Starters
Salted Halibut
With crème of spinach, mousse of monkfish liver, penang curry and squid


Lastage carpaccio
with salad of green beans, lemon, horseradish, duck 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 pike perch
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
Pear strudel
With peppered nuts, popcorn and toffee ice-cream


Pistache chiboust and bramble
with chocolate delice, chocolate bros and yoghurt and bramble 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.