VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
HAMACHI
Green apple, black olive, yuzu, “Tomasu” soy, garlic
DUCK LIVER
caramel, almond, Sakura leaf, dark chocolate
MORILLES
stuffed, ”poulet noir”, tarragon, pumpkin seeds, Vin Jaune, kombu
POMMES TSARIN
potato, sour cream, 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%
WAGYU A5 “FURANO, HOKKAIDO”
sirloin, Imperial caviar, tongue, shiso, onion confit
DESSERTS
BERGAMOT
almond, kaffir, honeycomb, verbena
CARAMEL SOUFFLE
pumpkin, ”speculaas” spices
DUCK LIVER
caramel, almond, Sakura leaf, dark chocolate
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
HAMACHI
green apple , black olive, yuzu, “Tomasu” soy, garlic
LANGOUSTINE
L’Américaine, nashi pear, Huacatay mint, crispy potato
TURBOT
suquet, parsley, Dutch grey shrimps, mussels, roasted onion
MORILLES
”poulet noir”, tarragon, pumpkin seeds, Vin Jaune, kombu
ANJOU PIGEON
duck liver, sour cherry, rose, Cusco Chunco 100%
OR
WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
tongue, shiso, onion confit
supplement: 65.00
BERGAMOT
almond, koffir, honeycomb, verbena
155.00
Accompanying wines by the glass 14.00
VEGETABLE MENU
CERVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
TURNIP
blood orange, sage
CARROT
tarragon, herbal tea,
caramelized cream, Trappeur blend
ARTICHOKE
crispy potato, roasted onion, mustard,
smoked lemon
KING OYSTER MUSHROOM
chestnut, wild garlic capers, nasturtium, molasses, dry Sherry
BERGAMOT
almond, kaffir, honeycomb, verbena
135.00
Accompanying wines by the glass 14.00
