MENU CHOISE
STARTERS
Spiced pumpkin cream with smoked and marinated pumpkin, corn scout, and thick yoghurt.
Marinated Atlantic halibut fillet and halibut beignet, with dill sauce and turnip.
Wild goose pate with puffed pearl barley, red cabbage compote and chicken skin crisp.
Raw and smoked mackerel beetroot croquettes, with pickled fennel and ravigote sauce.
SOUPS
Lightly bound soup of shiitake and oyster mushrooms, with garlic foam, and roasted chestnuts.
Oxtail broth with oxtail rillette and cauliflower.
MAIN COURSE
Crispy potato herb biscuit with kohlrabi cream, roasted cauliflower and yellow beetroot, radish and apricot chutney.
Beans and mixed mushrooms base, with cêpe sauce, beans salad and roasted celeriac.
Pan fried Atlantic hake fillet with Pernod sauce, potato fennel mousseline, and cabbage with chervil.
Candied duck leg, nut duck stew, red wine gravy, salsify mash and chicory.
Grilled sirloin steak with bearnaise sauce, onion carrot gratin, chard and hazelnuts.
CHEESES
Three Dutch cheeses, with fig bread.
Three French cheeses, with fig bread.
DESSERTS
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Star anise mousse with caramel sea salt ice cream, vanilla cream and nut biscuit.
Carrot cake with lime cream, ginger gel, citrus crumble and pecan ice cream.
Dutch speculaas biscuit with pear compote, speculaas mousse and plum sauce.
3 Courses 40.- | 4 Courses 50.- | 5 Courses 58.-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Group Menu
Starters
Lightly bound soup of shiitake and oyster mushrooms, with garlic foam, and roasted chestnuts.
Marinated Atlantic halibut fillet and halibut beignet, with dill sauce and turnip.
Wild goose pate with puffed pearl barley, red cabbage compote and chicken skin crisp.
Main Courses
Crispy potato herb biscuit with kohlrabi cream, roasted cauliflower and yellow beetroot, radish and apricot chutney.
Pan fried Atlantic hake fillet with Pernod sauce, potato fennel mousseline, and cabbage with chervil.
Candied duck leg, nut duck stew, red wine gravy, salsify mash and chicory.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Star anise mousse with caramel sea salt ice cream, vanilla cream and nut biscuit.
Selection of three cheeses with fig bread.
3 Courses 39.- | 4 Courses 49.- | 5 Courses 57.-