We serve both tapas and main dishes, and tasty desserts to enjoy after the meal. We have vegetarian options and several of the dishes are possible to adapt to your needs.
- Prime Rib Burger Enkel 195,-
Dubbel 245,-Served with buns from our local bakery, pickle, smoked cheddar dressing and french fries
- Osso buco 189,-Braised veal with tomatoes and white wine, served with gremolata and risotto
- Halibut 289:-Fried in butter, served with an artichoke puré and cabbage browned in soya butter, topped with hazelnuts
- Grilled beef fillet 279:-With red wine jus, tarragon butter, oven-baked tomato and french fries
- Deer fillet 298:-With fondant potatoes, pumpkin puré, fried chanterelles and mushrooms, served with a thyme- infused gravy
- Spana kopita 179,-A spinach and cream cheese pie with a mint-yoghurt, fig honey and dukkah
For children up to 12 years old. Served with salad, french fries and dips. A soda of your choice, aswell as an ice-cream cone after the meal.
- Pasty 68,-filled with chicken and chilli cream.
- Calamari 68,-with aioli
- with Salomon cured in apples
- served on dark rye bread with beetroot and roasted pine nuts
- Tzay skewer 74,-vegetarian skewer served with pico de gallo and aioli
- Nachos 54,-with garlic dip and salsa.
- A small green salad 39:-
- served with wasabi créme and seaweed salad in a softbun
- Garlicbread 42,-with aioli
- Scampi 94,-fried in garlic, served with aioli
- Carpaccio 69,-made with bresaola beef, served with caprice créme, cured egg yolk, roasted onions and a vinaigrette of browned butter
- with suitable trimmings
- Lobster roll 94,-our take on the American classic
- Quinoa salad 73,-with pear, walnuts and roquefort cheese
- Blackened tuna 73,-with spicy pickled cabbage and seaweed salad
- Dry rubbed beef 96,-served with a cocktail of parsnip
- Trio of scallops 98:-with trout spawn, dill and citrus beads
- Mini pizza 69:-with iberico, buffel mozzarella, tomato sauce and parmesan
- Chicken slider 68:-with pico de gallo, buffel mozzarella and pesto
- with a bourbon- infused apple chutney and smoked aioli
- Fried cod 76:-breaded, served with a sweet-pea puré
- Deer goulash 73:-with bread and créme fraîse
- Giant green olives 45:-marinated in garlic
- French plate 59:-served with aioli and ketchup made of peppers, topped with chorizo