LUNCH

Crab Roll – 18
Crab and prawns in a brioche roll with
sweet & sour cucumber, green apple and radish

Mushroom Brioche – 19
Mushroom duxelles with poached
egg and Hollandaise sauce

Smoked Salmon Cruffin – 21
Smoked salmon with spinach
and Hollandaise sauce

Crab Salad – 18
Crab and poached prawn with sweet & sour
cucumber, green apple, little gem and basil

Farmhouse Burger – 19
Brioche potato bun with a grilled beef patty,
aged Cheddar, crispy bacon, pickles, lettuce,
tomatoes, mustard-mayonnaise and ketchup

BITES

Irish Mór Oysters – p.p.
Chives and fresh lemon - 5
Bloody Mary sauce - 6
Steak tartare - 7

Irish Mór Platter – 34
Two with chives and fresh lemon, two with
Bloody Mary sauce and two with steak tartare

Sourdough Bun – 7
Sourdough bun with salted farmer’s butter

Venison Pâté – 16
Pâté of venison with fig compote
and toasted brioche

Bacon-Eel Croquette – 14
Crispy fried bacon and eel croquette (2 pcs.)
served with whole grain mustard mayonnaise

Forest Mushroom & Comté Croquette – 12
Crispy fried forest mushroom & Comté
croquette (2 pcs.) served with fried parsley
and truffle mayonnaise

Smoked Salmon – 16
Smoked salmon with cucumber,
horseradish and crème fraîche

CAVIAR SELECTION

Asetra Caviar
10 gr. Asetra caviar - 35
30 gr. Asetra caviar - 95
50 gr. Asetra caviar - 155

Beluga Caviar
10 gr. Beluga caviar - 50
30 gr. Beluga caviar - 130
50 gr. Beluga caviar - 195

Served with blinis, boiled free-range eggs,
egg white and yolk separated,
chives and crème fraîche

STARTERS

Beef Tartare – 22
Beef tartare with egg yolk cream,
shallot mayonnaise and pickled silver onion
Supplement:  Asetra caviar - 15 / black truffle - 15

Beetroot Burrata – 18
Burrata with smoked dry-aged beetroot,
pickled beetroot, roasted pistachio,
beetroot and vinaigrette

Gravlax Salmon – 20
Beetroot and gin salmon, horseradish cream,
bread and butter pickles, lemon oil
Supplement: black truffle - 15

MAINS

Steak Diane – 38
Grilled entrecôte with forest mushrooms,
parsnip cream and Diane sauce
Supplements: black truffle - 15 / foie gras - 15

Sea Bass – 35
Grilled sea bass with fennel,
pearl barley, saffron sauce and mussels

Kohlrabi – 26
Roasted kohlrabi with pickled vegetables,
toasted seeds and nuts, goat cheese,
herbs and herb dressing
Supplement: black truffle - 15e

TO SHARE

Rib-Eye for Two – 44 p.p.
A cut of prime rib-eye, grilled
and served with Madeira jus
Supplements: black truffle - 15 / foie gras - 15

Roasted Chicken for Two – 35 p.p.
Roasted chicken with morel cream sauce,
finished with chives
Supplement: black truffle - 15

SIDES

Farmer’s Carrots – 7
Glazed carrots, gently roasted
with honey and thyme

Creamed Spinach – 11
Nutmeg infused creamy spinach
with breadcrumbs and grated cheese

Potato Chips – 7
Potato chips with skin, served
with homemade mayonnaise

Mashed Potatoes – 8
Silky mashed potatoes
Supplement: black truffle - 15

Side Salad – 7
Lettuce with herbs, toasted seeds and nuts,
served with Banyuls vinegar dressing

DESSERTS

Chocolate Cookie – 14
Chocolate chip cookie with chantilly
and warm chocolate sauce

Apple Crumble – 12
Classic apple crumble with cinnamon ice cream

Sticky Toffee – 13
Sticky toffee with vanilla ice cream
and caramel sauce

Cheese Selection – 18
A selection of cheeses with homemade
fruit compote and artisan nut bread
Tip: Enhance your experience with a glass of aged Port