MENU
in English
LES ENTRÉES
Beet carpaccio with goat cream and balsamic crunch – 15 (V)
Steak tartare with a warm egg yolk – 16
Salad with smoked duck breast and honey-soy dressing – 18
Portobello with blue stilton and plum-port chutney – 17 (V)
Vitello tonnato – 18
LES ENTRÉES & ENTREMETS
Scallops with cauliflower-saffron cream and crispy prosciutto – 18
French onion soup with Gruyère – 13 (V)
Escargots à la Bourguignonne 6 pcs / 12 pcs – 14 / 25
Pan-fried duck liver with sugar bread – 20
LES PLATS
Pheasant fillet with sauerkraut, oyster mushrooms, and
Marsala cream sauce – 29
Plaice fillet with celeriac mousseline and beurre blanc – 28
Venison stew with red cabbage, mashed potatoes, and stewed pear – 29
Lasagna verdi with zucchini and mozzarella – 25 (V)
Cod stew with chorizo and spinach – 28
LES DESSERTS
Crêpe Suzette – 12
Spiced biscuit parfait – 12
Pear tarte Tatin with crème fraîche – 12
Dame Blanche – 12
Cheese – 17
La Mer
To share
Oysters, each – 4
Langoustines, each – 6
Shrimp croquette, each – 3
Smoked salmon per 50 gr – 9
Dutch shrimp per 50 gr – 13
Half lobster with lemon mayo – 20
Les Classiques
Sole à la meunière with fries and samphire salad – 49
Tournedos Rossini – 52
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.