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
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!