A LA CARTE MENU 17:30-21:30


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



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

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