MAIN COURSES

MAIN COURSES

Veggie Plate

26.00

Mi Cuit baked salmon with fennel herb crust, pasta and Provencal sauce

27.00

Large langoustines cooked in armor with green herb butter and seasonal vegetables (4pcs)

49.00

Young cockerel with fries and salad, cream sauce with garden herbs

26.00

Veal tongue in Madeira sauce with puree

26.00

Bouillabaisse of the North Sea with rouille and toast

34.00

Vol-au-vent of farm chicken in luxury version

28.00

Shoulder of Houtland rabbit with regional beer sauce, puff potato

26.00

Eel in the cream / in the green / of the house / baked

37.00

Cod fillet with tomato fondue and white butter sauce

35.00

Fried dover sole with salad, fries or mashed potatoes

35.00

Beef fillet pur with sauce of your choice (bearnaise, green pepper, mushroom or choron sauce)

36.00

Rib-eye with sauce of your choice (bearnaise, green pepper, mushroom or choron sauce)

34.00

Steak Tartare prepared "à la minute" with salad and fries

25.00