Sneak Peeking the Menu for Copenhagen Import Aamann

Aamann, a new import from Copenhagen, will open in December, bringing all kinds of fresh fish, smørrebrød (open faced sandwiches) and homemade Aquavit to the people of Tribeca. It may not sound like a huge deal to New Yorkers unfamiliar with the Copenhagen Aamann restaurant, but it sure is important to the people of Denmark. The country's Crown Prince and Princess are making the trip over to attend a press preview in a couple of weeks to officially greet New York's "only exclusively Danish restaurant and cultural center."

In addition to serving Danish fare, the owners hope the restaurant will be a home of Danish design, music, and art, hosting special dinners, events, and performances. And what will chef Adam Aamann-Christensen, the spot's namesake, be serving? The preliminary menu is below, and it's full of things piled on rye bread. Anyone who wants to try his food can visit the Union Square Greenmarket on Saturday October 22 from 1 - 3PM when he and Noma's René Redzepi will present "the best of the Nordic kitchen."

Herring and greater weever

Lumpfish with roe

Rye bread

Tartare of beef, mustard, potato crisps, gherkins, tarragon, capers, egg emulsion

Roast sirloin beef with coarse root vegetables, remoulade, horseradish

Braised pork belly with lettuce, walnuts, shallots, cranberry purée

Herring marinated with homemade curry with cloves, coriander seeds, bay leaves and mustard seeds

Smoked fish from "Vesterhavet" with crisp potato, lumpfish roe, creme fraiche, dill, red onions and chives

Potatoes with tarragon emulsion, pickled tapioca, chervil and crisp pork greaves

Eggs with freshly peeled shrimp, mayonnaise and cress

Baked and pickled beet root with smoked marrow, elderberry caspers, onions and crispy rye bread

Braised radius bone, walnuts, sea buckthorn, leeks, watercress

Tartare of beef, mustard, potato crisps, gherkins, tarragon, capers, egg emulsion

Gravad salmon, apple, crispy rye bread "tuiles," watercress, herb emulsion, horseradish, rape seed oil

Goat cheese ice cream, lemon verbena granité, malt macaroons, and lemon verbena
[Photo: Sanne Ytting, founder of Aamann]
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