Experience the culinary creativity of Chef Tom Sinselmeijer. Unlike what you are used to, you can choose from various smaller dishes spread over several courses. This makes your lunch or dinner an extra special taste experience.
Lunch & Dinner
Gazpacho of cherry tomato(V)
Fresh goat cheese by ‘Ridammerhoeve’, balsamic, basil
12
Risotto of pearl barley (V)
Green vegetables, Parmigiano, Nasturtium
12
Cauliflower Bleu de Wolvega (V)
Macadamia nuts, truffle, Bleu de Wolvega cheese, crispy cauliflower
12
Tomato tartelette
Burrata, pesto, tomato emulsion, black olives
14
Yellowfin tuna
Wakame salad, soybeans, chives emulsion, radish
15
Canadian lobster
Watermelon, cucumber, avocado and algea cream, caviar of herring
15
Fillet of plaice
Potatocream, broad beans, cepes, sauce of Porcini
15
Seabass ‘Sushi’
Nori, wasabi-avocadocream, emulsion of sesame, sushi rice
14
Crispy porkbelly
Pumpkin toffee, emulsion of miso, crunchy onions, sweet and sour pumpkin
15
From the 'Bastard BBQ'
BBQ flank steak
Artichoke, garden peas, salsa verde
16
From the 'Bastard BBQ'
Black angus cheeseburger
Lettuce, brioche bun, onions, BBQ sauce
15
Foie Gras
Figgs, brioche, redcurrant
15
Sweetbread
Calvados apple, carrots, mustard
16
Charcuterie
Pata negra Iberico, Cecina de Leon, Salchichon Iberico
15
French fries by ‘friethoes’
3
Chef's menu
Steak tartare
Breadcrunch, mini carrots, cream of eggyolk
Baked Polenta (V) *
Cream of tandoori, baby sweetcorn, emulsion of garlic and parsley
‘Gravad Lax’ **
Horseradish, white radish, dill
Beef Entrecôte
Sambal badjak, butternut squash, leek shoots
Platter of Cheese by ‘kef’ ***
Zwaluwgekwetter, Benedictus, ‘Ridammerhoeve’ oude geit, Bleu de Wolvega
