Every month we have an extra menu with special accents from the chef.
The best, the most beautiful, the tastiest local ingredients find their way through our kitchen to your plate. Every season, delicious preparations of exactly the dishes you fancy. This autumn we will be serving pâté of lentils, porcini mushrooms and pistachios; tartelette filled with ragout of domestic and wild rabbit with smoked bacon and apricots; and for dessert a pistachio pudding with candied figs, fig syrup and pistachio ice cream. And much more!
Pâté of lentils, porcini mushrooms and pistachios, with apple compote, radish and marinated radish. Ⓥ
Marinated salmon fillet with smoked salmon mousse, cucumber, white beetroot and dill mayonnaise.
Tartelette filled with ragout of domestic and wild rabbit, smoked bacon and apricots, with carrots and tarragon salsa.
Three croquettes of smoked cheese and roasted almonds, with pickle mayonnaise and herb salad. v
Bouillon of fennel and fennel seed, with roasted pine nuts and orange oil. Ⓥ
Bouillon of crayfish tails and tomato, with cognac foam and crayfish tails.
Crispy biscuit of black beans, paprika and red onion, with turnip cream, white port sauce, roasted turnips and kohlrabi salad. Ⓥ
Grilled celeriac in a nut crust, with celeriac gravy, pickled rettich, carrot cream, Puy lentils and parsley tapenade. Ⓥ
Pan fried Atlantic hake fillet with creamy sauce of North Sea shrimps, roasted roseval, fried fennel, samphire and crispy capers.
Fillet of guinea fowl stuffed with smoked almond and wild mushrooms, candied leg of guinea fowl, poultry gravy, roasted roseval and stewed red cabbage.
Grilled venison steak with red wine gravy, chorizo gratin, parsnip and chicory.
Selection of three Dutch cheeses with fig bread.
Selection of three three French cheeses with fig bread.
Hemelse Modder; dark and white chocolate mousse with vanilla cream.
Tartelette filled with vanilla cream, citrus meringue, blackberry jelly, citrus crumb and orange cardamom ice cream.
Pistachio pudding with candied figs, cinnamon crumb and pistachio ice cream. Ⓥ
This time five vegan dishes with depth and power. Fulfilling and tempting for anyone who loves good food.
Tartare of yellow and white beetroot, capers, gherkin and shallot, with chervil mayonnaise, marinated radish and pistachio crumb.
Bouillon of roasted parsnip and ginger, with spring onion and green herb tapenade.
Terrine of chestnut, potato, walnut and hazelnut, with sauce of red wine and cranberries, cranberry compote, radish and white beet cream.
Vegan herb cheese: Cashew fermentino with poached fig and fig syrup, fig compote and raisin-fig bread.
Aromatic citrus rice pudding with almond ice cream, roasted almonds, forest fruit compote and vanilla sauce.