TUNA TARTARE WITH FOIE GRAS TERRINE, PASSION FRUIT AND CORIANDER VINAIGRETTE, SERVED WITH SEAWEED LANGOUSTINE BOMBE
47
LANGOUSTINE
LANGOUSTINE BOMBE FILLED WITH NORTH SEA CRAB, VINAIGRETTE OF LAVENDER HONEY AND ARGAN OIL
41
WAGYU FROM THE SCHOORL DUNES
ROULEAU OF BEEF FILLED WITH BRAISED OXTAIL, BLACK WINTER TRUFFLE, AND PORCINI
43
CARROT
WITH SORBET ICE CREAM, ORANGE BLOSSOM CARAMEL OF MACADAMIA WITH CURRY MADRAS
31
CARABINERO & IBERICO
DEEP-SEA SHRIMP, PORK CHEEK WITH XO SAUCE AND ORANGE
46
Main dishes
TURBOT
PAN-FRIED FILLET OF WILD NORTH SEA TURBOT WITH BLACK TRUFFLE AND JERUSALEM ARTICHOKE JUS WITH KOMBU SEAWEED BAKED ON THE BONE IN BUERRE NOISSETTE LEEK VARIETIES AND CAVIAR
58
VEAL SWEETBREADS
CRISPY FRIED VEAL SWEETBREADS WITH SHERRY, ARTICHOKE, AND SMOKED EEL FROM VOLENDAM
54
EGGPLANT
MILLE FEUILLE WITH MISO ICE CREAM AND NORI SEAWEED
39
VELUWE ROE DEER
LOIN OF ROE DEER WITH SAKURA BLOSSOM, UMEBOSHI, AND ALMOND
56
Desserts
YANG SHUO CHINA
OSMANTHUS BLOSSOM ICE CREAM WITH KUMQUAT CITRUS AND GREEN OOLONG TEA
29
TONKA BEAN
BUTTERMILK, EGGNOG AND LEMON BALM
27
PISTACHIO
WITH LEMONGRASS CARAMEL AND WHITE CHOCOLATE
28
DEKOPON CITRUS
JAPANESE MANDARIN WITH MULLED WINE, MANJARI CHOCOLATE, AND WINTER SPICES WITH KALAMANSI CITRUS, BLACKBERRY MOUSSE AND BASIL SORBETIC ICE CREAM
