MENU
in English
ENTRÉES
Tuna with avocado and mint – 17
Beef tenderloin carpaccio with lemon and Parmesan – 22
Onion tarte tatin with pastrami, rocket and balsamic – 16
Fried egg with smoked salmon and hollandaise – 16
Babaganoush with garlic croutons and romanesco – 14 (V)
ENTRÉES & ENTREMETS
Seared scallop with beetroot and aged cheese foam – 20
Gratinated onion soup with crouton and Gruyère – 12
Snails in curry butter with chervil and garlic 6 pcs / 12 pcs – 14 / 24
Shrimp toast with apple, chicory and 63-degree egg – 16
LES PLATS
Cod with braised leek, lemon and anchovy butter – 32
Pasta with prawns in spicy cream sauce – 32
Pasta with burrata and rocket – 28 (V)
Boeuf bourguignon with mashed potatoes – 28
Poussin with fries and apple purée – 28
Steak au poivre with garlic green beans and roasted potatoes – 30
DESSERTS
Dame Blanche – 12
Clafoutis with cherries and yoghurt ice cream – 12
Lemon tart with orange ice cream – 12
Apple tarte Tatin 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
Sole à la meunière with samphire salad and fries – market price
Ribeye for two with chimichurri, roasted potatoes 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.