Menu

Starter

Coeur de boeuf | feta | shiso | granny smith

First entremet

Cauliflower | hazelnut | lardo | époisse | thyme
supplement scallop +4

Main course

Duck | blackberry | carrot | spelt | duck liver

or

Napa cabbage | sourdough | nasturtium | yellow curry

Dessert

Dark chocolate | limoncello | yogurt | lemon

Chefs special

Beef | seabass | XO | yuzu
Instead of entremet +7.5

Selection from 8 cheeses

Minimal of 4 | per cheese +3

Starters

Artichoke
bonbon – tarragon – hazelnut – Cothen milk-crème  10

Steak tartare
brioche – pickle – shallot – caper – garlic  12

Steak tartare eel “Ijsselmeer”
smoked – cresson – horse-radish – parsley  16

Entremet

Celeriac
braised – old Remeker – cantharel – leek  9
+supplement baked scallop 6

Turbot “North Sea”
à la meunière – green herbs – caper – lemon  19

 

Maincourses

Napa cabbage
smoked – mustard seeds – cress – Belper Knolle – celeriac gravy  20

Duck “Ermelo”
dry aged – beetroot – Puy lentils – confit – sauce foie gras  23

Dessserts

Apples “Driebergen”
feuilette – vanilla ice – caramel – almonds  10

 

Cheese menu with choice between 8 cheeses from Bourgondisch Lifestyle

 

Due to the supply of fresh and seasonalproducts, the menu and prices can be slightly adjusted per day.