STARTERS
LANGOUSTINE
Caviar • crème fraîche
• Granny Smith
Sambal • pulled chicken • saoto
(2 Preparations)
46
OYSTER 1397
Irish Mor • Champagne
25
Caviar supplement
14.50
COQUILLE SAINT-JACQUES
Sea buckthorn • tarragon
• sake kasu
Jerusalem artichoke • bimi • koji
(2 Preparations)
38
NORTH SEA CRAB
Kohlrabi • green curry • coconut
27.50
HOLSTEIN BEEF & IMPERIAL HERITAGE CAVIAR
Taggiasca olives • Granny Smith
• egg yolk
40
ORGANIC FOIE GRAS
Persimmon • celeriac
• salted lemon
34.50
BRUSSELS SPROUTS (V)
Egg yolk • almond • vadouvan
19.50
MAIN COURSES
DOVER SOLE
Millefeuille • winter purslane
• dai dai ponzu
38
MONKFISH
Poivrade artichoke • sage
• vadouvan
32
WAGYU A3
Haricots verts • Kesbeke
• Choron sauce
Hotdog • Joey’s ketchup • pickles
(2 Preparations)
64
LIVAR PORK CHEEK
Chicory • Jerusalem artichoke
• Vuurzee
32
SWEETBREAD
Cauliflower • little gem • XO
38
ANJOU PIGEON
San Mazzo • pommes dauphine
• cumin
52
BLACK TRUFFLE (V)
Basil • Parmigiano Reggiano
• Acquerello rice
(Preparation time 25 minutes)
36
DESSERTS
GÂTEAU CHAUD
Celery • dark chocolate • orange
18
CROQUEMBOUCHE
Crème suisse • caramel
• cardemom
18
CRÈME CARAMEL
Coffee • tarragon • citrus
18
CRÊPE SUZETTE
Orange • Grand Marnier • honey
19.50
YOUNG & MATURE CHEESES
Selected by the cheese ripener of
“Het Kaasatelier”
19.50
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.