APERITIF
Oysters
3 pieces – 13.5
6 pieces – 25
9 pieces – 37.5
Foie gras – 17.5
Brioche – Jam
Ortiz Anchovy – 13.5
Tomato – Sourdough bread
Burrata – 13.5
Mint – Seasonal fresh berry
Charcuterie – 18
Meat and pickles preparation
À LA CARTE DINNER – STARTERS
Weekly crudo – 17.5
Weekly raw fish preparation
Tartare – 16
Seasonally chosen meat preparation
Peas and beans salad – 17.5
Green yoghurt – Stracciatella – Peas – Beans – Isot honey
Scallops – 18.5
Erwten – Koolraap – Kosho
Squid – 17.5
Ink – Risotto – Chillychurri
À LA CARTE DINNER – MAIN COURSES
Weekly fish – 23.5
Orzo – Sorrel – Sour butter sauce
Aged beef (2 pers) – 65
Potato wedges – Roasted vegetables
Ribeye – 25.5
Haricot beans – Potato puree
Terrine – 22.5
Crispy potato – Verse truffle – Potato puree – Mushroom sauce
Extras
Potato wedges – 4.5
Roasted vegetables – 4
3- OR 4-COURSE FITZ MENU
Fitz menu – 48
Including wine, water and coffee – 77
Extra course: Tartare – 13.5
Tuna
Beet – Gazpacho
Shortrib
Eggplant – Jus
Rooibos
Cacao – Chocolate
3- OR 4-COURSE FITZ MENU | VEGGIE
Fitz menu | Veggie – 44
Including wine, water and coffee – 73
Extra course: Artichoke – 13.5
Beet
Cantaloupe – Gazpacho
Eggplant
Miso antiboise
Rooibos
Cacao – Chocolate
DESSERT
French toast – 9
Baileys hollandaise – Vanilla ice
Rooibos – 9
Cacao – Chocolate
Cheese selection – 14
Bread – Jam
Weekly dessert – 10