VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
PORCINI MUSHROOM
coffee, citrus, white beans, barigoule
SEABREAM
“Conference pear”, yuzu, Dutch brewed Tomasu soy,
black olive, Japanese wasabi
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
POMMES TSARIN
potato, crème fraiche, nutmeg,
Imperial caviar 20 gr.
MAIN COURSES
TURBOT
artichoke, crispy potato, roasted onion,
mustard, smoked lemon
ANJOU PIGEON
duck liver, rose, sour cherry,
Cusco Chuncho 100%
WAGYU A5 “FURANO, HOKKAIDO”
sirloin, Imperial caviar,
tongue, shiso, onion confit
DESSERTS
BERGAMOT
almond, kaffir, honeycomb, verbena
LYCHEE SOUFFLE
raspberry, elderflower, candied pecans
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
SEABREAM
‘Conference’ pear, yuzu, Dutch brewed Tomasu soy,
black olive, Japanese wasabi
‘OOSTERSCHELDE’ OYSTER
sea urchin, beurre blanc, ‘RioFrio’ Osetra caviar
PORCINI MUSHROOM
coffee, citrus, white beans, barigoule
SWEETBREAD
L’Américaine, European lobster, pearl onion,
mushroom, tarragon
ANJOU PIGEON
ponzu, red onion, rose, sour cherry,
Cusco Chunco 100%
or
WAGYU A5 “FURANO, HOKKAIDO” ( 50 GR )
‘RioFrio’ Osetra caviar, fermented garlic dashi,
tongue, shiso, onion confit
supplement 65.00
BERGAMOT
almond, kaffir, honeycomb, verbena
195.00
Accompanying wines by the glass
16.00
VEGETABLE MENU
TURNIP
grapefruit, sage
YELLOW WAX BEANS
preserved bear leek capers, almonds,
nutmeg, Beemster garlic
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
CARROT
tarragon, herbal tea,
caramelized cream, trapper blend
PORCINI MUSHROOMS
chestnut, nasturtium,
mustard, molasses, dry Sherry
BERGAMOT
almond, kaffir, honeycomb, verbena
145.00
Accompanying wines by the glass
16.00
