Soup made of this morning's harvest from our summer vegetable garden, with truffle oil and served sourdough bread

7.95

Soft spread of summer carrots, cumin oil, vegan feta cheese, roasted walnuts, basil and a small salad      

8.95

“Potted” Bleu d’ Auvergne cheese and  a raisin and onion chutney served with nut bread and a small salad

10.95

Cream of goats cheese served with garlic butter, braised kohlrabi, roasted pumpkin seeds, garden cress, rye crackers and a small salad

13.95

Eggs Benedict (soft boiled eggs from our adopted chickens) with brioche bread, Béarnaise sauce butter lettuce and spinach            (suppl. Parmezan cheese 2.75 of smoked salmon 3.50)

11.50

Roasted beetroot, pearl barley salad, ‘boeren opleg’ cheese*, lovage, spring anion and arugula

12.50

Sweet and sour zucchini with Black Forest ham, a horseradish spread, sesame seed, sour dough toast and a small salad

12.95

Our classic chicken liver pate with a frosting of prune and rose served with sour dough toast and a small salad

13.75

Tartar of roasted  shrimp and smoked salmon, served with truffle mayonnaise, sour dough toast and a small salad                     

14.95

CAKES

5.50

Lemon pie with meringue

Coconut pie with yogurt and pineapple basil  frosting

Silky chocolate cake with rosmary and dates

Dutch butter cake with orange, lemon and walnuts 

Banana chocolate bread with a peanut vanilla cream cheese

White chocolate cheesecake with peach and vanilla frosting