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

North Sea crab

North Sea crab . avocado . tomato . gravy of crab . airy tomato sabayon

26.50

Langoustine

Langoustine raw and fried . mashed Bintje potatoes . lemon . emulsion of langoustine . salted plants

29.50

Ravioli of Black chicken

Ravioli of Black chicken . roasted langoustine . caviar . winter leek . Champagne butter

26.50

Smoked veal sweetbreads

Smoked veal sweetbreads . shii-take . chicory . Madeira . Macadamia . light shii-take butter

29.50

tartar of grain calf . oyster

A la minute prepared tartar of grain calf . Imperial gold caviar . Zeeland oyster . algae mayonnaise . foamy oyster soup

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

Seadevil

Seadevil dry fried . Zeeland mussels . braised leek . pommes mousseline . saffron butter

39.50

North Sea sole

Roasted North Sea sole fillets . forest mushrooms . chicory . foamy Albufera sauce

39.50

Dutch back fillet of hare

Dutch back fillet of hare . red beetroot . tutti frutti . shallot . gravy with juniper and laurel

38.50

Short Rib of grain fed beef

Short Rib of grain fed beef lacquered with Madeira . artichoke . chanterelle mushrooms . pommes Pont neuf . sauce Bearnaise

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

Grilled Tallegio sandwich

Grilled Tallegio sandwich . duckliver . macadamia . Banyuls reduction

19.50

Crêpes “Suzette”

15.50

Sabayon Calvados

Sabayon Calvados . caramelized apple . vanilla ice cream

15.50

Dame Blanche "Wiesen"

15.50

Mandarin white chocolate . cinnamon . vanilla

15.50