CARTE BLANCHE
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3 COURSE STARTER-MAIN-DESSERT |
34.00
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4 COURSE STARTER-BETWEEN-MAIN-DESSERT |
43.00
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5 COURSE "THE BEST OF" |
50.00
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Winepairing 7,- a glass |
STARTER
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Combination of mozzarella and beet with fennel and raspberry |
11.00
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Tuna tataki with Jarusalem artichoke, fermented onion and sambai vinaigrette |
11.00
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Seafood and shellfish with samphire crème and seaweed |
11.00
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Steak tartare with piccalilli, -20˚© quail egg yolk and crostini |
11.00
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Smoked duck breast with green cabbage, liqorice parsnip and macadamia |
11.00
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BETWEEN
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Sautéed duck liver with plum, sauerkraut foam and potato crunch |
9.50
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Norway lobster bisque with crayfish and lovage oil |
9.50
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MAIN
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Baked mackerel with artichoke, potato mousseline, olive and beurre blanc |
21.00
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Fried lemon sole with celeriac preperations, peanut and herring roe |
21.00
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Grilled portobello with duxelles, Parmesan cheese and cream of egg |
21.00
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Wood pigeon with caramelized chicory and game gravy with liquorice |
21.00
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Grilled flank steak with beef stew, mustard pear, salsify and jus d'veau |
21.00
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DESSERT
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Cheese selection from "Bourgondisch Lifestyle" |
12.00
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Chocolate dessert with a tart, mousse, ice cream and a chocolate brittle |
8.00
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Celeriac with white chocolate, tarragon and passionfruit |
8.00
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Lemon meringue pie |
8.00
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Café Gourmand |
8.00
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