MENU
in English
ENTRÉES
Onion tarte tatin with goat cheese and ginger vinaigrette – 16 (V)
Ribeye pizza with tarragon cream – 18
Panzanella with burrata – 17 (V)
North Sea crab cocktail – 17
Spanish salad with boquerones and piment mayonnaise – 16
ENTRÉES & ENTREMETS
Gratinated snails with spinach and Gruyère – 15
Breton fish soup with rouille and croutons – 16
Pide with duck and garlic – 14
Scallop with couscous and ras el hanout foam – 20
LES PLATS
Poussin with tarragon cream sauce, lettuce and fries – 28Poussin with tarragon cream sauce, lettuce and fries – 28
Bavette with braised chicory, fries and pepper sauce – 33
Tuna with grilled vegetables and béarnaise – 30
Prawns with fennel and Pastis cream sauce – 30
Pasta with pecorino and a salad of celery and artichoke – 25 (V)
DESSERTS
Lemon tart with meringue and sorbet – 12
Coupe with red fruit – 12
Frozen yoghurt with caramel crunch – 12
Dame Blanche – 12
Scroppino – 12
Cheese – 17
Amuses
To share
Oyster, each – 4
Langoustine, each – 6
Shrimp croquette, each – 3
Holtkamp bitterballen (6 pcs) – 8
Plate of ham – 7
Ossenworst with tartare sauce – 6
Les Classiques
Thinly sliced beef tenderloin with duck liver and truffle vinaigrette – 41
Tarbotine with fries and samphire salad – 44
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
Limoncello Spritz – 12
Wijn
Our wine list was created in collaboration with Petit Clos. We are delighted with his expertise, taste, and passion for wine.