Starters
Japanese amberjack
With avocado, green curry and a beignet of soft-shell crab


Terrine of foie gras and duck ham
With pickle, oven baked apple and brioche


Soups
creamy soup of young garlic
With oxtail, wild garlic and pinenuts


Bouillon of dashi and verbena
With a pan fried scallop, yellow curry and sea fennel


Entremets

As a maincourse additional charge of € 5,50)


Skin fried Ijselmeer pike-perch
With brandade, cockels, antiboise and foam of cockles


Pan fried sweetbread
With Jerusalem artichoke, beetroot, smoked eel and a sauce of smoked eel


Main courses
Saddle of lamb
With pumpkin, artischoke wrapped in bacon, lentels and a sauce with laurel


Turbot fillet
With gnocchi, sweet potato, green peas, Robiola tre latti and jus de veau


Cheeses
Epoisses Nu in brioche
With quince, foie gras and unrefined cane sugar


Assortment of cheeses (€ 5,50 supplement)
Take a look at our assortment on the presentation table or let the choice be made by your waiter


Desserts
Chateau chaud
With cherries, champagne sabayon and toffee icecream


Lemon merinque pie
With honeycomb, creme fraiche, pecans and goats yoghurt sorbet


3-courses€ 47
4-courses€ 53
5-courses€ 63
6-courses€ 73
Flight through our menu€ 89
During the evening our chef takes you through his favorite creations. Depending on portion sizes and season you can count on 8 courses. Only to be ordered by the entire table and before 8:30 PM


We always assume an evening filling dinner,
please let us know if you want to leave at a certain time.