VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
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, 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, kombu
DESSERTS
CHOCOLATE
Jerusalem artichoke, “Tonda Gentile” hazelnuts, orange, goat’s milk
CARAMEL 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
TURBOT
suquet, parsley, Dutch shrimps,
cockles, roasted onion
ANJOU PIGEON
duck liver, sour cherry, rose, Cusco Chunco 100%
OR
WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
tongue, shiso, kombu
supplement: 65.00
CELERIAC
yuzu miso, molasses, winter truffle
CHOCOLATE
caramel, Jerusalem artichoke, “Tonda Gentile” hazelnuts,
orange, goat’s milk
155.00
Accompanying wines by the glass 14.00
VEGETABLE MENU
TURNIP
blood orange, sage
CARROT
tarragon, herbal tea,
caramelized cream, trapper blend
ARTICHOKE
crispy potato, roasted onion, mustard,
smoked lemon
KING OYSTER MUSHROOM
chestnut, dry sherry, nasturtium
CELERIAC
yuzu miso, molasses, winter truffle
CHOCOLATE
caramel, Jerusalem artichoke, “Tonda Gentile” hazelnuts,
orange, goat’s milk
135.00
Accompanying wines by the glass 14.00