Scallop

Scallop, Pata Negra ham from Joselito and Champagne vinaigrette

Pork belly / Langoustine

Pork belly, seared langoustine, pumpkin toffee, shellfish dressing with Yuzu

Plaice

Plaice fillet, creamy sauerkraut, Hollandaise sauce and brown butter powder

Monkfish

Monkfish fillet, lemon risotto, raw fennel and spinach coulis

Duck liver

Stroopwafel, pan-fried duck liver, sea buckthorn berry and Madeira shallot dressing

Venison

Roasted venison fillet, oyster mushroom, spiced cake, salsify, truffle and venison jus

Wagyu A5+ instead of Venison Supplement  32.50

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

Chocolate

Dark chocolate, Doyenne de Comice pear, marshmallow and caramel

 

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