Menu wiesen

SCOTTISH SALMON
gravad lax . tartelette . mustard dill sauce . herb salad

COD
pan-fried . brandade of smoked eel . beurre blanc . lovage

REDFISH*
grilled . barigoule . olives .  tomato antiboise . oregano

PORK & SCALLOP**
slow-cooked pork belly . roasted scallop . morels

BEEF
bavette . Brussels chicory . bone marrow . shallot . bordelaise jus

BANOFFEE
salted caramel . ice cream made of smoked banana and vanilla



3 COURSES 65 (only possible for lunch)
4 COURSES85
5 COURSES *95
6 COURSES**110

On friday and saturday we will serve our menu from 5 to 6 courses.

For last minute changes in the menu we charge a supplement.

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