Groups 8-10
| 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 |
| 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 |
| 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 |
| 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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