Menu

Starter

Artichoke | pea | Cothens’ milk | tarragon

 

First entremet

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

 

Second entremet (only with 5 courses)

Halibut | sobrasada | brioche | shrimp

 

Third entremet (only with 6 courses)

Raviolo | eggplant | seaweed | Belper Knolle
supplement langoustine +4.5

 

Main course

Celeriac | leek | old Remeker | girolles

 

Dessert

Dark chocolate | limoncello | yogurt | lemon

 

Chefs special

Beef | seabass | XO | yuzu
Instead of entremet +7.5
As extra course +13.5

Selection from 8 cheeses

Minimal of 4 | per cheese +3

Starters

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

Beetroot
barbabietole arrosto – strawberry – green mustard – black olive  11

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

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

Sweetbread
baked – ricotta – piment – green bell pepper 16

Entremets

Celeriac
braised – old Remeker – cantharel – leek  9

Cauliflower
confit – beurre noisette – Epoisse – thyme 10
+ supplement baked scallop  6

Dove “Veluwe”
roasted – sunflower seed – botifarra – sherry  16

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

 

 

 

Maincourses

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

Monkfish “North Sea”
baked – squid – Borlotti beans – chicory – beurre d’anchois  26

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

Fawn “Maastricht”
boudin noir – black berry – red cabbage – onion – sauce au sang  29

Desserts

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

Cottage cheese only per 2 persons
soufflé – lemon ice – cardamom – white chocolate – verbena  11

Cheese menu with choise between 8 cheeses from Bourgondisch Lifestyle

 

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