Dinner menu
Choose from our à la carte menu or enjoy our Chef’s menu (only for the table).
Marked with 
4-course Chef’s menu 59
5-course Chef’s menu 67
6-course Chef’s menu 75
Starter
Leek 10
mosaic with sambai pearls, cream of mustard and vichyssoise
Steak Tartare 16
classic, pickled egg yolk, brioche and anchovies
Hamachi 15
pickled with granny smith, dill, oil from nasturtium and sauce of crème fraîche
Entremet
Scallop 14
fried with fennel, sauce from dashi, grape and herring roe
Langoustine 18
roasted with pumpkin, puffed bell pepper, blue berry and bisque
White Asparagus 10 (with 5 courses)
foam of asparagus, XO sauce, lardo and smoked almond
Short rib 18 (with 6 courses)
coocked sousvide, cream of carrot, celery and jus of red wine
Main
Fowl 26
cooked on carcass, cream of artichoke, egg yolk, corn and sauce with sereh
Skrei 28
fried on the skin, savoy cabbage terrine and beurre blanc of watercress
Buckwheat 19
tartelette with caramelized onion pecannuts, yuzu and sauce of vadouvan
Dessert
Zeeuwse bolus 10
chestnut cream, sorbet of blood orange and caramel chocolate
Soufflé 12
tonka bean with vanilla ice cream, millefeuille and vanilla cream
Chocolate 18
dark with kumquat, ice cream of chicory and blown sugar ball
Cheeses of Zuivelhoeve Nachtegaalstraat (5 types) 16
Coffee service 6,5
