SUMMER MENU

A cross-section of the menu in four courses, including the Pasta Krabbe.

A cross-section of the menu in six courses, including the Pasta Krabbe.

Oysters, crevette rosé, clams, daily seafood, sauces, char caviar, baguette, sauces

Whipped lemon butter, seaweed caviar

Three different oysters with condiments

Creme fraiche, chives, shallots, crispy frites

Greens from the garden, mint and balm, creme fraiche, pickled cherries, roasted nuts,

Catch of the day, sorrel, aguachile, fennel, fermented celery

With fennel, sea urchin cocktailsauce, salty herbs

Pasta a la Chitarra, crab bisque, pepper, fresh north sea prawns, chives

Crafted moules from kiel, served with olives, leeks, garlic, green tomatoe, rosmary and white vermouth

With spinach, creme fraiche, spring leek, mustard powder

Crunchy monkfish cheek schnitzel, served with roast potato salad, lemon, parsley and anchovy

Whole baked bell pepper, served with fresh horseradish and roasted potato salad

Oven roasted butterfly trout with harissa hollandaise and lemon oil

Lemon rubbed sole, covered in herbs from our garden. served with an emulsion

White tiger prawns with sauce café de paris

Served with rouille, grilled lemon

Hand-dived coquille saint jacques from norway with sauce vierge and bouquet

Limited portions of grilled onglet cut of beef, served in a rich green pepper jus. served with horseradish.

Roast potatoe salad, baked vinegar shallots, artichaut frit with garlic confit, pommes gratin

Vanilla ice cream, chantilly, chocolate, caviar

Seasonal fruits, creme chantilly, vanilla,

Parfait with cherries, lemon balm, tarragon, salted white chocolate