Groups 8-10

Starters
Shiitake soup 7,50
Smoked salmon (two kinds, both Jacobus Toet) with crème fraîche 10,50
Carpaccio (loin) with truffle mayonnaise 8,50
Caesar salad 8,75
Herbal salad with a poached egg 7,50
Main course
Veal loin fillet with crispy parmaham and sauce of sage and cognac 20,50
Rib eye béarnaise 18,50
Seabass filet with charmoula and fennel and parika salad 19,50
Grilled tunafish with basil pasta, spinach and saffron sauce 19,50
Cannelloni made of eggplant filled with ricotta and nuts 17,50
Ravioli with truffle and parmesan cheese 9,50/13,50
Deserts
Chocolate truffle terrine with raspberry sauce 7,50
Colonel (lemon Ice-Cream and vodka) 7,50
Crème brûlée 6,50
Tarte Tatin of plums with crème fraîche 6,75
Sticky gingerbread pudding with vanilla icecream 7,50
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): Creuses (Holland) 9,75
Oysters (6): Fines de Claires (Bretagne) 11,75
Caviar: d'Aquitaine, 20 grams from Jacobus Toet with blinis and crème fraîche 37,50
King Crab with lemonmayonaise 19,50
Crab claws with cocktailsauce 10,50
Half a lobster with lemon-mayonnaise 15,75

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