Lunch

WEEK 16

SNACKS

Tartlet with gruyere cream, pickled onion and bleak roe   75

Petit choux with chicken liver, port wine onion 
and parmesan   75
 

STARTER

Deep fried crystal shrimp and squid with habanero salsa   140

White and green asparagus with sour cream and ramson   155

Steak tartare with parmesan, egg yolk and shallots   150

MAIN COURSE

Pork chop with haricots verts, green asparagus, potatoes and pork jus   215 

Sole meunière with potatoe salad   235

Steak tartare with parmesan, egg yolk, shallots and 
dijonnaise – served with fries   225

Asparagus soup with poached egg, nettles and ramson  195

Roast beef of veal with goat cheese, yellow beetroot, pine nuts 
and pistou   205

 
DESSERTS AND COFFEE TREATS

Choux craqelin with ice cream and chocolate sauce 75

Crème Brûlée   90

Swiss roll   25

Chocolate truffle   25