MENU
ENTRÉES & SALADES
OYSTERS HK46 each [ 7 ]
Premium rock oysters from the Oosterschelde size 2 served with shallot vinaigrette and lemon
Optional:
an oyster with 1 glass of champagne [ 27 ]
3 oysters [ 20 ]
6 oysters [ 39 ]
CONSOMMÉ [ 18 ]
Clear beef broth with truffle semolina dumplings and glazed vegetables
GOAT'S CHEESE SALAD [ 21 ]
Caramelised goat's cheese with lamb's lettuce in house dressing, glazed pear slices and pecan nuts
WILD MUSHROOM & TRUFFLE [ 22 ]
Wild mushroom tartare with truffle mascarpone cream, potato espuma, potato profiterole and freshly sliced winter truffle
BEEF TARTARE 'GRANDE ÉTOILE' [ 26 ]
Marinated beef tartare with piquillo peppers, capers, mustard, sous vide egg yolk and kataifi nest
Optionally with French fries with Grana Padano DOP and truffle mayonnaise [ 34 ]
SALMON TROUT [ 26 ]
Home-marinated salmon trout with green pepper mayonnaise and crudités
BURRATA [ 26 ]
from Büffelhof Kragemann in Bocholt with port wine figs, marinated cherry tomatoes and crostini
PULPO [ 26 ]
Fried pulpo with crustacean bisque, apple chutney and mashed potatoes à la soubise
TERRE & MER
VENISON SADDLE STEAK [ 37 ]
Grilled venison saddle steak with port wine jus, oven-baked turnips and parsnip puree
WINTER COD [ 39 ]
Confit cod fillet with crustacean bisque, glazed vegetables and mashed potatoes à la soubise
HALIBUT [ 39 ]
Halibut fillet roasted on the skin with roasted wild mushrooms and black salsify risotto
ROAST DUCK [ 42 ]
Breast and leg of farm duck with orange jus, baked apple, home-cooked spiced red cabbage and mashed potato dumpling
RÔTI DE BOEUF [ 37 ]
Sous vide cooked beef shank with port wine jus, savoy cabbage and chestnut roulade and pomme macaire
PÂTE & CO.
TAGLIARINI WITH KING PRAWNS [ 41 ]
Fresh tagliarini in crustacean sauce with garlic chilli, sage and fried king prawns
BLACK SALSIFY RISOTTO [ 36 ]
-VEGAN POSSIBLE-
Creamy risotto with black salsify, mushrooms,
truffle mascarpone cream and freshly sliced winter truffle
TAGLIARINI WITH TRUFFLE [ 36 ]
Fresh tagliatelle in truffle butter with Grana Padano DOP and freshly shaved truffle
PAPPARDELLE WITH SLICED BEEF [ 38 ]
Fresh wide ribbon noodles in wild mushroom cream sauce with sliced beef
BOUCHERIE
ENTRECÔTE approx. 300g [ 56 ]
Juicy steak with fine marbling
RUMPSTEAK approx. 300g [ 49 ]
The flavoursome classic with the fat edge
FILET MIGNON approx. 200g [ 51 ]
The most tender piece of beef
FILET MIGNON approx. 300g [ 71 ]
The most tender piece of beef
CHATEAUBRIAND approx. 600g [ 140 ]
The most tender piece of beef for one to two people served carved
GARNITURES
SIDE SALAD [ 8 ]
Colourful baby leaf salad with house dressing
LAMB'S LETTUCE [ 12 ]
In house dressing with pear, goat cheese & pecans
SAVOY CABBAGE AND CHESTNUT ROULADE [ 12 ]
Savoy cabbage roulade with chestnut filling
POMME MACAIRE [ 8 ]
Fried potato cakes with bacon, onions and fresh herbs
HARICOTS VERTS [ 8 ]
Princess beans with shallots and savoury
MASHED POTATOES À LA SOUBISE [ 8 ]
Mashed potatoes with onion cream
FRENCH FRIES [ 9 ]
With Grana Padano DOP and truffle mayonnaise
SAUCES
PORT WINE JUS [ 4 ]
Strong gravy with port wine
SAUCE AU RELAIS [ 4 ]
Spicy herb sauce with mustard, capers and anchovies
BERNAISE SAUCE [ 5 ]
Warm whipped butter sauce with tarragon
EXTRAS
CAFÉ DE PARIS BUTTER [ 4 ]
Piquant spiced butter
TRUFFLE WITH STEAK [ 14 ]
Truffle butter with freshly shaved truffle
SURF & TURF [ 26 ]
Two grilled king prawns
DESSERTS
PINK GRAPEFRUIT & CRÉMANT [ 14 ]
Pink grapefruit sorbet poured with Crémant de Loire
PROFITEROLES [ 17 ]
Cream puffs filled with tonka bean cream and orange caramel sauce
TERRINE AU CHOCOLAT [ 19 ]
Baked chocolate terrine with rosemary ice cream
CHEESE VARIATION [ 21 ]
Selection of cheeses with fig mustard, grapes, nuts and fruit bread
SORBETS & ICE CREAMS PER SCOOP [ 5 ]
Various homemade sorbets and ice creams, please ask our service staff
Please note that some of our homemade sorbets & ice creams contain alcohol
Wintermenü
WILD MUSHROOM & TRUFFLE
Wild mushroom tartare with truffle mascarpone cream, potato espuma, potato profiterole and freshly sliced winter truffle
WINE RECOMMENDATION
2023 SAUVIGNON BLANC FUMÉ - JÜLG
Jülg Winery (Palatinate)
VENISON SADDLE STEAK
Grilled venison saddle steak with port wine jus, oven-baked turnips and parsnip puree
WINE RECOMMENDATION
2018 CHT. CISSAC CRU BOURGEOIS SUP.- HAUT MEDOC
Château Cissac winery (Haut Medoc)
PROFITEROLES
Cream puffs filled with tonka bean cream and orange caramel sauce
WINE RECOMMENDATION
2020 RED ROSES BEERENAUSLESE - KRACHER
Winery Kracher (Burgenland)
3 COURSE MENU [73€]
with matching wine accompaniment [+36€]