MENU CHOISE
STARTERS
Caramelised chicory tartlet, with apple, pecan nuts and star anise cream.
Marinated salmon with salmonmousse, chive mayonnaise and almonds.
Wild goose pâté wrapped with smoked bacon, and apricot chutney.
Croquettes of old Dutch cheese and thyme, with beet mayonnaise and sweet-sour beetroot.
SOUPS
Bouilon of mixed mushrooms, rosemary and cèpes, with roasted oyster mushrooms and shiitakes.
Shrimp bisque with cognac cream and crayfish tails.
MAIN COURSE
Crispy corn-oat biscuit with three preparations of cauliflower, paprika sauce and chestnut champinons.
Roasted pumpkin with shallot cream, hay smoked potatoes, Puy lentils, puffed turnips and balsamic sauce.
Pan fried Atlantic hake fillet with lime tarragon sauce, parsnip, potato mousseline and fennel.
Candied duck leg with duck sausage and poultry gravy, stew of sprouts and smoked bacon, with caramelized pear.
Grilled entrecote with puffed garlic gravy, chanterelles, potato gratin, carrots and parsley root cream.
CHEESES
Three Dutch cheeses, with fig bread.
Three French cheeses, with fig bread.
DESSERTS
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Lemon tartlet with orange sorbet, meringue and almond crumble.
Cinnamon cake with marinated blackberries and blackberry sauce, buttermilk ice cream and pecans.
Bavarois of white grapes, with a nut crunch and caramel syrup.
3 Courses 38.- | 4 Courses 47.- | 5 Courses 55.-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Group Menu
Starters
Bouilon of mixed mushrooms, rosemary and cèpes, with roasted oyster mushrooms and shiitakes.
Marinated salmon with salmonmousse, chive mayonnaise and almonds.
Wild goose pâté wrapped with smoked bacon, and apricot chutney.
Main Courses
Crispy corn-oat biscuit with three preparations of cauliflower, paprika sauce and chestnut champinons.
Pan fried Atlantic hake fillet with lime tarragon sauce, parsnip, potato mousseline and fennel.
Candied duck leg with duck sausage and poultry gravy, stew of sprouts and smoked bacon, with caramelized pear.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Lemon tartlet with orange sorbet, meringue and almond crumble.
Selection of three cheeses with fig bread.
3 Courses 38.- | 4 Courses 47.- | 5 Courses 55.-