GOURMET MENU
From 1/9-8/11
Subject to minor changes
AMUSE BOUCHE
A taste of the season
x
HAMACHI
Pickled chantarelles, cucumber, seabuckthorn sauce and verbena oil
F
HALIBUT
Green herb crust and minestrone vegetables
G(wheat),L,F
ENGØ’S CANNELLONI
Snow crab, pickled kohlrabi and shellfish sauce
G(wheat),S,L,Su
SUNCHOKE
Pickled mustard seeds, lemon butter and watercress
E,G(wheat),L,Su
GRANITÉ
Cucumber, mint and lime
X
HERB ROASTED LAMB FILET
Caramelized carrots, star anise, cinnamon and lamb sauce
L,Su
CHEESE CART
Selection of seasonal cheeses
L,G(wheat),N,Su
ENGØ’S TIRAMISU
Mascarpone mousse, chocolate and coffee gelato
L,E
ENGØ MENU
From 1/9-8/11
Subject to minor changes
AMUSE BOUCHE
A taste of the season
x
HAMACHI
Pickled chantarelles, cucumber, seabuckthorn sauce and verbena oil
F
SUNCHOKE
Pickled mustard seeds, lemon butter and watercress
E,G(wheat),L,Su
HERB ROASTED LAMB FILET
Caramelized carrots, spelt ragù with pecorino and lamb sauce
L,Su,G(spelt)
ENGØ’S TIRAMISU
Mascarpone mousse, chocolate and coffee gelato
L,E
ALLERGIES
G = Gluten, S = Shellfish, E = Egg, F = Fish, P = Peanuts, So = Soy, L = Lactose, N = Nuts, C = Celery,
Sp = Mustard, Se = Sesame, Su = Sulfite, Lu = Lupine, B = Molluscs, M = Milk