COD FILLET & COQUILLE SAINT JAQUES:

with a topping of prawns and Parmesan cheese with Provencal fish sauce

LUXURY FISH STEW:

in cream, white wine and green herbs with potato mousselin and legume du poisson

WORLDBURGER:

rosé grilled beef burger on brioche red wine sauce, cheddar cheese and caramelized onion chutney

CHICKEN SATAY:

skewer of house marinated chicken satay with satay sauce, relish, prawn crackers and huzar salad

DÉGUSTATION DE PORC:

fillet mignon of pork tenderloin, slow cooked pork belly and pulled pork with Brussels sprouts-parsnip stew and red wine shallot sauce

VENISON STEAK:

with red cabbage, potato mousseline, stewed pear and a powerful game sauce

BRASSERADE:

slow cooked beef with winter garnish, wild mushroom ravioli and port laurel sauce

DUO OF VEAL:

slow cooked veal and fried Sweetbreads with truffles-veal stock

STEAK DE POIVRE:

of Black Angus with green pepper-cognac sauce and Pommes Noisette

SIDE ORDERS:

bread with spreads €4.50
mixed salad or fries with mayonnaise €4.00

TARTE TARTIN:

French classic with apple, warm from the oven with vanilla ice cream and vanilla sauce

CHOCOLATE MOUSSE:

of dark chocolate with stewed pear, stewed pear ice cream and almond crisp

WARM CHERRIES:

on a sugar waffle with vanilla ice cream and sweetened cream

SELECTION OF CHEESE:

a selection of three or six kinds of cheese
also tasty in combination with port – € 4.75

DESSERT WINE:

Navarra Moscatel

IRISH COFFEE:

Irish Whisky and half-clotted cream

FRENCH COFFEE:

Grand Marnier and half-clotted cream

ITALIAN COFFEE:

Amaretto and half-clotted cream

SPANISH COFFEE:

Tia Maria and half-clotted cream

D.O.M. COFFEE:

Benedictine and half-clotted cream

KANEEL COFFEE:

Cinnamon liqueur and half-clotted cream

“IETS ANDERS” COFFEE:

be surprised by this special

CREAMY SAUERKRAUT SOUP:

of candied sauerkraut with ravioli of mushrooms and truffle crème fraiche

CRISP TOFFEE:

filled with goat cheese and honey on Mesclun salad with a chutney of mango and Aceto Balsamic cream

TARTELETTE OF PUMPKIN AND COURGETTE:

with a topping of lime and nuts on beet carpaccio with risotto of beetroot

3 courses 29.50

SOUPE À L’OIGNON:

onion soup of shallots with a cheese crouton

ESCARGOTS:

six snails with garlic butter from the oven

MOULLES AU ESCARGOTS:

mussels au gratin with Gruyere cheese and herb butter
***

COQ AU VIN:

chicken chop cooked in red wine with smoked bacon, garlic, silver onion and mushrooms
served with bread

POTÉE DE GIBIER:

game stew with winter garnish
***

CRÊPES SUZETTE:

with Grand Marnier-orange sauce and vanilla ice cream

DAME BLANCHE:

vanilla ice cream, hot chocolate and whipped cream