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