A LA CARTE MENU 17:30-21:30
STARTERS
Terrine of duck liver with red beetroot, apple and brioche 16
Bisque D’homard with prawns, fennil crouton and rouille 16
Smoked salmon with mousseline of salmon, Amsterdam sour and green herbs 13
Steak tartare with duck liver, truffel, brioche croutons and sambai vinaigrette 13
Celeriac-truffle pie with cauliflower, lamb’s lettuce and silver onion 13
MAIN COURSES *all main courses are served with salad and fries
Entrecôte with pommes pont neuf, mushroom, celeriac and gravy with onion 28
Slow cooked beef shoulder with potato mousseline, cauliflower and gravy 25
Candied pork cheek with potato mousseline, chicory and gravy with black truffle 25
Filet of cod with potato mousseline, pumpkin and sauce with smoked butter 25
Filet of seabream with pasta riso, celeriac, hazelnut and cêpes sauce 25
Soufflé of Jerusalem artichoke with chicory and cheese from “De Noorderhoeve” 25
DESSERTS
Salad of stewed pear, nashi pear and quince with cinnamon ice cream 10
Chocolate mousse with chocolate crumble and sea buckthorn sorbet 10
Tarte tatin with crème anglaise and ice cream of plum and armagnac 10
Cheeses from fromagerie Kef with nutbread and matching garnish 13