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CHEF'S SPECIALS 

Every month a new four course menu consisting of the specialties of the chef!

 

NOVEMBER 2018


 

FIRST COURSE

Lamb sweetbread with fig compote and a salad of
rocket, watercress, tarragon and radish

 

SECOND COURSE

Wild pigeon breast, edible mushrooms and quail egg,
topped with a game broth

 

MAIN COURSE

Wild duck fillet served with a forest fruit sauce and truffle-potato gratin

 

DESSERT

  Homemade cheesecake with rhubarb and chestnut, served with mixed spice ice cream

 

 

Price: 39.00 p.p.