Menu

Preparations of tomato, horseradish, lobster and watermelon

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North Sea crab, Ajoblanco, verjus sorbet and white grapes

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Seabass Irish Mór oyster and salty vegetables

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Cod fish with mussels, fennel, orange and wild garlic

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Pike perch, Unagi eel and Thai basil

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Braised sweetbreads, sherry and mustard

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Venison from the Veluwe, cantharelles, sauce poivrade and venison stew

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Pêche melba, raspberry, vanilla and almond

6 courses: tomato – seabass – place – pikeperch – venison – 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.

À la carte

Starters

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

Two preparations of langoustine    68,-

Preparations of tomato, horseradish, lobster and watermelon  35,-

Intermediate courses

Seabass Irish Mór oyster and salty vegetables 35,-

Braised sweetbreads, sherry and mustard 35,-

Main courses

Pike perch, Unagi eel and Thai basil  55,-

Anjou pigeon, artichoke, cantharelles, French toast with duckliver 80.-

Roasted tournedos ‘Stroganoff’ 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,-