MENU CHOISE
We are open from Monday to Saturday from 18h00.
Starters
Tartare of chioggia beetroot and parsnip, with citrus cream, cashew nut crumbs, parsnip chips and cherry tomato. Ⓥ
Duck breast fillet with apple ginger chutney, carrots, crumble and ginger syrup.
Sea bass tartare, with herring roe, sea aster bonbon, chervil oil and aniseed biscuit.
Three croquettes of chicory and sun-dried tomato, with herb salad and parsley mayonnaise. v
Soups
Bouillon of mushrooms and fennel seed, with pan fried shiitake and tarragon oil. Ⓥ
Fish bouillon with gold saffron, haddock fillet, cockles, samphire and garlic croutons.
Main courses
Crispy biscuit of pumpkin, chickpeas, garden peas and sage, with horseradish sauce, apple kohlrabi salad, hazelnut crumble and roasted chicory. v
Carrot-lentil terrine with celeriac gravy, carrots, leek, carrot chutney and celeriac chips. Ⓥ
Pan fried hake fillet with white wine cream sauce, fennel and rucola salad, mashed potatoes and green asparagus.
Guinea fowl supreme filled with cream of leek and smoked garlic, with pultry gravy, roseval, leek and roasted tomato.
Grilled venison steak with red port gravy, taragon gratin, capuchin beans, stewed red cabbage and roasted cherry tomatoes.
Cheeses
Three Dutch cheeses, with fig bread.
Three French cheeses, with fig bread.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Pistachio cake with caramel sauce, marinated blueberries and blueberry sorbet. Ⓥ
Cherry bavarois with cherry jelly, vanilla sabayon and almond crumble.
3 course menu 45,- | 4 course menu 55,- | 5 course menu 62,50
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Lunch Menu
Covid-19 rules
The rules
Keep your distance. (1,5 m.)
Max. two persons sitting at the table or at the bar, unless you are a shared household.
Three or more people from different households? We provide a spacious table layout.
Wash your hands by entering and after each toilet visit.
No access with cold-like symptoms and/or fever.
Pay as much as possible electronically.
Always follow the directions of the staff and give them space.
If you do not comply with the 1.5m rules access can be denied.
Group Menu
Starters
Tartare of chioggia beetroot and parsnip, with citrus cream, cashew nut crumbs, parsnip chips and cherry tomato. Ⓥ
Sea bass tartare, with herring roe, sea aster bonbon, chervil oil and aniseed biscuit.
Three croquettes of chicory and sun-dried tomato, with herb salad and parsley mayonnaise. v
Main courses
Carrot-lentil terrine with celeriac gravy, carrots, leek, carrot chutney and celeriac chips. Ⓥ
Pan fried hake fillet with white wine cream sauce, fennel and rucola salad, mashed potatoes and green asparagus.
Guinea fowl supreme filled with cream of leek and smoked garlic, with pultry gravy, roseval, leek and roasted tomato.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Cherry bavarois with cherry jelly, vanilla sabayon and almond crumble.
Selection of three cheeses with fig bread.