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Starter

  • Veal pastrami

    with an horseradish cream and a pancetta “Bitterbal“

Soup

  • Chicory velouté

    with Gulpener mustard mascarpone and Livar ham

Intermediate dish

  • Slightly smoked spring chicken

    with vanilla leek and Vadouvan sauce

Maincourse

  • Duo of wild boar fillet and cheek

    with a red wine sauce, a hint of orange, parsnip-hazelnut cream and gnocchi

Dessert

Choice of the following 2 dishes:
  • Marquise of dark chocolate

    with two preparations of white chocolate and a garnish of passion fruit

  • Cheeseplatter

    selection of 5 cheeses

    (additional € 4,50 per person)

Prices

These menus can only be served per table. | If you order an entremet instead of a soup or dessert in your 4-course menu we charge an addition of € 5,50.
  • 3 Courses

    37.50
  • 4 Courses

    47.50
  • 5 Courses

    57.50