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
Ceviche
Wasabi, lemon, cracker
Veggie garden
Micro vegetables, humus, artichoke, red pepper
Terrine of foie gras
Homemade jam
Second course
Sweatbread
Langoustine, Avruga caviar
Ravioli
Lobster, sauce of lobster, sea lavender
Quail
Pequillo pepper, popcorn, corn
Foie gras
25 years old balsamico
Main course
Sea bass
Panko, parmesan cheese, gremolata sauce
Tarbot
Truffle, little gem, artichoke, gamba mousse
Dry aged entrecote
Red wine sauce, crispy shallot
Guinea fowl
Cepes, morilles sauce
Quiche (vegetarian)
Broccolli, potato, micro tomatoes
Cote de boeuf
(from 2 persons supplement p.p 9,50)
Dessert
Orange
Chocolate mousse, orange ice cream
Strawberry cake
White chocolate, terragon
Cheese platter
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