Bienvenue au NOUVEAU "U"!
"The apero life"
Moët & Chandon Brut Impérial. 13 / 75
Crémant Marquiq de Terfoy. 8 / 44
(Discover our home made Cocktails below)
To start
(as an appetizer)
Caviar Guelden Oscietra (30g) 85
blini | sour cream
6 oysters 32
plain | ponzu | thai
Pata Negra 29
hummus | pan caratsu
Pulpo 18
ponzu | wasabi
Dim sum 19
shrimp | shiitake | soya
Dips 14
muhammara | red beet tzatziki
Shrimp bites 16
cocktail | lemon | parsley
Calamares 14
Tartare sauce | lemon
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Menu & à la carte dishes
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Lunch Menu
“The good life”
Served as lunch only
According to market offer:
Starter and Main Course 39
Starter, Main Course and Dessert 45
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“U Classics à la carte”
STARTERS
Oysters plain | ponzu | thai 32
Shrimp croquettes watercress | shichimi togarashi | lemon 19
Wagyu carpaccio tomberry | parmesan | rocket 29
Asparagus à la Flamande 22
MAINS
Slip sole Meunière 38
Beef tartare pickled vegetables | quail egg | onion 32
Giant Tiger Prawns. seasonal veggies | mediterranean sauce. 39
Entrecôte Black Angus 2p. 83
Filet Pur Holstein | marrow | béarnaise | pepper | mushroom 39
Caesar Salad guinea fowl | little gems | anchovies 29
DESSERTS
Dame Blanche vanilla | chocolate | whipped cream 12
Brownie orange | mascarpone | praliné 14
Cheeseplate ‘Van Tricht’ 17
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“Chef’s Choice à la carte”
STARTERS
Tuna tataki turnip | paksoi | sesame 24
Wagyu – northsea crab cucumber | avocado 35
Flax whiting tartare white and green asparagus | grapefruit 22
Lobster carrot | paprika | bergamot 35
MAINS
Seabass fennel | artichoke | cockle 32
Veal entrecôte asparagus | ramson | peas 34
Black legged chicken parsnip | shallot | cantharel 32
Lamb assparagus | carrot | zucchini 35
Entrecôte Swami 2p. 97
DESSERTS
Grape verjuice | ricotta | almond 14
Rhubarb yogurt | white chocolate | hibiscus 14
“U Veggie à la carte”
Asparagus à la Flamande 22
Risotto Bimi | spring onion | field mushrooms 26
Bulgur paprika | carrot | bergamot 26
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Chef's degustation menu
“The better life” 72
Chef's degustation menu
“The better life” 72
Amuse “U”
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Hamachi kumquat | koji | leche de tigre | extra caviar 10g (25)
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Langoustine* paprika | carrot | bergamot
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Brill ucchini | vadouvan | citrus
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Entrecôte Carima Superior Dry Aged Green asparagus | broad bean | mai take
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Apricot** lavender | almond | sherry
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Cheese Selection ‘Van Tricht’ Surcharge 17
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*5th course 13
**Cheese instead of dessert 9
Wine Pairing 40 / 50
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Cocktails
Negroni Bombay Sapphire – Martini Rubino – Martini Bitter 14
French 75 Bombay Sapphire – lemon – Moët & Chandon Brut 19
Dark and Stormy Bacardi Cuatro – lime – ginger beer 14
Patron Elderflower Margarita Patron Silver – St. Germain – lime 16
Bartender’s tip: With a touch of smoke – mezcal 18
Lazy Red Cheeks 42 below – raspberry – violet – lime 15
Whisky Sour Aberfeldy 12 – lemon – Angostura 16
Rum Old Fashioned Bacardi Ocho – Angostura 16
Bartender’s tip: Wagyu infused Old Fashioned 17
Moët Garden Spritz 15
U Spritz Italicus – grapefruit – crémant 15
Moscow Mule Belvedère – lime – ginger beer 14
Last Word Bombay Premier Cru – Chartreuse – Luxardo 15
Closing Argument Mezcal – Chartreuse – Luxardo 17
White Lady Bombay Premier Cru – Cointreau – lemon 15
Bartender’s tip: Thyme infused Triple Sec 16
Penicillin Dewars 12 – ginger – lemon 17
Gin Fizz Chamomile infused Bombay Sapphire – soda – lemon 17
Mocktails
Jungle Spritz Martini Vibrante – pineapple – tonic 9
Floreale Buck Martini Floreale – apple – ginger ale 9
Virgin Cheeks nona gin – raspberry 9