Foie Gras au Torchon with quince jam, nectarine and brioche toast half/whole
Heirloom tomato salad with Melfort dressing, Robiola, marinated strawberries and tomato soup
Steak tartar with smoked mayonnaise, black garlic, pickled beetroot and mustardseeds
Salmon, lighty cured with kohlrabi, buttermelk-chamomile vinaigrette, salmon roe, barba di frate
Brioche Neuf | Sautéed duck liver on brioche toast with truffle lobster mayonnaise and red onion compote
Croquette of roasted eggplant, with pickled eggplant, bechamel with nutmeg and basil oil
Lobster ravioli with bouillabaisse sauce
Veal sweatbreads with bacon-coriander relish, bacon jus, cream of corn and summer truffle
Monkfish with baby squid, saffron fideua, roasted bellpepper and a garlic almond sauce
Lamb shoulder and rack of lamb with pistachio, navarin sauce and potato confit
Pearl barley risotto with garlic, poached egg, garden veggies and preserved lemon
Black Angus Entrecôte 500g (for 2) with fries, salad, béarnaise sauce or Bordelaise gravy
Cheese selection by De Kaaskamer
Elderflower and citrus espuma, elderflower diplomat, marinated strawberries, citrus crouton and vanilla ice cream
Pistachio spongecake tonka ganache fresh cherries, cherry curd and gel pistachio ice cream
Mille feuille with orange and dark chocolate cream with hazelnut brittle chocolate ice cream
3-courses | starter - main course - dessert (optional: vegetarian)
4- courses | starter - second starter - main course - dessert
5- courses | starter - second starter - main course - cheese - dessert