Set Menu

SNACKS +55
Crisp with dip after season

STARTERS
Salted halibut with cucumber, green cabbage and mussel
Grilled squid with green apples, hazelnuts and chives
Brown crab with creamy potato and cress

MAIN COURSE
Ox – flat iron, baked beetroot, truffle and red wine sauce
Tenderloin of pork with mushrooms, corn and estragon sauce
Turbot with cauliflower, almonds and browned butter
Breast of guinea fowl, with cabbage, lemon and thyme

CHEESE
3 x cheese – sweet – crisp

DESSERTS
Blackberry with licorice cream, blackberry sorbet and carrot
Apples with almond crumble, verbena and vanilla ice cream
Lemon fromage, white chocolate and meringue

SWEET TO THE COFFEE +55
Selection of petits fours

3 courses 425
4 courses 525
5 courses 625

Set menu for min. 20 persons