Crab / Caviar

North Sea crab, crispy potato, romaine lettuce coulis and Champagne vinaigrette

Tuna

Bluefin tuna, sweet and sour vegetables and ponzu dressing

Lobster

Poached Canadian lobster, celeriac, Elstar apple salad and butter vinegar Hollandaise

Halibut

Halibut fillet, winter truffle, Parmesan risotto and crispy Parmesan

Polder Chicken

Roulade of polder chicken and duck liver, aubergine, crispy chicken skin and Albufera cream

Fallow Deer

Fallow deer, portobello mushroom, Bloemendaal yellow cabbage and venison spice bread jus

Wagyu A5+ instead of Fallow Deer Supplement  32.50

Roasted Wagyu beef entrecôte, potato millefeuille, garlic and red wine jus

Blood Orange

Blood orange, milk chocolate, Bourbon vanilla ice cream and speculaas

 

Specialties from our chef Roland Veldhuijzen

Starters

Wagyu / Duck Liver  39,00

Wagyu A5 tartare, duck liver roulade, sourdough and piccalilly

Crab  47,00

Creamy North Sea crab, roasted little gem, caviar and Champagne vinaigrette

Intermediate Courses

Duck Liver  31,50

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

Lobster  32,50

Poached Canadian lobster, celeriac, Elstar apple salad and butter vinegar Hollandaise

Main Courses

Turbot  72,50

Turbot fillet, winter truffle, potato mousseline and Champagne foam

Sweetbread  49,00

Crispy fried veal heart sweetbread, Bloemendaal yellow cabbage, Parmesan risotto and sweetbread cream

Wagyu A5  85,00

Roasted Wagyu beef entrecôte, yakiniku, basmati rice, saffron and aubergine

Desserts

Chocolate  18,50

Dark chocolate, hazelnut crème suisse and hazelnut vanilla ice cream

Soufflé (preparation time 20 minutes)  24,50

Warm chocolate soufflé, coffee and vanilla ice cream

Coffee and Friandises  12,50

Unlimited coffee with homemade friandises