Van het Land collectie Jakobs mosselen Carpaccio rauw geserveerd, zwarte radijs & zalmeitjes, rode kool ketchup Oosterschelde kreeft Gepocheerde kreeft met rabarber & avocado, kreeft & rabarber bouillon Morieljes Champignons gestoofd met amandel, bloemkool puree & zoet-zuur, daslook saus Heilbot Geroosterde wortel & zwarte knoflook, witte asperge sate, gerookte wortelsaus Kalfszwezerik Gebakken en geglaceerd, Sint-jansui & groene asperges, saus van kamille Duif Gemarineerd in curry, kersen met wijnruitkruid, duivenjus Aardbeien Sable koekje met passievrucht ijs, room & meringue van blauwe bes Van het Land collectie 110. 'een weergave van het beste wat het seizoen ons te bieden heeft' De 'essentie' Van het Land 90. 'Vier gerechten uit het menu'
Van het Land reflectie 2010 Muscadet Sèvre et Maine - Domaine L'Ecu - Loire 2014 Petit Chablis - Domaine Jean Goulley - Bourgogne 2011 Muscat - Vignoble des 2 Lunes - Alsace 2013 Dona Maria - Julio Bastos - Alentejano 2012 Spätburgunder - Weingut Klump - Baden 2012 Pic Saint-Loup - Domaine Zumbaum Tomasi - Coteaux du Languedoc 2013 Brachetto - Grappoli Rossi - Piëmonte 65. De reflectie; van het Land 'Zeven glazen die de gerechten sieren' 45. De reflectie, in 'essentie' 'Vier glazen vervolmaken het menu'
Starters 30. to prickle your taste buds Scallops Carpaccio served raw, black radish & salmon eggs, red cabbage ketchup Oosterschelde lobster Poached lobster with rhubarb & avocado, lobster & rhubarb bouillon Vegetable casserole Pallet of vegetables, each individually prepared: raw, cooked & marinated Morrels Mushrooms braised with almond, cauliflower puree & pickle, wild garlic sauce Halibut Roasted carrot & black garlic, white asparagus sate, smoked carrot sauce Veal sweet bread Roasted & glazed, new season onions & green asparagus Camilla juice DZB beef rib Cranberry - shallot chutney, swiss chard and red wine beef jus Pigeon Marinated in curry, cherries poached in herb of grace & giblet sauce Main courses 50. a mix that combines our classics with developing dishes Chocolate tart With rum ice, "The Chocolate Makers" Amsterdam Strawberries Sable biscuit with passion fruit ice, blueberry cream & meringue Coffee soufflé Gratinated with nuts, salted caramel glaze & lemongrass sauce, lemon sorbet Desserts 20. delicate flavours not to be missed at the end of your meal Cheese trolley 22. 50 Your own selection of our farmhouse cheeses
From the Land collection Scallops Carpaccio served raw, black radish & salmon eggs, red cabbage ketchup Oosterschelde lobster Poached lobster with rhubarb & avocado, lobster & rhubarb bouillon Morrels Mushrooms braised with almond, cauliflower puree & pickle, wild garlic sauce Halibut Roasted carrot & black garlic, white asparagus sate, smoked carrot sauce Veal sweet bread Roasted & glazed, new season onions & green asparagus Camilla juice Pigeon Marinated in curry, cherries poached in herb of grace & giblet sauce Strawberries Sable biscuit with passion fruit ice, blueberry cream & meringue From the Land collection 110. 'Seven dishes based around the best seasonal produce' The 'essence' from the land 90. 'Four dishes from the menu'
From the Land reflection 2010 Muscadet Sèvre et Maine - Domaine L'Ecu - Loire 2014 Petit Chablis - Domaine Jean Goulley - Bourgogne 2011 Muscat - Vignoble des 2 Lunes - Alsace 2013 Dona Maria - Julio Bastos - Alentejano 2012 Spätburgunder - Weingut Klump - Baden 2012 Pic Saint-Loup - Domaine Zumbaum Tomasi - Coteaux du Languedoc 2013 Brachetto - Grappoli Rossi - Piëmonte 65. The reflection, of the Land 'Seven glasses complimenting each dish' 45. The reflection, the 'essence' 'Four glasses accompanying your menu'
Starters 30. to prickle your taste buds Scallops Carpaccio served raw, black radish & salmon eggs, red cabbage ketchup Oosterschelde lobster Poached lobster with rhubarb & avocado, lobster & rhubarb bouillon Vegetable casserole Pallet of vegetables, each individually prepared: raw, cooked & marinated Morrels Mushrooms braised with almond, cauliflower puree & pickle, wild garlic sauce Halibut Roasted carrot & black garlic, white asparagus sate, smoked carrot sauce Veal sweet bread Roasted & glazed, new season onions & green asparagus Camilla juice DZB beef rib Cranberry - shallot chutney, swiss chard and red wine beef jus Pigeon Marinated in curry, cherries poached in herb of grace & giblet sauce Main courses 50. a mix that combines our classics with developing dishes Chocolate tart With rum ice, "The Chocolate Makers" Amsterdam Strawberries Sable biscuit with passion fruit ice, blueberry cream & meringue Coffee soufflé Gratinated with nuts, salted caramel glaze & lemongrass sauce, lemon sorbet Desserts 20. delicate flavours not to be missed at the end of your meal Cheese trolley 22. 50 Your own selection of our farmhouse cheeses