Menu

Sliced scallop with XO and dashi of celeriac

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North Sea crab and Granny Smith

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Seabass, pulpo and alioli

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Turbot, lemon, clams and chives

* **

Á la meunière baked pike-perch, Dutch eel and beetroot

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Venison, stew and gingerbread

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Sauted duckliver with croissant, balsamico, apple sirup

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French toast of sugar bread, haselnut and licorice

6 courses: scallop-seabass-turbot-pikeperch-venison-french toast    137,50

8 courses All dishes  162,50

Menu’s can only be ordered per table

Changes in the menu will be charged as a supplement

À la carte

Starters

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

Two preparations of langoustine    68,-

Sliced scallop with XO and dashi of celeriac  35,-

Sauted duckliver with croissant, balsamico, apple sirup 42,–

Main courses

Á la meunière baked pike-perch, Dutch eel and beetroot    65,–

Tournedos ‘Rossini’, truffle, duck live rand sauce Madeira 68.-

Sauted duckliver with croissant, balsamico, apple sirup 68.-

Desserts

Selection of Dutch cheese with homemade applesirup   23,50

Granny Smith apple, eucalyptus and tarragon   20,-

French toast of sugar bread, haselnut and licorice  20,-

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