dinner
Create your own culinary adventure with our à la carte menu, featuring refined French classics with a contemporary twist. Or let yourself be surprised by our chef's creations with an extensive 3- or 4-course menu. We’ll be happy to advise you on the perfect wine pairing.
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For groups of 8 people or more, we offer a group menu »
APERITIF
CRÉMANT DE BOURGOGNE 9.50
domaine du bicheron, bourgogne
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HOOGENDAM APERITIF 13.50
sakura blossom liqueur, crémant de bourgogne, amarena cherry
BRAMBUBBLE 13.50
bombay sapphire gin, lemon, crème de mûre, cava
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MIMOSA 12.50
freshly squeezed orange juice, crémant de bourgognee
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NEGRONI 13.50
antica formula vermouth, tanqueray gin, campari, orange
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APEROL SPRITZ 11.50
aperol, cava, orange, soda
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ELDERFLOWER SPRITZ 11.50
st. germain, cava, soda
HORS D’ŒUVRE
OYSTERS 4.5
from 3 pieces | Zeeland creuses | shallot-red wine vinegar | lime | lemon | pepper | tabasco
CHARCUTERIE 13
fennel salami | coppa di parma | home made lamb ham
CHEESE BOARD (V) 16
four cheeses with fig bread and sour apple syrup
OLIVES AND ARTICHOKE (V) 6
marinated in olive oil with garden herbs and garlic
RILLETTES 11.5
of confit duck leg | with pear · date compote | grilled sourdough
SOURDOUGH BREAD (V) 7
from city bakery as | with beurre de baratte
DORDOGNE MUSHROOMS (V) 8
with garden herb aioli
OYSTERS
A fresh and refined start to your dinner. Perfect for sharing or simply enjoying on your own
A LA CARTE
STARTER
TERRINE 15
mabre of beef cheek and candied chicken liver cream, with fresh fig, mesclun salad and shallot vinaigrette
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STEAK TARTARE 15
with a quail egg, gherkins, sweet potato chips and slightly spicy piccalilly cream
BOUILLABAISSE 15.5
richly filled fish soup with various types of fish, shellfish and a canapé with rouille
HOMEMADE LAMB HAM 14
asparagus, radicchio, mesclun salad and curry mayo
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VELOUTÉ (V) 12
Roasted leek, carrot and potato soup with watercress and garlic croutons
COQUILLES 16
baked scallops with cauliflower cream, mesclun salad, truffle vinaigrette and sweet potato chips
ARTICHOKE (V) 15
salad with artichoke base, green beans, potato and apple, with poached egg and truffle vinaigrette
MAIN COURSE
COD 27
fried on the skin, with crayfish, stewed pointed cabbage, saffron beurre blanc and homemade linguine
ENTRECÔTE 29
sliced entrecote with beurre de paris and ratatouille
RISOTTO (V) 24
with baked asparagus, dried tomatoes, garden herbs, parmesan cheese and spinach
DUCK BREAST 26
caramelized duck breast with fried chicory, romanesco and citrus sauce
PLAT DU JOUR (also vegetarian)
the staff will be happy to tell you what today's dish is
LAM TRIO 29
rump steak, sweetbreads, shoulder stew and own jus with provencal herbs, stewed green beans and asparagus
LES ENFANTS
STEAK, COD OR CROQUETTE 15
with twister fries and green salad or fresh vegetables
LINGUINE 9.5
tomato sauce, fresh vegetables and chicken, or vegetarian
COD
A delicious cod, perfectly pan-fried with the skin on, combined with succulent crayfish, fresh pointed cabbage, and a creamy saffron beurre blanc. A refined dish with rich flavor and depth!
SIDE DISHES
POMMES GRATIN 6.5
oven-baked potato gratin
POMMES MOUSSELINE 6
velvety mashed potatoes with olive oil and butter
DUCHESSE POMMES 6
potato rosettes from the oven
DESSERTS
CHOCOLATE CREME BRÛLÉE 10
with vanilla ice cream and pineapple poached in lavender
CHAMPAGNE SABAYON 9
fresh fruit with blood orange sorbet
CHEESE BOARD 16
four cheeses with fig bread and sour apple syrup
CHOCOLATE CRÈME BRÛLÉE
A rich and silky chocolate twist on the classic French dessert, topped with a perfectly crisp caramelized layer. Served with creamy vanilla ice cream and delicately lavender-poached pineapple for a floral, fruity finish. The perfect end to your meal!
CHEF’S MENU
3-course menu – 45
(starter, main course, dessert)
4-course menu – 55
(available only per table)
STARTER
COQUILLES
pan-fried scallops with cauliflower cream, mesclun salad, truffle vinaigrette, and sweet potato chips
​or​
ARTICHOKE (V)
salad with artichoke bottom, haricot verts, potato, and apple, with poached egg and truffle vinaigrette
INTERMEDIATE COURSE
VELOUTÉ (V)
soup of roasted leek, carrots, and potato with watercress and garlic croutons
MAIN COURSE
ENTRECÔTE
sliced entrecôte with beurre de paris and ratatouille
​or
RISOTTO (V)
with sautéed asparagus, dried tomatoes, garden herbs, parmesan cheese, and spinach
DESSERT
WHITE CHOCOLATE MOUSSE
blood orange sorbet and lavender poached pineapple
or
CHEESE BOARD (supplement +7.5)
four cheeses with fig bread and sour apple syrup