Tender swordfish carpaccio         

with a dressing of lime oil, slowly cooked prawns

and a bavarois of wasabi and cucumber

Veal loin roasted pink                         
with a delicate salad of beet, cauliflower and

smoked shallots, served with an orange and crispy

truffle potato chips                                              

Salad of goat cheese of the ”Betinne” farm *

with poached pear and salted peanut

with a French toast of sugar bread

Scallops baked on the griddle               

with pumpkin and a marshmallow of ginger

 

 

Lobster and shrimp with a salad           

of “baby new” potatoes and mini lettuce hearts

with truffle oil and Parmesan

 

Flat Zeeland oysters 0000               
on grove sea salt served with rye bread,

Crème fraîche and chives

Sea bass baked on the skin               

with tzaziki salad, blood orange, marinated lentils

and crusty tapioca

Oxtail broth                                           

With tuber crops and leaf parsley

Cream of pumpkin*                                     

with basil cream and bread croutons

Lobster soup  “la Sonnerie”                   

authentic cream filled with lobster pieces and basil

Flat Zeeland oysters 0000                               

( 3 pieces ) “Roquefeller”

Entremets “La Sonnerie”                           

Veal Sirloin steak                                   

with likewise grandmother’s stewed braised veal,

and a sauce of roasted pepper and tomato

Tournedos of “Simmentaler”    

with a sauce of rosemary

Beef sirloin steak  N.A. “black angus”    

Grain fed with a sauce of shallots and red port

 

Chickenchili chickenbreast label rouge  

with kidney beans, pomodori tomato and merlot

Skrei “Norwegian cod fillet”                  

with prawns and a sauce of curry gamba

Bouillabaise “Sonnerie”           

scallops, skrei, shrimps and sea bass

with a provencal tomato bouillon and rouille

Gnocchi of parsnip*                             
herbs with savoy cabbage, mushroom duxcelles  and

a cream of orange lentils garnished with crumbled Roquefort

Zander fillet                                                   

with a soft truffle butter and a sauce of Côte du Rhône

Tarte Tatin                                    

of pineapple with a light cream of lavender

and a shake of coconut

Cake of banana            

with a parfait of pistachio served with caramelised

banana and sauce of butterscotch

Ongoing chocolate cake            

with a cream of avocado, orange and banana

Crème brûlée                    

with white chocolate and a soft chocolate cream

Nougat ice cream cake      

with a sabayon of vanilla and champagne

Parad of three desserts             

Cream of rice                         

with curd, raisins in brandy and apricots reduction

Cheese selection:              

Fourme dámbert, Chèvre camembert

Chaumes 50+, Manchego doc 3 months