Aperitif Appetizers Entremets Main Courses

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Aperitif Appetizers Entremets Main Courses

APERITIF APERITIF PLATEAU pata negra, ox sausage and “Utrechtse” vockingsausage with sour 16 OYSTER FINE THE SPECIALE “David Hervé” natural 4,5 each prepared 6,5 each PATA NEGRA Jabugo 16 APPETIZERS STEAK TARTAR made of MRIJ beef with serrano ham 13 With duck liver +8 TERRINE OF DUCK LIVER with brioche and Pedro Ximénez 18 SALMON home smoked with beet and horseradish 15 VITELLO TONATO with capers and pine nuts 15 BURRATA with marinated tomato and balsamic vinegar 13 FORGOTTEN VEGETABLE with humus and walnuts 12 ENTREMETS OXTAIL BROTH with fine vegetables and herbs 12,5 KING PRAWN with spring onion, shiitake and red curry 13 MAIN COURSES DUCK LEG with lentil, pommes fondant and own gravy 23 FLAT IRON CALF STEAK with Brussels sprout, celeriac and Calvados sauce 25 GREEN EGG ENDIVE with mushroom, parsnip and sauce of roasted shallot 21 DUO OF VENISON with sauerkraut hotchpot, pancetta and juniper berry 29,5 FISH OF THE DAY with varying garniture 24 CODFISH with fennel, wild spinach and fenugreek sauce 26,5 All main courses are served with traditional farmers fries, mustard mayonnaise and seasonal salad. Would you like to dine vegetarian? Besides the vegetarian dishes on this menu, you can ask for a complete vegetarian menu made by our chef. LUNCH MENU A changing menu in which our chef and his kitchen brigade use their favourite seasonal products. TWO-COURSE 28,5 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 SIGNATURE DISHES ESCARGOTS 6 pieces in herb sauce with bacon 12,5 12 pieces in herb sauce with bacon 23 LOBSTERBISQUE with crayfish tails and spring onion 16 as main course +10,5 POACHED EGG & TRUFFLE with fresh truffle and extra vergin olive oil 37 as main course +10,5 TOURNEDOS made on the Green Egg with stroganoff sauce and mashed potato 37 with duck liver +8 DESSERTS GATEAUX CHAUD with banana parfait and almond crumble 8,5 OMELETTE SIBÉRIENNE with two kinds of ice cream 8,5 CRÊPES SUZETTE with orange sauce and vanilla ice cream 10,5 CHEESE 15 FRIANDISES 4 p.p. If you are allergic, are on a diet or wish to adapt a dish, let us know..

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