Dear guest,
This menu is composed monthly with care by the kitchen team. Our kitchen uses primarily fresh products and has a ‘zero waste’ policy. If there are any allergies or dietary requirements please let us know so we can handle it with care.
Starter
Scallops
Gamba,, hollandaise sauce, Avruga caviar
Tuna
Wagame icecream, XO
Pumpkin
Pumpkin chutney, blue cheese, ricotta
Gamba carpaccio
Avocado, dutch shrimps
Terrine of foie gras
Homemade jam
Second course
Sweatbread
Potato foam, Avruga caviar
Ravioli
Lobster, sauce of lobster, sea lavender
Entrecote
Smoked steak, garlic icecream, foie gras
Foie gras
25 years old balsamico
Main course
Sea bass
Truffle, truffle sauce
Tarbot
Gamba mousse, gamba sauce
Dry aged entrecote
Red wine sauce, crispy shallot
Mallard
Cepes, carrot
Quiche (vegetarian)
Broccolli, potato, micro tomatoes
Cote de boeuf
(from 2 persons supplement p.p 12,50)
Dessert
Carrot cake
walnuts, carrot ice cream
Abricot
Almond cake, vanilla icecream
Cheese platter (supplement 9,50)
A la carte 3 courses € 54,50
A la carte 4 courses € 58,50
Chefs menu 5 courses € 62,50
Chefs menu 6 courses € 69,50
Bert’s tasting menu € 85
Menu supplement
Goose liver
supplement p.p. € 7.50
Côte de Boeuf as a main course
supplement p.p. € 12.50
(from 2 persons)
Cheese platter
supplement p.p. € 9.50
supplement p.p. € 14,50