Gravlax with Knackebrod, Parmesan, Caviar and Benne Seeds. On the menu starting Monday, December 17!
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During the Middle Ages, Gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Don't worry, we are preparing ours in-house with a combination of sugar, salt, dill and cognac.
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