MAIN COURSES

MAIN COURSES

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

27.00

Veggie Plate

27.00

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

27.00

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 with salad and fries (with sweetbreads +€6)

27.00

Shoulder of Houtland rabbit with regional beer sauce, puff potato

27.00

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

39.00

Cod fillet with ratatouille and lobster butter sauce

37.00

Fried dover sole with salad and fries

38.00

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

38.00

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

38.00

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

27.00