Surprise menu

4 courses 5 courses

59.50
69.50

Signature dishes

Classics and new creations, different tastes and textures with mostly classical preparation in a modern and worldly influences.
Highly recommended!!

6 courses 79.50
8 courses 99.50

Supplement caviar

15.00

Supplement truffle

15.00

Aperitif

Gillardeau

Gillardeau - shallots in red wine vinegar – lemon-mustard Rye bread

piece 5.50
33.50 half a dozen

Gillardeau . caviar

Gillardeau - scrambled egg - Imperial gold caviar - Champagne butter

7.50
45.00 half a dozen

Pata Negra

“Ibérico de Bellota”

24.50

Starters

Shetland salmon lightly smoked

Shetland salmon lightly smoked. quail egg. lettuce hearts. caviar. watercress. beurre blanc

26.50

Slats of winter cod

Slats of winter cod. Norway lobster. artichoke. half dried tomato. white beans. airy langoustine butter with tarragon

29.50

Oosterschelde eel

Oosterschelde eel. potato sponge cake. creme fraiche . caviar. condiment. lime mayonnaise

26.50

Crispy baked sweetbread

Crispy baked sweetbread. preparations of Jerusalem artichoke. winter truffle. Madeira reduction

29.50

Tartare of meadow calf

Tartare of meadow calf. Zeeland oyster. Imperial Gold caviar. algae mayonnaise. frothy oyster sou

29.50

3 preparations of foie gras

Pie of goose liver . candied duck truffle
• Profiterolles with goose liver mousse . salted caramel
• Fried goose liver . persimmon fruit-sauce of red Port

29.50

North Sea turbot

North Sea turbot . green asparagus . poached hen . egg . winter truffle . Parmesan . sauce of white Agaricus mushrooms

42.50

Winter cod

Winter cod . pulled pork . beef marrow. Brussels loft . Red wine sauce

39.50

Monkfish roasted

Monkfish roasted. Oosterschelde eel. potato pancakes. caviar butter sauce

39.50

Veal cheek softly cooked

Veal cheek softly cooked. sweetbread. pommes fondant. zucchini. tomato. olive. gravy with tarragon

38.50

Tournedos “Rossini

38.50

Anjou pigeon

Anjou pigeon on carcass fried . candied drumstick . glaced vegetables . potato “poffertjes” . roasting gravy with thyme

39.50

Cheese

Assortment of seasonal cheeses from cheese master "Guillaume" served with its garnitures

19.50

Lukewarm truffle brie

Lukewarm truffle brie. brioche . oxtail. veal gravy

19.50

Crêpes “Suzette”

15.50

Sabayon Calvados

Sabayon Calvados . caramelized apple . vanilla ice cream

15.50

Dame Blanche "Wiesen"

15.50

Milk chocolate. banana . salted caramel .peanut

15.50