VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
SEABREAM
Conference” pear, yuzu, Tomasu soy,
black olive, Japanese wasabi
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
BRETON OYSTERS
sea urchin, beurre blanc,
10 gr. ‘RioFrío’ Osetra caviar
POMMES TSARINE
potato, crème fraiche, nutmeg,
20 gr. ‘RioFrío’ Naccari caviar
MAIN COURSES
TURBOT
artichoke, crispy potato, roasted onion,
mustard, smoked lemon
PIGEON AU SANG
duck liver, rose, sour cherry,
Cusco Chuncho 100%
WAGYU A5 “NAKAYAMA”
sirloin, fermented garlic dashi,
tongue, shiso, onion confit
DESSERTS
BERGAMOT
almond, kaffir, honeycomb, verbena
WILD STRAWBERRIES
fermented green pepper,
Fromage Blanc, lavender
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S SIGNATURE MENU
HAMACHI
‘Conference’ pear, yuzu, Tomasu soy,
black olive, Japanese wasabi
BRETON OYSTERS
sea urchin, beurre blanc,
‘RioFrio’ Osetra caviar
GAMBA ROJA
teardrop peas, suquet, basil,
‘RioFrío’ Naccari caviar
LANGOUSTINE
à l’Américaine, duck liver,
nashi pear
TURBOT
morel, vin jaune, black lime, tarragon
PIGEON “AU SANG”
ponzu, red onion, rose, sour cherry,
Cusco Chuncho 100%
or
WAGYU A5 “NAKAYAMA” ( 50 GR )
fermented garlic dashi, tongue,
shiso, onion confit
supplement 65.00
WILD STRAWBERRIES
fermented green pepper,
Fromage Blanc, lavender
220.00
Accompanying wines by the glass
18.00
VEGETABLES MENU
WHITE ASPARAGUS
tarragon, orange, kaffir, Hollandaise
TURNIP
blood orange, nage, sage
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
PERTUIS ASPARAGUS
Dutch potatoes, buttermilk, ramson
ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon
MAITAKE MUSHROOM
celeriac, “Tonda Gentile” hazelnuts,
Roscoff onion, Madeira
WILD STRAWBERRIES
fermented green pepper,
Fromage Blanc, lavender
165.00
Accompanying wines by the glass
18.00
