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SPEISEKARTE

MENU

VORSPEISEN

 ENTRÉES & SALADES

 

OYSTERS HK46 each [ 6 ]
Premium rock oysters from the Oosterschelde size 2 served with shallot vinaigrette and lemon

 

Optional:
- Bloody Mary oyster shot [ 14 ]
- an oyster with 1 glass of champagne [ 24 ]
- 3 oysters [ 16 ]
- 6 oysters [ 33 ]

CONSOMMÉ [ 16 ] 

 Clear beef broth with truffle semolina dumplings and glazed vegetables

 GOAT'S CHEESE SALAD [ 20 ] 

Caramelised goat's cheese with lamb's lettuce in house dressing, glazed pear slices and pecan nuts 

BUTTERNUT & WILD RICE [ 19 ] VEGAN 

Butternut squash cream with wild rice, marinated quince, balsamic fig and pickled butternut squash 

BEEF TARTARE ‘GRANDE ÉTOILE’ [ 23 ] 

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 [ 31 ] 

SALMON TROUT [ 24 ] 

Home-marinated salmon trout with green pepper, mayonnaise and crudités 

BURRATA [ 24 ] 

from Büffelhof Kragemann in Bocholt with port wine radicchio, fresh figs and marinated baby leaf salad 

SCALLOP [ 24 ] 

Fried scallops with fennel cream, glazed hazelnut Brussels sprouts and orange gel

LAND&MEER

TERRE & MER

FILLET OF VEAL [ 38 ] 

Roasted veal fillet wrapped in bacon with port wine jus, glazed hazelnut Brussels sprouts and pomme macaire

FILLET OF PIKE-PERCH [ 36 ] 

Fried fillet of pike-perch with pumpkin risotto, pumpkin chutney and orange gel 

HALIBUT [ 36 ] 

Halibut fillet fried on the skin with Dijon mustard beurre blanc, baked turnips from the oven and parsnip puree 

 BOEUF BOURGUIGNON [ 34 ] 

Beef shoulder braised in red wine with roasted wild mushrooms, glazed carrots and napkin dumplings 

HARE A LA ROYALE ‘GRANDE ETOILE’ [ 44 ] 

Braised leg of hare stuffed with foie gras in chocolate jus with fried mushrooms, chives and mashed potatoes 

PASTA

PÂTE & CO.

TAGLIARINI NERI WITH LOBSTER [ 52 ]
Fresh black ribbon pasta in lobster bisque with garlic, chilli and half a fried lobster

RISOTTO VERDE [ 30 ]
Creamy green risotto with herb pea mat, sugar snaps, lemon gel and shaved Grana Padano DOP

TAGLIARINI WITH ALBA TRUFFLE [ 89 ]
Fresh tagliarini in truffle butter with Grana Padano DOP and freshly shaved Alba truffle

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PAPPARDELLE WITH BEEF STRIPES [ 35 ]
Fresh wide ribbon pasta in wild mushroom cream sauce with beef strips

 
SINGLE CUTS

BOUCHERIE

 
BEILAGEN

ENTRECÔTE approx. 300g [ 55 ]
Juicy steak with fine marbling

RUMPSTEAK approx. 300g [ 46 ]
The flavoursome classic with the fat edge

FILET MIGNON approx. 200g [ 48 ]
The most tender piece of beef

FILET MIGNON approx. 300g [ 68 ]
The most tender piece of beef

CHATEAUBRIAND approx. 600g [ 134 ]
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 

HAZELNUT BRUSSELS SPROUTS [ 8 ] 

Brussels sprouts sautéed in hazelnut butter 

POMME MACAIRE [ 8 ] 

Fried potato cakes with bacon, onions and fresh herbs 

HARICOTS VERTS [ 8 ] 

Princess beans with shallots and savoury 

CHIVES AND MASHED POTATOES [ 8 ] 

Creamy mashed potatoes with crème fraîche and chives 

FRIES [ 9 ] 

With Grana Padano DOP and truffle mayonnaise 

EXTRAS

CAFÉ DE PARIS BUTTER [ 3 ]

Piquant spiced butter

ALBA TRUFFEL ZUM STEAK [ 24 ]

Truffle butter with freshly sliced Alba truffle

SURF & TURF [ 48 ]
Half a king prawns

 

 

SAUCES

PORT WINE JUS [ 4 ] 

Strong gravy with port wine 

DIJON MUSTARD BEURRE BLANC [ 4 ] 

White wine sauce with Dijon mustard 

SAUCE BERNAISE [ 5 ] 

Warm whipped butter sauce with tarragon 

 
 
 
 
DESSERT

DESSERTS

CHEESE VARIATION [ 19 ]

cheese selection with fig mustard, grapes, nuts and fruit bread

CASSIS CHEESECAKE [ 16 ]

with cassis gel and mousse au chocolat blanc

PEANUT TARTE [ 16 ]

with Granny Smith compote and Granny Smith sorbet

ESTRAGON GIN & TONIC [ 12 ]

Tarragon sorbet infused with gin & tonic

SORBETS & ICE CREAMS PER SCOOP [ 4 ]

Various homemade sorbets and ice creams, please ask our service staff

Please note that some of our homemade sorbets & ice creams contain alcohol

3 COURSE MENU [ 72 ]

with matching wine accompaniment [ +32 ]

 
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