Menu
"TAKE A LOOK IN YOUR BACK GARDEN
Often, that's where you'll find the best food"

Lunch special
from 3 courses | € 45,00
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies monthly .
Our lunch special is served per table and consists of 3, 4 or 5 course menu.

Lunch special
from 3 courses | € 45,00
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies monthly .
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
MENU
GRILLED QUAIL | celeriac salad | truffle vinaigrette
LOBSTER BISQUE | sweet and sour fennel *
RAYWING | lightly caramelized chicory | mushrooms | Hollandaise sauce
CHEESES | from Michel van Tricht **
POACHED PEAR CAKE | pear chutney | pear sorbet
3 course 45.00| wine pairing 25.00
4 course 55.00| wine pairing 30.00
5 course 65.00| wine pariing 35.00

CHEF'S MENU
4 to 8 courses | from € 90,00
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.

CHEF'S MENU
4 to 8 courses | from € 90,00
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
CHEF'S MENU
TARTARE OF VEAL | king crab | tapioca | egg yolk
ANGLER | Hollandaise sauce | peas | samphire
PRAWN | different preparations | sweet sour cucumber
COQUILLE ST. JACQUES | spinach | balsamic | pomodori *
IBERICO CHEEK | sweetbreads | carrots | meloesunion **
WILD DUCK | prepared on the Rôtissoire | mushrooms
| beetroot | “own” sauce
CHEESE | selected by “maître-fromager” Michel van Tricht
PARFAIT OF LIME | white chocolate | blackberries | basil
130.00 8 course
120.00 7 course (without **)
110.00 6 course (without */**)
100.00 5 course tartare of veal|angler|prawn|duck|parfait of lime
90.00 4 course tartare of veal|angler|duck|parfait of lime
The chef's menu is only served per table.