GOURMET MENU
From 11/11-21/12
Subject to minor changes
AMUSE BOUCHE
A taste of the season
SMOKED SALMON
Piccalilli, marinated cauliflower, cucumber and pickled carrot
F,G(wheat),Su
LOBSTER
Hokkaido pumpkin, pumpkin seeds and shellfish sauce with sea buckthorn
S,L
BRUSSEL SPROUT
Cranberry- and orange marmelade, chestnut puree and gingerbread
G(wheat),L
GRANITÉ
Orange and persimmon
X
ENGØ'S STROZZAPRETI
Porcini ragu and porcini hollandaise
L,E,G(wheat)
VENISON WELLINGTON
Spinach
L,E,G(wheat),Sp,Su
CHEESE CART
Selection of seasonal cheeses
L,G(wheat),N,Su
PANETTONE
Red wine poached pear, zabaione and cinnamon ice cream
L,E,G(wheat),N(almond)
ENGØ MENU
From 11/11-21/12
Subject to minor changes
AMUSE BOUCHE
A taste of the season
SMOKED SALMON
Piccalilli, marinated cauliflower, cucumber and pickled carrot
F,G(wheat),Su
BRUSSEL SPROUT
Cranberry- and orange marmelade, chestnut puree and gingerbread
G(wheat),L
VENISON
Engø’s Christmas cabbage, blackberries and aligot
L,E,Su
PANETTONE
Red wine poached pear, zabaione and cinnamon ice cream
L,E,G(wheat),N(almond)
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