STARTERS

Steak Tartare
aged stolwijker cheese – poached egg – pommes allumette

Yellowfin Tuna
black bean – watermelon – rettich – soybean

Coeur de Boeuf  v
buratta – truffle – string beans

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FIRST INTERMEDIATE

Open Ravioli v
eggplant – taleggio – pine nuts – capers

Smoked Salmon
sauerkraut confiture – spicy mustard – white grapes

Canner Lobster (+5,-)
vanilla – gnocchi – lardo

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SECOND AND THIRD INTERMEDIATE

Baked Scallops
kentjoer – fennel – grapefruit

Veal Cheek
fig – buckwheat – artichoke

White Asparagus v
mushroom XO – aged pecorino

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MAIN

Norwegian Codfish
green herbs – cockels – eal velouté

Chanterelle Pie v
 shiitake – soy – spinach

Fowl
asparagus – wild garlic- banyuls

Ribeye
for 2 people +7.5 p.p.
morel jus – fries – bearnaise – herb salad with parmesan cheese

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DESSERT

Lambada Strawberry
rhubard – oatmeal – sweet woodruff

Soufflé
chocolate – quark – lemon
(prep time +- 20 min)

Cheese Selection +6 p.p.
5 kinds – of Fine Food by Konijn & Red

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(only on Sunday lunch: 3 course menu 40)
4 course menu 49
5 course menu 55
6 course menu 60