To Compart

Oxtail croquettes
old- style mostard
tarragon

Goat Cheese Bonbons
apple
walnuts

Mini Sardine Toast
confitated fennel
harissa

Starters

Nordic Sashimi

Vinyard Smoked Heek
salad
vinaigrette with herbs and vegetables

Our Gooseliver
season chutney
rosemary brioche

Chick Peas With Codfish Tripes

Main Dishes

Our Red Wine Sausage

Tunafish Belly
grilled vegetabels
caramelised garlic sauce

Stewed Eal
grenache
seasons mushrooms

Sirloin Steak “frison” –  150gr
fried potatoes
butter with herbs

Dessert

Mandarine
coconut
white choocolat

Honey Parfait
dried prunes
ranci wine
pine nuts

Hazelnuts
vanilla
whisky
speculoos

150% Chocolat