A la carte Engels

Starters

Tasting of appetizers 15
Tomato and strawberry gazpacho | Body peeled Gamba 12
Carpaccio | Tomato basil salad | old cheese | cashew nut12
Brined codfish | Sweet and sour radish | Pink pepper mayonnaise | pea salad 12
Summer vegetables in tempura batter | with soy sesame dip12
Rabbit Rilette | With sweet and sour cherry & cucumber 12

Main courses                                          

Stuffed quail with chicken farce and pistachio | Thyme gravy | carrot celeriac puree 22                     
Entrecote | roasted vegetable salsa | Lukewarm Potato Salad 24                    
Tournedos (200 grams) | Basil pesto gravy | pommes Anna 27,5
Fried Plaice fillet | beetroot barley risotto | Lemon butter sauce 24
Baked Sea Bass | Open lasagna | Wakame pesto | Dill chervil vinaigrette 24
Roasted cauliflower with orange za’atar glaze | Tahini sauce and yogurt 22  
Surf & Turf | Tournedos (150 grams) | Prawns | Basil pesto gravy | pommes Anna 31

Homemade fries with mayonaise 4

Desserts
                                                  
Limoncello basil cheesecake | mango sorbet 9  
White chocolate mousse with lemongrass | Watermelon sorbet 9
Nogatine parfait | Poached pineapple | Pomegranate 9                                       
Selection of 5 cheeses | With different garnishes 12  

We prepare all our dishes with fresh ingredients in our own kitchen.
Ask our staff for more information about food allergies.