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Chef's special

We proudly present our delicious and varied chef's Special Surprise Menu. An amazing menu with delicious matching wines. With this menu you are assured of a beautiful evening with culinary surprises.

Surprise Menu

Amuse + 3 courses € 49,50
Amuse + 4 courses € 59,50

Wine package

3 glasses of matching wine 19
4 glasses of matching wine 25

Shared Dining

** Platter Elzenhagen **

A lovely walk through our appetizers to enjoy together.
(Minimum 2 persons | Shared Dining)

19 ½ pp

Starters

Tenderloin carpaccio

Bacon / shallots / chives / Parmigiano Reggiano / truffle dressing

16 ½

Smoked salmon, Dutch shrimp & smoked eel

Toast / cocktail sauce / chives / shallots

22 ½

Coquilles

Kimchi / cream / cheese / spring onion / gratin

21 ½

Crunchy Sushi Beef or Salmon

Green asparagus / mushroom / spring onion / topped with beef or salmon

17

Gamba’s

Garlic / piri-piri herbs / sea salt-bread to dip

17

Gyozas Chicken or Vegetarian

Kimchi / cream / chili oil

13

Steak tartaar

Truffel crumble / miso foam / Japanese herbs

17

Salmon pickled in yellow beetroot

Coeur de boeuf tomato / chive oil / green asparagus / egg cream

16

Truffelsoup

Wild mushrooms / chives

9 ½

Oysters

Fresh from our Homarium

5

Escargots

Gratin with herb butter / bread

14 ½

Smoked burrata

Served in a crispy nest

14

Escargots

Gratin with herb butter / bread

14 ½

Main dishes

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

Veal spicenha

“Big Green Egg” / forest mushrooms / green vegetables / béarnaise sauce

27

Beef tenderloin | Red wine sauce

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

32

Guinea fowl

Seasonal vegetables / Red wine gravy

26

Plaice fillet

Creamy fregola / zucchini / eggplant / sauce with peppers and saffron

27

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

Parsley root a'la fondant (V)

Smoked carrot / cream of onion / leek / wild mushroom and truffle

26

Beef shoulder steak

Red wine sauce

25

Side dishes

Fries with mayonnaise

4 ½

Mixed salad

3 ½

pepper sauce

2 ½

Stroganoff sauce

3 ½

Fried duck liver

9 ½

Baked mushrooms

3

Desserts

Dessert from the Chef

Changing dessert created by our kitchen team

12 ½

Red Fruit

cat's tongue, lime and yoghurt red fruit ice cream

12 ½

Crème Brûlée

Tahiti 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

Prepared at the table / Cava / Limoncello / Vodka / lime sorbet ice cream

12 ½

Coffee

Coffee with sweets

5

Cappuccino with sweets

5

Espresso with sweets

5

Fresh mint or ginger tea with sweets

6

Tea with sweets (various flavors)

5