Kingfish / Caviar (starter)

Kingfish, caviar, king crab, carrot and yuzu terrine and Topika olive oil vinaigrette

Lobster (starter)

Poached lobster tail, lettuce coulis, radish, crispy curry and lime mayonnaise

Skate Wing (warm intermediate course)

Skate wing fillet, tomato, green peas and smoked butter Hollandaise

Sea Bass (warm intermediate course)

Wild sea bass fillet, risotto with salted lemon and Parmesan cheese, courgette and Lardo di Colonnata

Foie Gras (warm intermediate course)

Seared foie gras, almond crisp, poached fig and red port jus

Veal Loin / Sweetbread (main course)

Veal loin, crispy fried veal sweetbread, “Hollands White Gold” confit Opperdoezer potato and red wine jus

Wagyu A5+ instead of Veal Supplement  32.50

Roasted Wagyu ribeye, pommes fondant, anise mushrooms, bimi and red wine jus

Pistachio / Chocolate

Pistachio, yoghurt and dark chocolate sorbet and Amarena cherries

 

Specialties from our chef Roland Veldhuijzen

Starters

Crab / Caviar  55.00

Gently cooked king crab, caviar, lettuce coulis, pommes soufflé, 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, ragout of Opperdoezer potato and mushrooms and “White Gold”

Wagyu A5  85.00

Roasted Wagyu ribeye, pommes fondant, green asparagus, leek 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