House bread basket; sourdough bread and baguette. Served with foamed brown butter and herbal spread.

Hot-smoked salmon rillette, toasted brioche, marinated fennel and baby gem lettuce. Ask for a gluten-free option.

Classic beef tartare. Served with dijonnaise, deepfried capers, shallots and crispy potatoes.

Roasted cauliflower soup. Served with tomato fennel compote and deep-fried cauliflower. Vegan version also available.

Frans’s classic – Beef casserole: Slow-braised beef cheek in cep mushroom sauce and potato purée.

Herb-marinated chicken, lentil and bacon ragout, and parsnip purée

Celeriac glazed with cep mushrooms, aromatic tomato-olive sauce and parsnip purée.

The house's best cheeses. Served with brioche, roasted almonds and tomato fennel compote.

Lemon-flavoured vegan cream cheese cream, blueberry compote and vanilla ice cream.

Chocolate mousse, gingerbread chocolate biscuit, cherries laced with cognac and cherry gel. Vegan version also available.

Warm ham and cheese toast. Served with French fries, lettuce, cucumber and tomato.

Pasta and chicken in creamy tomato sauce.

Roasted salmon, deep-fried cauliflower, green salad and chive dip.

Beef steak, béarnaise sauce, French fries. Served with lettuce, cucumber and tomato.

Tartare de boeuf (small) L G Classic beef tartare. Served with dijonnaise, deepfried capers, shallots and crispy potatoes. Filet de lavaret à la meunière L G Whitefish fried with brown butter, deep-fried capers and horseradish potato purée. Chocolat x4 Chocolate namelaka, crystallised chocolate, chocolate ice cream and chocolate cake.

Rillettes de saumon LL Hot-smoked salmon rillette, toasted brioche, marinated fennel and baby gem lettuce. Ask for a gluten-free option. Steak au poivre L, G Fillet of beef roasted with pepper, creamy pepper sauce and pickled green peppercorn. Served with potatoes three ways and a green salad seasoned with vinaigrette sauce. Cerise Chocolate mousse, gingerbread chocolate biscuit, cherries laced with cognac and cherry gel.

Soupe vegan G, VE Roasted cauliflower soup. Served with tomato fennel compote and deep-fried cauliflower. Céleri-rave à la provençale G, VE Celeriac glazed with cep mushrooms, aromatic tomato-olive sauce and parsnip purée. Citron et Myrtille G, VE Lemon-flavoured vegan cream cheese cream, blueberry compote and vanilla ice cream.

Crisp & Fruity sparkling wine from Italy is dry with medium acidity. The fresh aroma has hints of pear, yellowish apple and fresh citrus. The light and elegant wine is perfect as an aperitif and pairs excellently with light appetizers, fish, and seafood. Also good on its own!

Dry and refreshingly fruity white wine from Purtugal has lively citrus and light herbal nuances. The fresh wine is excellent as a social wine, a delightful aperitif, or a companion to savory snacks, salads, sushi, fish, chicken, white meats, and mild cheeses.

Medium-bodied red wine from Portugal with velvety tannins, juicy berry flavors, smoothness and warmth.The wine paires well with meat dishes as well as pizza, pasta, grilled meats, cold cuts, savory snacks, and cheeses. It’s also a surprising delight with chocolate desserts.

Chardonnay, Pinot Noir, Pinot Meunier. Light yellow, very dry, acidic, notes of ripe citrus, yellow apple, light notes of honeydew melon with toasted hints.