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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Terrine of duck liver and confit of duck gizzards, served with red beetroot cream and a hazelnut crumble |
14.50
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Salad with slow cooked Livar pork belly, black bean sauce, carrot cream, tatsoi and crispy apple with five spice |
12.50
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Mille-feuille of smoked salmon, scallop tartare and a spring roll with glass noodles, sesame, salmon caviar and coriander |
13.50
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Cod fillet served with cod rillettes, deep fried smelt and smoked pumpkin cream |
13.50
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Lentil salad with bean sprouts, basil and sweet potato, Gorgonzola and mint dressing |
10.50
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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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Cauliflower velouté with cumin, smoked almonds and roasted cauliflower florets |
7.50
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Tomato and bell pepper soup, served with a cheese crisp and seaweed pesto |
7.50
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Main courses
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Grilled mullet, served with tomato risotto, roasted carrots, butter sauce and red clover |
21.50
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Fillet of red mullet served with linguini, roasted vegetables and a cherry tomato based antiboise |
22.50
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Half a lobster au gratin with Bearnaise sauce and Gruyere cheese, served with mixed vegetables and French fried potatoes |
32.50
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Fillet of beef served with Roseval potatoes, snow peas, green asparagus, shiitake and Bernaise sauce |
24.50
|
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Fillet of guinea fowl with crispy Pancetta, smoked pumpkin cream, Jerusalem artichoke, a potato waffle and sage sauce |
19.50
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Veal cheek stewed in dark beer, served with pumpkin and parsnip puree, Chiogga beet and crispy onions |
22.50
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Vegetarian quiche with courgette, goat cheese, rocket and with herbs |
17.50
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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 almond paste with spiced biscuit ice cream |
9.50
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Yoghurt mousse served with smoked banana, crisp of mango and pistachio ice cream |
8.50
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Tiramisu with Licor 43 and white chocolate 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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