Restaurant Menu

Small Plates
Cold
Homemade pork shoulder ham, mustard, gherkins 15
Selected cold cuts, cheeses and homemade preserves 58
Thyme and lime marinated olives 10
Rosemary and garlic marinated cherry tomatoes,  mozzarella 18
Lebanese chickpea puree with sour dough toast and sesame oil 15
Hot
Jerk spiced sweet potatoes, roasted tomato and pepper aioli 15
Korean flavored meatballs, ancho szuzu sauce 18
Flash seared beef skewer, miso, red wine and wakame dip 18
Chicken wings, spicy homemade BBQ sauce 18
Bitterballen; Dutch meat croquettes, mustard 15
Early Bird Option (18-21 h)
A weekly changing main course, with a green salad and a glass of house wine 35
Appetizers
Garlic roasted tomato tartare, mozzarella, fresh basil, tappenade 28
“Vertical” Ceasar salad 30
with grilled chicken 40
Black olive cured beef carpaccio, goats' cheese, raw and  pickled radish 32
Organic autumn salad with arugula, red apple, beetroot, squash, nuts, portobello, 34
crispy garbanzos, cabernet sauvignon dressing
Pissaladiere: savory onion, anchovy, black olive pie with smoked pepper coulis 18
Country pate, red onion marmelade, malamado-miso reduction 25
Marinated pink salmon, mustard syrup, herb salad 40
Main courses
White salmon with mustard crust, sauteed mushrooms, red wine and tarragon sauce 60
Grilled rib eye, red wine sauce, garlic tossed sweet potato fries 70
Chicken in two servings; grilled breast with root vegetables confit, 7 bean cassoulette, 48
chicken meatball with rosemary, "diable" sauce
Tagliatelli, zucchini, cherry tomato, black olives and basil 36
Pork shoulder, smoked mustard sauce, pineapple molasses, pumpkin-walnut compote 60
Desserts
Jasmine rice cream, pineapple compote 25
Chocolate brownie, hot Fernet & chocolate fudge 25
Malbec-poached pear, crema Americana ice cream 25
Dulce de leche panna cotta, coffee syrup 25
Almond-crusted peach, cheese parfait, red fruit coulis 25
Two chocolate pave, pistachio crema anglaise 25