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
classical, with egg yolk, old Utrecht cheese and chives
Entremet
Scallop 14
fried with fennel, sauce from dashi, grape and herring roe
Jerusalem Artichoke 10 (with 5 courses)
with macadamia, cream of Vacherin Mont d’Or and sauce of coffee
Short rib 18 (with 6 courses)
coocked sousvide, cream of carrot, celery and jus of red wine
Main
Duck 28
roasted with cream of salsify, cime di rapa, piccalilly and sauce of star anise
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
Pear 10
poached, frangipane, vanilla mousse, Marigold and sorbet of pear
Soufflé 12
tonka bean with salted peanut ice cream and éclair with five spices
Chocolate 18
dark with seabuckthorn berry, ice cream of chicory and blown sugar ball
Cheeses of Zuivelhoeve Nachtegaalstraat (5 types) 16
Coffee service 6,5
