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in English
ENTRÉES
Onion tarte tatin with goat cheese and ginger vinaigrette – 16 (V)
Crispy fried egg with smoked salmon and hollandaise – 17
Raw tuna with avocado and mint – 17
Confit quail legs with potato salad – 18
Farmhouse chicken and crayfish salad with tarragon vinaigrette – 18
ENTRÉES & ENTREMETS
Escargots à la Bourguignonne 6 pcs / 12 pcs – 14 / 25
Green asparagus with lardo and potato-truffle foam – 17
Fish and chips with Bloody Mary salsa – 17
Red mullet with bouillabaisse foam – 18
LES PLATS
Lamb shoulder with ratatouille and thyme jus – 29
Moussaka with Greek salad – 26 (V)
Brandade with clams, chorizo, piment d’Espelette and fresh cucumber salad – 27
Vitello with risotto Milanese and artichoke salad – 29
Prawns with fennel and Pastis cream sauce – 30
DESSERTS
Dame Blanche – 10
Apple crumble with cinnamon ice cream – 12
Bread and butter pudding – 12
Waffle with vanilla ice cream and warm cherries – 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
Filet mignon with Café de Paris sauce, fries and vegetables – 39
Dover sole à la meunière with fries and samphire salad – 54
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
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.