Every month a new four course menu consisting of the specialties of the chef!
Salad with soused herring, cucumber salsa,
sour onions and cornichons
Argentine prawns with a yellow bell pepper sauce, leek braised in
truffle oil and marinated apple
Wild boar chops served with red port sauce, and Opperdoezer Ronde
prepared with goose fat
Yogurt crème with pink pepper, fresh strawberries and a
vodka caviar served in a chocolate shell
Price: 39.00 p.p.