Starters
Marinated red mullet
With fried octopus, fennel, vadouvan and aspic of tomato and octopus


Lastage ' carpaccio'
with salad of green beans, lemon, horseradish, cod liver and summer truffle


Soups
Mushroom bouillon
With cannelloni filled with veal cheak and duck liver


Nage of cockels
With red gurnard, cockles and fried smelt


Entremets

As a maincourse additional charge of € 5,50)


Locally caught zander
With red beetroot, hazelnut, jade puree, deep fried oyster and oyster beurre blanc


Chicken sot ly laisse
With cabbage, smoked bacon, fried black pudding and foam of brie de meaux


Main courses
Barbecued procureur
With chard, polenta, atrichoke in bacon and a sauce with garlic


Turbot
With crabcake, pesto pearl barley, romanesco and sauce with crab and coconut


Cheeses
Epoisses Nu in brioche
With quince, foie gras and unrefined cane sugar


Assortment of cheeses (€ 5,50 supplement)
Take a look at our assortment on the presentation table or let the choice be made by your waiter


Desserts
Tartelette
With poached apricot, salted caramel, elderflower sabayon and caramel icecream


Pistache chiboust and cherries
with chocolate delice, chocolate bros and yoghurt and cherry icecream


3-courses€ 47
4-courses€ 53
5-courses€ 63
6-courses€ 73
Flight through our menu€ 89
During the evening our chef takes you through his favorite creations. Depending on portion sizes and season you can count on 8 courses. Only to be ordered by the entire table and before 8:30 PM


We always assume an evening filling dinner,
please let us know if you want to leave at a certain time.