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GOURMET MENU

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)

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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)

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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