MENU 1397

AMUSES

NORTH SEA CRAB

Kohrabi • green curry • coconut

BIO FOIE GRAS*

Persimmon • celeriac • salted lemon

LEMON SOLE

Winter purslain • wakame • daidai ponzu

LOTTE*

Poivrade artichoke • sage • Vadouvan

WAGYU A3

Haricots verts • Kesbeke • Choron sauce

NO WASTE WAGYU HOTDOG

Brioche • Joey’s ketchup • shallots

Cheese instead of dessert suppl. 8,50

CROQUEMBOUCHE

Crème suisse • caramel • cardemom

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.