Main Courses Snacks Starters Desserts
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DO YOU HAVE AN ALLERGY? PLEASE TELL US! MAIN COURSES SIMMENTALER ENTRECÔTE 37.25 de 250 GR. frites and pepper- or béarnaise sauce LIMOUSIN RIBEYE 250 GR. with beetroot and pickled onion 33.50 HADDOCK with cavolo nero, Guanciale bacon and hazelnuts 27.00 BLANC BLEU BELGE POACHED EGG with Capocollo, spinach and aged cheese 21.50 ON THE BONE ARTICHOKE with mushroom, carrot and créme barigoule 20.25 with Béarnaise sauce QUAIL with roasted leek, carrot and onion compote 25.50 CHARCUTERIE 71.50 FOR TWO 25.50 PER 40 GRAM SELECTION COD with fennel, lemon beurre blanc and Dutch shrimps ( PREPARATION TIME FOR TWO 20.25 30 MINUTES ) LOBSTER with saffron risotto and fennel HALF 30.50WHOLE 51.00 CHORIZO TRONCAL Spanish sausage with pimento and garlic 4.25 CECINA DE LEON 4.75 Spanish ham CAPOCOLLO SEGARELLI 4.75 Coppa from Umbria PARMAHAM LEVONI dried ham from Parma 5.75 5.75 MORTADELLA WITH TRUFFLE sausage from Bologna 4.25 SALAME FINOCCHIONA dried sausage with fennel from Tuscany NORMANDY OYSTER STARTERS with toast and rouille EACH 3.75 HALF DOZEN 20.25 SEABASS CEVICHE, SWEET POTATO AND CORN 59.50 FOR 2 TWO DOZEN SNACKS 38.25 or GEULVALLEY HAM, ZUCCHINI, PARMESAN AND GREEN OLIVES STEAK TARTARE SLIDER WITH DUCK LIVER 6.25 GILLARDEAU OYSTER EACH 4.75 ON THE SIDE CRISPY POLENTA WITH BASIL MAYONNAISE ENTREMET 3.75 HALF DOZEN 26.25 DOZEN 50.50 TOMATO BROTH , WATERMELON, DEEPFRIED MUSSELS AND BASIL CROQUETA DE BACALAO 4.00 4.25 FRITES & MAYONNAISE AVOCADO, MANGO AND LIME SEASONABLE VEGETABLES 5.75 5.75 MAIN COURSES LOBSTER WITH MAYONNAISE SAFFRON RISOTTO 5.75 CRISPY TORTILLA, SALMOREJO, SERRANOHAM AND EGG 6.50 HALF 28.50 WHOLE 48.00 COD, FENNEL, LEMON BEURRE BLANC AND DUTCH SHRIMPS BAKED POTATOES 5.00 RAZOR CLAMS WITH HARISSA 6.50 or SEASONAL SALAD 4.75 PETIT PLAT FRUITS DE MER TWO DIFFERENT OYSTERS, QUAIL WITH ROASTED LEEK, CARROT AND ONION COMPOTE SHRIMPS, COCKLES, MUSSELS AND RAZOR CLAMS DESSERTS 25.25 STARTERS LEMONPIE, CRUMBLE AND MERINGUE or DESSERTS CHEESE PLATTER STEAK TARTARE 16.00 ICE BUCKET 14.50 110 GR. 3 COURSES 37.00 OR 4 COURSES 44.50 dare or share? STEAK TARTARE 160 GR. with fries 25.25 INCLUDING CHEESECAKE 8.75 COFFEE OR CAESAR SALAD with chicken LARGE 19.25SMALL 13.00 TEA raspberries & lady fingers NIÇOISE SALAD 20.25 15.00 with fresh tuna LARGE SMALL MILLE FEUILLE 8.75 vanilla parfait, apple & caramel sauce SEABASS CEVICHE with sweet potato and corn 17.50 COFFEE O R TEA DESSERT WINES 2 COURSE* LEMONPIE 8.25 PULPO with spicy potato, celery and chorizo 18.50 COFFEE 3.00 TSCHIDA SPÄTLASE 6.25 crumble & meringue 28.50 GEULVALLEY HAM 14.25 TEA GROS MANSANG, GASCOGNE 6.00 with zucchini, Parmesan and green olives 3.00 PASSION FRUIT 7.75 3 COURSE ESPRESSO GEWÜRZTRAMINER VDT 9.00 TOMATO BROTH with watermelon, deepfried mussels and basil 15.50 3.00 yogurt & cucumber 35.50 DOPPIO 4.00 SWEETHEART SAUVIGNON 9.50 PANNA COTTA 8.25 BEETROOT with yogurt, orange and sumak 11.50 CAPPUCCINO 3.25 MARSALA, RISERVA 6.50 vanilla, hazelnut & salted caramel SARDINES with artichoke, tomato and pistachio 17.50 *SERVED WITHIN THE HOUR LATTE MACCHIATO 3.25 SIX GRAPES TAWNY PORT 8.40 CHEESE PLATTER 15.00 DISHES WITH THIS SYMBOL ARE VEGETARIAN OR OPTIONAL VEGETARIAN | PREPARED IN OUR JOSPER CHARCOAL OVEN SUBSTITUTIONS AND MODIFICATIONS WILL BE POLITELY DECLINED CHEF FRANK VAN THIEL.