SELECTION MENU
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3 Course menu selection of the menu with a starter, main and dessert |
34.00
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4 Course menu + between dish |
43.00
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5 Course menu Carte Blanche |
50.00
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STARTER
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Beetroot salad with dried rye, watercress and crispy Parmesan |
9.50
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Roasted raw mackerel with green apple, cucumber curd and avocado |
9.50
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Shellfish with samphire crème, seaweed and citrus |
9.50
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Steak tartare "prepared by the chef" with egg yolk creme, Amsterdam onion and crostini |
9.50
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BETWEEN
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Bonito dashi with thinly sliced prawns, sea urchin and lovage oil |
11.00
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Duck liver mousse with candied sauerkraut, apple foam and quays |
11.00
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MAIN
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Stewed chicory with polenta, turmeric, smoked pecorino and cloudberry sauce |
21.00
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Baked plaice with crème of Jerusalem artichoke, radish and ponzu foam |
21.00
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Baked cod with duxelles, crispy sourdough, hazelnut and beurre blanc |
21.00
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Slow cooked pork belly with black rice, snap beans and mango |
21.00
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Grilled flank steak with roasted leeks, pickled onion and veal gravy |
21.00
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DESSERT
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Cheese selection from "Bourgondisch Lifestyle" |
12.00
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Poached pineapple with coconut and curry |
8.00
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Sea buckthorn and vanilla dessert |
8.00
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A la minute baked chocolate tart with hazelnut parfait and passionfruit |
8.00
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Lemon meringue pie |
8.00
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Café Gourmand |
8.00
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