Christmas

Welcome 13.00

Terrine of duck liver and hare stew with various preparations of turnip cabbage and ice cream of cranberries
*
Butter baked ray wing with leek, trompette de la mort and beurre noisette with macadamian uts
*
Dutch roe with parsnip, medlar and game sauce with hibiscus
*
Conference pear with white Valrhona ‘Ivoire’ chocolat and sorbet of red wine

3 courses terrine/roe/pear € 65,00
4 courses terrine/ray/roe/pear € 85,00

Wine pairing by the glass € 11,50

Christmas

Welcome 19.00

Terrine of duck liver and hare stew with various preparations of turnip cabbage and ice cream of cranberries
*
Butter baked ray wing with leek, trompette de la mort and beurre noisette with macadamian uts
*
Sproats roasted on the tribe with winter truffle and green apple
*
Dutch roe with parsnip, medlar and game sauce with hibiscus
*
Conference pear with white Valrhona ‘Ivoire’ chocolat and sorbet of red wine

5 courses terrine/ray/sproats/roe/pear € 115,00

Wine pairing by the glass € 11,50