Evening

DINNER

APPETIZER

CABBAGE TURNIP
in brown butter with smoked almonds and shiitake mushrooms
13
_{Allergens: dairy products, nuts, gluten}  

BLACK CABBAGE Á LA PLANCHA 
with hazelnuts, kernel oil, roasted flour and pumpkin cream
13
_{Allergens: dairy products, nuts, gluten}  

MILDLY COOKED CHAR 
from Grevenhof Bispingen with truffled celery, lucky clover and mustard seed
18
_{Allergens: dairy products, fish, mustard}

MAIN COURSE

HOMEMADE TAGLIATELLE
with crayfish tails, crustacean nage, grilled pointed peppers, pecorino and chive oil
22
_{Allergens: dairy products, fish, gluten}

ROSE SADDLE OF LAMB 
with roasted artichoke bottoms, flower sprouts, bulgogi jus and White Bean Puree
24
_{Allergens: dairy products}

THE GRAND FINALE

LUKEWARM CHOCOLATE CAKE
Salted caramel, cassis gel, chocolate crumble and piedmont hazelnuts
9
_{Allergens: dairy products, nuts, gluten}

APPLE VS. VANILLE
Vanilla spuma, apple compote, spice crumble with amaranth and apple gel
9
_{Allergens: milk products, gluten}

We recommend a choice of 2 dishes.

SNACKS

Romaine lettuce
served with cherry tomatoes, sourdough bread croutons and hokkaido pumpkin
9
_{Allergens: nuts, gluten, soy
vegan}

Ebi Tempura 
Wasabi lemon dip, cucumber sesame salad and shiso
9
_{Allergens: gluten, sesame, soy}

Pommes Frites
Sweet Potato and Potato fries, green onion and vegan mayo
6.50

Add on
Chili sin carne
4
_{vegetarian
Allergens: celery, soy}
 

Paleo parsnip soup 
with turmeric oil and crunchy kohlrabileaf
7.5
_{vegan, paleo}

Sweet potato cevice
marinated with lime chili dressing, red onion, avocado, ginger, mint and coriander
11
_{vegan
Allergens: sesame}

Bitterballen
veal praline with friedrichshaine lavender, honey mustard and colorful coleslaw
9
_{vegan
Allergens: soy, gluten, mustard,dairy}

CANNED SARDINES
Sardine fillets in organic olive oil (90g)
6.50
Sardine fillets in lemon without oil (90g)
6.50
Sardines in olive oil with piment d'Espelette (115g)
7.50
Vintage sardines "2018" in olive oil (115g)
9.00
_{Allergens: Dairy products, Gluten, Fish}

Served with sourdough bread from our favorite baker with fleur de sel raw milk butter from the Ile de Ré (Atlantic coast).

As we cook on a daily basis, we reserve the right to make slight variations to the menu.