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ENTRÉES
Vitello tonnato – 15
Steak tartare with toast – 15 | as main course with fries – 28
Brioche with mushrooms and poached egg – 13.5 (V)
Oriental salad with tuna, wasabi mayonnaise and ginger – 20
Swordfish tartare with courgette and dill mayonnaise – 15
ENTRÉES & ENTREMETS
Seared scallop with sauerkraut and carbonara foam – 20
Creamy mushroom soup with truffle – 14.5 (V)
Escargots à la Bourguignonne 6 pcs / 12 pcs – 14 / 25
Duck liver with lychee, caramel crunch and pine nuts – 17.5
Crispy pork belly with apple and Calvados – 13.5
LES PLATS
Pasta aglio e olio with green salad – 18 (V) | supplement prawns + 12.5
Cod gratin with spinach and Parmesan – 31.5
Sea bass with fennel salad and beurre blanc – 32.5
Bavette with Café de Paris sauce, lettuce and fries – 29.5
Pheasant with sauerkraut mash and jus – 35
DESSERTS
Dame Blanche – 12
Caramel and nut tart with vanilla ice cream – 12
Tarte Tatin with crème fraîche – 12
Poached autumn fruit with vanilla ice cream – 12
Cheese – 17
Amuses
To share
Oyster, per piece – 4
Seared duck liver with sugar bread – 7.5
Smoked eel on toast – 7.5
Pata Negra per 50 grams – 12.5
Les Classiques
Chateaubriand classique
for 2 persons – 90
Filet mignon with lettuce and fries – 42.5
Sole à la meunière with fries and salad – market price
MENU
Bistronomie
Changing favorites are displayed on the boards
2 courses – 42
3 courses – 52
4 courses – 66
“Do you have a food allergy? Please let us know!”
Kids
Fish, fries, and salad – 17
Meat, fries, and salad – 17
Vegetarian – 17
Cocktail
après le diner
Espresso Martini – 12
Irish Coffee – 12
Scroppino – 12
Wijn
Our wine list was created in collaboration with Petit Clos. We are delighted with his expertise, taste, and passion for wine.