Menu Essences and Flavours
Appetizers
black pudding crisp | gingerbread - pear
pâte brisée | structures of celeriac
tortilla | sea bass tartare - mole - chipotle
craquelin | caramel - quail mousse - fig
crisp | triple cream - parsnip - paprika
stuffed pasta | pea - smoked eel
Beef - Langoustine
avocado | icicle radish | red bell pepper
mascarpone cream
- Supplement of Caviar (10g) : € 25 -
2 x Scallop
green cabbage | leek | parsnip | hotchpotch
vadouvan
Sorbet
* Veal Sweetbread
legume | tarragon | black radish | cauliflower
'Fine Champagne' sauce with North Sea crab
Hareback Saddle
celeriac | pecan | butternut | porcini | beetroot
hare jus with black pepper
** Assortment of refined cheeses
selected by Michel van Tricht and Erik Murre
chutney – raisin bread
Truffle - Blanc Manger
tonka | verjuice | coffee
Assortment of Sweets
Menu 'Essences and Flavours'
Signature Amuse: € 30
with glass of wine: € 50
4 courses: € 118
with matching wines – water – coffee: € 195
with matching non-alcoholic drinks – water – coffee: € 170
* 5 courses: € 138
with matching wines – water – coffee: € 225
with matching non-alcoholic drinks – water – coffee: € 200
** Extra cheese chariot: € 30
with matching wine: € 38
Out of respect for our employees and to guarantee the smoothness of the following services, the restaurant closes at 4pm in the afternoon and at 0.30am in the evening.