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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Shrimp with soy bean, bonito dashi, sea weed, bok choi and black radish |
11.00
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White asparagus with mustard, chives, herbs and potato crunch |
11.00
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Toast Decadent steak tartare with duck liver, green apple and truffle |
12.00
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White fish tartare with sea urchin, grapes and puffed quinoa |
10.00
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Iberico with Jerusalem artichoke, papaya, peanut and citrus |
11.00
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BETWEEN
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Creamy foam of lobster with samphire and white asparagus |
11.00
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Oxtail with brie de Meaux, fig and pistachio |
11.00
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MAIN
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Lamb Rib Roast (700Gr.) 2people. fries | white asparagus | puffed garlic gravy |
59.00
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Celeriac Kha Khai with yuzu, samphire and macadamia nuts |
20.00
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Turbot with spinach, celeriac, almond and potato foam |
23.00
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Organic corn chicken with roasted potato, corn, crispy skin and gravy |
22.00
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Duck breast with chicory, plums, potato crunch and duck liver gravy |
22.00
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Lobster & sucade with asparagus, sea lavender and horseradish |
23.00
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DESSERT
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Cheese selection from "Bourgondisch Lifestyle" |
12.00
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Poached pear with ginger, yuzu, peanut and beurre noisette ice cream |
8.00
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Chocolate dessert |
8.00
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Lemon & meringue |
8.00
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Café Gourmand |
8.00
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