Yellowtail Kingfish

Yellowtail kingfish, avocado, watermelon and Kimchi-sesame

Lobster

Canadian lobster, chorizo, tomato and spinach coulis

Plaice / Eel

Fillet of plaice, smoked eel, carrot and Basmati rice foam

Pikeperch

Fillet of pikeperch, couscous, spiced almonds and orange vinaigrette

Veal Cheek

Veal cheek, rouleau of leek, celeriac and Aceto Balsamico

Duck Breast

Roasted breast of duck glazed with Furikake, duck liver, corn, chanterelles and sauce of poultry

Wagyu A5+ instead of Duck (Supplement  32.50)

Roasted entrecôte of Wagyu beef, Pommes Dauphine and chanterelles

Extra Cheese  19.50

Selection of cheeses from our fromagers

Plum and Caramel (cheese instead  9.50)

Plum, salted lemon, caramel chocolate and yogurt sorbet

 

Specialties from our chef Roland Veldhuijzen

First courses

North Sea Crab / Langoustines  42.50

North Sea crab, langoustine, caviar, sea bananas and Champagne vinaigrette

Beef / Lobster  33.50

Steak tartare of beef, lobster, green asparagus, piccalilly and Sambai vinegar

Mid-courses

Duck liver  26.50

Terrine of duck liver, Frisian sugar loaf, kumquats and 12 years old aceto balsamic

Red mullet  23.50

Fillet of red mullet, marinated pulpo, tomato, capers and French dressing

Main courses

Turbot / Caviar  67.50

Fillet of turbot, caviar, carrot, risotto and Champagne beurre blanc

Sweetbread  42.50

Crispy fried veal sweetbread, summer truffle, romanesco and sauce of sweetbread

Farmyard chicken / Liver of duck  45.00

Farmyard chicken fillet, liver of duck, chanterelles and Albufera cream

Desserts

Pavlova  18.50

Fresh red fruit, Pavlova, kaffir and strawberry sorbet

Soufflé (preparation time 20 minutes)  24.50

Warm caramel soufflé, sesame, mango and vanilla ice cream

Coffee / Tea and Sweets  12.50

Unlimited coffee or tea with sweets