À la carte
Chef Kenny Friederichs
STARTERS
VEGETABLES & HERBS OF THE MOMENT
32.50
from the Wijdehorst - pickle - green pepper
PIETERMAN
39.50
from the North sea - kohlrabi - Dutch wasabi
LANGOUSTINE
45
duck XO - fennel - tarragon
QUAIL
39.50
Albufera - sea bass liver
SIGNATURE
‘’ZEEUWSE’’ MUSSEL
39.50
N25 caviar - fennel - aji amarillo
MAIN DISHES
SUNFLOWER SEED
38.50
oxidized - artichoke - Oudwijker Fiore
SOLE
56.50
t-bone - horseradish - smoked herring - leek
ROE DEER
62.50
silver fir - anchovies - red beet
VEAL
62.50
sweet bread - chantarelle - union
DESSERTS
SELECTION OF DUTCH CHEESES
25.00
& garnishes
RASPBERRY
19.50
fig leaf - Timut pepper
SOUFFLÉ
21.50
Dutch vanilla - chestnut koji
(20 minutes of preparation time)
PER SCOOP
4.50
vanilla
tarragon
apricot sorbet
raspberry sorbet
chestnut & koji
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