4-courses 54,50
5-courses 64,50
6-courses 74,50
Oysters
served cru or au gratin – 6 oysters
Pumpkin
Tartare of pumpkin with slow-cooked egg yolk, roasted pumpkin seeds, pecan nuts, arugula and Parmesan cheese
Smoked salmon
3 blini’s with smoked wild Alaska salmon, wasabi mayonnaise, salmon caviar and wakame salad
Bisque d’Homard
Classic lobster soup with fresh lobster and cream
Langoustine & pork belly
Roast langoustine with slowly roasted pork belly, cream of parsley and carrots, black garlic and lobster sauce
Parfait
Parfait of liver with foie gras de canard and Madeira jelly, served with toasted brioche
Steak tartare
Hand-cut Dutch grass-fed beef with piccalilli cream, Avruga caviar, crème fraîche and quail egg
Goose liver
Pan-fried goose liver with caramelized Granny Smith apple and a Calvados sauce
Beet Wellington
Smoked beetroot, sjallots and duxelles in puff pastry with a compôte of pearl onions and a sauce of red port
Lobster Thermidor
Whole lobster au gratin with a bechamel sauce enriched with brandy, white wine, mustard and Gruyère
Halibut
Pan-fried halibut with with braised leeks, tart of hutspot (traditional Leiden potato and carrot dish) and a creamy beurre blanc
‘Duke of Berkshire’-chop
Charcoal-roasted chop of the ‘Duke of Berkshire’-pig with Yorkshire pudding, king bolete and a mustard sauce
Sweetbreads
Pan-fried veal sweetbreads with beetroot, potato salad, mushrooms and a morel gravy
Fillet steak
Fillet steak of Dutch grass-fed beef with confit potatoes and a powerful Madeira gravy
Tournedos Rossini
Fillet steak of Dutch grass-fed beef with confit potatoes and a powerful Madeira gravy topped with pan fried goose liver
Supplements
Rossini (fried goose liver)
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!
Crêpes Suzette
Crêpes with a sauce of Grand Marnier and orange, mandarin compôte and a creamy vanilla ice cream
Chocolate Marquise
Chocolate and hazelnut tart with pineapple caramelized in coconut rum and a pistachio sauce
Cheese platter
Selection of 3 cheeses with compôte and buckwheat fig bread
Extra cheese 3,00 a piece