Italian night at Jørgensens Hotel

Menu

Starter  
Bresaola, Burrata & Pine Nuts
Thinly sliced air-dried beef with creamy burrata, toasted pine nuts, rocket, pickled wild garlic capers and Pecorino.

Intermediate Course  
Agnolotti with Veal Mousse, Wild Mushrooms, Butter & Truffle
Homemade agnolotti filled with delicate veal mousse, chanterelles and morels, served with a celery-infused beurre blanc and white truffle oil.

Main Course
Monkfish with Serrano Ham, San Marzano Tomatoes & Olives
Oven-roasted monkfish tail wrapped in Serrano ham, served with slow-roasted San Marzano tomatoes, grilled courgette, olives, garlic and a butter-emulsified tomato glaze.

Dessert  
Cannoli, Orange & Pistachio
Crisp cannoli filled with orange cream and dipped in Valrhona 70% dark chocolate, served with pistachio ice cream.