MENU CHOISE
STARTERS
Croquettes of lamb and celery, with tarragon mayonnaise.
Pan fried rabbit rillette, with chicken liver bonbons, pickled cucumber, and chicken skin crisp.
Rouleau of halibut stuffed with crayfish salad, with ginger jelly and red pepper biscuit.
Tomato tartare with red port sauce, roasted turnips, hazelnut and chive cream.
SOUPS
Lobster bisque with cognac foam and garlic toast.
Creamy soup of fennel and star anise, with lemon creme fraiche.
MAIN COURSE
Grilled sirloin steak with red wine sauce, potato chorizo gratin and fried shallot and spinach.
Pan fried guinea fowl suprême in calvados gravy with Opperdoes, carrot, celery, leeks and smoked bacon.
Pan fried Atlantic hake fillet with antiboise and sauce of roasted garlic, roasted potatoes and samphire.
Terrine of roasted nuts and sheep cheese, with white port sauce, roasted tomato, rucola and nut crumble.
Savory spice cake with red onion compote, sabayon of roasted yellow pepper, roasted onion and poached kohlrabi.
CHEESES
Three French cheeses, with fig bread.
Three Dutch cheeses, with fig bread.
DESSERTS
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Vanilla waffle with warm compote of seasonal fruit and orange bavarios.
Aromatic citrus cream with caramel-apple bonbon, green apple sorbet and violet jelly.
Pie of rhubarb curd and thick yoghurt with rhubarb coulis and basilbombe.
3 Courses 37.- | 4 Courses 45.- | 5 Courses 52.-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Group Menu
Starters
Creamy soup of fennel and star anise, with lemon creme fraiche.
Pan fried rabbit rillette, with chicken liver bonbons, pickled cucumber, and chicken skin crisp.
Rouleau of halibut stuffed with crayfish salad, with ginger jelly and red pepper biscuit.
Main Courses
Pan fried guinea fowl suprême in calvados gravy with Opperdoes, carrot, celery, leeks and smoked bacon.
Pan fried Atlantic hake fillet with antiboise and sauce of roasted garlic, roasted potatoes and samphire.
Terrine of roasted nuts and sheep cheese, with white port sauce, roasted tomato, rucola and nut crumble.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Pie of rhubarb curd and thick yoghurt with rhubarb coulis and basilbombe.
Selection of three cheeses with fig bread.
3 Courses 37.- | 4 Courses 45.- | 5 Courses 52.-