top of page

Menus

Menu Soleil


Starters:

  • Escargots from the oven with a home-made creamy herbal garlic butter and crispy baguette.

  • Small steak tartare of beef spiced with kimchi, a poached egg and toast

  • Aged parma ham from Italy, thinly sliced with fresh sweet honey melon from frejus and a summer salad. 

  • Smoked organic cajun style chicken salad with nuts, baked mushrooms and a creme fraiche/ horsedish dressing

  • On applewood smoked fresh salmon filet, sliced beetroot, green apple and a Indian curry dressing. 


Main dishes:

  • Grilled free-range supreme of chicken breast with a creamy mushroom/sherry sauce

  • Grilled marinated medaillons of organic porc of a strong red wine lavender gravy and puffed garlic. 

  • Pan fried filet of codfish a beurre blanc of langoustines and prosecco

  • Grain fed Picanha beef from Brasil with pico de gallo and mango

  • Pan fried filet of catfish, cream of edamame, parsley potatoes and a sereh beurre blanc 


Side dishes: matching seasonal trimmings

Dessert: Daily changing petit grand dessert always three different items


Menu Terre et Mer


Appetizer:

  • Fresh, smoked and marinated salmon tartare with a fresh ginger/ curcumma dressing, marinated cucumbers and a crispy pita bread. 

  • Vitello tonnato, thinly sliced veal with fresh grilled tuna, tuna cream and a salad

  • Hand beaten Carpaccio of beef tenderloin with foie gras, roasted pine nuts, a small salad and a black truffle dressing

  • Little tart of fresh pineapple, crab and lobster meat, 1000 island dressing with orange and lambs lettuce. 

  • Bouillabaisse, famous southern French fish soup with pan fried rouget, creamy rouille and croutons

  • 6 fresh oysters nr3. with a dressing of raspberry vinegar, lemon and a small glass of ketel 1 Jenever (from 4 persons or 24 oysterds on a dish)


Main dishes:

  • Marinated in smoked paprika and garlic sirloin steak, homemade beurre cafe de paris. 

  • Thai surf and turf, grilled organic chicken breast, big grilled gamba, creamy mild yellow curry and jasmin rice

  • Pan fried fillet of seabass from the Mediterranian, a potato/ celeriac puree, watercress and a coulis of sud sol tomatoes

  • Grilled fresh wild salmon fillet with crispy pancetta and a roasted red paprika/ langoustines beurre blanc

  • Black tiger shrimps Cajun style pan baked flambe with Jack Daniels, served with black risotto

  • Filet of tenderloin with creamy madeira green pepper sauce or a glazed red wine shallot sauce (supl foie gras €5)

​Side dishes: matching seasonal items

Dessert: Daily changing petit grand dessert


Menu Azur


Appetizer:

  • Tataki of tuna plate baked with togarashi peppers, sesame, and a summer fruit/greens salad, ginger/soydip and sesamy dressing

  • Half a lobster (if available always european blue lobsters) boiled in court bouillon with a homemade mayo and a summery salad

  • Terrine foie gras goose with a onion /brown beer compote,fried pear and roasted brioche

  • Salad of thin sliced fennel, with grilled marinated black tiger prawns and smoked chipotle cream

  • Tartar of raw filet of veal with wasabi cream, a fresh oyster and a rucolla poppy seed salad. 

  • Grilled Scallops, with a crispy green asparagus salad and a creamy pernod sauce


Main dishes:

  • Tournedos rossini , organic beef tenderloin with pan fried duck liver and black truffle. Madeira jus

  • Big skewer of grilled monk fish fillet rolled in with bacon, accompanied by a champagne beurre blanc an basil oil

  • First lightly smoked on cherry wood then baked to a crisp supreme of guinea fowl with sage an a morilles sauce

  • Whole cajun style sea bream from the grill filled with citrus fruits and garlic

  • Whole grilled lobster (if available European blue lobster)with melted salty butter, mango salad and pasta (supl € 7.50)

  • Combination of pulled duck an crispy fried duck breast, Chinese lacquered with an orange gravy

  • Rack of lamb on a orange ratatouille with a thyme gravy and foam of sea ergin.


Side dishes: matching seasonal trimmings

Dessert: Daily changing petit grand dessert

 

Menu Palmier (Grass lovers)

 

starters: 

- Caprese salad with truffle buratta cheese, coeur de boeuf tomatoes, fresh basil and balsamic sirop

- Grilled summer vegetable lentil lebanese salad with warm goat cheese, lavender honey, roasted nuts and garlic toast

- Carpaccio of pear, with aged Parmesan cheese, a summery green salad, an apple/ avocado dressing and roasted pine nuts

​

Maindishes: 

- Creamy Thai coconut curry with roasted vegetables, pumpkin and white rice
- Parmesan cheese, truffe risotto made of celeriac with grilled mushrooms and a roquette salad

- Pisseladierre with roasted vegetables from the south of France, Pan-fried crispy chickpeas and a yogurt honey mint cream

​

Desert: 

Daily changing petit grand desert 


All menus are offered an amuse bouche complimentary!!!
Of course, dishes can also be exchanged on request, Or let our chef decide, he will pick seasonal products from the markets nearby to complete your home dinner.

​

Dinners are up from 6 persons and you can choose 1 option for every course. If you are with 8 persons or more you can choose 2 different courses.  

 

Wines:

We can also take care of your wines (gold/silver/bronze medal wines) /champagne

  • Basic quality wines from the region €20 per bottle

  • Middle quality wines from the region €30 per bottle

  • High quality wines from the region €40 per bottle

​

​

​

bottom of page