Veal / Duck liver

Veal tartare, duck liver rouleau with five spices, Sambai and beurre noisette

Tuna

Yellowfin tuna fillet, kaffir lime foam and Nashi pear

Sea bass

Sea bass fillet, poivrade artichoke, tomato, salted capers and Hollandaise sauce

Langoustine

Langoustine, pumpkin, vadouvan, kohlrabi, yuzu and langoustine jus

Sweetbread

Crispy veal heart sweetbread, risotto, black garlic and sweetbread sauce

Beef

Beef sirloin, chanterelles, crispy polenta, beef stew, courgette, Jamaican pepper and veal jus

Wagyu A5+ instead of Beef (supplement  32.50)

Roasted Wagyu entrecôte, grilled onion, chanterelles and red wine jus

Pavlova

Pavlova filled with pineapple and cardamom sorbet and Dulce de Leche

 

Specialties from our chef Roland Veldhuijzen

Starters

Salmon / Caviar  58.00

Smoked salmon, potato millefeuille, crème fraîche, sea beans and caviar ( 10 grams )

Veal / Langoustine  42.50

Veal loin tartare, langoustine, spinach coulis and Sambai beurre noisette vinaigrette

Intermediate courses

Duck liver  32.50

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

Chicken thigh / Duck liver  29.50

Crispy chicken thigh, duck liver, celeriac brunoise and poultry jus

Main courses

Halibut  55.00

Halibut fillet, Parmesan risotto, spinach crème and verjus beurre blanc

Sweetbread  52.50

Crispy veal heart sweetbread, chanterelles, spring onion, polenta, romanesco and sweetbread crème

Wagyu A5  85.00

Roasted Wagyu entrecôte, onion, potato millefeuille, chanterelles and Merlot red wine jus

Desserts

“Tante Koosje's pan”  21.50

Cookie dough, red fruit and vanilla ice cream

Pavlova  18.50

Pavlova filled with a pineapple, cardamom and vanilla sorbet

Mocha and Friandises  12.50

Unlimited coffee with homemade friandises