Midweek à la carte
spring
Appetizers
Chicken and black truffle terrine, marinated lettuce heart, Reserve balsamic vinegar vinaigrette
€ 17
Horseradish panna cotta, vanilla beans and peas, herb bread crumble
€ 16
Raw amberjack with cream of flowers courgettes with basil, courgettes marinated in aged vinegar
€ 18
First courses
H2O ravioli with herbs, goat cheese, and tomate oil
€ 20
Fusilli with herbs, Trapani pesto with fennel and almonds, salted ricotta
€ 20
Soba noodles, smoked herring caviar, sour cream, Breme sweet onion
€ 22
Second courses
Tuna belly, sautéed chard and chicory, sweet and suor wild blackberries
€ 26
Puff pastry eggplant parmigiana
€ 22
Seared beef marinated in sake yeast, green beans in wasabi sauce, Mignola extra olive oil snow
€ 24
Dessert
Tiramisù, soft biscuit, amaretto, mascarpone mousse, caffee cream
€ 12
Rice and vanilla mousse cake, soft cocoa, strawberry jelly and damask rose
€ 12
Sablé tart with ricotta mousse, sour cherries, and walnut crumble
€ 12
For the à la carte option, a minimum of two courses per person is required.
The à la carte menu is available on Tuesdays, Wednesdays, and Thursdays.
