Bistro LOF

cauliflower – vadouvan vinaigrette

63° egg yolk – pommes pailles – truffle vinaigrette

palette of seasonal vegetables – mousse – crudité

sweet and sour beetroot – pearl onions – toast – coarse mustard

with green herbs

baba ghanoush – butterscotch mushroom – black garlic

pumpkin purée – baby carrots – clove vinaigrette

porcini mushrooms – sweet potato écrasé

smoked potato mousseline – juniper berry vinaigrette

braised spinach – pecorino gravy – balsamic vinegar

marmalade – toasted nut-fig bread

caramel sauce – cinnamon icecream

mint – pineapple compote

vodka – prosecco – homemade lemon icecream

garden herb mayonnaise and sweet and sour cucumber

watercress and pickled mustard seeds

celeriac salad and mustard cream

cucumber, tomato, avocado, red onion and coriander

with coarse mustard cream, per 6 pieces

with remoulade sauce, per 3 pieces

anchovies, olives, chorizo and basil

Dutch burrata, tomato, and savory pesto

with piment d’espelette mayonnaise

classic: lemon, black pepper, shallot, red wine vinaigrette – per half dozen

brioche, avocado-apple salad, pimento and tarragon

24 months aged, per 50 grams with ciabatta toast

4 types of local cured meats with pickles