starters main courses Gravad lax fennel yuzu mustardsabayon 13 sweet pickles chutney lardons 10 tarragon 18 parmesan cheese spicy garlic sauce noodles paksoi parmesan cheese winter parslane winter asparagus 24 bearnaise sauce 15 citrus desserts the tastes of publique 3 courses 36 4 courses 42 5 courses 48 Sorbet - red fruit 8 Apple tarte tatin 8 Chocolate moelleux cheeses from ed boele Coulommiers cow Ile de France Speak to your host about recommended wine and food combinations 24 pancetta Entrecote from the MRIJ herd home-cut fries 19 antiboise Succade of deer Brussels sprouts 17 truffle Octopus spaghetti 21 black bean curry Risotto free range egg 17 orange zest Monkfish duck liver Prawn - Livar belly bacon sweet potato 11 cashew Caesar salad chicken thighs 11 teriyaki Peking duck momo 21 verveine Calamaris quinoa 12 wasabi Steak tartare rosemary Bouillabaisse crostini Tuna miso 10 horse radish dinner toast 9 13 rawmilk yes Munster cow Alsace yes Bastiaans blue goat Netherlands no Kaltbach Extra cow Switzerland yes
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