2-courses  29,50
3-courses  37,00

Roasted lemon sole
Roasted lemon sole with potato-apple salad, duck liver and gamsa medina dressing

or

Caprese
Caprese of mozzarella cheese with tomato, basil, focaccia and anchovy-bacon sauce

*

Plaice fillet
Oven baked plaice fillet with Parmesan cheese, shallots and white wine sauce

or

Sautéed corn-fed chicken
Sautéed corn-fed chicken with BBQ vegetables, risotto and Jalapeño olive oil

*

Cherries
Cherries with yogurt, cherry beer-cinnamon syrup, ginger snaps and ice cream

or

Cheese
Cheeses: Truffle camembert – Blauw Tientje – St. Maure

Oysters

Fines Claires: raw or Rockefeller

Tomato Steak

Chopped and marinated tomatoes with wasabi cream, crispy egg, capers, onion and seaweed tempura

Tuna

Thinly sliced tuna fish fillet on marinated and pan-fried ‘Little Gem’ salad with king prawns, lemon mayonnaise and sesame crisp

Duck liver & Eel

Terrine of duck liver with smoked eel fillet, apple jelly and syrup, sweet and sour Granny Smith apples and toast

Pastrami

Ton sur Ton of roasted veal steak, Parma ham, avocado, yoghurt, pomegranate and crispy wonton

Steak tartare

Hand cut steak of grain fed Black Angus with crispy egg, capers, onion, pickle and seaweed tempura

Bisque d’Homard

Classic lobster soup with a tone of vanilla, cream and Dutch shrimps

Goose liver

Fried goose liver with apple confit, syrup and Armagnac sauce

In our kitchen, we use nuts and peanuts, among others, so traces of nuts and peanuts may be present in other dishes. Please, inquire after our allergen menu. Your waiter/waitress will be happy to help you!

Eggplant

Crispy souffle with eggplant, ‘Hüttenkäse’ cheese on smoked and roasted vegetable sauce, asparagus, potato mousseline and corn

Corvine

Skin fried corvine fish fillet with stewed chicory and lemon butter sauce

Tuna

Fried tuna fillet with hazelnut butter sauce, lemon, Dutch shrimps, beech mushroom, kaffir lemon, risotto and spinach

Sweetbread

Baked crispy sweetbread with stewed beans, spring onion, celeriac and shellfish crustacean sauce

Duck

Roasted duck breast with puffed Jerusalem artichoke and cream of Jerusalem artichoke, haricot, mushrooms and soy-poultry sauce

Tournedos

Pan fried tenderloin of grain fed Black Angus with Pommes Fondant, oyster mushrooms and red wine sauce

Wielinga Classic

Tournedos Rossini

€ 44,50

Pan fried tenderloin of grain fed USA Black Angus with sautéed goose liver and Madeira sauce

In our kitchen we use nuts and peanuts, among others, so traces of nuts and peanuts may be present in other dishes. Ask for our Allergen menu, your waiter/waitress will be happy to help you!

Crème Brûlée

Classic French dessert with cream, coffee, cardamom, cane sugar and ice cream

Chocolate

White chocolate Bavarois with chocolate chunks, mandarin jelly and merengue

Menu dessert

Dessert of the Chef’s Menu

Cheese platter

Selected cheeses with quince compote served with cranberry-fig bread