Menu wiesen
BRETON SCALLOP
celeriac . autumn truffle . hazelnut . "bunker cheese" from Twente . sherry vinaigrette
NORTH SEA TURBOT
baked on potato . glazed young brussels sprouts . lardo di colonnata . cèpes butter
ZANDER FROM GIETHOORN*
glazed with apple syrup . smoked eel . sauer kraut . butter sauce with English mustard
NORWEGIAN LANGOUSTINE**
roasted . spaghettini . braised leek . beurre blanc . caviar
FOIE GRAS***
pan-seared . caramelized apples . calvados . pecan nut
DUTCH VENISON
almond . beetroot . apple . shallot . reduced jus with bay leaf
CHEESE****
3 selected seasonal cheeses from affineur van Tricht with garnishes . cristal bread from sourdough
SCHWARZWALDER
manjari grand cru 64% chocolate . amareno cherries . chantilly
| 3 COURSES | 65 (only possible for lunch) |
| 4 COURSES | 85 |
| 5 COURSES * | 95 |
| 6 COURSES ** | 105 |
| 7 COURSES *** | 115 |
| 8 COURSES **** | 125 |
On friday and saturday we will serve our menu from 5 to 8 courses.
For last minute changes in the menu we charge a supplement.
