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GOURMET MENU
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From 21/3-3/6
Subject to minor changes
​
AMUSE BOUCHE
A taste of the season
​
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)
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)
​
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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