Seasonal menu
Every season, delicious preparations of exactly the dishes you fancy.
Starters
Celeriac pate filled with prune compote, with celeriac gravy and rucola salad. Ⓥ
Marinated and roasted mackerel fillet with roasted fennel, dill mayonnaise, herring roe and radish.
Duck rillette filled with quince and cranberry compote, with roasted chicory, crispy chicken skin and parsnip chips.
Three croquettes of mushroom and piccalilli, with smoked mustard mayonnaise and mixed salad. v
Soups
Bouillon of roasted yellow beetroot, parsnip and hazelnut, with ginger leek oil and roasted hazelnut. Ⓥ
Pheasant garlic bouillon, with pheasant celeriac rillette and wild garlic oil.
Main courses
Crispy biscuit of chickpeas and caramelized onion, with parsnip almond cream, yellow beetroot, carrots, tomato cumin sauce and sage chips. Ⓥ
Tartelette with turnip cream, chard and Dutch sheep’s cheese sauce, with leek-thyme compote and beetroot chips. v
Pan fried cod fillet with green herb crust and saffron beurre blanc, with roseval, green asparagus and samphire.
Guinea fowl fillet filled with beetroot and horseradish cream, with guinea fowl leg, poultry gravy, potato mousseline, roasted carrots and hazelnut.
Grilled venison steak with red port gravy, roasted potato, pan fried shiitake, salsify and salsify chips.
Cheeses
Selection of three Dutch cheeses with fig bread.
Selection of three three French cheeses with fig bread.
Desserts
Hemelse Modder; dark and white chocolate mousse with vanilla cream.
Citrus and mascarpone mousse, with eggnog sauce, blueberry sorbet, vanilla biscuit and vanilla crumble.
Pecan tartlet with cinnamon ice cream, orange caramel sauce and pecan crumble. Ⓥ
3 courses 51,50 | 4 courses 61,50 | 5 courses 69,50




Chef's menu
Every month the chef presents an extra menu, enriched with special flavours. This time delicious fish dishes enriched with special tasty accents. Fulfilling and tempting for anyone who loves good food.
Cold starter
Tartare of smoked salmon, caper and radish, with sheep cheese crumbs, salmon roe, mustard foam and dill sauce.
Warm starter
Poached Nort Sea plaice fillet with hazelnut cream, shrimp gravy, topinambur, chive oil and pomegranate seeds.
Main course
Pan fried sea bass fillet with crispy squid, citrus beurre blanc, grilled green asparagus, turnip, roasted potato and lemon oil.
Cheese
3 types of goat cheese with candied quince, quince compote and grilled nut bread.
Dessert
Blackberry mousse with poached pear, lemon sorbet and roasted pistachios.
3 courses 51,50 | 4 courses 61,50 | 5 courses 69,50

