TASTING MENU
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4 COURSE STARTER-BETWEEN-MAIN-DESSERT |
44.00
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5 COURSE ALL THE WAY |
53.00
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6 COURSE + Cheese board |
60.00
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Winepairing range between 6,5 and 9 |
STARTER
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Celeriac chicory | walnut | pear | bleu de Regalis |
10.00
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Mackerel hazelnut | beetroot | tarragon |
10.00
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Ox tail hoisin | potato | brie de Meaux |
12.00
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Steak tartare piccalilli | vegetables | egg yolk |
11.00
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North sea crab red cabbage | apple | brick pastry |
12.00
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BETWEEN
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Iberic pigs neck kale | mustard | smoked sausage |
11.00
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Crème blûlée mushroom | goats cheese | hazelnut |
12.00
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MAIN
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Rib-eye (600Gr.) 2people. Salade | fries | gravy of beurre café de Paris |
59.00
|
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Burrata potato | leek | onion |
20.00
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Winter cod gingerbread | sauerkraut | potato |
22.00
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Venison poached pear | brussel sprout | potato |
23.00
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Pigeon 'hete bliksem' | onion | jus of pigeon |
22.00
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Squid Jerusalem artichoke | orzo | grapefruit |
22.00
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DESSERT
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Cheese selection from "Bourgondisch Lifestyle" |
12.00
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Parsnip peach | almond | white chocolate |
8.00
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Chocolate Mousse | brittle | ice cream |
8.00
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Lemon Merengue | cookie crumble |
8.00
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Café Gourmand Friandises |
7.00
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