Foie Gras au Torchon with quince jam, plums and brioche toast half/whole
Steak tartare with smoked mayonnaise, black garlic, pickled yellow beetroot and mustard seeds (optional: Asetra Caviar 15 gr)
White asparagus cooked sous vide with morels, egg yolk cream with lovage and lardo (optional vegetarian)
Fresh marinated scallops with blood orange sauce, basil mayonnaise and celery
Brioche Neuf | Sautéed duck liver on brioche toast with truffle lobster mayonnaise and red onion compote
Lobster ravioli with bouillabaisse sauce
Gnocchi Parisian with fresh peas and wild garlic butter
Pork cheeks with polenta, pork jus, spring onion and bacon relish
Confit Halibut with Borloti cassoulet, bimi and dulse beurre blanc
Lamb shoulder and rack of lamb with pistachio, navarin sauce and potato mille feuille
Creamy pearl barley with artichokes, young goat cheese en rhubarb
Entrecôte 500g (for 2) with fries, grilled vegetables, béarnaise sauce or Madeira gravy
Cheese selection by De Kaaskamer
Chocolat cremeux with passionfruit and plum gel with candied plums and passionfruit ice cream
Elderflower mousse with lemon, saffraan and lemongrass, elderflower gel with lemon Thai basil sorbet
Mille feuille with vanilla diplomat cream, pistachio ice cream and pistachio praline
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