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Tapas from the butcher
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Burnt End Bockwurst
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Escargots/Sizzling/Smoked Garlic
€
Charcuterie Board
€
Hand-Carved Carpaccio White Blue
€
Shotgunshell
€
Shrimp croquettes / Cocktail sauce
€
Amsterdam Cheese Balls
€
Steak White Blue
€
Steak White Blue Max
€
Bavette d’Aloyau Blonde D’Acquitaine
€
Fillet Pur White Blue
€
Aubrac Ribeye ± aged for 30 days
€
Angus Six Rib Ribeye Special Selection
€
Spare Ribs “The Bastard Style”
€
Lamb nuts / Red port / Ratatouille
€
Skewer of marinated farm chicken
€
Chateaubriand White Blue
€
Limousin Côte a L'os ± matured for 30 days
€
Angus Special Selection ± aged for 30 days
€
Skewer of freshwater scampi
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Gambas
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Norwegian salmon fillet "Nowi" / White wine gravy / Seasonal vegetables
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Italian grilled vegetables / Burrata / Tomato coulis