Starters
“Chaud froid”of partridge with smoked goose breast and couscous of bacon and cauliflower (16)
Salad of Dutch shrimps with potato, truffle cheese and sauce of eel (16)
Vegetarian salad: various vegetables, fried quail’s egg, cream of Parmesan cheese and beurre rouge (15)
Stew of deer with garlic cream (16)
Terrine of goose liver (18)
Salade Riche: duck liver, sweetbread, bacon, lobster, salmon and shrimps (29)
Fillet of halibut, mousse of celeriac, apple and apple cream, mustard “beurre blanc” (17)
Pumpkin soup (8,50)
Main courses
Wild duck with quinoa and crumb of hazelnut, chicory, celeriac mousse, sauce of various spices (26)
Fillet of hare with caramelized apple, “stamppot” of brussels sprouts, cutlet of hare (27)
Pheasant filled with goose liver, sauerkraut, mousse of parsnip, red beet, potatoes, chorizo and Calvados sauce (28)
Fillet of sirloin with various vegetables, pommes carrées and red wine sauce (28)
Tournedos Rossini (37)
Pike perch with oyster, apple coulis, cream of orange and a coconut “beurre blanc” (26)
Vegetarian dish: Lasagna of puff pastry, couscous of cauliflower, mushrooms,
green asparagus, poached egg and green sauce hollandaise (23)
Desserts
Millefeuille filled with pastry cream, apple, vanilla cream and ice cream of advocaat (typical Dutch alcoholic beverage) (10)
Pafait of hazelnut, banana baked on the green egg, sabayon of Amaretto (10)
Bavarois of almond with ice cream of Amarena cherries (10)
Glass of Zweigelt Eiswein from Austria with matching chocolates (10)
Variety of French cheeses with a glass of 10 year old Taylor’s Tawny port (18) with a glass of 20 year old Taylor’s Tawny port (21)
Three-course menu
Roll of pheasant and duck liver, ribbed celery and a “bitterbal” of pheasant leg
**
Hazenpeper (Dutch dish: stew of hare) with various vegetables and gravy of poultry
**
Dessert of chocolate, fennel, coconut and parfait of cinnamon
Including wine arrangement € 56
Four-course menu
Rillette of wild boar, cream of pumpkin, granita of cucumber, foam of Parmesan cheese
**
Sausage of pigeon, eryngii mushroom, sauerkraut and crunch of garlic
**
Medallion of deer with various vegetables and a rosemary sauce
**
Bavarois of cooked pear, meringue of caramel and mousse of cheese from the Achterhoek region
Including wine-arrangement € 73
Eight-course tasting
For the enthusiast we can serve an eight-course tasting from the card.
French kitchen
Next to mentioned dishes we also serve some traditional French food.
Are you a vegetarian? The chef can make a nice vegetarian menu for you.