VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
STARTERS
NORTH SEA CRAB
potato, plankton, orange-blossom, lime, sea urchin
HAMACHI
pistachio, Jalapeño, coconut, lavender
DOVER SOLE
fennel, white grapes, beurre blanc
SWEETBREAD
fregola, green tomatoes, garlic chives, raw mushroom
MAIN COURSES
TURBOT
glazed, garlic, clams, pearl onions, new potatoes, butter milk
DUTCH VENISON
cèpes, chestnut, mustard, molasses, just of the braised leg
BRESSE PIGEON
preserved blackberries, Forono beetroot,
sauce of the bones thickened with duck liver
WAGYU A5 “GUNMA PREFECTURE” (50 GR)
sirloin, Chinese imperial caviar, Nanatsuboshi Hokkaido rice,
furikake, black fermented garlic dashi
DESSERTS
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
CHOCOLATE
Valrhona Equatoriale 55%, pear, almond, beurre noisette
DUCK LIVER
caramel, almond, Sakura leaf, cusco chuncho 100% chocolate
CHEESE SELECTION
your choice of our selection Dutch cheeses
CHEF’S MENU
MACKEREL
hibiscus, Dutch oyster, goat yoghurt, fig leaf
DOVER SOLE
fennel, white grapes, beurre blanc
WHITE TRUFFLE
polenta, Parmesan cheese, beurre noisette, San Mauro olive oil
TURBOT
glazed, garlic, clams, pearl onions, new potatoes, butter milk
DUTCH VENISON
black salsifies, walnut, pistachio
BRESSE PIGEON
preserved blackberries, Forono beetroot “liquorice”, sauce of the bones and duck liver
OR
WAGYU A5 “GUNMA PREFECTURE” (50 GR)
sirloin, Chinese Imperial caviar, furikake, black fermented garlic dashi
supplement: 60.00
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
145.00
VEGETABLE MENU
RADISH
sugar snap, beetroot, rouille
CÈPES
chestnut, mustard, molasses, preserved bear’s leaf flowers
TURNIP
grapefruit, sage
CARROT
tarragon, herbal tea, caramelized cream, trapper blend
ARTICHOKE
crispy potato, roasted onion, smoked lemon
CELERIAC
roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice
PUMPKIN
roasted, bergamot, maple syrup, rosemary
7-COURSES
125.00