Menu

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

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Langoustine carpaccio, bergamot and tomato

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Lobster, Pernod, fennel, sepia and wild garlic

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

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Dutch asparagus, eel, mousseline of Opperdoezer Ronde and caviar

* **

Baked duckliver, French toast with raisins and almond, rubarb

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Lamb, asparagus, stew, peas, jus with citrus

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Strawberry, pistache, sorrel

6 courses; hamachi – lobster – mullet – asparagus – lamb – strawberry 137,50
8 courses; All dishes 162,50

3 courses up to chef: 69.50 (not on Saturday evening and Sunday’s)

Menu’s can only be ordered per table
Changes in the menu will be charged as a supplement

À la carte

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

Main courses

Sea ​​bass and lobster, sepia, wild garlic and fennel 65,-

Tournedos ‘Rossini’ 65.-

Lamb, asparagus, stew, peas, jus with citrus 68.-

Desserts

Selection of Dutch cheese with homemade applesirup 23,50

Strawberry, pistache, sorrel 20,-

Macallan whiskey, coffee and vanilla 20,-

Tarte-tatin of Jonagold with vanille ice cream (25 min. preparation) 20,-