Dutch coastal turbot
Turbot lacked with vadouvan, divers cauliflower textures with a fresh salad, tarragon vinaigrette, beurre noisette and lime.
Trout from vaassen & black truffle
Slowly prepared trout with a cream of celeriac and chavroux with a luke warm celeriac salad with black truffle and a jus of kummel.
Roe deer, pistachio & onion
Roe deer lightly prepared with spices, pistachio and stewed white onion with sherry vinaigrette and a roe deer jus with aceto balsamico.
Anjou pigeon, salsify & hazelnut
Pigeon prepared on carcass with smoked and glazed salsify, jus of hazelnut and vinaigrette of nutmeg.
Beef, sambai & cumin
Beef with different structures of parsnip, preserved Chinese cabbage with sambai, cream of cumin and vinaigrette of chorizo.
Some of our main courses require extra time to prepare. We ask you to understand this.