VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
STARTERS
DUTCH “OOSTERSCHELDE” LOBSTER
morels, green peas, white asparagus,
sea lavender, quail egg, ramson
DOVER SOLE
white grapes, fennel, anise, beurre blanc
DUCK LIVER
caramel, almond, Sakura leaf,
cusco chuncho 100% chocolate
MAIN COURSES
TURBOT
suquet, parsley, Dutch grey shrimps,
cockles, pearl onion
ANJOU PIGEON
preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones and duck liver
WAGYU A5 “GUNMA PREFECTURE”
sirloin, Imperial caviar, Nanatsuboshi Hokkaido rice, egg yolk,
black fermented garlic dashi
DESSERTS
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
COTTAGE CHEESE SOUFFLE
lime, basil, elderflower
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
SEABREAM
sea buckthorn, radish, coriander, lime
YELLOW WAX BEANS
preserved bear leek capers, nutmeg, Beemster garlic
DUTCH “OOSTERSCHELDE” LOBSTER
morels, green peas, white asparagus,
sea lavender, quail egg
TURBOT
suquet, parsley, Dutch grey shrimps, cockles, pearl onion
ANJOU PIGEON
preserved blackberries, Forono beetroot, liquorice,
sauce of the bones and duck liver
OR
WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
Nanatsuboshi Hokkaido rice, egg yolk
supplement: 60.00
CHOCOLATE
Manjari Madagascar 64%, dried cèpes,
tonda gentile hazelnut, Murray salt
145.00
Wine pairing 13.50 per glass
VEGETABLE MENU
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
YELLOW WAX BEANS
preserved bear leek capers,
nutmeg, Beemster garlic
OPPERDOEZER POTATO
leek, bay leaf, lovage
ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon
KING OYSTER MUSHROOMS
chestnut, molasses, dry Sherry
MANDARIN
sorbet, cheesecake, Murray salt,
oatmeal, coriander
125.00
Wine pairing 13.50 per glass