Dinner

APERITIF

RENART BOULON NR. 3 OYSTERS | 3 PIECES  € 8,50
served with shallots | red wine vinaigrette

SOUP

PROVENCAL LENTIL SOUP  € 7,50
tomato | bell pepper | beluga lentils | sourdough bread & butter

JERUSALEM ARTICHOKE  € 7,50
roasted jerusalem artichoke | baked jerusalem artichoke | almond foam | winter purslane oil | sourdough bread & butter

STARTERS

PUMPKIN SALAD € 12,50  –  €16,50 (as main course)
salad | feta | puffed pumpkin | sweet & sour red onion | cucumber | cashew nuts | pain de campagne & butter

SEA BASS  € 13,50
sea bass ceviche with grapefruit | avocado cremeux | quinoa salad | marinaded radish

CHORIZO  € 12,50
baked chorizo | rasped tomato | candied tomato | broad bean | chorizo broth

THREE COURSE MENU € 34,50
menu with varying seasonal products

MAIN COURSES

SHRIMP SALAD  € 19,50
shrimps baked in orange, sesame & soy | mesclun | tangarine| red cabbage | edamame | tauge | carrot | pumpkin sead bread & butter

SALSIFY – vegetarian  € 19,50
salsify goulash | parsnip cream & crisps

LOBSTER  € 22,50
half lobster | tagliatelle a limone | samphire | Parmesan foam

DEER  € 21,50
deer beef | bapao of deer & pumpkin | Hokkaido pumpkin | coconut-pumpkin cream | baked king oyster mushroom | vadouvan jus

FRESH FRIES € 4,50
with homemade mayonnaise

DESSERT

RED FRUIT  € 7,50
au gratin red fruit | vanilla ice cream  | cookie crumble

CHOCOLATE  € 8,50
chocolate semi freddo | coffee foam | coffee cream | caramelia cream | chocolate shots

FOUR CHEESE PLATTER  € 15,00
our selection of raw milk cheeses from Fromage Fermier Maris, imported from the Dordogne – Mavaleix:

  • GOUDA TREFLE with Eindhovense flower honey
  • ST ANJA FENUGREC with a chestnut brioche bun
  • GOUDA VIEUX with sweet and salt of syrup and pine nutes
  • ST ANJA AFFINE with gingerbread and nuts