English dinner menu

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Menu

Dishes the size of a middle course | 15.5

Artisanal smoked salmon | Pickled lettuce hearts | Hemp seeds | Wasabi

Carpaccio of dual-purpose cows | Nagelhout | Truffle | Wageningsch Roem

Creamy sweet potato (V) | Lime | Sriracha | Local goat cheese

Albacore tuna | Hoisin | Winter leeks | Sesame soy

Beet (V) | Hibiscus | Mint | Quinoa

Seasonal fish | Pearl barley | Purslane | Pickled lemon

Corn-fed chicken |Pointed cabbage | Potato mousseline | Kaffir lime

Cauliflower “curry” | Truffel potato | Hazelnut | Green curry

Veal diamond tenderloin | Savoy cabbage | Shiitake| Truffle sauce (+3.00)

Duet of our own cows | May turnip | Kohlrabi | Red port (+3.00)

Potato tart  (V) | Goat cheese | Pickle | Garlic

Smoky belly bacon | Mustard | Parsley root | Honey

North Sea mullet | Lentils | Fennel | Oyster

Chef’s menu

Chef Jeroen and his kitchen team would love to introduce you to the flavours of our Gastrobar, let us surprise you!

4 courses | 55
6 courses | 75

The ‘Chef’s Menu’ is also available vegetarian or vegan.

Sides

Delicious on the side.

Sweet potato fries | Vadouvan mayonnaise | Goat cheese | 7.5

Fries | Truffle mayonnaise | Grana Padano | 6.5

Green salad | Goat cheese | Olives | Cress | 6.5

Vegetables of the season | 5.5

Temptations

A fine finale to your culinary visit.

Bergamot parfait | White chocolate | Earl grey | Meringue | 10.5

‘Pornstar Martini’ | Passion | Vanilla | Sorbet | 10.5

Dutch cheese assortment ‘Hollandse Glorie’ | Smoked almond | Fig bread | 17

Delicious with coffee

Artisanal friandises | Three sweet surprises | 6