First courses
Deep-fried risotto and beetroot balls, served with a truffle mayonnaise
or
Blini with smoked salmon and wakame, red onion and wasabi
or
Octopus with a courgette and tomato salad
or
Crispy slow-roasted pork belly with white asparagus and a 5 spices gravy
*
Main courses
Pappardelle with a creamy cheese sauce, mushrooms and roasted cherry tomatoes
or
Fish stew with shellfish in a ring of mashed potato
or
Fried lemon sole with a saffron risotto and beurre blanc
or
Confit de canard with summer sauerkraut, parsnips and celeriac
*
Desserts
Crème brûlée of Licor 43 & vanilla ice cream
or
Crunchy cheese parcel with walnuts and a compote of shallots and figs
Soups:
Pumpkin soup
with Parmesan cheese
–
Bisque de homard
creamy lobster soup
Brioche Toast with:
Dutch grey shrimps
with cocktail sauce
Smoked salmon
with cream fraîche / lemon
Smoked eel
Steak tartare
with piccalilli and quail egg
Smashed avocado
with tomato and pine nuts
Focaccia:
Sauteéd mushrooms
with poached egg / Parmesan cheese / Hollandaise sauce
Pan Fried pork belly
Pan fried pork belly prepared oriental with mushrooms and sereh
Salades:
Wielinga salad
walnuts / bacon / French dressing
We serve our salad with French bread from Mamie Gourmande
Plateau Wielinga:
Cocktail tray
with charcuterie, cheeses, Dutch bitterballen, luxury nuts, olives and served with French bread
2-course lunch:
daily chef’s choice of starter and main course
We serve lunch until 3:30 pm