MENU CHOISE
STARTERS
Savory tarte tatin of beetroot and apple, with balsamic syrup and horseradish cream.
Mackerel tartare with citrus jelly, smoked mackerel sauce, pickled cucumber and filo pastry crisp.
Puff pastry stuffed with lamb stew, with thick yogurt and tomato chutney.
Croquettes of Rabbit, bacon and apricot, with red pepper mayonnaise.
SOUPS
Fennel broth with pan fried gray gurnard, marinated fennel and herb crouton.
Lightly bound brown bean soup, with oxtail rillette and onion crisps.
MAIN COURSE
Crispy potato biscuit with cauliflower cream, roasted cauliflower, carrot syrup and chestnuts.
Puy lentils and walnut base with celeriac gravy, roasted carrots and caramelized silver onion.
Pan fried Atlantic skrei fillet with skrei brandade and chervil cream sauce, roasted parsnip, sauerkraut and parsnip chips.
Duck stew with pan fried duck breast, orange honey gravy and leek sprout mash.
Grilled sirloin steak with red wine gravy, chorizo gratin and stewed 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.
Pear bavarois with stewed pear, sweet wood ice and orange sauce.
Blue berry pie, with blue berry sorbet and almond caramel crumble.
Honey mousse bomb with vanilla sabayon and honey crumb.
3 Courses 40.- | 4 Courses 50.- | 5 Courses 58.-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Group Menu
Starters
Lightly bound brown bean soup, with oxtail rillette and onion crisps.
Savory tarte tatin of beetroot and apple, with balsamic syrup and horseradish cream.
Mackerel tartare with citrus jelly, smoked mackerel sauce, pickled cucumber and filo pastry crisp.
Main Courses
Puy lentils and walnut base with celeriac gravy, roasted carrots and caramelized silver onion.
Pan fried Atlantic skrei fillet with skrei brandade and chervil cream sauce, roasted parsnip, sauerkraut and parsnip chips.
Duck stew with pan fried duck breast, orange honey gravy and leek sprout mash.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Pear bavarois with stewed pear, sweet wood ice and orange sauce.
Selection of three cheeses with fig bread.
3 Courses 40.- | 4 Courses 50.- | 5 Courses 58.-