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Tasting DishesMain Courses

Starters / Tasting dishes:

You can get Tasting or Main course portions of most of the dishes. These half sized portions count as a starter in size. It makes it possible to taste two differen dishes without overeating. These are served in a “menu-style”
Having two tastings count as a main course
Having three tasting counts as a starter and main course

When choosing tastings there is a minimum of 2 per person

  • Wild Mushroom soup (v*)
    16
    creamy wild mushroom soup with dried prosciutto di parma (can be vegi) 
  • Venison Carpaccio
    20
    raw venison / quince / Jerusalem artichoke / enoki mushroom
  • Venison
    22
    porcini / butternut puree / port sauce / pear / cranberry
  • Farmers Sausage
    17
    pork-veal sausage / savoy puree / bacon / meat jus / pickles
  • Shrimp Cocktail
    21
    shrimp / egg / salad / tomato / cocktail

  • Chrimp Croquette
    18
    tomato-shrimp / salad gem / tartare
  • Salmon
    20
    chilled seared salmon / soba / carrot / cabbage / soy / ponzy / teriyaki / sesame
  • Seabass Ceviche
    21
    raw seabass ceviche / raddish / lemon
  • Scallop
    23
    pork belly / champagne / puree / pea
  • Lobster
    30
    lobster tail / bisque / ravioli
  • Redfish
    22
    redfish filet / julienne / herb sauce / puree
  • Sole
    26
    250gr sole on the bone / butter sauce / pickle salad
  • Goat Cheese salad (V)
    18
    warm goat cheese / apple / pear / fig / sirup / salad / bacon (can be vegi)
  • Tagliolini Burrata e spinaci (v)
    17
    pasta / burrata / tomato / spinach
  • Risotto Truffle
    21
    risotto / mushroom duxelle / fresh truffle / parmesan
  • Bresaola
    19
    bresaola carpaccio / arugula / parmesan 24 mth / caper
  • Vitello Tonnato
    19
    veal / tuna / caper apple / red onion
  • Caesar Salad
    18
    grilled chicken / salad gem / crouton / anchovy / parmesan
  • Steak Tartare
    20
    Raw hand cut Piedmont beef / shallots / capers / pickles / egg / truffle mayo

    option: with fresh autumn truffle + 8 €

    option: with Royal Belgian Caviar Gold (10gr) + 21 €

  • Chicken
    21
    landes chicken filet / celeriac / mustard sauce / rösti / mushroom
  • Sanglier Bourguignon
    21
    wild boar / red wine / carrot / silverskin onion / bacon
  • Tagliatta
    25
    170 gr ribeye Rubia Gallega / arugola/ parmesan / sundried tomato / olive oil
  • Tenderloin
    24
    140 gr beef fillet Irish Angus / sauteed vegies / peppercorn sauce

Main courses

  • Venison
    32
    porcini / butternut puree / port sauce / pear / cranberry
  • Farmers Sausage
    26
    pork-veal sausage / savoy puree / bacon / meat jus / pickles
  • redfish
    32
    redfish filet / julienne / herb sauce / puree
  • Sole
    44
    2 x 250gr sole on the bone / butter sauce / pickle salad
  • Risotto Truffle
    30
    risotto / mushroom duxelle / fresh truffle / parmesan
  • Goat Cheese salad (V)
    26
    warm goat cheese / apple / pear / fig / sirup / salad / bacon (can be vegi)
  • Caesar Salad
    28
    grilled chicken / salad gem / crouton / anchovy / parmesan
  • Steak Tartare
    30
    Raw hand cut Piedmont beef / shallots / capers / pickles / egg / truffle mayo

    option: with fresh autumn truffle + 13 €

    option: with Royal Belgian Caviar Gold (10gr) + 21 €

  • Chicken
    31
    landes chicken filet / celeriac / mustard sauce / rösti / mushroom
  • Sanglier Bourguignon
    31
    wild boar / red wine / carrot / silverskin onion / bacon
  • Steak
    30
    230 gr beef steak / sauteed vegies / peppercorn, herb butter or béarnaise sauce
  • Tagliata
    41
    330gr ribeye Rubia Gallega / arugola/ parmesan / sundried tomato / olive oil
  • Tenderloin
    40
    240 gr beef fillet / sauteed vegies / peppercorn, herb butter or béarnaise sauce