Seasonal dishes

July – August

Appetizer

Small Fried Baby Squid, Homemade Aioli with a Hint of Saffron 19,50
Caramelised Gravlax, Herb-infused Sour Cream & Pomegranate 24,00
Buffalo Burrata, ‘Coeur de Boeuf’ Tomato Carpaccio, Homemade Pesto 22,50
Smoked Holstein Beef Carpaccio, Foie Gras Shavings, Toasted Sesame Vinaigrette 24,00
Thai-style or Roquefort-style Zeeland Mussel Stir-fry 25,50

Starters

Pan-fried scallops, kale, lobster cream sauce 28,00
Delicious Frog Legs Roasted in Butter, Garlic and Parsley 26,50
Tagliata of Iberian Pluma, rocket, Parmesan, Espelette aioli 25,00
Hot Lyon Sausage with Pistachios, Candied Onions & Veal Jus, Baby Potatoes 25,00
Scampi Gratin with Witloof & Mushroom Duxelle 27,50

Main Course

Zeeland mussels: Marinière-style 28,00
Zeeland mussels with white wine OR Roquefort OR Provençal-style OR garlic and cream OR curry 32,00
Iberico Pluma Tagliata, Linguine all’Amatriciana 32,50
Homemade Bouillabaisse – Rouille, Croutons, Grated Cheese, Served at the Table 38,00
Neapolitan-style Osso Bucco, Tagliatelle 32,50
Braised Lamb Shank, Gravy and Confit Garlic, Artisanal Croquettes 32,50

Main Course

Beef Fillet with String Beans, Grandmother's Vegetables, Old-Fashioned Mustard 46,50
Steamed Skrei fillet, green olive purée, mousseline sauce 36,00
English-style veal liver, bacon, green beans, garlic confit purée 33,50
Braised Lamb Shank, Seasonal Vegetables, Confit Garlic Clove 36,00
Pan-fried sweetbreads, morel sauce, braised chicory, homemade matchstick potatoes 58,00