MENU
ENTRÉES & SALADES
OYSTERS HK46 [ 8 ] - pc
Premium rock oysters from the Oosterschelde size 2 served with shallot vinaigrette and lemon
Optional:
- one oyster with 1 glass of champagne [ 29 ]
- 3 pcs. Oysters [ 22 ]
- 6 pcs. oysters [ 42 ]
PUMPKIN CREAM SOUP [ 20 ]
Creamy Hokkaido pumpkin soup with pan-fried red prawns, pumpkin seed oil and toasted pumpkin seeds
LAMB’S LETTUCE [ 20 ]
Lamb’s lettuce in house dressing with baked goat’s cheese, beetroot, fresh figs and caramelised pecan nuts
BURRATA [ 23 ]
with Batalle Gran Reserva Serrano ham, confit cherry tomatoes, toasted pistachios and walnut focaccia
HOKKAIDO PUMPKIN [ 18 ] VEGAN
Baked Hokkaido pumpkin with pumpkin coconut cream, roasted pumpkin seeds, pumpkin seed oil and marinated bitter salads
BEEF TATAR "GRANDE ÉTOILE" [ 28 ]
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 [ 36 ]
CAVIAR & FRIES [ 55 ]
10g Imperial Select sturgeon caviar with chips topped with Grana Padano DOP and truffle mayonnaise
SMOKED TROUT [ 24 ]
Smoked trout fillet with celery cream, raw marinated yellow beetroot, pickled green apple and trout caviar
ÉCHALOTES TARTE TATIN [ 20 ]
Tarte Tatin baked with port wine shallots, pear chutney, truffle Brie cream and caramelised pecan nuts
TERRE & MER
STUFFED CHICKEN [ 40 ]
Grilled chicken breast with truffle and mushroom stuffing, sherry and shallot velouté, sautéed mushrooms and potato mille-feuille
CONFIT DE CANARDS [ 43 ]
Confit duck leg with blackcurrant jus, red cabbage and chestnut bread dumplings
SEA BASS [ 47 ]
Pan-fried sea bass fillet with buttermilk sauce, glazed beetroot and beetroot crème
LOBSTER [ 49 ]
Pan-fried lobster tail with shellfish risotto, saffron aioli, sea asparagus and pine nuts
ROE DEER RAGOUT [ 45 ]
Braised roe deer ragout in port wine sauce with pan-fried mushrooms, glazed carrots and chestnut bread dumplings
PÂTE & CO.
TAGLIARINI WITH RED PRAWN [ 43 ]
Fresh tagliolini in a shellfish sauce with spicy chillies, tomato concassée, fresh sage and pan-fried red prawns
BEETROOT RISOTTO [ 36 ] VEGAN OPTIONAL
Creamy beetroot risotto with roasted beetroot, beetroot gel, caramelised pecan nuts and baked goat’s cheese
RICOTTA RAVIOLI WITH TRUFFLE [ 40 ]
Ravioli filled with ricotta in lemon-thyme butter with pine nuts, Grana Padano DOP and freshly shaved truffle
PAPPARDELLE AU BOEUF [ 43 ]
Fresh pasta in mushroom cream sauce with pan fried beef slices
BOUCHERIE
ENTRECÔTE approx. 300g [ 62 ]
Juicy steak with fine marbling
RUMPSTEAK approx. 300g [ 54 ]
The flavoursome classic with the fat edge
FILET MIGNON approx. 200g [ 57 ]
The most tender piece of beef
FILET MIGNON approx. 300g [ 78 ]
The most tender piece of beef
CHATEAUBRIAND approx. 600g [ 150 ]
The most tender piece of beef for one to two people served carved
GARNITURES
LAMB’S LETTUCE [ 14 ]
Served with our house dressing, goat’s cheese, beetroot, figs and caramelised pecan nuts
SAUTÉED MUSHROOMS [ 10 ]
Sautéed mushrooms with shallots, fresh herbs and tomato concassée
MASHED POTATOES [ 9 ]
Mashed potatoes with nut butter and fresh chives
POTATO MILLE-FEUILLE [ 9 ]
Thin layered potato slices baked with onion cream
HARICOTS AU LARD [ 10 ]
Green beans wrapped in bacon with shallots, garlic and savory
POMMES FRITES [ 9 ]
with Grana Padano DOP and truffle mayonnaise
SAUCES
COGNAC JUS [ 4 ]
Strong gravy with cognac
BLACKCURRANT JUS [ 4 ]
Roast gravy with blackcurrants and dried fruit
SHERRY AND SHALLOT VELOUTÉ [ 4 ]
Light cream sauce with sherry and shallots
EXTRAS
CAFÉ DE PARIS BUTTER [ 4 ]
Spicy seasoned butter with mustard, capers and much more
TRUFFLE FOR STEAK [ 14 ]
Truffle butter and freshly shaved truffle
IMPERIAL SELECT CAVIAR [ 50 ]
10g Sturgeon caviar
DESSERTS
TENTATION AU CHOCOLAT [ 18 ]
Dark chocolate terrine made with dark chocolate couverture with fresh plums, plum sorbet and Valrhona Dulce ganache
NOIX DE PÉCAN TARTELETTE [ 18 ]
Pecan tartlet with apple compote, apple jelly and Bourbon whisky ice cream
FIORE DI LATTE [ 16 ]
Fiore di Latte ice cream with candied spiced pear and cinnamon crumble
CHEESE VARIATION [ 25 ]
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
Crisp lamb’s lettuce in our house dressing with baked goat’s cheese, beetroot, fresh figs and caramelised pecan nuts
WINE RECOMMENDATION
2024 SCHLOSS RIESLING KABINETT – MAXIMIN GRÜNHAUS
0.2l Maximin Grünhaus Winery (Mosel)
CONFIT DE CANARDS
Confit duck leg with blackcurrant jus, apple and red cabbage, and chestnut bread dumplings
WINE RECOMMENDATION
2019 CHÂTEAU CAMBON LA PELOUSE – HAUT-MÉDOC 0.2l
Cambon da Peylouse Winery (Bordeaux)
PECAN TARTLET
Pecan tartlet with apple compote, apple jelly and Bourbon whisky ice cream
DIGESTIF CALVADOS FINE – DAUPHIN 4cl
3-course meal [ 75 ]
with matching wines + [ 45 ]
All prices include VAT and are quoted in euros.