Menu

Marinated scallop, mandarin, celeriac, buckwheat

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North Sea crab “Tsarine”, caviar, crème fraiche and potato

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Lobster, bouillabaisse, verbena and string bean

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Turbot, carrot, star anise and spring onion

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Pike perch, Unagi eel and Thai basil

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Roasted Veluwe venison with pumpkin, chanterelles, venison stew

and poivrade sauce

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

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Cream of Irish coffee with coffee bean ice cream

6 courses: scallop-lobster-turbot-pikeperch-vension-Irish coffee     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,-

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

Intermediate courses

Turbot, carrot, star anise and spring onion 39,50

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

Cream of Irish coffee with coffee bean ice cream 20,-

French toast from sugar bread, licorice ice cream  20,-

Panna cotta of eucalyptus, passion fruit, tarragon and Granny Smith 20,-

Michelinguide