On Saturday it’s Mortensaften, and no matter if you prefer duck or goose, we’ve got a steak that can beat them both.
If you don’t feel like putting on the chef’s hat and experimenting with a whole goose or duck sous vide, then stop by MASH and get all of the cosyness and the grand dining experience – with none of the work.
With our delicious cuts from Uruguay, Denmark and America, we’ve got a steak for everyone; dry-aged, wet-aged or Tartare. Or maybe a piece of the mythical Kobe beef?
And if you just can’t live without some bird, you can of course add a piece of fried foie gras to any steak you choose.
See you Saturday?