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