à la carte – Winter 2018

 

foie gras brûlé 1992

caramelized duck liver terrine with coarse pepper and balsamic vinaigrette

€ 25

 

steak tartar 1991

beef tartar with chopped oyster, fried egg and oyster water emulsion

€ 25

 

beans

slow cooked white beans with shallot mousse and truffle

€ 15

 

chicory

braised chicory with duck liver cream, apple syrup and dried onions

€ 15

 

catch of the day

with red beet, horse radish cream, cider sauce

€ 35

 

Anjou pigeon

roasted Anjou pigeon with green cabbage, almond jus
and rendang oil

€ 35

 

cheese of l’Amuse

chèvrefeuille mothais, mont d’or, camembert au lait cru,
tomme aux raisins, zilte duinen and roncari blue

€ 15

 

“ bread and butter “ pudding 1989

caramelized bread & butter pudding served with vanilla sauce and vanilla ice-cream

€ 15

 
 

blanc manger

almond pudding and pear compote

€ 15

 

Our menu not only takes advantage of seasonal produce but also more products from local suppliers and as much as possible organic products.
And please inform us of any allergies or dietary requirements.