A Lifetime Of Giving' Tour Our Restaurant Read a review Try a recipe Fact sheet Fundraising Testimonials Register, and be our guest for dinner & wine Press coverage Fond Memories Contact Us THE MOLLER FAMILY 1969 - 2004 Original Founders and Operators of PRINCE HAMLET Restaurant, Miami and CAFÉ DANICA, Broward. "The Greatest Joy Of Owning An Independent Restaurant, Is The Joy Of Giving. To Give Is Not Just a Social Responsibility, It Is An Honor We Estimate That Since 1969 We Have Raised More Than 3.5 Million Dollars For 100’s Of Charities Feeding Well Over 55.000 People. We Use A Simple Method For Fundraising: We Close Our Restaurant For Business, Charge Full Price Or More, and Donate 100% Of All Collected Money Back To The Sponsoring Charity With Love In Our Hearths We Have Done This One Meal At The Time In One Restaurant At The Time For 35 Years, Thanks To You… Established 1993 Northern European Cuisine Served In Small Romantic Atmosphere With Only 12 tables/ Open Kitchen ZAGAT Survey 2001 – 2002 – 2003 - 2004 . **** and ‘TOP 100’ by the Sun – Sentinel APPETIZERS HOME CURED SALMON, CARVED TO ORDER IN DINING ROOM. "Grav Lax" Fresh Salmon Cured with Akvavit and Dill Honey Mustard Sauce. $ 00 Danish Koldt Bord A Table Top Buffet Brought To You in A Traditional Danish Manner Pickled North Sea Herrings in Sour Cream, Tomato & Sherry Wine Pickled Herring, Orange Pickled Herrings, Boneless Chicken in Madras Curry with Apples, Celery and Walnuts. Marinated Artichokes Hearths Vinaigrette. Warm "Chicago" Spinach dip w/ Danish Blue cheese, Marinated Fresh Bottom Mushrooms - Dijon Mustard and Fresh Thyme. Whole Petit Pickled Beets, Sliced Fresh European Cucumber Salad, Sweet & Sour with Fresh Dill and Herbs. $ 00 SOUP OF THE DAY or CEASAR SALAD $ 00 Favorites from the Sea RAINBOW TROUT Boneless Farm Raised Trout, Fresh Tomato, Basil, Capers or Pecan Crusted. Ten- Course Dinner: $ 23 ALMOND CRUSTED SALMON Scaloppini of Norwegian Salmon Sauté on Bed of Baby Spinach. Ten- Course Dinner: $ 26 POTATO CRUSTED FILET OF RED SNAPPER Boneless filet of Florida Snapper covered with grated Idaho potato, grilled golden brown. Ten- Course Dinner: $ 27 SNAPPER en PAPILOTTE ‘In The Bag’, Wild Mushrooms, Leeks, Shallots, Red Onions, Carrots, Nouilly Prat Vermouth. Ten- Course Dinner: $ 29 FILET OF SOLE or FLOUNDER Flown In From Boston Daily. Boneless Filet Grilled to Perfection. Baby Spinach and Asparagus. Ten- Course Dinner: $ 28 DANISH LOBSTER TAILS Five genuine Icelandic brand deep sea Danish Lobster Tails, broiled to perfection, drawn butter. Ten- Course Dinner: $ 38 GRILLED SALMON PROVENCALE Filet Of Salmon Grilled In Extra Virgin Olive Oil, Fresh Tomato, Basil, Capers. Ten- Course Dinner: $ 24 Entrée's Includes: Grav Lox, Danish Tabletop Buffet With Eighth Appetizer, Soup Of The Day or Cesar Salad or Beef Steak Tomato Entrée’s Served AS IS With Fresh Vegetables, Haricot Vert, Duxelle Baked Tomato, And Smashed Idaho Garlic Potato Rice Pilaf and other sides available by Request, Compliments of your Host. CHICKEN SCHNITZEL Herb Crusted Honey Mustard Chicken Cutlet, Sauté Crisp and Golden Brown, Red Cabbage. Ten- Course Dinner: $ 19 BRISKET of BEEF Oven Braised Lean Beef Brisket. Mushrooms, Red Cabbage and Potato Pancake Ten- Course Dinner: $ 23 ROAST DUCK One Half-Oven Roasted Crisp Duck, Sweet & Sour Red Cabbage, Light Berry Sauce. Ten- Course Dinner: $ 28 CHICKEN RASPBERRY Grilled Herb Marinated Chicken Breast. Fresh Asparagus. Light Raspberry Sauce. Ten- Course Dinner: $ 22 CALVES SWEETBREAD Blanched & Grilled Kosher Sweetbreads on Bed of Sautéed Spinach, Mushroom, Sauce Madeira. Ten- Course Dinner: $ 29 BEEF TONGUE Sweet Pickled Center Cut Kosher Tongue on Bed of Fresh Spinach, Grilled Mushrooms. Ten- Course Dinner: $ 29 TOURNEDOS BERNAISE Two 4 oz Center Cut Beef Tenderloin, Asparagus, Mushrooms and Sauce Béarnaise. Ten- Course Dinner: $ 31 / Half Portion $ 22 WIENERSCHNITZEL Herb Crusted Veal Cutlet Sauté', Lemon, Anchovies, Fresh Horseradish. Ten- Course Dinner: $ 27 VEAL CUTLET OSCAR Provimi Veal Cutlet Sauté, Topped w/ Jumbo Lump Crabmeat, Asparagus, Sauce Béarnaise. Ten- Course Dinner: $ 29 RACK OF LAMB 7/8 Bone Rack, Herb Marinated with Roast Garlic, Mint Jelly, Sauce Béarnaise. Ten- Course Dinner: $ 33 / Half portion $ 23 BABY CALVES LIVER Grilled Center Cut Kosher Calves Liver, Smothered Onions and Apples. Fresh Spinach Sauté. Ten- Course Dinner: $ 23 HOME MADE DESSERTS You Have Never Savored one Until You Have Tried One of Our Home-Made Delicacies. $ 7 Espresso – Cappuccino – Café Latte IF NOT COMPLETELY SATISFIED, WE WILL GLADLY COOK YOU ANOTHER MAIN COURSE. NO QUESTIONS ASKED! A Service Charge of 17.5% Is Added To All Guest Dinner Checks To Be Shared Among The Staff. If Not Totally Satisfied with Your Service It Will Be Voided Upon Your Request. Your Personal or Company Checks More than Welcome. Sorry no Credit Cards. Chef / Owner: Christian Moller, Culinary Institute Of America, Class of 96 561-276-4950