STARTERS
LANGOUSTINE
Caviar • crème fraîche
• Granny Smith
Sambal • pulled chicken • saoto
(2 Preparations)
46
OYSTER 1397
Gillardeau • salted lemon
• Codium
25
NORTH SEA CRAB
Kohlrabi • green curry • coconut
27.5
HOLSTEIN BEEF & IMPERIAL HERITAGE CAVIAR
Taggiasca olives • Granny Smith
• egg yolk
40
ORGANIC FOIE GRAS
Buttermilk • beetroot • passion fruit
34.5
"WHITE GOLD" (V)
Seaweed • egg yolk • radish
19.5
MAIN COURSES
MONKFISH
White asparagus • orange
• butter vinaigrette
32
SCALLOPS SAINT JACQUES
Black truffle • sauerkraut • celeriac-jus
45
WAGYU A3
Haricots verts • Kesbeke
• Choron sauce
Hotdog • Joey’s ketchup • pickles
(2 Preparations)
64
LIVAR PORK CHEEK
Chicory • Jerusalem artichoke
• Vuurzee
32
SWEETBREAD
Purslane • Old Rotterdam chess
• anchovies
38
ANJOU PIGEON
Artichoke • Taggiasca olives
• Aceto Balsamico
52
BLACK TRUFFLE (V)
Basil • Parmigiano Reggiano
• Acquerello rice
(Preparation time 25 minutes)
36
DESSERTS
DAME BLANCHE
Madeleines • vanilla • dark chocolate
18
ORGANIC YOGURT
Cucumber • white chocolate
• passion fruit
18
CRÈME CARAMEL
Coffee • tarragon • citrus
18
CRÊPE SUZETTE
Orange • Grand Marnier • honey
19.5
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.