Starters
| Vichyssoise (Potato-leek soup) |
7,00 |
|
7,50 |
| Caesar salad |
8,75 |
| Salad gèsiers with mushrooms, bacon and walnut dressing |
9,50 |
| Salad with beetroot, blue cheese and nuts |
9,00 |
| Herbal salad with a poached egg |
7,50 |
| Mousse of duck liver with brioche and compôte of dades |
9,75 |
| Pata Negra |
12,50 |
| Carpaccio (loin) with truffle mayonnaise |
8,50 |
| Softshell crab with coleslaw |
9,50 |
| Tartare of tuna with wasabi mayonaise and sweet and sour cucumber |
11,50 |
| Smoked salmon (two kinds, both Jacobus Toet) with crème fraîche |
10,50 |
| Ravioli with truffle and parmesan cheese |
9,50/13,50 |
| Gnocchi di patate; with tomato, green asparagus and ricotta |
9,50/13,50 |
Main course
| XL Hamburger, frites |
11,50 |
| Rib eye béarnaise |
18,50 |
| Steak tatare |
17,50 |
| Veal loin fillet with crispy parmaham and sauce of sage and cognac |
20,50 |
| Beef stew with duck liver, red cabbage en mashed potato |
18,50 |
| Fried sweetbread with braised veal cheek and madeira sauce |
21,50 |
| Duck breast with port-balsamico sauce |
18,50 |
| Seabass filet with charmoula and fennel and parika salad |
19,50 |
| Grilled tunafish with basil pasta, spinach and saffron sauce |
19,50 |
| Codfish with lentils, spinach and beurre blanc |
19,50 |
| Cannelloni made of eggplant filled with ricotta and nuts |
17,50 |
| Grilled vegetables with polenta and romesco sauce |
16,00 |
Desert
| Different kinds of cheese from Kef (3 pieces) |
8,50 |
| Waffle of merengue with chestnut icecream and white chocolate-rum sauce |
7,00 |
| Crème brûlée |
6,50 |
| Chocolate truffle terrine with raspberry sauce |
7,50 |
| Tarte Tatin of plums with crème fraîche |
6,75 |
| Sticky gingerbread pudding with vanilla icecream |
7,50 |
| Colonel (lemon Ice-Cream and vodka) |
7,50 |
| Ice-cream: mango, lemon and red forest fruit or vanilla, malaga (rum & raisin), and chocolate-chip |
6,00 |
| Chocolate "marrons": 2 marrons milk, 2 marrons dark, or 2 fresh cream from |
3,75 |
Fruits de mer
| SMALL: As a starter: periwinkles, langoustines, gambas, Dutch shrimps and sturgeon shrimp, bulots, clams and mussels (2p) |
35,00 |
| MEDIUM: also as starter, with half a lobster and crab |
57,50 |
| LARGE: also as starter, with a whole lobster, crab and king crab |
69,00 |
| Oysters (6): Fines de Claires (Bretagne) |
11,75 |
| oysters (6): Creuses (Holland) |
9,75 |
| Caviar: d'Aquitaine, 20 grams from Jacobus Toet with blinis and crème fraîche |
37,50 |
| King Crab with lemonmayonaise |
19,50 |
| Half a lobster with lemon-mayonnaise |
15,75 |
| Crab claws with cocktailsauce |
10,50 |
