Menu

Marinated scallop, mandarin, celeriac, buckwheat and coffee

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North Sea crab ’tsarine’, with caviar and potato

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Seabass Irish Mór oyster and salty vegetables

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Plaice with mussels, fennel, orange and wild garlic

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Pike perch, Unagi eel and Thai basil

***

Roasted Veluwe venison with pumpkin, chanterelles, venison stew

and poivrade sauce

***

Sautéed duck liver with brioche, liver cream, onions and hazelnut

***

Pêche melba, raspberry, vanilla and almond

6 courses: scallop – seabass – place – pikeperch – vension – Pêche   149,50

8 courses  All dishes                                                                                     172,50

Menu’s can only be ordered per table.

Changes in the menu will be charged as a supplement.

For those who do not eat fish we have a meat menu and for those who eat vegetarian we do have a vegetarian menu. We do not cook vegan. 

The 3 course menu du chef is 75,- per person and not available on

Saturday evenings. You can book this special price through our website in advance.

À la carte

Starters

North Sea crab, citrus, oyster, sesame   55,-

Two preparations of langoustine    68,-

Marinated scallop, mandarin, celeriac, buckwheat and coffee 39,-

Intermediate courses

Seabass Irish Mór oyster and salty vegetables 35,-

Sautéed duck liver with brioche, liver cream, onions and hazelnut 35,-

Main courses

Pike perch, Unagi eel and Thai basil  55,-

Roasted Veluwe venison with pumpkin, chanterelles, venison stew

and poivrade sauce 72,-

Roasted tournedos with onioncompote, sweetbread and fries 68,-

Desserts

Selection of Dutch cheese with homemade applesirup   23,50

Pêche melba, raspberry, vanilla and almond   20,-

Tiramisu, pure chocolate, almond and coffee ice cream  20,-

Tarte-tatin of Jonagold with vanille ice cream  (25 min. preparation) 20,-

Michelinguide