APERITIF

OYSTER FINE DE SPECIALE natural 4 each prepared 6 each

PATA NEGRA 16

APPETIZERS

STEAK TARTARE of MRIJ beef with brioche and truffle mayonnaise 15 with duck liver +8

TERRINE OF DUCK LIVER with figs and Pedro Ximénez 18

BURRATA with a mix of tomatoes and balsamic V 12

DUTCH SHRIMP with smoked salmon and avocado 15

ENTREMETS

BOUILLABAISSE with crayfish tails and spring onion 16

RED CURRY with bean sprouts and shiitake V 13

MAIN COURSES

DUO OF LAMB with Roseval potatoes, carrot and own gravy 25

TOURNEDOS from the Green Egg with roasted vegetables and garlic gravy 35 with duck liver +8

RATATOUILLE from the Green Egg with green asparagus and bell pepper sauce V 19

FISH OF THE DAY with varying garnish daily rate

SALMON TATAKI with sesame and miso bouillon 24

All main courses are served with traditional farmers fries, mustard mayonnaise and seasonal salad.

Would you like to dine vegetarian? This is of course possible, our chef can prepare a completely vegetarian menu for you. BISTRO MENU A changing menu in which our chef and his kitchen brigade use their favourite seasonal products.

THREE-COURSE appetizer, main course and dessert 39 THREE-COURSE appetizer, entremet and main course 42 FOUR-COURSE 49

Cheese instead of dessert +8,5

DESSERTS

STAWBERRY ROMANOFF with vanilla ice cream 9

CHOCOLATE FUDGE with mascarpone ice cream 10

CHEESE 14,5

FRIANDISES 4 each

If you are allergic, are on a diet or wish to adapt a dish, let us know.