Menu wiesen
BLUEFIN TUNA
North Sea crab . granny smit . avocado . yuzu . ginger . shiso . sambai vinaigrette
SHETLAND SALMON
Smoked á la minute . remoulade of new potato . poached egg . sorrel butter
(Suppl. kaviaar Perle Imperial 15 euro)
SOLE "VERONIQUE"*
Poached rouleau . stewed leek . grapes . pommes gaufrette . beurre blanc
BRETON SCALLOP**
Roasted celeriac . Tasmanian truffle . hazelnuts . emulsion of sherry
GOOSE LIVER***
Fried . caramelized apples . macadamia . reduction of calvados
BEEF CHEEK
Candied . Brussels sprout . madeira shallots . chanterelle . pommes fondant . jus natural
Or
WAGYU KAGOSHIMA A4 (supplement 50 euro)
Asparagus . duck liver . caviar . jus natural
SEASONAL CHEESES FROM AFFINEUR VAN TRICHT****
3 selected cheeses with garnishes . sourdought toast
RED FRUIT
Swiss cream . yoghurt . mille feuille . marigold ice cream
3 COURSES | 65 (only possible for linch) |
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.
![Img0122](https://en.wiesen-restaurant.nl/media/img0122.jpeg?imageType=default&format=image&updatedAt=2023_06_08_16_13_59)