VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
STARTERS
HAMACHI
Conference pear, black olive, yuzu, ‘Tomasu’ soy, garlic
DOVER SOLE
white grapes, fennel, anise, beurre blanc
SWEETBREAD
sambai, lemon, bread based miso, mushroom XO
POMMES TSARIN
potato, crème fraîche, nutmeg, Imperial caviar 20 gr.
MAIN COURSES
TURBOT
suquet, parsley, Dutch grey shrimps,
cockles, pearl onion
ANJOU PIGEON
duck liver, sour cherry, rose, Cusco Chunco 100% cocoa
WAGYU A5 “FURANO, HOKKAIDO”
sirloin, Imperial caviar, Nanatsuboshi Hokkaido rice, egg yolk,
black fermented garlic dashi
DESSERTS
CHERRIES
chocolate, pistachio, dulce de leche, aceto
COTTAGE CHEESE SOUFFLE
lime, basil, elderflower
DUCK LIVER
caramel, almond, Sakura, dark chocolate
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
HAMACHI
Conference pear, black olive, yuzu, ‘Tomasu’ soy, garlic
NORTH SEA CRAB
Dutch squid, parsley root, roasted onion, elderflower
MONKFISH
Champagne beurre blanc, orange,
vadouvan, fennel, tomato
SWEETBREAD
sambai, lemon, bread based miso, mushroom XO
ANJOU PIGEON
duck liver, sour cherry, rose, Cusco Chunco 100% cacoa
OR
WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
Nanatsuboshi Hokkaido rice, egg yolk
supplement: 60.00
MANDARIN
sorbet, cheescake, murray salt, coriander
145.00
Accompanying wines by the glass 13.50
VEGETABLE MENU
TURNIP
blood orange, sage
CARROT
tarragon, herbal tea,
caramelized cream, trapper blend
POTATO
leek, lovage, wild garlic capers
ARTICHOKE
crispy potato, roasted onion, mustard, smoked lemon
KING OYSTER MUSHROOMS
chestnut, molasses, dry Sherry
MANDARIN
sorbet, cheesecake, murray salt, coriander
125.00
Accompanying wines by the glass 13.50