SANDWICHES
Served until 15:30
Lobster brioche avocado › lime mayonnaise
Club sandwich chicken › french fries
Brioche wagyu burger classic serve › french fries
Prefer it light? Go skinny-style (no bun)
Salmon club sandwich avocado › french fries

SALADS
Served until 15:30
Caesar salad baby gem › grilled pancetta › parmesan cheese › croutons
Add grilled chicken / smoked salmon / grilled prawns / tuna
King crab salad 100 g › butter lettuce › avocado › grapefruit › olive oil
Greek salad feta › mixed tomato › kalamata olives › red onion
Niçoise salad grilled tuna › artichoke › anchovies › green beans › baby potato

JONDANI’S WAY TO START
Spoon of Asetra caviar & glass of Veuve Clicquot Brut Jondani’s signature starter
Brioche bread tomato › green pepper › olive oil
Potato chips sour cream › chives
Add Baeri caviar
Lobster espresso
Butter toast caviar brioche › Baeri caviar
Jamon Ibérico de Bellota 75 g
Cantabrian anchovies Acanto botanical olive oil
Bluefin tuna toro thinly sliced › lime

CAVIAR
Classic serve blinis › sour cream › chives › shallots
Caviar tasting 10 g Baeri › 10 g Oscietra › 10 g Beluga
Oscietra caviar 30 g / 50 g / 125 g
Beluga caviar 30 g / 50 g / 125 g

RAW OYSTERS
½ dozen › classic serve › tabasco › lemon › vinaigrette
Oesterij no. 3 Oosterschelde beautifully balanced › sweeter taste
Platte Zeeuwse oyster no. 5 delicate texture › refined minerality › subtle sweetness
Gillardeau no. 3 Normandy great oyster › full creamy taste › both sweet and salty
Add caviar & crème fraîche

HOT OYSTERS
Pan fried oyster from 3 pcs. › hollandaise › spinach › gomasio
Gratinated oyster from 3 pcs. › hollandaise › spinach › parmesan cheese
Platte Zeeuwse oysters no. 5 from 3 pcs. › champagne beurre blanc › caviar

COLD STARTERS
Beef tenderloin carpaccio vinaigrette › peccorino › chives
King crab leg 100 g › lime mayonnaise
Steak tartare traditional › toast › butter salad
Artichoke carpaccio salad › parmesan cheese › truffle
Foie gras brioche › mountain fig › confiture
Bawykov salmon horseradish aioli › chives
Dutch shrimps green salad › cocktail sauce
Tuna tartare avocado › yuzu ponzu
King crab salad 100 g › butter lettuce › avocado › grapefruit › olive oil
Greek salad feta › mixed tomato › kalamata olives › red onion

HOT STARTERS
Lobster soup lobster › clotted cream
Chicken spring rolls mint › lettuce › Thai chili dip
Black tiger prawns green tomato › jalapeño mayonnaise
Langoustines mojo › lime
Coquilles Saint-Jacques creamy lobster sauce › tomato
Jamon Ibérico Bellota 48 months
Grilled king crab leg 100 g › butter › garlic › sauce hollandaise
Lobster escargot herb butter › pastry

FISH
Sea bass Thai yellow curry
Black cod marinated for 48 hours in miso › hajikami
Dover sole 500 g › à la meunière
Grilled lobster spicy mayonnaise
Lobster linguine lobster tail › creamy lobster sauce
Grilled tuna spaghetti › aglio e olio › tomato › fennel
Sea bass in salt crust per 2 persons › broccolini › pine nuts › beurre blanc
Whole turbot 500 g › beurre noisette › chanterelles
Butterflied dorade saffron › cherry tomato antiboise

WHOLE FISH
Catch of the day

MEAT
Jondani steak 200 g › Jondani butter
Wagyu burger 300 g › Rossini style › foie gras › black truffle
Grilled chicken curry mayonnaise
Tenderloin 250 g › truffle butter › black truffle
Add foie gras
Ribeye 300 g › peppercorn sauce
Chateaubriand 500 g › pepper sauce › béarnaise sauce
Japanese Wagyu A5 tenderloin 150 g › beurre noisette › pickled daikon Nice to Meat’s favorite

VEGETARIAN
Black truffle rigatoni shimeji › spinach › creamy truffle sauce

SIDES
French fries mayonnaise
Fries & caviar homemade mayonnaise
Pasta caviar rigatoni › caviar
Beetroot salad pecan nuts › onion › wasabi mayonnaise
Green salad butter salad › vinaigrette › green herbs
Black truffle mashed potato crispy potato
Spinach sautéed › garlic
Spaghetti aglio e olio
Asparagus hollandaise sauce
Avocado olive oil › rock salt
Haricots verts butter › shallots
Roasted vegetables herbs › garlic
Jacked potato crème fraîche › caviar