A la carte
STARTERS
BRETON SCALLOP
Roasted . celeriac . Tasmanian truffle . hazelnuts . emulsion of sherry
SHETLAND SALMON
Smoked . new potato remoulade. poached egg . sorrel butter
BLUEFIN TUNA
North Sea crab . yuzu . sambai vinaigrette . nori . crispy shiso leaf
GOOSELIVER IN 3 PREPERATIONS
Summer 2024
VEAL
Tartar . Zeeland oyster. Perle imperial caviar. foamy oyster soup
VEAL SWEETBREADS
Glazed in veal jus. chanterelle . Brussels sprout . Tasmanian truffle . Madeira
MAINS
BRETON TURBOT
Mushroom duxelles . pommes fondant . emulsion of Tasmanian truffle . veal jus
SOLE "VERONIQUE"
Poached . stewed leek . white grapes . pommes gaufrette . white butter sauce
CODFISH
Pickled . raviolo with North Sea crab. green asparagus . foamy nantua sauce
GUINEA FOWL
Sûprème . slow cooked . glazed vegetables . light poultry jus . tarragon
DUTCH BEEF
Glazed beef cheek . Brussels sprout . Madeira shallots. chanterelle . jus naturel
TOURNEDOS "ROSSINI"
Scottish beef tenderloin . foie gras . truffle . reduction of madeira
WAGYU A4 KAGOSHIMA "NOIR"
Duck liver . truffle . caviar . jus naturel
![Img9392](https://en.wiesen-restaurant.nl/media/img9392.jpg?imageType=default&format=image&updatedAt=2023_06_21_15_41_16)