MENU CHOISE
STARTERS
Tartlet of cherry tomatoes, with yoghurtcream, roasted pecans, mixed salad and caramelized carrots.
Marinated halibut with horseradish cream, and puffed pearl barley with capers.
Rillette of goose and duck, with forest fruit compote, chicory and cacao crumble.
Croquettes of mushrooms and fennel, with star anise mayonnaise.
SOUPS
Creamy parsnip-ginger soup, with parsnipchips and lemon crème fraîche.
Bisque of shore crabs, with pernodroom.
MAIN COURSE
Terrine of celeriac, leek and forest mushrooms, with red port sauce, pickled rettich and prune chutney.
Pumpkin-chestnut cake with onion compote, sheep cheese, topinambour and onion chips.
Pan fried haddock fillet with hazelnut sauce, roasted potatoes, creamy sauerkraut and glazed carrots.
Pan fried guinea fowl supreme with poultry gravy, winter puslane stew, leeks and celery.
Grilled entrecote with a béarnaise sauce, parsley root gratin and braised red cabbage.
CHEESES
Three Dutch cheeses, with fig bread.
Three French cheeses, with fig bread.
DESSERTS
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Blood orange pie with rosemary meringue, cinnamon ice cream and marinated raisins.
Almond cake with food cream, buttermilk almond ice cream and stewed pear.
Aromatic lemon mousse with citrus sauce, salted caramel cream and lemon meringue.
3 Courses 39.- | 4 Courses 49.- | 5 Courses 57.-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Group Menu
Starters
Creamy parsnip-ginger soup, with parsnipchips and lemon crème fraîche.
Marinated halibut with horseradish cream, and puffed pearl barley with capers.
Rillette of goose and duck, with forest fruit compote, chicory and cacao crumble.
Main Courses
Pumpkin-chestnut cake with onion compote, sheep cheese, topinambour and onion chips.
Pan fried haddock fillet with hazelnut sauce, roasted potatoes, creamy sauerkraut and glazed carrots.
Pan fried guinea fowl supreme with poultry gravy, winter puslane stew, leeks and celery.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Blood orange pie with rosemary meringue, cinnamon ice cream and marinated raisins.
Selection of three cheeses with fig bread.
3 Courses 39.- | 4 Courses 49.- | 5 Courses 57.-