Surprise menu

4 courses 5 courses

57.50
67.50

Signature dishes

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

6 courses 75.00
8 courses 97.50

Supplement caviar

10.50

Supplement truffle

10.50

Aperitif

Zeeland flat oysters 0000

Zeeland flat oysters 0000 - shallots in red wine vinegar – lemon-mustard Rye bread

piece 4.75
27.50 half a dozen

Pata Negra

“Ibérico de Bellota”

24.50

Anna Dutch caviar

50 grams of Anna Dutch caviar . traditional . blini . boiled egg . creme fraiche .chives

75.00

Starters

Danish langoustine

Danish langoustine . North sea crab . pommes "Moscovite" vinaigrette of green herbs

29.50

Shetland salmon

Shetland salmon . lukewarm cauliflower . caviar . lettuce . quail egg . souring butter

26.50

Zeeland Hamachi

Zeeland Hamachi . duck liver . European lobster . avocado . green apple . yuzu vinaigrette

29.50

Grain veal tartare

Grain veal tartare with Zeeland oyster . caviar . seaweed mayonnaise . foamy soup of oyster

28.50

Livar pork neck

Livar pork neck 24 hours cooked . black truffle . Ratte potatoe salve. hen yolk . Hollandaise sauce

26.50

3 preparations of foie gras

Tuna goose liver . avocado tomato
* Classic goose liver terrine . prune
* Baked . first rhubarb . vanilla reduction

29.50

Red mullet

Red mullet filet . ratatouille . black olive tomato . Romesco sauce

36.50

Turbot

Turbot roasted . green asparagus poached farm egg . Parmesan . Hollandaise . truffle

42.50

Anglerfish

Anglerfish . European lobster . seasonal vegetables . crustacean sauce with a little saffron

39.50

Scottish lamb back

Scottish lamb back . green vegetables . black garlic aromatics sauce with lemon

36.50

Guinea fowl

Guinea fowl . duck liver . salsifies . malouskes . truffle . Madeira

34.50

Dutch milk cow

Loin of Dutch milk cow . marrow . Brussels chicory . pommes fondants . Bordelaise sauce

36.50

Cheese

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

19.50

Crème brullée of Vacherin “Mont d’Or”

Crème brullée of Vacherin “Mont d’Or” . jam of figs . crispy spice bread

14.50

Dame Blanche "Wiesen"

14.50

Tropical “Spring”

Tropical “Spring”by Iuri Ivanov

14.50

Crêpes “Suzette”

14.50

Chocolate bombe

14.50