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GOURMET MENU

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From 21/3-3/6

Subject to minor changes

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AMUSE BOUCHE

A taste of the season

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BEEF TARTAR

Potato foam, taleggio and caper crumble
L, Su ​

 

SKATE

Glazed in paprika with baked leeks, shellfish sauce and toasted bread
L,B,G (wheat) ​

 

WHITE ASPARAGUS

Lemon butter with roe and sourdough croutons
L.F ​

 

GRANITE

Rhubarb marinated in rosehip flower ​

 

ENGØ'S TORTELLINI

Braised venison, horseradish and beetroot sauce
L,G (wheat) ​

 

SALTIMBOCCA

Roasted cauliflower, parsley puree and choron sauce
L, E, Su ​

 

CHEESE CART

Selection of seasonal cheeses
L,G(wheat),N,Su ​

 

CITRUS & WHITE CHOCOLATE

Marinated citrus, white chocolate mousse, kumquat confit and lemon gelato
L,G (wheat)

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ENGØ MENU

 


From the 21/3-3/6
Subject to minor changesis

​

AMUSE BOUCHE

A taste of the season

​

BEEF TARTAR

Potato foam, taleggio and caper crumble
L, Su

​

WHITE ASPARAGUS

Lemon butter with roe and sourdough croutons
L.F

​

SALTIMBOCCA

Fried cauliflower, parsley puree and choron sauce
L, E, Su

​

CITRUS & WHITE CHOCOLATE

Marinated citrus, white chocolate mousse, kumquat confit and lemon gelato
L,G(wheat)

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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

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