STARTERS
- Terrine of duck liver with red beetroot, apple and brioche 15
- Steak tartare with serranoham, parmesan cheese and truffle mayonnaise 12
- Smoked salmon with Amsterdam sour and mousseline of salmon with green herbs 12
- Carpaccio of halibut with rettich, green apple and lavender mayonnaise 12
- Buffalo mozzarella with green asparagus, crème of avocado and mango chutney 12
MAIN COURSES *all main courses are served with salad and fries
- Grilled entrecôte with sweet potato, carrot, red onion and jus with sambai vinegar 27
- Confit de canard with mashed potato, red beetroot, green asparagus and jus royale 24
- Filet of seabass with lemon risotto and sauce of lobster with garam masala 24
- Filet of hake with pomme pont neuf, carrot and vinaigrette of crab and tandoori 24
- Croquettes of parmesan cheese with couscous, tomato and jalapeño foam 24
DESSERTS
- Cherry clafoutis with white chocolate mousse and yoghurt ice cream 9
- Pecan brownie with crème of fig, balsamic and orange sorbet 9
- Marinated strawberries with chocolate mousse, mint and strawberry sorbet 9
- Cheeses from fromagerie Kef with nutbread and matching garnish 12
