Bistro LOF

Ceviche style – passion fruit – cucumber – radish

Artichoke cream – yellow curry gravy – roasted bell pepper

63° egg yolk – pommes pailles – autumn truffle vinaigrette

palette of seasonal vegetables – smoked beet – crudité

Fresh crab salad – sweet and sour vegetables – horseradish gravy

Roasted onion – feta – pumpkin seeds

Cream of baba ganoush – mustard-miso vinaigrette – seasonal vegetables

Fried on the bone – puree of roasted celeriac – beurre noisette – sauce of capers

Smoked mashed potatoes – stewed leeks – buttermilk beurre blanc

Baked mushroom – parmesan sauce – truffle

Pumpkin – carrots – juniper vinaigrette

Marmalade – toasted nut-fig bread

Mousse with marinated blueberries – chamomile-lemongrass gravy

Chocolate mousse – toasted hazelnuts – almond crunch – hazelnut cream

Honey of the Park – marinated figs – lemon mascarpone ice cream – fresh fig gravy

Vodka – prosecco – homemade lemon icecream

garden herb mayonnaise and sweet and sour cucumber

watercress and pickled mustard seeds

celeriac salad and mustard cream

roasted bell pepper, hummus, watercress and tomato

with coarse mustard cream, per 6 pieces

with remoulade sauce, per 3 pieces

King crab, dragon, tomato and smoked barilotto

Dutch burrata, tomato, nduja and savory pesto

with piment d’espelette mayonnaise

classic: Irish Mor of ‘De Oesterij’ with mignonette

24 months aged with ciabatta toast

3 types of cured meats with pickles and mustard