4 courses

5 courses

6 courses

7 courses

Irish Mor oyster

naturel . lemon . sjalots . vinaigrette

Oysters "Wiesen"

Irish Mor oyster. luke warm . scrambled eggs . Champagne butter . caviar

Pizza lobster

Lobster . Buratta . tomato . tarragon oil

Pizza truffel

winter truffle . burrata . olive oil .young rocket leaves

Lobster

Lobster . marinated asparagus . tomato. tarragon oil . crispy potato

Seared Red mullet

Seared Red mullet . fennel . black olive . goat feta . white butter sauce with basil herb

Roasted langoustine

Roasted langoustine . paella . Zeeland shellfish . bouillabaisse sauce

Tartare & oyster

Tartare of meadow calf and Zeeland oyster . Osietra caviar . salty plants . algea cream . seperate foamy oyster soup

veal sweetbread & vealcheek

Asparagus from Brabant . morels . Madeira reduction

3 prepations foie gras

*Paté of goose liver . duck leg confit . Agen plum . pistacchio
*Profiterole with goose liver cream . salted caramel “Normandy”
*Fried foie gras . rhubarb . macadamia . reduction of Banyuls with vanilla

Wild turbot

asparagus from Brabant . Zeeland sea vegetables . tomato antiboise . chives butter sauce

Bouillabaisse “wiesen”

Roll of North sea sole

Breton langoustine . leek . Osietra-caviar . mousseline sauce

Veal tenderloin . veal cheek . veal sweetbread

glazed spring vegetables . jus naturel . tarragon

Roulade of meadow lamb

. confit lamb neck . asparagus . watercress . roasted garlic thyme gravy

Ballotine of Bresse quail

confit legg with crunchy macadamia . duck liver . morels . poultry gravy

Taleggio

lukewarm Taleggio . duck liver . crispy gingerbread . Pedro Xeminez

strawberry “Romanoff”

Classic strawberry “Romanoff” . Lukewarm . homemade vanilla ice cream

White chocolate cream

mango . cinnamon . verveine vinaigrette with yuzu