MENU
ENTRÉES & SALADES
OYSTERS HK46 each [ 7 ]
Premium rock oysters from the Oosterschelde size 2 served with shallot vinaigrette and lemon
Optional:
- one oyster with 1 glass of champagne [ 27 ]
- 3 pcs. Oysters [ 20 ]
- 6 pcs. oysters [ 39 ]
DUCK CONSOMMÉ [ 18 ]
Clear duck consommé with glazed vegetables and duck wonton
LAMB'S LETTUCE [ 21 ]
Lamb's lettuce in French dressing with caramelised goat's cheese, pickled port wine figs and pickled pumpkin
VEGAN BEETS [ 20 ]
Carrot mille-feuille with miso and sesame, purple carrot cream and yellow beetroot chutney
BEEF TATAR "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 ]
MARINATED SALMON [ 24 ]
Home-marinated salmon fillet with hollandaise cream and cucumber ginger chutney
BURRATA [ 26 ]
from the Kragemann buffalo farm in Bocholt with Serrano ham, basil oil and walnut bread
DUCK RILLETTE [ 24 ]
Duck rillette with crème fraîche, spiced pear cream, vanilla carrots and brioche
TERRE & MER
VENISON LOIN STEAK [ 38 ]
Grilled venison loin steak with cognac jus, hazelnut Brussels sprouts and parsnip purée
HALIBUT [ 42 ]
Skin-fried halibut fillet with sauce Bernaise, glazed vegetables and chive potato purée
SEA BASS [ 42 ]
Sea bass fillet fried on the skin with creamy beetroot risotto, baked beetroot, cassis gel and roasted pine nuts
HARE LEG [ 38 ]
Sous vide cooked hare leg with chocolate jus, fried mushrooms and potato mille feuille
ROAST DUCK [ 39 ]
Duck breast and leg with cassis jus, home-cooked apple red cabbage and fried bread dumplings
PÂTE & CO.
TAGLIARINI WITH PISTACHIO & BURRATA [ 38 ]
Fresh ribbon noodles in pistachio pesto with semi-dried cherry tomatoes, pine nuts and burrata from the Kragemann buffalo farm
BEETROOT RISOTTO [ 32 ]
VEGAN POSSIBLE
Creamy beetroot risotto with oven-baked beetroot, cassis gel, roasted pine nuts and fresh goat's cheese
RICOTTA RAVIOLI WITH TRUFFLES [ 36 ]
Ravioli with ricotta filling in lemon and thyme butter with Grana Padano DOP and freshly sliced truffle
PAPPARDELLE WITH BEEF CUTS [ 38 ]
Fresh wide ribbon noodles in a wild mushroom cream sauce with sliced beef
BOUCHERIE
ENTRECÔTE approx. 300g [ 57 ]
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
LAMB'S LETTUCE [ 12 ]
In French dressing with goat's cheese, port wine figs and pickled pumpkin
HAZELNUT BRUSSELS SPROUTS [ 8 ]
Brussels sprout leaves sautéed in hazelnut butter
ROASTED MUSHROOMS [ 10 ]
Roasted mushrooms with shallots, fresh herbs and tomato concasse
POTATO MILLE FEUILLE [ 8 ]
Thinly sliced potatoes baked with onion cream
SCALLION POTATO PURÉE [ 8 ]
Creamy mashed potatoes with crème fraîche and chives
POMMES FRITES [ 9 ]
with Grana Padano DOP and truffle mayonnaise
POMMES & CAVIAR [ 55 ]
French fries with Grana Padano DOP, truffle mayonnaise & 10g Imperial Auslese caviar
SAUCES
COGNAC JUS [ 4 ]
Strong gravy with cognac
SAUCE AU RELAIS [ 4 ]
Spicy herb sauce with mustard, capers and anchovies
BERNAISE SAUCE [ 5 ]
Warm whipped butter sauce with tarragon
EXTRAS
CHILLI HONEY LIME BUTTER [ 4 ]
Spicy butter with chilli, honey and lime
TRUFFLE WITH STEAK [ 14 ]
Truffle butter with freshly shaved truffle
IMPERIAL SELECTION CAVIAR [ 50 ]
10g sturgeon caviar
DESSERTS
NOUGAT MOUSSE [ 17 ]
Nougat mousse with cherry compote, speculoos crumble and speculoos tuile
(NOT) A TIRAMISU [ 17 ]
Chocolate sponge cake with espresso ice cream and mascarpone espuma
PLUM FRANGIPANE TARTE [ 19 ]
Plum and almond tarte flambéed with Armagnac and vanilla 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
autumn menu
LAMB'S LETTUCE
Lamb's lettuce in French dressing with caramelised goat's cheese, pickled port wine figs and pickled pumpkin
WINE RECOMMENDATION
2024 WEISSBURGUNDER – WAGNER-STEMPEL 0.2l
Wagner-Stempel Winery (Rheinhessen)
ROAST GOOSE
Goose breast and leg with orange jus, home-cooked apple and red cabbage, glazed chestnuts and browned potato dumplings
WINE RECOMMENDATION
2020 CHÂTEAU PERRON – LALANDE-DE-POMEROL 0.2l
Perron Winery (Bordeaux)
(NOT) TIRAMISU
Chocolate sponge cake with espresso ice cream and mascarpone espuma
WINE RECOMMENDATION
2012 PRELUDE – TOKAJI SZAMORODNI 0.05 l
Tokaj Classic Winery (Hungary)
3 course [ 74 ]
with matching wine + [ 36 ]
All prices include VAT and are quoted in euros