STARTERS

Steak Tartare
aged stolwijker cheese – poached egg – pommes allumette

Yellowfin Tuna
Black Bean – watermelon – rettich – soybean

Brioche Truffle v
pied du moton – parmesan – truffle

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FIRST INTERMEDIATE

Open Ravioli v
eggplant – taleggio – pine nuts – capers

Smoked Salmon
sauerkraut confiture – spicy mustard – white grapes

Farm Chicken
beurre blanc from soy – passion fruit

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SECOND AND THIRD INTERMEDIATE

Baked Scallops
pernod – lemon – salsify

Langoustine Carpaccio
iberico rib – sherry – shallot

White Asparagus v
mushroom XO – aged pecorino

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MAIN

Norwegian Codfish
green herbs – cockels – eal velouté

Morilles Pie v
salpicon – shiitake – lavas – spinach

Lamb Filet
asparagus – wild garlic – peas – banyuls

Ribeye
for 2 people +7.5 p.p.
morel juice – 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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prices from April 1, 2026
(only on Sunday lunch: 3 course menu 40)
4 course menu 49
5 course menu 55
6 course menu 60