STARTERS

Steak Tartare
aged stolwijker cheese – poached egg – piccalilli

Smoked Norwegian Salmon
opperdoezer ronde potato – pickles – dille

Coeur de Boeuf  v
burrata – truffle – springbeans

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FIRST INTERMEDIATE

Open Ravioli v
eggplant – taleggio – pine nuts – capers

Yellowfin Tuna
tomasu soy – bok-choy- roe

North Sea Langoustine (+5,-)
vanilla – gnocchi – sobrasada

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SECOND AND THIRD INTERMEDIATE

Baked Scallops
cauliflower – puffed – potato

BBQ Shortrib
shallot – garlic confite – mandarin

Grilled Peach v
feta – mint – almonds

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MAIN

Plaice
mussels – capers – ansjovis

Portobello v
 oudwijker fiore – cepes – celeriac

Duck Breast
mirabelle plum – parsnip – thyme

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

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DESSERT

 Raspberry
stracciatella – figs – chocolat

Soufflé
banana – pistachio – quark
(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