de annex

Nederlandse versie

 
 
     
OYSTERS    
Breton oysters with chopped red onion in red wine vinegar 3,80/11,40
     
COLD STARTERS    
Caesar Salad 6,40
Carpaccio of pickled, smoked silverside of beef in a classic ravigote sauce 6,80
Puff pastry tartelette with tomato tapenade, rucola and Tête de Moine cheese
7,20
Coarse, home-made wild boar pâté
served with apricot bread and caramelized pickled onions
7,80
Mackerel preserved in white wine and lime with a beetroot salsa 7,80
Serrano ham with a fig salad and radish shoots

8,20

HOT STARTERS    
Onion soup 4,60
Pumpkin soup with aniseed cream 4,80
Home-made Dutch shrimp croquettes in a cocktail sauce 6,40
Lamb sweetbread on toasted brioche with a pepper sauce
7,80

 

 

 
VEGETARIAN MAIN COURSES    
Lasagne with aubergine, courgettes, sundried tomatoes and roasted peppers
topped with goat's cheese and served with a sweet 'n' sour cucumber salad
13,40
Rigatone caprese
15,20
FISH MAIN COURSES    
Oven-baked cod on Roseval potatoes au gratin with tomatoes and pomegranate
15,60
Bouillabaisse with a crouton, rouille and Parmesan cheese 17,20
Grilled tuna with wasabi mayonnaise
served with salad and fries
18,60
MEAT MAIN COURSES    
Preserve of duck leg on hotchpotch with a mustard gravy 15,40
Sautéed shoulder of Berkshire pork on a warm salad à la Niçoise
16,80
Entrecôte in Béarnaise sauce
served with salad and fries
18,40
Venison steak on a brioche toast with potato waffles in a chanterelle and vieux sauce
served with white and green beans
18,60
DESSERTS    
Apple tart with cinnamon ice cream 4,80
Tiramisu 6,00
Brownie parfait 6,40
Lemon tart on an almond biscuit base 6,80
Eton mess
blackberries, strawberries and currants with Kirsch cream, meringue and sugared pistachio nuts
7,20
Limoncello jelly with lime sorbet, granité of Muscato di Asti and preserved pomegranate 7,20

Cabrales cumbres viejas (Spanish blue cheese) with a pear tarte tatin

8,20
COFFEE ACCOMPANIMENT  
two/six
Bonbons 1,75/5,00