* Zuurdesembrood “Boulot” met olijfolie “Monte Conde”                                            4.5

* Wortelhoumous / sumac / bloemkool                                                                            7

* Kroketjes van bataat / tomatenchutney                                                                         9

* Nage van scheermessen / limoenblad                                                                           12.5

* Carpaccio diamanthaas / shiitake / sesam                                                                   15.5

* Dorade / gekonfijte venkel & tomaat / tijm                                                               25

* Bouillabaisse / bisque / schelvis / schelpjes                                                             27.5

* Eryngii /gestampte aardappel / look & citrus-saus                                                 24.5

* Ravioli van asperges / witte asperges / hazelnootboter                                          26

* Gekonfijte varkenswang / bloemkool                                                                         26

* Diamanthaas / savooi / mergpijpboter                                                                      27.5

* Kazen “Van Tricht” / vijg & porto-stroop                                                                  11

* Parfait witte chocolade / butterscotch                                                                         9.5

* Tarte tatin appel / kaneel                                                                                               9.5