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