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Menu

Menu 11- 29 January
 
Salmon in Campari and beetroot with jalapeño and lime
 
‘Tompouce’ of ricotta, puffed garlic and shallots
 
Roasted Brussels sprouts with miso aioli and togarashi
 
Veal tongue with yuzu gribiche and apple capers
 
Chèvre with roasted beetroot, sesame and pickled mustard seeds
 
Fish
 
Skrei with a celeriac velouté, fried little gem, smoked butter and petongle
 
Meat
 
Ossobucco in its own gravy with mashed potatoes with ginger and a cassoulet of beans and mushrooms
 
Dessert
 
Chocolate fudge with shiso cream, caramelized pecan nuts and lavender oil

€ 41,50

If you let us know in advance, ofcourse we are happy to prepare a vegetarian menu as well