Menu wiesen
COQUILLE ST JACQUES
thinly sliced . porcini cream . hazelnut
RED MULLET
roasted . ratatouille . olives . anchovy butter
SOLE VÉRONIQUE*
poached sole roll . white grapes . beurre blanc
VEAL CHEEK**
raviolo . wild mushrooms . truffle sauce
BEEF TENDERLOIN
confit shallot . bordelaise jus
CHOCOLATE
pure chocolate mousse . date . salted caramel . pecan
| 3 COURSES | 69 (only possible for lunch) |
| 4 COURSES | 89 |
| 5 COURSES * | 99 |
| 6 COURSES** | 119 |
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.
