Starters
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Oyster tasting (6 pc.), natural, mango cream and wakamé |
22.50
|
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Steak Tartar, prepared at the table and served with a green salad and crostini’s |
12.50
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Fillet of Norwegian smoked salmon with rucola, sweet and sour cauliflower, rouille and crispy filo pastry |
12.50
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Tartar of lobster, Roseval potato, shallot and parsley with an oyster and mango jelly |
15.50
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Terrine of wild boar and celeriac with thinly sliced and slow cooked wild boar and a chutney of tomato and red beetroot |
11.50
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Quinoa salad with thinly sliced Lomito Bellota sausage and radicchio with balsamic/honey dressing |
9.50
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Cannelloni of sweet and sour cucumber filled with quinoa and cream of paprika (supplement scallops €6,50) |
9.50
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Soups
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The original French onion soup with a Gruyère cheese crouton |
7.50
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Soup of shiitakes with coconut cream and coriander with in sesame oil marinated shiitakes |
7.50
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Bisque of lobster with garnish of North Sea shrimps and affilla cress |
9.50
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Main courses
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Pan-fried hake fillet with scallop, black salsify potato mash, root, spring onion and truffle oil |
21.50
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Skin fried salmon with creamy sauerkraut, potato gratin and beurre rouge |
19.50
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Pan-fried pike perch with roseval potato, celery, carrot and chicory served with almond sauce |
22.50
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Half a lobster gratinated with herb butter and Gruyère, served with mixed vegetables and fries |
32.50
|
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Tajine with stewed hare shoulders with ras el hanout, potato pancakes, red cabbage and beech mushroom |
19.50
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Filet of wild duck with confit duck leg, roasted vegetables, mushroom risotto and a sauce of elderberries |
22.00
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Pan-fried beef rib-eye (300 grams) with truffle potato, pumpkin, celeriac, courgette and herb butter with pesto |
24.50
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Risotto with porcini mushrooms, roasted vegetables, pecan nuts and carrot crisps |
18.50
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Steak Tartar, prepared at the table and served with fries and salad |
19.50
|
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Alsatian sauerkraut with ham, smoked sausage, smoked bacon, Frankfurter and mashed potatoes |
19.50
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Desserts
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Crème brûlée of figs with in red port marinated figs |
8.50
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Rice pudding with flambéed Giesser wildeman pear and salted caramel ice cream |
9.50
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Tartelette with a filling of almond paste and roasted nuts, served with curd and blood orange ice cream |
9.50
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Crêpes Suzette flambéed with Grand Marnier served with vanilla ice cream (from 2 pers.) |
9.50
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Selection of French cheeses with nut-fig bread and apple pear chutney |
11.50
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