Seasonal menu
Every season again delicious preparations of exactly the dishes you like. Deliciously summery is our new seasonal menu. You smell, taste and know that you are simply eating something special.
Starters
Tartare of paprika, peas, olives and shiitake, with chive mayonnaise, carrots, marinated peas, sea fennel and green herb dressing. Ⓥ
Salmon fillet marinated in citrus fruit, with dill lemon sauce, candied green asparagus, radish and crispy capers.
Poultry rillette with candied quail leg, compote of silver onion and sorrel, sweet and sour sherry syrup, chicory salad and icicles.
Croquettes of celery, ginger and apricot, with ginger chervil mayonnaise and herb salad. v
Soups
Bouillon of fennel and aniseed, with paprika foam, pan fried fennel and paprika. Ⓥ
Haddock saffron bouillon, with pan fried haddock, mussels and wild garlic foam.
Main courses
Crispy chickpea sage biscuit, with tomato-almond sauce, antiboise, kohlrabi salad, radish and almond biscuit. Ⓥ
Puff pastry filled with courgette mousse and caramelised shallot, with chervil salsa, capuchin peas and spinach-fennel salad. v
Pan fried Atlantic hake fillet with anchovy butter sauce, buttermilk mousseline, stewed cockles, stewed leek and marinated kohlrabi.
Pan fried guinea fowl fillet filled with shallot, garlic and orange cream, with thyme gravy, roasted potato and salad of radicchio, green beans, peas and French beans.
Grilled lamb steak with bearnaise sauce, potato gratin, glazed green asparagus, carrots and almond crumble.
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.
Pistachio passion fruit tart, with caramelized pistachios, pistachio ice cream and candied kumquats.
Strawberry parfait with marinated strawberries, vanilla cream, basil bonbon, vanilla crumble and meringue. Ⓥ
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. In the run-up to summer, five vegan dishes, rich in flavour and intensity. Fulfilling and tempting for anyone who loves good food.
Cold starter
Tartare of artichoke, cucumber and cherry tomato, with light tomato sauce, marinated red onion, baby spinach and chive crisp.
Warm intermediate course
Yellow beetroot medallion filled with pan fried chanterelles, paprika and tarragon, with creamy tarragon sauce and yellow beet chips.
Main course
Tartelette filled with ragout of fennel, porcini mushrooms, peas, chervil and hazelnut, with mustard sauce, fennel salad and fennel chips.
Cheese course
Jil; cashew (goat) cheese with marinated fig, Jil cheese sauce and rucola.
Dessert
Tartlet with raspberry cream, peach and raspberry, with raspberry sorbet, marinated raspberries and vanilla crumble.
3 courses 51,50 | 4 courses 61,50 | 5 courses 69,50

