Hertebos

Kingkrab

100gr, lookboter, citroentijm, jus rode curry en kokos

Langoustine geserveerd in 2 bereidingen

Zeeuwse platte oester

6 stuks, citroen, sjalotvinaigrette

Entrecote 'wit blauw'

verse frieten, slahart, saus naar keuze

Ravioli truffel

seizoen champignon, verse truffel

Zeetong 'Meuniere'

prijs du jour, verse frieten, slahart, tartaar

Crêpe Normande

vanille ijs, calvados, appel

Dame blanche

verse vanille room, verse chocolade saus

Kaaschariot

brioche, yoghurt, compote

Fig and Honey Sorbet

House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers

Lemon Tart

Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction

Passion Fruit Mousse

Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon

Saffron Panna Cotta

Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction

Tiramisu Classico

Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs

Apple Tarte Tatin

Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami

Bourbon Vanilla Crème Brûlée

Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli

Peach Melba

Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese

Heirloom Tomato Salad

Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami

Opera Cake

Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing

Raspberry Rose Pavlova

Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil

Wild Mushroom Tartlet

Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese

Cheese Selection

Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash

Golden Beet Carpaccio

Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette

Duck Confit Crostini

Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash

Beetroot Salmon Gravlax

House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers

Lobster Bisque

Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs

Charred Octopus

Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli

Truffle Burrata

Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil

Crab Avocado Tower

Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing

Seared Scallops

Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction

Oysters on the Half Shell

Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon

Foie Gras Torchon

Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction

Roasted Cauliflower Steak

Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon

Wild Mushroom Risotto

Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs

Truffle Chicken Breast

House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers

Pan-Roasted Duck Breast

Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette

Scallop and Shrimp Linguine

Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction

Seabass en Papillote

Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash

Black Cod with Miso

Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli

Quail Stuffed with Foie Gras

Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing

Lobster Ravioli

Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil

Veal Osso Buco

Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami

Chocolate Lava Cake

Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette

Lamb Rack with Herb Crust

Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese

Wagyu Beef Tenderloin

Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction