VINKELES menus
Feast your senses 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
PORCINI MUSHROOM
Winter truffle, coffee,
Tahitian vanilla. mint
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, bone marrow shallot, egg yolk, Rouennaise,
shallot, ‘RioFrio’ Osetra 10 grams
DESSERTS
RED FRUIT SOUFFLÉ
nougatine, salted pistachio
CLEMENTINE
Cru Udzungwa Tanzania 70%, marzipan,
Gingerbread spices
CHEESE SELECTION
selection of ripened Dutch cheeses
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
TURBOT
poivrade artichoke, salted lemon,
caper leaf, rosemary
LANGOUSTINE
L’Américaine, duck liver,
nashi pear
SWEETBREAD
sambai, lemon, bread based miso, mushrooms XO
PIGEON “AU SANG”
ponzu, red onion, rose, sour cherry,
Cusco Chuncho 100%
or
WAGYU A5 “NAKAYAMA” ( 50 GR )
sirloin, bone marrow, shallot,
egg yolk, Rouennaise
supplement 65.00
CLEMENTINE
Cru Udzungwa Tanzania 70%, marzipan,
Gingerbread spices
245.00
Accompanying wines 7 glasses 126.00
Coravin selection 7 glasses 395.00
VEGETABLE MENU
CELTUCE
plum, green almond,
sorrel, ponzu
FENNEL
green apple, horseradish,
goat yoghurt
POIVRADE ARTICHOKE
Caper leaf , salted lemon,
rosemary
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
PORCINI MUSHROOM
Winter truffle, coffee, white beans,
citrus, barigoule
MAITAKE
celeriac, ‘Tonda Gentile’ hazelnuts,
Roscoff onion, Madeira
CLEMENTINE
Cru Udzungwa Tanzania 70%, marzipan,
Gingerbread spices
185.00
Accompanying wines 7 glasses 126.00
Coravin selection 7 glasses 395.00
