Goat’s cheese, marinated mushrooms, dried apple, 
crumble of rye bread, dressing of Ras el Hanout
 

Pan fried scallop, octopus, marshmallow of citrus,
salad of celeriac and vanilla, chutney of vegetables
 

Tuna, shortly grilled, cucumber and wakame salad, soy caviar
and crunchy sesame biscuit
 

Pastrami of beef, salad of salsify and beetroot,
crispy pullet egg, mayonnaise of truffle
 

Soup of forest mushrooms, foam of mature cheese from Beemster region,
crispy curry flavored bread stick

For reservations of 8 or more it is not possible dining a la carte in our restaurant. We than will serve our surprising menu. Of course we cater for vegetarians and guests with allergies and dietary requirements. For reservations of 12 or more we have special group menus, which we more than gladly will send to you.


4 course surprising menu of the chef
5 course surprising menu of the chef
6 course surprising menu of the chef

The content of this menu can be found under the tab Packages.

On all our transactions the "Uniforme Voorwaarden Horeca" are applicable. We gladly will send you these upon request.



 

  

 

45.95
54.95
60.95

Cod, pan fried parsnip, artichoke marinated in mustard and lemon,
paksoi and sauce of langoustines
 

Halibut, crust of curry, duxelles of smoked mushrooms,
muffin of goat’s cheese and sauce of water cress
 

Sea bass, mash of red beet, leek stewed with saffron,
sauce of capers
 

Pumpkin from the BBQ, forest mushrooms, pearl barley from Alkmaar region  
and mature cheese, sauce of fennel and olive oil
 

Suckling pig, crème of celeriac, pan fried salsify, 
sweet ’n sour of vegetables and sauce of cloves and apple
 

Domestic duck breast, prepared at a low temperature, crème of yellow carrot,
fondant of celeriac, crispy onion rings and sauce of Nepal pepper


On all our transactions the "Uniforme Voorwaarden Horeca" are applicable. We gladly will send these to you upon request.

Tarte Tatin of apple with vanilla ice-cream
 

Panna cotta of figs and crispy pecan nuts and sorbet of gluhwein
 

12.00

Citrus prepared in different ways with bastogne biscuit ice-cream

Selection of Dutch cheeses with walnut-currant cake

Dark chocolate tartlet with mint sorbet
 

10.50

13.50

11.00