À LA CARTE MENU
Lunch and dinner
Oysters 3,5 each
Champagne ‘Signature’ Bauchet, Montagne de Reims 75 / 11
VAN BAERLE BRUNCH (12-15 pm) * 25
Blini’s | Bawykov smoked salmon | crème fraiche
Frittata | van Baerle’s Caesar salad |
Chardonnay ’16, Bugey, Domaine Trichon, Savoie 35 / 7
Shrimp ‘croquettes’ | samphire | shallot mayonnaise | 15
Weissburgunder Trocken ’18, Paulinshof, Mosel 38 / 7.5
Poched egg | Bawykov smoked salmon | sauce Hollandaise | S 15 |L 19
Saumur blanc ’17, Château de Villeneuve, Loire 38 / 7.5
Steak tartare | homemade fries | green salad | 28
Morgon ’18, Guy Breton 45 / 9
Catch of the day | 28
Please ask for the wine suggestion
FORMULE BRASSERIE * 30
Salad with walnuts | mustard dressing
Entrecote from the grill | butter sauce or Béarnaise sauce | French fries
Bourgueil ’18, ‘Jour de Soif ‘, Domaine de Bel Air, Loire 30 / 6
Selection of five seasonal cheeses | 15
Château L’Ermitage ’15, Listrac-Médoc, Bordeaux 55 / 11
Crème brûlée | vanilla ice cream | mandarin crisps | 12
Château Fayau ’12, Cadillac, Côtes de Bordeaux en Gironde 6
BIB GOURMAND MENU
3 courses 39 | 2-couses 32
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff
À LA CARTE MENU
Lunch and dinner
Oysters 3,5 each
Champagne ‘Signature’ Bauchet, Montagne de Reims 75 / 11
VAN BAERLE BRUNCH (12-15 pm) * 25
Blini’s | Bawykov smoked salmon | crème fraiche
Frittata | van Baerle’s Caesar salad |
Viognier ’18, Domaine de Montfaucon, Languedoc 38 / 7.5
Shrimp ‘croquettes’ | samphire | shallot mayonnaise | 15
Chardonnay ’16, Bugey, Domaine Trichon, Savoie 35 / 7
Poched egg | Bawykov smoked salmon | sauce Hollandaise | S 15 |L 19
Chenin d’Ailleurs ’17, Francois Chidaine, Loire 38 / 7.5
Steak tartare | homemade fries | green salad | 28
Morgon ’17, Guy Breton 45 / 9
Catch of the day | 28
Please ask for the wine suggestion
FORMULE BRASSERIE * 30
Salad with walnuts | mustard dressing
Entrecote from the grill | butter sauce or Béarnaise sauce | French fries
Bourgueil ’18, ‘Jour de Soif ‘, Domaine de Bel Air, Loire 30 / 6
Selection of five seasonal cheeses | 15
Château L’Ermitage ’15, Listrac-Médoc, Bordeaux 55 / 11
Crème brûlée | vanilla ice cream | mandarin crisps | 12
Château Fayau ’12, Cadillac, Côtes de Bordeaux en Gironde 6
BIB GOURMAND MENU
3 courses 39 | 2-couses 32
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff