Crab / Caviar

Tartare of North Sea crab, crispy potato, lettuce coulis and Champagne vinaigrette

Wagyu / Foie Gras

Tartare of Wagyu A5, roulade of foie gras, sourdough, piccalilli and beurre noisette

Lobster

Poached Canadian lobster, sabayon of Chardonnay vinegar and a jus of apple and celery

Halibut

Halibut fillet, Basmati rice, saffron and beech mushrooms

Sweetbread

Crispy roasted veal sweetbread with truffle, pearl barley and roasted red beetroot

Pheasant

Roasted hen pheasant, salsify, beech mushroom, potato millefeuille and pheasant jus

Wagyu A5+ instead of Pheasant Supplement  32.50

Roasted Wagyu ribeye, potato millefeuille, garlic and red wine jus

Chocolate

Dark chocolate, vanilla Crème Suisse, Piedmont hazelnut and hazelnut ice cream

 

Specialties from our chef Roland Veldhuijzen

Starters

Crab / Langoustine  45.00

Tartare of North Sea crab, langoustine tail, little gem, Champagne vinaigrette and lemon oil

Pork belly  32.00

Glazed Baambrugs pork belly, Yakiniku sauce, pak choi, pumpkin and Pata Negra ham

Intermediate courses

Duck liver  29.00

Duck liver terrine, Frisian sugar bread, kumquats, pan-fried duck liver and 12-year-old aceto balsamico

Scallop  26.50

Norwegian scallop, Ajo Blanco, Jerusalem artichoke, crispy sourdough and spinach coulis

Main courses

Turbot  65.00

North Sea turbot fillet, lemon risotto, oyster mushroom, spinach and Champagne cream

Sweetbread  49.00

Crispy veal sweetbread, baby potatoes confit in olive oil, autumn truffle, chicory and béchamel sauce

Wagyu A5  85.00

Roasted Wagyu rib-eye, potato millefeuille, garlic and red wine jus

Desserts

Quince  18.50

Quince cake, white chocolate and cinnamon ice cream

Soufflé (20-minute preparation time)  24.50

Warm chocolate soufflé, coffee and vanilla ice cream

Mocha and Friandises  12.50

Unlimited coffee with homemade friandises