Menu

Sliced hamachi, green spices, salmon eggs, dressing with dill

***

Scallop with pumpkin, goat yogurt, sauce tandoori

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Cod, Irish Mór oyster and white wine

***

Red mullet baked on bread, feta cheese, olive, sauce with arugula

***

Dutch asparagus, eel, mousseline of Opperdoezer Ronde and caviar

* **

Baked duckliver, French toast with raisins and almond, rubarb

***

Ducth lamb, asparagus, stew, peas, jus with citrus

***

Strawberry, pistache, sorrel

6 courses; hamachi – cod – mullet – aparagus – lamb – strawberry      135,-

8 courses; All dishes                                                                                  160,-

3 courses;   up to chef, not available on Saturday evening              69.50

Menu’s can be ordered per table and be extended with a selection of Dutch cheeses. Changes in the menu will be charged as a supplement. We have a prestige vegetarian 6 or 8 courses menu, we do not cook vegan.

À la carte

 (up to 6 people, than menu per table)

Starters

 Sliced hamachi, green spices, salmon eggs, dill dressing 35,-

North Sea crab, oyster, citrus and sesame   55,-

Two preparations of langoustine    68,-

Dutch asparagus, eel, Opperdoezer Ronde and caviar   45,-

Caviar 50 gr with blinis, crème frache and chives    120,-

Baked duckliver, French toast with raisins and almond, rubarb   37.-

 Main courses

 Cod, Irish Mór oyster and white wine 55,-

Ducth lamb, asparagus, stew, peas, jus with citrus   68.-

Tournedos ‘Rossini’   65.-

Desserts

Selection of Dutch cheese with homemade applesirup   22,50

 Strawberry, pistache, sorrel  20,-

Macallan whiskey, coffee and vanilla 20,-

Tarte-tatin of Jonagold with vanille ice cream  (20 min. preparation) 20,-