Yellowfin Tuna

Tuna fillet, pavlova, mango, pink pepper and Champagne vinaigrette

Veal / Lobster / Caviar

Tartare of veal loin, Caviar, Tartare of Canadian lobster and Thousand Island dressing

Plaice

Plaice fillet, legumes, lettuce coulis and Hollandaise sauce

Sea Bass 

Wild sea bass fillet, tomato, olives, samphire and verjus beurre blanc

Chicken Thigh / Crab

Crispy chicken thigh, king crab, orzo pasta, baby pak choi and poultry jus

Beef / Oxtail

Beef loin, oxtail meat, chanterelles, potato millefeuille and creamy oxtail jus

Wagyu A5+ instead of Beef (supplement  32.50)

Roasted Wagyu ribeye, bimi and red wine jus

Coconut / Passion Fruit (cheese instead of dessert  12.50)

Roasted coconut and passion fruit

 

Specialties from our chef Roland Veldhuijzen

Starters

Crab / Caviar  55.00

Gently cooked king crab, caviar, lettuce coulis, samphire and Champagne vinaigrette

Veal / Lobster  38.00

Tartare of veal loin, poached lobster, egg yolk cream, radish and Sambai vinaigrette

Intermediate Courses

Foie Gras  31.50

Foie gras terrine, Frisian sugar bread, kumquats, seared foie gras and 12 year aged Aceto Balsamico

Pork Pâté en Croûte  29.50

Pork pâté en croûte, foie gras, Piedmont hazelnuts and herb salad

Main Courses

Halibut / Caviar  56.00

Halibut fillet cooked in Champagne, caviar, Parmesan risotto, tomato and kohlrabi

Sweetbread  49.00

Crispy fried veal sweetbread, orzo, cantharells, mustard, beans and sauce of sweetbread

Wagyu A5  85.00

Roasted Wagyu ribeye, millefeuille of potato, bimi and red wine jus

Desserts

“Tante Koosje’s Signature Pan”  18.50

Cookie dough, red fruit and vanilla icecream

Soufflé  24.50

Warm chocolate soufflé, coffee and sorbet of dark chocolate and Amarena cherries