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LUNCH

LUNCH

MONDAY TO FRIDAY

11:30 AM TO 4:00 PM

 ENTRÉES

PARMESAN FRIES [10] ✶
with truffle mayonnaise

CROQUE MONSIEUR [16] ✶
Gratinated farmhouse bread with dijonnaise, juniper ham and gruyere with side salad

SEA BASS CEVICHE [24]
Ceviche of home-marinated sea bass fillet with lemon dressing and marinated rhubarb

SIDE SALAD [8] ✶
Colourful baby leaf salad with house dressing

CONSOMMÉ [16] ✶
Clear beef broth with parmesan semolina dumplings and young glazed spring vegetables

BURRATA [23]
from the Kragemann buffalo farm in Bocholt
with marinated green asparagus, strawberry and tarragon sauce and quinoa sponge cake

 

PLAT PRINCIPAL

BOEUF BOURGUIGNON [34] ✶
Pasture-fed beef tenderly braised in red wine with roasted wild mushrooms,
glazed carrots and pomme dauphine

 SALMON FILLET [28] ✶
Grilled salmon fillet with beurre blanc,
creamed spinach and chive mashed potatoes

LEMON AND ASPARAGUS RISOTTO [30] ✶
Creamy lemon risotto with sautéed asparagus, fresh herbs
and sliced Grana Padano DOP

CAESAR SALAD [21]
Romaine lettuce in Caesar dressing with fried chicken breast strips, cherry tomatoes,
croutons and Grana Padano DOP

BEEF TARTARE "GRANDE ÉTOILE" [31] ✶
Beef tartare marinated with piquillo peppers, capers, mustard, sous vide egg yolk and kataifi nest,
served with parmesan fries with truffle mayonnaise

TRUFFLE TAGLIARINI [33] ✶
Fresh tagliatelle in truffle butter with Grana Padano DOP and freshly shaved truffle

PAPPARDELLE WITH SLICED BEEF [35]
Fresh wide tagliatelle in a wild mushroom cream sauce with sliced beef

FILET MIGNON [52] ✶
Grilled fillet steak approx. 200g with bernaise sauce and parmesan fries

DESSERTS

RUBY CHOCOLATE TART [17] ✶
Callebaut Ruby couverture tart with raspberry and woodruff sorbet

VARIOUS SORBETS & ICE CREAMS PER SCOOP [4] ✶
Various homemade sorbets and ice creams, please ask our service staff
(2 flavours to choose from in the menu)

CAFÉ DOLCE [16] ✶
Flat rate for coffee specialities with three types of petit fours (sweet treats)

3 COURSE LUNCH MENU [ 52 ]

3-course menu individually compiled from the starters, main courses and desserts marked with 

 
 
 
 
 
 
 
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