Every month an extra menu with special accents from the chef. Now five vegan dishes with depth and power. Fulfilling and tempting for anyone who loves good food.
Seasonal menu
De beste, de mooiste, de lekkerste lokale ingrediënten vinden hun weg via onze keuken naar je bord. Ieder seizoen weer heerlijke bereidingen van precies de gerechten waar je zin in hebt. Deze winter serveren we heilbotfilet met parelgort en garnalensaus, pompoen- of visbouillon, gegrilde hertenbiefstuk met rode-wijnjus en amandelkruimtaart. En nog veel meer!
Starters
Tarte tatin of shallot and red onion, with sherry syrup, quince compote, mixed salad and walnuts.
Atlantic halibut fillet with pearl barley and shrimp sauce, baby spinach and almonds.
Goose rillette with sage bonbon, silver onion chutney, chervil mayonnaise, yellow beetroot and radish.
Three croquettes of goat meat and pine nut, with mustard mayonnaise and salad.
Soups
Pumpkin bouillon with marinated pumpkin and shiitake mushrooms.
Tomato fish bouillon with mussels, gurnard fillet and herb croutons.
Main courses
Potato spice biscuit with mustard sauce, topinambour cream, topinambour chips, carrots, Puy lentils and Amsterdam onion.
Terrine of celeriac, leek and wild mushrooms, with red port sauce, radish and prune chutney.
Pan fried Atlantic skrei fillet with citrus laurel beurre blanc, salad of radish and cherry tomatoes, roseval and parsley tapenade.
Quail fillet stuffed with walnut and apricot, with quail leg, poultry gravy, celeriac cream, black eyed beans and chicory.
Grilled venison steak with red wine gravey, tarragon gratin, with cabbage and celeriac.
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.
Lemon pie with soft meringue, orange gel, orange sorbet and citrus crumble.
Almond crumble with blackberries and apple, with cinnamon syrup, marinated blackberries and vanilla curd.
Chef’s menu
In addition to our tasty preparations of meat, fish and vegetarian dishes on our seasonal menu, we have a new chef's menu with delicious preparations of vegan dishes.
Starter
Tartar of shiitake and tomato, with radish, marinated radish, chicory and chervil mayonnaise.
Soup
Bouillon of sauerkraut and yellow beetroot, with fried onions and roasted beetroot.
Main course
Tartelette filled with turnip apple cream, with palm cabbage, white wine sauce and roasted hazelnut.
Kaas
Camelia: vegan cheese au gratin with orange marmalade, and tomato bread.
Dessert
Caramelized topinambur pudding with chocolate crumb, pistachio ice cream and caramel sauce.
Op Valentijnsdag serveren we een liefdevol menu voor een liefdevolle dag…
Valentine menu
For Valentine's Day we have a delicious fish menu. After all, love goes through the stomach. With a grand dessert for dessert to share. Enjoy a festive dinner and a good glass of wine together.
Starter
Tartar of oyster and purple carrot, with pickled wild salmon, Zeeland oyster, seaweed foam and sesame biscuit.
Soup
Beetroot and ginger broth with mackerel rillette and celery oil.
Main course
Pan fried sea bass fillet with langoustine, langoustine sauce, roasted potato, lettuce and green asparagus.
Kaas
Coeur de chèvre du Pays Boulonnais: heart-shaped goat cheese au gratin with raisin syrup, with poached fig and fig bread.
Dessert
Chocolate bombe filled with passion fruit mousse, with passion fruit bonbon, passion fruit sorbet and pink chocolate.
