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SIMMENTALER ENTRECÔTE 250 GR. frites and pepper- or Béarnaise sauce 37.25 de LIMOUSIN RIBEYE 250 GR. with green asparagus and chimichurry 33.50

SEA BASS with , onion and cockles 26.00

BLANC BLEU BELGE RACK OF LAMB with bulgur, tomato and créme barigoule 32.50

ON THE BONE BABA GANOUSH with tahini, yogurt and naan bread 20.25 with Béarnaise sauce QUAIL with falafel, coriander and salted lemon 25.50 CHARCUTERIE FOR TWO 71.50 ASPARAGUS with poached egg and SMALL 14.25LARGE 21.50 PER 40 GRAM SELECTION ( PREPARATION TIME COD 27.00 FOR TWO 20.25 30 MINUTES ) with potato cream, salicornia and tomato compote CHORIZO TRONCAL 4.25 Spanish sausage with pimento and garlic LOBSTER with saffron and fennel HALF 30.50WHOLE 51.00 CECINA DE LEON Spanish ham 4.75 CAPOCOLLO SEGARELLI Coppa from Umbria 4.75 PARMAHAM LEVONI dried ham from Parma 5.75 5.75 MORTADELLA WITH TRUFFLE sausage from Bologna

NORMANDY OYSTER

4.25

SALAME FINOCCHIONA

dried sausage with fennel from Tuscany EACH STARTERS

3.75

with toast and rouille

HALF DOZEN

20.25 DOZEN 38.25 SALMON TARTARE WITH TURNIP AND TARRAGON MAYONNAISE 59.50 FOR 2 TWO

SNACKS ZEELAND FLAT OYSTER or EACH 4.25 LOIN OF VEAL WITH BEETROOT AND HORSERADISH STEAK TARTARE SLIDER WITH DUCK LIVER 6.25 HALF DOZEN 23.25 DOZEN 44.25 ON THE SIDE CRISPY POLENTA WITH BASIL MAYONNAISE 3.75 ENTREMET GILLARDEAU OYSTER FRITES & MAYONNAISE 4.25 CROQUETAS DE BACALAO 4.00 ASPARAGUS WITH SPINACH, POACHED EGG AND CAPOCOLLO EACH 4.75 GREEN VEGETABLES 5.75 AVOCADO, MANGO AND LIME HALF DOZEN 26.25 5.75 MAIN COURSES CASARECCE & 4.75 DOZEN 50.50 DEEP-FRIED SMELT FISH WITH ROUILLE 4.50 SEA BASS WITH CHICORY, ONION AND COCKLES POTATO CREAM 5.75 LOBSTER WITH MAYONNAISE RAZOR CLAMS WITH HARISSA WHITE & GREEN ASPARAGUS 6.00 6.50 HALF 28.50 WHOLE 48.00 or SPICEY LITTLE GEM SALAD 5.25

PETIT PLAT FRUITS DE MER QUAIL WITH FALAFEL, CORIANDER AND SALTED LEMON TWO DIFFERENT OYSTERS, SHRIMPS, COCKLES, MUSSELS DESSERTS STARTERS AND RAZOR CLAMS 25.25 RHUBARB WITH YOGURT ICE CREAM AND WHITE CHOCOLATE or DESSERTS STEAK TARTARE 16.00 110 GR. CHEESE PLATTER STEAK TARTARE 25.25 160 GR. with fries 3 COURSES 37.00 OR 4 COURSES 44.50 RHUBARB 8.00 yogurt ice cream & white chocolate CAESAR SALAD with chicken LARGE 19.25 SMALL 13.00 INCLUDING CHEESECAKE 8.75 NIÇOISE SALAD with fresh tuna LARGE 20.25SMALL 15.00 OR TEA raspberries & lady fingers RAW FLANK STEAK SALAD 17.50 with avocado, radish and lime MILLE FEUILLE 8.75 SALMON TARTARE 16.50 vanilla parfait, apple & caramel sauce with turnip and tarragon mayonnaise COFFEE O R TEA DESSERT WINES 2 COURSE PROFITEROLES 8.25 SALADE AUX OEUFS with butter lettuce and asparagus 12.25 * COFFEE 3.00 MUSCAT OTTONEL ‘AUSLESE’ 8.00 passion fruit & dark chocolate 28.50 LOIN OF VEAL with beetroot and horseradish 17.50 TEA 3.00 GROS MANSANG, GASCOGNE 6.00 7.50 3 COURSE SHRIMP COCKTAIL with granny smith and crayfish 15.50 3.00 MAURY GRENAT 2012 6.25 hazelnuts & salted caramel 35.50 SWEETHEART SAUVIGNON 9.50 PULPO with spicy pumpkin cream and red onion 18.00 4.00 PINEAPPLE & CUCUMBER 7.75 3.25 MARSALA, RISERVA 6.50 meringue & lime

*SERVED WITHIN THE HOUR 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