STARTERS
HOLSTEIN BEEF & IMPERIAL HERITAGE CAVIAR
Taggiasca olives • Granny Smith apple
• egg yolk
40
ORGANIC GOOSE LIVER
Red beetroot • buttermilk
• sunflower seed
34.50
STELLENDAM SHRIMPS
Marigold • butter-vinegar • wakame
29.50
LANGOUSTINE & IMPERIAL HERITAGE CAVIAR
Yuzu • basil • crème fraîche
40
OYSTER 1397
Leek • hazelnut • Vichyssoise
25
SCALLOPS
Jerusalem artichoke • bimi • koji
28
PÉRIGORD TRUFFLE (V)
Buffalo mozzarella • arugula
• Parmigiano Reggiano
30
MAIN COURSES
MONKFISH
Smoked eel • coriander • celery
38
EUROPEAN LOBSTER
Sambal • rosehip • pulled chicken
59
FARM DUCK
Popcorn • pommes soufflé • XO sauce
38
ANJOU PIGEON
San Mazzo • pommes Dauphine
• cumin
52
WAGYU A3
Cévennes onion • anchovy • savory
64
LIVAR PORK CHEEK
Chicory • Jerusalem artichoke
• Vuurzee
32
ARTICHOKE (V)
(preparation time 30 minutes)
Citrus fruits • lovage • Acquerello rice
36
DESSERTS
DAME BLANCHE
Planifolia vanilla • Guanaja 70% • Madeleine
18
COCONUT
Victoria pineapple • dark chocolate • chili pepper
18
SOUFFLÉ
(preparation time 30 minutes)
Quark • rhubarb • Champagne
25
CRÈME CARAMEL
Citrus • coffee • tarragon
18
L’ETIVAZ
“Prepared tableside”
Whey • aceto • banana
14.5
YOUNG & MATURE CHEESES
Selected by the cheese ripener of
“Het Kaasatelier”
19.5
Chef Torben Bouterse and his kitchen staff work exclusively with fresh, local ingredients. Please accept our apologies if some ingredients are unavailable that day.
To fully enjoy his culinary creations, we ask that you make as few changes as possible to the menu and only inform us of any serious intolerances. Please note that we unfortunately cannot guarantee the absence of traces of allergens.