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* 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