MENU
in English
ENTRÉES
Niçoise salad with fresh tuna — 17
Steak tartare with poached egg — 15
Onion tarte tatin with pastrami, rocket and balsamic — 16
Oriental salmon salad with cucumber and Japanese mayonnaise — 16
Burrata with avocado, tomato, beetroot and basil oil — 15 (V)
ENTRÉES & ENTREMETS
Pan-seared scallop with riso nero and garlic beurre blanc — 20
Gazpacho with crayfish — 17
Snails in curry butter with chervil and garlic | 6 pcs. / 12 pcs. — 14 / 24
Pork belly with mango, spring onion and hoisin sauce — 14
LES PLATS
Sea bass with fennel, citrus and beurre blanc — 29
Pasta vongole with seasonal vegetables — 32
Shakshuka with egg and yoghurt — 26 (V)
Risotto Milanese with braised veal — 29
Pan-seared duck breast with peas and tarragon jus — 28
Steak au poivre with garlic green beans — 30
DESSERTS
Strawberries Romanoff — 12
Apple tarte tatin — 12
Carrot cake — 12
Dame Blanche — 12
Cheese selection — 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
Sole à la meunière with samphire salad and fries – market price
Ribeye for two with chimichurri and Caesar salad – 85
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.