MENU

3 @ 39  /  4  ST @  49  /  4  ITM @ 54  /  5 @ 61

Our kitchen works with the ingrediënts who are in season and therefore changes accordingly.

MENU CACHET

STARTER/ tuna – tataki – radish – coriander – guacamole

or

STARTER/ smoked duck – beetroot – dates – sake

FIRST COURSE/ wild boar – celeriac – Brie de Meaux – truffle jus

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MAIN/ hare saddle fillet – quince – Brussels sprouts – gravy

or

MAIN/ cod fillet – pumpkin – black quinoa – shellfish jus

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SAY CHEESE/ platter & home-made compote

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SEASONAL SWEET / for chocolat lovers with vanilla ice cream

We can serve you carefully selected wines with each menu course. We visit all wineries and do a lot of tasting, but consider talking to the vintner to be equally important… and we’re happy to share these stories, hidden behind the wines, with you during your visit.

For groups of 5 people or more, we kindly ask you to make your choice using this menu.