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

15.00

Supplement truffle

12.50

Aperitif

Gillardeau

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

piece 4.75
28.50 half a dozen

Gillardeau . caviar

Gillardeau - scrambled egg - Imperial gold caviar - Champagne butter

5.75
34.50 half a dozen

Pata Negra

“Ibérico de Bellota”

24.50

Starters

scallops St-Jacques

Roasted scallops St-Jacques . eel from the Oosterschelde . summer leek . green herb butter . herring roe

28.50

Langoustines

Crushed and baked Danish langoustines. mashed potato with lemon. herbs. emulsion of Norway lobster

29.50

Crab

Crab from the Barents sea . Cavaillon melon . spicy sesame kletskop* (classic Dutch cookie*). Vadouvan cream. ginger vinaigrette

29.50

Spaghetti . caviar

Spaghetti "Imperial Gold caviar" airy beurre blanc . olive oil Masia el Altet

45.00

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

ravioli of veal cheeks

Open ravioli of veal cheeks . duck liver. summer chanterelles mushrooms . truffle . Parmesan cheese Madeira reduction

28.50

3 preparations of foie gras

• Classic pie. Sauternes wine jelly. vanilla
• Profiterol (choux pastry). mousse of liver. salted caramel
• Fried. cherries. sauce Banyuls

29.50

Halibut

Roasted white halibut . Norway lobsters . zucchini . eggplant . smoked tomato sauce

42.50

North Sea cod

Back of North Sea cod . spaghetti . scallop. Olives . capers . lemon . airy basil butter

39.50

North Sea plaice

North Sea plaice fillets cooked in farm butter . duck liver . Brussels endives . summer truffle . mushroom gravy

42.50

Farm duck

Rosé backed farm duck . beetroot . Mierlo cherries . reduction of Banyuls

39.50

Beef loin

Dry aged Dutch beef loin . marrow . shallots . Muslin potatoes . Bordelaise gravy

39.50

Veal tenderloin

Pasture veal tenderloin and crispy sweetbread . celeriac . girolle mushrooms . Fondant potatoes . Madeira gravy

42.50

Cheese

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

17.50

Münster cheese

Munster cheese . fried goose liver . Gewurztraminer grapes . gingerbread

21.50

Yogurt . lime

Yogurt . lime . vanilla . blueberry

14.50

Bomb of Manjari

Bomb of Manjari 64% and red fruit

14.50

Dame Blanche "Wiesen"

14.50

Flambéed cherries


14.50