Menu Valentine's Day
Salmon, marinated in red beetroot, panna cotta of horseradish
and sweet ’n sour cucumber
***
Scallop, roasted with five spices and pumkin compote
***
Quail, carrot, crème of Jerusalem artichoke, gravy of Nepal pepper
***
Fillet of beef, semolina, pommes dauphine of hazelnut and sauce of salted lemon
***
Selection of Dutch cheeses
***
Champagne tartlet with roses and basil-yoghurt sherbet
4 courses 45,50
5 courses 54,50
6 courses 60,50
(excl drinks)