MENU CHOISE
Starters
Savory tarte tatin of caramelized chicory, with citrus cream, roasted pecans and herb salad.
Mackerel marinated in pernod, with marinated rettich and chive mayonnaise.
Steak tartare, with beef tongue, pickle jelly, herb crouton and chervil mayonnaise.
Croquettes of pickled anchovies and fennel, with fennel salad and ravigote sauce.
Soups
Creamy roasted yellow pepper soup with marinated celery, almonds and sour cream.
Bisque of North Sea shrimps with cognac cream and cockles.
Main courses
Crispy potatoe biscuit with kohlrabi cream, kohlrabi salad, roasted tomato and green herbal salsa.
Savory herb cake au gratin with sheep's cheese, with cepes sauce, carrots, shallot chutney and onion chips.
Pan fried cod fillet with mussel-tarragon sauce, roasted La Ratte potato, marinated black radish and pointed cabbage with samphire.
Duck leg confit with duck stew and poultry gravy, creamy polenta, roasted leek, carrot and celery.
Grilled sirloin steak with red wine gravy, tomato gratin and chard.
Cheeses
Three Dutch cheeses, with fig bread.
Three French cheeses, with fig bread.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Apple bavarois on hazelnut base, with vanilla sabayon and apple compote.
Blackberry puff pastry with marinated blackberries, blackberry sorbet and thick yoghurt.
Carrot orange cream with beetroot gel, marinated carrot and beet, carrot menringue and white chocolate crisp.
Menu's
3 course 40,- | 4 course 50,- | 5 course 58,-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Lunch Menu
Lunch platter
Vegetarian; creamy soup from roasted yellow pepper | cauliflower and vadouvan croquette | savory tarte tatin of caramelized chicory, with citrus cream | rucola salad with roasted vegetables. 18,50
Non vegetarian; North Sea shrimp bisque | pickled anchovies and fennel croquette | poultry terillette with pickle jelly fennel | rucola salad with roasted almonds. 19,50
Lunch dishes
Creamy bisque of North Sea shrimps filled with cockles and cod fillet, with pernod cream and basil butterfly. 15
Soft Amsterdam sheep cheese with rucola herb salad, yoghurt dressing, black radish and carrots. 11,50
Savory tarte tatin of caramelized chicory, with citrus cream, roasted pecans and herb salad. 12,50
Mackerel fillet marinated in pernod, with mixed salad and anchovy dressing, kohlrabi and tomato. 13,50
Two warm pasties filled with lamb and fig ragout, potato and bell pepper, with green herb salsa, roasted tomato and fennel salad. 10
Sweets
Hemelse Modder; chocolate mousse with vanilla cream. 6
Hemelse Modder ice cream; chocolate ice cream with orange compote, chocolate crumble and vanilla cream. 7,50
Apple bavarois on hazelnut base, with vanilla sabayon and apple compote. 6
Anise pancakes with syrup and fresh fruit. 7,50
Snack platter
Vegetarian; kalamata olives | pickles of rettich, radish and cucumber | six small croquettes of cauliflower and vadouvan | two kinds of cheese with fig cutney | bread with green herbal salsa. 16,50
Non vegetarian; kalamata olives | pickles of rettich, radish and cucumber | six small croquettes of pickled anchovies and fennel | poultry rillette with pickle jelly | bread with green herbal salsa. 17,50
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
Creamy roasted yellow pepper soup with marinated celery, almonds and sour cream.
Mackerel marinated in pernod, with marinated rettich and chive mayonnaise.
Steak tartare, with beef tongue, pickle jelly, herb crouton and chervil mayonnaise.
Main courses
Savory herb cake au gratin with sheep's cheese, with cepes sauce, carrots, shallot chutney and onion chips.
Pan fried cod fillet with mussel-tarragon sauce, roasted La Ratte potato, marinated black radish and pointed cabbage with samphire.
Duck leg confit with duck stew and poultry gravy, creamy polenta, roasted leek, carrot and celery.
Desserts