GRAVAD LAX marinated in beet and vodka, salmon tartare with horseradish and dill, beetroot sauce, Mustard Cress, fennel celeriac apple salad with honey mustard dressing, sweet and sour cucumber
10.25
WINTER SPINACH SALAD (can be ordered vegetarian) balsamic honey dressing, roasted pumpkin, roquefort, pancetta chips, hazelnut, sud ‘n sol, pomegranate seeds
10.25
FRESH RAVIOLI (can be ordered vegetarian) filled with porcini, cavolo nero, ricotta, garlic parsley butter, pecorino, beet pesto, Coppa di Parma, roasted hazelnuts
VENISON STEW hot lighting (typical Dutch mash potato: potatoes, apple, bacon), Brussels sprouts with bacon and coarse mustard, stewed pear
20.5
PORK TENDERLOIN filled with brie, mushroom cream sauce, serrano ham chips, mashed potatoes with rosemary and parmesan, savoy cabbage
20.5
WOLFFISH (+1,50) wrapped in Parma ham, black tagliatelle with parsley, garlic red pepper oil, puffed cherry tomato, arugula, prawn cognac cream sauce, ratatouille
20.5
SALMON FILLET sesame and wasabi crust, sweet sake soy sauce, pickled radish, noodle salad with coconut peanut dressing, crispy ginger and chili pepper
20.5
QUICHE filled with celeriac, parsnip, red onion, taleggio and hazelnut, pickled red cabbage, pumpkin hummus, romesco
20.5
FRESH RAVIOLI (can be ordered vegetarian) filled with porcini, cavolo nero, ricotta, garlic parsley butter, pecorino, beet pesto,
20.5
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