MENU LUNCH AND DINNER
APÉRO
Oysters – Irish Mór | lemon | mignonette sauce | 3.75 per piece
Glas Champagne 11, Cava 8 or Non alc. Gin&Tonic 11.50
ENTRÉES
*Tomato broth | garnishes | aioli | croutons | V | 12
Vigna Flor, ‘Solo il Vero Resta’, Veneto (ORANGE Wine) 45 / 9
*Poached egg | Bawykov smoked salmon | Hollandaise sauce | small | 15
Sylvain Bois, Roussette de Bugey 2020, Savoy 35 / 7
*Terrine de Campagne | sourdough | cornichons | 14
Henri Maire, Trousseau 2019, Jura 45 / 9
Terrine | marinated and smoked salmon | crème fraîche | tarragon and egg | aigre-doux | beetroot | vinaigrette | 15
Deutzerhof, ‘Blanc de Noir’ Spätburgunder 2020, Ahr 45 / 9
Mozzarella from Groningen | marinated tomatoes | basil-cream | V | 15
Clos Cibonne, Cuvée Tibouren Rosé 2018, Côtes de Provence 50 / 10
Salad Lyonnaise | frisée lettuce | smoked bacon | poached egg | croutons | 16
Domaine Métrat, Fleurie 2019 ‘La Roilette’ Cuvée V.V. Beaujolais 40 / 8
Celeriac remoulade | shrimps from Stellendam | 16
La Sœur Cadette, Melon de Bourgogne Récolte 2020, VdF 45 / 9
Thinly sliced Simmental beef | cream of roasted garlic | Parmesan cheese | 17
Ambroise, Bourgogne Côte d’Ôr, Pinot noir 2019, Burgundy 55 / 11
PLATS
*Ravioli | ricotta cheese | lemon | beurre blanc | hazelnut | V | 19
Marco de Bartoli ‘Lucido’ Cataratto 2020, Sicily 37 / 7.5
*Confit de Canard | lentils and vinaigrette | watercress | 24
Domaine Benastra, La Garrique 2018, Côtes Catelanes 45 / 9
*Catch of the day | 29
Please ask for the wine recommendation
Steak tartare | homemade fries | salad | 28
Les Mains Rouges, Chinon 2018 ‘Serial Drinker’ Loire 50 / 10
Poached egg | Bawykov smoked salmon | Hollandaise sauce | large | 21
Philippe Defrance, Saint- Bris 2018, Burgundy 40 / 8
Beef ribeye dry aged | Béarnaise sauce | green asparagus | 38
Domaine La Roubine, Gigondas 2017, Rhône Valley 55 /11
DESSERTS
*Fromage: three types of cheese | *15 | four types of cheese | 19
Please ask for the wine recommendation
*Glace du Jour – homemade ice-cream | 12
Please ask our serving staff for the varieties of ice-cream and for the recommended dessert wine
*Crème Brûlée | 12
Domaine de l’Ancienne Cure, Monbazillac 2018, Bergerac 7
Lemon cream | strained yogurt with vanilla | meringue | summer fruits | 14
Kracher, Auslese ‘Cuvée’ 2019, Burgenland, Austria 7
Chocolate mousse | crème Anglaise | caramelized sunflower seeds | 15
Domaine des Bernardins, Muscat de Beaumes de Venise 2019, Southern- Rhône Valley 8
TO HAVE WITH YOUR COFFEE OR TEA
Three homemade sweets from our pastry chefs | 10
With a small liqueur or digestif? 5
BIB GOURMAND MENU
2-courses 35 (only availible for lunch) | 3-courses 45 | 4-courses 55
Choice out of the starters, maincourses and desserts that are marked with *
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian, or dietary wishes? Please ask our serving staff for the options.
MENU LUNCH AND DINNER
APÉRO
Oysters – Irish Mór | lemon | mignonette sauce | 3.75 per piece
Glas Champagne 11, Cava 8 or Non alc. Gin&Tonic 11.50
ENTRÉES
*Tomato broth | garnishes | aioli | croutons | V | 12
Vigna Flor, ‘Solo il Vero Resta’, Veneto (ORANGE Wine) 45 / 9
*Poached egg | Bawykov smoked salmon | Hollandaise sauce | small | 15
Sylvain Bois, Roussette de Bugey 2020, Savoy 35 / 7
*Terrine de Campagne | sourdough | cornichons | 14
Henri Maire, Trousseau 2019, Jura 45 / 9
Terrine | marinated and smoked salmon | crème fraîche | tarragon and egg | aigre-doux | beetroot | vinaigrette | 15
Deutzerhof, ‘Blanc de Noir’ Spätburgunder 2020, Ahr 45 / 9
Mozzarella from Groningen | marinated tomatoes | basil-cream | V | 15
Clos Cibonne, Cuvée Tibouren Rosé 2018, Côtes de Provence 50 / 10
Salad Lyonnaise | frisée lettuce | smoked bacon | poached egg | croutons | 16
Domaine Métrat, Fleurie 2019 ‘La Roilette’ Cuvée V.V. Beaujolais 40 / 8
Celeriac remoulade | shrimps from Stellendam | 16
La Sœur Cadette, Melon de Bourgogne Récolte 2020, VdF 45 / 9
Thinly sliced Simmental beef | cream of roasted garlic | Parmesan cheese | 17
Ambroise, Bourgogne Côte d’Ôr, Pinot noir 2019, Burgundy 55 / 11
PLATS
*Ravioli | ricotta cheese | lemon | beurre blanc | hazelnut | V | 19
Marco de Bartoli ‘Lucido’ Cataratto 2020, Sicily 37 / 7.5
*Confit de Canard | lentils and vinaigrette | watercress | 24
Domaine Benastra, La Garrique 2018, Côtes Catelanes 45 / 9
*Catch of the day | 29
Please ask for the wine recommendation
Steak tartare | homemade fries | salad | 28
Les Mains Rouges, Chinon 2018 ‘Serial Drinker’ Loire 50 / 10
Poached egg | Bawykov smoked salmon | Hollandaise sauce | large | 21
Philippe Defrance, Saint- Bris 2018, Burgundy 40 / 8
Beef ribeye dry aged | Béarnaise sauce | green asparagus | 38
Domaine La Roubine, Gigondas 2017, Rhône Valley 55 /11
DESSERTS
*Fromage: three types of cheese | *15 | four types of cheese | 19
Please ask for the wine recommendation
*Glace du Jour – homemade ice-cream | 12
Please ask our serving staff for the varieties of ice-cream and for the recommended dessert wine
*Crème Brûlée | 12
Domaine de l’Ancienne Cure, Monbazillac 2018, Bergerac 7
Lemon cream | strained yogurt with vanilla | meringue | summer fruits | 14
Kracher, Auslese ‘Cuvée’ 2019, Burgenland, Austria 7
Chocolate mousse | crème Anglaise | caramelized sunflower seeds | 15
Domaine des Bernardins, Muscat de Beaumes de Venise 2019, Southern- Rhône Valley 8
TO HAVE WITH YOUR COFFEE OR TEA
Three homemade sweets from our pastry chefs | 10
With a small liqueur or digestif? 5
BIB GOURMAND MENU
2-courses 35 (only availible for lunch) | 3-courses 45 | 4-courses 55
Choice out of the starters, maincourses and desserts that are marked with *
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian, or dietary wishes? Please ask our serving staff for the options.