Tuna

Yellowfin tuna fillet, ponzu marshmallow, orange and toasted almond

Beef / Duck liver

Beef tartare, duck liver rouleau with five spices, sambal and beurre noisette

Plaice

Plaice fillet, poivrade artichoke, tomato, salted capers and Hollandaise sauce

Coquille Saint-Jacques

Coquille Saint-Jacques, roasted celeriac, leek and lemon beurre blanc

Sweetbread

Crispy veal heart sweetbread, risotto and sweetbread sauce

Polderhoen

Polderhoen rouleau, crispy polenta, cèpes, corn and poultry jus

Wagyu A5+ instead of Polderhoen (supplement  32.50)

Roasted Wagyu entrecôte, cèpes, corn and red wine jus

Pavlova

Pavlova filled with a blackberry and Szechuan pepper sorbet, black sesame and white chocolate crème

 

Specialties from our chef Roland Veldhuijzen

Starters

Salmon / Caviar  58.00

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

Beef / Langoustine  42.50

Beef loin tartare, langoustine, egg yolk crème and sambal 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

Sea bass  55.00

Sea bass fillet, roasted celeriac, spinach, poivrade artichoke and lemon beurre blanc

Sweetbread  52.50

Crispy veal heart sweetbread, Parmesan risotto, leek, corn, cèpes and sweetbread crème

Wagyu A5  85.00

Roasted Wagyu entrecôte, onion, potato millefeuille, bell pepper crème, romanesco and red wine jus

Desserts

“Tante Koosje's pan”  21.50

Cookie dough, Amarena cherries and vanilla ice cream

Pavlova  18.50

Pavlova filled with a blackberry and Szechuan pepper sorbet, black sesame and white chocolate crème

Mocha and Friandises  12.50

Unlimited coffee with homemade friandises