.Bone Marrow, Flower of salt, Toasts  17.-

.The Gallows of the Region’s Sausages 20.-/p.p.

.Malakoffs, Bean sprout, Raw Ham 20.-

.Summer Chanterelles, Parsley, Crispy Egg. 20.-

.Pan-fried Foie gras, Samosa of Figs, candied onions and Grapes 26.-

.Thin slices of beef, Teriyaki, Avocado, Rucola 20.-

.Fig, Fresh Goat, Raw Ham, Hoey. 19.-

.Seasonal Salad   8.-

.Large Panko Shrimp, Peas, Cherry Tomato condiment. 39.-

.Old Fashioned Steak Tartare, French Fries, Toast  39.-

.Lamb Hazelnut, Crumble, Summer vegetables, Potato millefeuille 41.-

.Beef Steak, Beurre Dumas, French Fries 41.-

.Veal Tagine with Olives, Carrots, Semolina, Candied Onions and grape. 39.-

.Cod, Lemongrass, Saffron, Eggplantand basil French toast 38.-

. Semi-cooked Tuna, Honey-Peanut sauce, Celery, Falafels 38.-

.Frog Legs, Parsley, French Fries     37.-

Suggestion only in the evening: Meunière perch fillets, vegetables, matchstick fries 38.-

.Assortment of Cheeses  14.-

.Basket of Meringues,  Double cream of Gruyère, Red fruits    11.-

.Raspberry Puff pastry, Coulis, Vanilla cream. 12.-

.Fresh Pineapple 8.-

.Apple Tatin, Caramel,  Cinnamon Ice cream 12.-

.Lemon Tartlet, Lime, Jelly Mojito. 11.-

.Liège Chocolate, Whipped cream, Salted butter caramel. 11.-

.Floatting Island, Tonka bean, Caramel, Almonds  11.-

.Homemade Ice cream or Sorbets    4,30/scoop