Entrées
Thinly sliced coquilles St. Jacques with marinated raw asparagus and Thai soy dressing |
16.50
|
Fresh salmon marinated in dill, vodka and lime with vadouvan crème fraiche and crispy fried filo pastry |
14.50
|
Paté of free range Livar pig served with rhubarb jelly and dried Ganda ham |
12.50
|
Manzo di marinata: loin of veal, marinated with coriander, tarragon and sea salt combined with asparagus and pesto dressing |
12.50
|
Steak Tartar, prepared at the table and served with a green salad and crositni’s |
13.50
|
Vegetarian couscous salad with vegetables and vegetable chips Vegetarische couscoussalade met groenten en groente chips |
9.50
|
Soupes
The original French onion soup with Gruyère cheese crouton |
7.50
|
Spinach soup with mascarpone cream |
7.50
|
Main courses
In herbs roasted lamb chops, spring vegetables, Roseval potatoes and sechuan pepper with mint sauce |
24.50
|
Grilled rib-eye of veal, chii take mushrooms, asparagus, pak choi and roasted truffle potato. Served with spicy red wine butter, with a touch of lemon |
22.50
|
Lamb tajine: Stew of lamb with eggplant, courgette and tomato, served with couscous |
21.50
|
Steak Tartar, prepared at the table and served with Roseval potatoes and salad |
21.50
|
Pan fried salmon and coquille St. Jacques, asparagus, sugarsnaps and mash of peas and potatoes. Served with fish fumet en Lasang Souchong |
23.50
|
Pan fried cod fish, risotto, combination of yellow and chioggia beets and spring onions. Served with spinach anchovies sauce |
22.50
|
Vegatarian quinoa with vegetables and courgette fried in tempura |
12.50
|
Desserts
Mango crème brulée |
8.50
|
Trifle with pineapple, rhubarb jelly, thinly sliced almonds, crumble and blueberry sorbet |
10.00
|
In Grand Marnied flambéed marinated papaya with vanilla ice cream |
11.50
|
Selection of French cheeses with nut-fig bread |
11.50
|