MASH – Modern American Steak House
MASH – Modern American Steak House

New Autumn Menu!

New Autumn Menu!

MASH is welcoming autumn with several new cuts on the menu. This along with three new starters and two desserts – and of course bort wine and cocktails to match!

We have three new starters on the menu, that fit the colder weather perfectly. Start your dinner with a delicious Duck Confit Terrine or get warm with our Cauliflower Soup with bacon – and don’t worry, beloved classics like the MASH Tartare and Linguine with Tiger Prawns are still on the menu, we wouldn't take those away from you. 

Meat for everyone
We have a couple of new cuts and options on the Main Menu. We’ve actually only let one single cut go to make room for five new ones.

You can look forward to tasting a Flat Iron Steak from Uruguay, a great Danish filet and a big, American Bone in rib-eye (for the really hungry ones). Furthermore we have an old-fashioned Steak Haché on the card, along with an Iberico Pork Chop from Spain – there’s something for everyone!

With the new cuts we have more price-friendly options and more diversity on the menu. Such a shame you’ll have to come by several times to try all of them.

A Classic Ending
For the sweet tooth we have two classics on the menu instead of the Summer desserts. We now offer a warm Apple Pie with Vanilla Ice Cream and Pecan Nuts along with an irresistible Créme Brûlée with blackcurrant sorbet – because there’s always room for ice cream.

Besides all the new eatable options, we also have a new wine list and cocktail card for you to explore: 

We’re very excited for you ro try the new dishes and cuts, and we can’t wait to welcome you at your favourite MASH restaurant. 



New dishes arriving soon!

On October 13th a new menu is landing at MASH – has it fallen from heaven? You’d think so with all the delicious new dishes coming in.

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DinnerDays at MASH

During DinnerDays in October, MASH is offering a delicious 3-course menu consisting of starter, main and dessert for only 400,- kr. per person.

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