“Craftsmanship, local and pure. We serve French inspired dishes with refined taste”
VEAL CROQUETTES (2)
With bread and mustard from “Adriaan de smaakmaker” 11
SHRIMP CROQUETTES (2)
With bread and lemon mayonnaise 12
STEAK SANDWICH
With truffle mayonnaise and fried egg egg 11.50
CROQUE MONSIEUR 8
POUR LES PETITES FAIMS
VEAL CROQUETTES (8) 8
SMALL SHRIMP CROQUETTES (4)
With lemon mayonnaise and fried parsley 10
MARINATED OLIVES 7
BREAD WITH SPREADS 8
MARINATED SARDINES
With bruschetta 10
OYSTERS
Per piece, with red wine vinegar, shallot and lemon 2
PLATEAU CAFÉ LOUIS
Starting from two people on 11 p.p.
MENU CHANGEANT
3-course menu with choice from chef’s day specials 35
MENU DÉJEUNER
2-course lunch menu 25
SALADES
CAESAR’S SALAD
With Parmesan cheese, roasted chicken and poached egg 11
SALAD FOLLE
Richly stuffed salad with fish and meat 14
SHRIMP CROQUETTES
With brioche, lemon mayonnaise and fried parsley 12
STEAK TARTARE (80gram)
With classic garnish and toast 10
PRAWNS (5)
With garlic oil, spinach and red pepper 11
CARPACCIO FROM SHANNON MATURED BEEF
Rocket salad, pine nuts and truffle cream 11
PEARL COUSCOUS
With grilled vegetable and vinaigrette (V) 10
SOUPE
FISH SOUP OF CHEF
With rouille and croutons 9
FRENCH ONION SOUP
Au gratin with gruyère 8
VIANDES
Our meat dishes are served with French fries and seasonal vegetables
MEAT FROM THE BUTCHER’S BLOCK, VARYING PIECE OF PREMIUM MEET (180gram)
With herb butter, red wine-, pepper- or béarnaise sauce 19
STEAK TARTARE (160gram) 17.50
POULET ‘‘KIEV’’
Stuffed crispy chicken breast with herb butter 18
STEW OF THE SEASON 19
COTE DE L’OS
Served per two people with red wine and Sauce Béarnaise 30 p.p.
POISSONS
Our fish dishes are served with French fries and seasonal vegetables
DOVER SOLE (2)
Fried in butter with gravy 19
PRAWNS (9)
With spinach, garlic and red pepper 18
CATCH OF THE DAY 21
PÂTES
PASTA WITH SPINACH
Sun-dried tomatoes (V) 15
PASTA WITH BACON
Truffle cream, Parmesan cheese and mushrooms 17
DESSERT
TARTE TATIN
With yogurt ice cream 9.50
CRÈME BRÛLÉE
With vanilla ice cream 8
CHOCOLATE DESSERT FROM THE CHEF 9
ARTISAN CHEESE SELECTION
Served with chutney from “Adriaan de smaakmaker” and bread 12
TOAST / BRIOCHE 2
FRENCH FRIES 3.50
BISTRO POTATOES 3.50
GREEN SIDE SALAD 3
SEASONAL VEGETABLES 3
STARTER
SMOKED DUCK SALAD
With parsnip, cranberries and brioche croutons
INTERMEDIATE
ESCARGOTS
served in herb cream
MAIN
DEER STEAK
With gravy of deer, sweet potato mousseline and seasonal vegetables
CHEESE
CHEESE PLATTER
Selection of ripened cheeses with fig chutney from Adriaan de Smaakmaker and rich fruit loaf
DESSERT
TARTE TATIN
With stroopwafel ice cream and foam from Grand Marnier
WINE ARRANGEMENT AVAILABLE AT €7 PER GLASS
3-COURSE LUNCH €39
OPTIONAL CHEESE €7.50
4-COURSE DINNER €49
OPTIONAL CHEESE €7.50
Vin mousseux
Loire | Cave de Saumur | Brut | Crémant de Loire
7.50 | 44.00
Champagne | Nicolas Feuillatte | Brut reserve
15.50 | 92.00
Vin blanc | au verre
2016 Bourgogne | Domaine Thierry et Charles Hamelin
Petit Chablis 100% Chardonnay
8.50 | 50.00
2017 Loire | Touraine Domaine Octavie
100% Sauvignon
7.50 | 44.00
2017 Languedoc | La Combe Blanc | Puisserguier
Blend Marsanne-Grenache Blanc
4.50 | 26.00
2017 Languedoc | Abbotts & Delaunay
100% Chardonnay
6.50 | 38.00
2017 Ventoux | Paul Jaboulet Aîné | Les Traverses
Blanc | Blend Grenache Blanc-Roussanne-Marsanne
5.50 | 32.00
Vin rosé
2017 Languedoc | La Combe Rosé
Blend Grenache-Carignan-Cinsault
4.50 | 26.00
Vin rouge | au verre
2016 Languedoc | Jean d’Aosque
100% Merlot
4.50 | 26.00
2017 Languedoc | Maison Didier Joubert
100% Pinot Noir
6.50 | 38.00
2012 Bordeaux | Chateau des Tourelles| Lalande de Pomerol
Blend Merlot-Cabernet Sauvignon-Cabarnet
8.50 | 50.00
2016 Rhône | Paul Jaboulet Aîné | Les Traverses Ven- toux rouge
Blend Granache-Mouvèdre-Syrah
5.50 | 32.00
2016 Languedoc | Abbotts & Delaunay
100% Cabernet Sauvignon
7.50 | 44.00
Vin doux | au verre
2014 Sud-ouest | Chateau Bellevue | Monbazillac
6.50 | 57.50
2009 Rhône | Roussillon | Banyuls ‘5 ans d’Age’
6.50 | 57.50
