Tenderloin carpaccio

Bacon / shallots / chives / Parmigiano Reggiano / truffle dressing

16 ½

Smoked salmon, Dutch shrimp & smoked eel

Toast / cocktail sauce / chives / shallots

22 ½

Smoked Carrot

Cream of parsley root / fried capers / onion / saffron mayonnaise

13 ½

Tuna tataki

In an Eastern way / sesame

17

Gamba’s Piri Piri

Garlic / piri-piri herbs / bread to dip

17

Gyozas Chicken or Vegetarian

Kimchi / cream / chili oil

13

Steak tartaar

Egg yolk / capers / toast

17

Truffle soup

Wild mushrooms / chives

9 ½

Oysters

Fresh from our Homarium

5

Escargots

Gratin with herb butter / bread

14 ½

Chateaubriand | Grain fed | ± 450 g | 2 persons

Cut from the head of the tenderloin. Tender and sliced. Served with pepper sauce, stroganoff sauce and fried mushrooms.

2 p 79

Beef tenderloin | Red wine sauce

Tender piece of meat from the tenderloin. A soft and tasty steak.

33

Veal picanha

Season vegetables / béarnaise

28

Corn chicken

Pea / potaso rosti / corn / shallot gravy

28

Sea bass

Pearl barley / spinach / smoked eel / aceto balsamic vinegar

28

Fried sole

The first cultivated sole in the Netherlands, sustainably farmed in Zeeland

42

Catch of the day

Weekly changing fish dish

28

Lobster ± 450 gr

Fresh from our Homarium / seasonal vegetables / butter sauce

42

Stuffed zucchini (V)

Bell pepper / basil / Parmesan

25

Fries with mayonnaise

4 ½

Mixed salad

3 ½

pepper sauce

2 ½

Stroganoff sauce

3 ½

Baked mushrooms

3

Dessert from the Chef

Changing dessert created by our kitchen team

12 ½

Tiramisu | deconstructed

Mascarpone mousse with Amaretto and Tia Maria / dark chocolate / ladyfingers / white chocolate ice cream

13

Crème Brûlée

Vanilla / whipped cream / crumble / ice cream

13 ½

European Cheese platter

Selection of European cheeses / nut bread / apple syrup

16 ½

Cheese-Port Experience

3 Cheeses & 3 small glasses of matching Port (ruby-late bottled vintage-10 years old)

24

Scroppino

Cava / Limoncello / lime sorbet ice cream

12 ½