Group menu

3 course menu:

Starter + Main course + Dessert = 38.50


Blackened leek
Blackened leek with walnut cream, egg yolk, sourdough croutons and young spinach.

Lightly warm-smoked salmon wih fennel velouté,
creme fraiche, chervil oil and herring roe.

Chicken liver mousse
Chicken liver and cognac mousse with toasted brioche bread
and caramalised figs

Chef ’s starter
Seaonal starter of the day

Main courses

Chef ’s main course
Daily changing seasonal main course with complementing garnish.

Artichoke ragout with meloes onions, new potatoes,
crispy green cabbage and chive foam.

Haddock fillet with pearl barley, smoked mussels and crispy fennel.

Veal cheeks
Braised veal cheeks with confit mushrooms, pumpkin, bacon crumble and Madeira jus


Cheese platter
Four French cheeses with homemade confiture and nut bread.

Crème brûlée
Crème brûlée of Earl Grey and bergamot with ice cream and

Moelleux au chocolat
Chocolate moelleux with melting chocolate ganache,
vanilla ice cream and raspberries

Dessert of the day
Changing dessert of the day.

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