MAIN COURSES

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

32.00

Veggie Plate

32.00

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

32.00

Veal tongue in Madeira sauce with puree

32.00

Bouillabaisse of the North Sea with rouille and toast

39.00

Vol-au-vent of farm chicken with salad and fries (with sweetbreads +€6)

32.00

Shoulder of Houtland rabbit with regional beer sauce, puff potato

32.00

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

42.00

Cod fillet with ratatouille and lobster butter sauce

39.00

Fried dover sole with salad and fries

42.00

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

39.00

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

39.00

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

32.00