Menu example
Terrine of red mullet, eel and foie gras
With riso venere, chives, onion creme and cockles


Lukewarm tongue of veal
With little gem, Jerusalem artichoke, mousse of veal liver and a dressing of capers


Soups
Tom yam of rabbit
With rabbit ravioli, mini champignons and spring onion


Creamy red onion soup
With octopus, smoked potato, parsley and crème fraîche


Entremets

As a maincourse additional charge of € 5,50)


Cod fish
With brandade, bacon, green herbs, Connemare oyster en sambai sauce


Pan fried sweetbread
With pumpkin gnocchi, smoked sprat, shiitake, olive and beurre blanc with verjuice


Main courses
Pork tenderloin
With swiss chard, black pudding, parsnip and allspice sauce


Pan fried brill fillet
With pearl barley with pesto, puntarelle and Hollandaise sauce


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
Pineapple rendang
With aerated white chocolate, blueberries, basil and cherry sorbet


Poached pear
With baklava, strained yoghurt, yoghurt sherbet and olive oil


3-courses€ 51
4-courses€ 57
5-courses€ 67
6-courses€ 77
Flight through our menu€ 93
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.