DUTCH COASTAL TURBOT
Turbot lacked with vadouvan, divers cauliflower textures with a fresh salad, tarragon vinaigrette, beurre noisette and lime.
NORTH SEA CODFISH, ASPARAGUS & LEMON
Codfish prepared on one side with lemon, a classic beurre blanc sauce with stewed morels, white asparagus and cream of chavroux.
PIGEON, PISTACHIO & APPLE
Pigeon prepared on carcass with spices, cream of pistachio, puree of barbecued celeriac, glazed apple and kohlrabi, jus of pigeon with acéto balsamico and black berry.
LAMB FROM KAMPEN, SMOKED YOGHURT & WILD GARLIC
Lamb prepared with garlic, cream of smoked yoghurt, parsley puree and vegetables glazed with wild garlic, jus of lamb with green curry.
BEEF, JAPANESE MISO & SAMBAI
Shortly roasted beef with a cream of miso, fermented algae, Eastern glazed asparagus with crispy potato and a jus of sambai.
Some of our main courses require extra time to prepare. We ask you to understand this.