MENU CHOISE
STARTERS
Tarte tatin of young carrots, with lemon cream, rucola and parsnip chips.
Crispy fish cakes with shrimp sauce, roasted leeks and garlic crumble.
Veal tartare with softly cooked egg yolk, bearnaise sauce, silver onions and pickled turnip.
Croquettes of goat and eggplant, with tarragon-garlic mayonnaise.
SOUPS
Soup of roasted kohlrabi and mustard, with sauteed kohlrabi and herb oil.
Bisque of shore crabs, with pernod-cream.
MAIN COURSE
Tart of braised red onion gratinated with sheep cheese, mustard leaf, tomato, red pepper and puffed Camargue rice.
Crispy biscuit of Dutch potatoes with topinambour hazelnut cream, pickled radish and dried cherry tomatoes.
Pan fried North Sea cod fillet with lemongrass sauce, roasted roseval, fennel and samphire.
Pan fried rack of lamb with lamb sausage, white wine gravy, purslane stew, green asparagus and marinated radish.
Grilled entrecote with shallot butter, potato gratin and turnip with chive and chervil.
CHEESES
Three Dutch cheeses, with fig bread.
Three French cheeses, with fig bread.
DESSERTS
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Almond pie with candied rhubarb, rhubarb sorbet, and rhubarb sauce.
Cinnamon mousse with cinnamon cream, marinated blueberries and cinnamon crumbs.
Aromatic orange cream with yoghurt ice cream, filo pastry crust and basil bomb.
3 Courses 39.- | 4 Courses 49.- | 5 Courses 57.-
Prijzen
STARTERS
DESSERTS
MAIN COURSES
Group Menu
Starters
Soup of roasted kohlrabi and mustard, with sauteed kohlrabi and herb oil.
Crispy fish cakes with shrimp sauce, roasted leeks and garlic crumble.
Veal tartare with softly cooked egg yolk, bearnaise sauce, silver onions and pickled turnip.
Main Courses
Tart of braised red onion gratinated with sheep cheese, mustard leaf, tomato, red pepper and puffed Camargue rice.
Pan fried North Sea cod fillet with lemongrass sauce, roasted roseval, fennel and samphire.
Pan fried rack of lamb with lamb sausage, white wine gravy, purslane stew, green asparagus and marinated radish.
Desserts
Hemelse Modder, dark and white chocolate mousse with vanilla cream.
Almond pie with candied rhubarb, rhubarb sorbet, and rhubarb sauce.
Selection of three cheeses with fig bread.
3 Courses 39.- | 4 Courses 49.- | 5 Courses 57.-