All our dishes are prepared with daily fresh ingredients. Please excuse us when market supply is missing.
CHANGING LUNCH MENU
two course
37 ½
three course
45
four course
49 ½
SIGNATURES MENU
North Sea crab (s)
eel | yogurt | tomato
Jerusalem artichoke
various preparations
Haddock (s/m)
tuna ham | artichoke | Vin Jaune
Tournedos
Parsnip – shimeji mushrooms – foie gras – truffle
Pistachio & raspberry (d)
4 course 65 wine paring 38 ½
5 course 69 ½ wine paring 47 ½
Vegetable menu
Tomato (s)
Red currant | paprika
Jerusalem artichoke
various preparations
Fennel
radish | blackberry
Savoy cabbage (m)
celeriac | miso
Granny Smith & pear (d)
4 course 57 ½ wine paring 38 ½
5 course 62 ½ wine paring 47 ½
3 COURSE CHOICE MENU
MICHELIN BIB GOURMAND 52 ½
North Sea crab
eel | yogurt | tomato
or
Quail watermelon | “kriek” beer
***
Duck
beetroot | bundle mushroom | garlic
or
Haddock
tuna ham | artichoke | Vin Jaune
***
Granny Smith & pear
or
Pistachio & raspberry
Prefer à la carte?
Starter (s) 19 ½
Main course (m) 29 ½
Dessert (d) 16 ½
Marc Plat
A number of our preferred suppliers: Schmidt sea fish Rotterdam, Van der Burg & Bol, Van Binsbergen groenten & fruit and Ed Boele cheese specialty store