Redfish tartare, marinated in ceviche, tonburi,
mascarpone ice praline, yuzu and sea lettuce cream (5-7)

Scallop grilled on shichirin barbecue, spring roll,
carrot compote and umeboshi prune, shrimps and ponzu dressing (5-7)

Crispy sweetbreads, Jerusalem artichoke duo,
fine champagne foam, chervil root and walnut (7)

Pheasant roll, fermented white cabbage with
celeriac structures and mousseline sauce (5-7)

Fried and lacquered wild boar, pumpkin pie and red cabbage,
chicory and Pannepot beer sauce (5-7)

Cheese selection by cheese affineurs “Van Tricht” (7)

Creation with mandarin orange, marzipan,
gingerbread and Amaretto ice cream (5-7)

Dessert "Opera" (5-7)