Menu's
4 courses
5 courses
6 courses
7 courses
Aperitif bites
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
Starters
European lobster
European lobster. Hand rolled couscous . salted yoghurt with mint . ras el hanout
Wild sea bass
Sea bass tartar . Granny Smith . string bean juice . chives oil
Langoustine “Royale”
Roasted Breton Langoustine . Osietra caviar . linguine . champagne butter sauce
Tartare & oyster
Tartare of meadow calf and Zeeland oyster . Osietra caviar . salty plants . algea cream . seperate foamy oyster soup
Wagyu A5
Tataki of Wagyu A5 . enoki . Tomasu vintage soja sauce . sambai vinegar . japanese mayonnaise . sesame
3 prepations foie gras
*Paté of goose liver . fleur de sel . fig confit
*Profiterole with goose liver cream . salted caramel “Normandy”
*baked goose liver . prunes . macadamia . reduction of Armagnac
Mains
Wild turbot
Wild turbot . poached Zeeland oyster . caviar . champagne beurre blanc
Wild sea bass
Roasted seabass . fennel . Antiboise of tomato . basil butter sauce
North sea sole filet
North sea sole filets . langoustine . Salty plants from Zeeland . foamy bouillabaisse sauce
Meadow lamb from Texel
Texel lamb “Primavera”
Bresse pigeon
Bresse pigeon . confit leg . potato pancakes . shallots . thyme gravy
Hereford beef tenderloin
Hereford beef tenderloin . ravioli with mushrooms. chicory . shallot . jus Bordelaise
Wagyu A5
Japanese Wagyu A5 . Osietra caviar . potato puree with crème fraîche and chives . Jus naturel
Dessert/cheese
Tarte tatin of Cevenne onion
Tarte tatin of Cevenne onion . Blue stilton . pistache . sirup of red Port
Lambada strawberry
Lambada strawberry . burrata . white chocolade . basil . vinaigrette of bergamot bergamot
Vanilla-lime sabayon
Vanilla-lime sabayon . red fruit . home made ice cream . almond bisquit