11.30-14.30

Toast or Bempie

Assiètte Zélandaise, assorted cold & warm seafood dishes 25

 Shrimp croquettes, saffron mayonnaise | crayfish tails | capers 18

Venison carpaccio, beech mushroom | hazelnut | Old Amsterdam cheese | sweet & sour red cabbage 19

Wild boar pastrami, garam masala cream | cognac & plum compote | red onion | Pedro Ximénez vinaigrette 18

Farmer’s omelette, mixed vegetables | potato | ham 16

 B.L.T. truffle egg, truffle mayonnaise | Parmesan cheese | tomato | bacon 18

Salads

Carpaccio, truffle mayonnaise | Parmesan cheese | capers 21

Tuna tataki, miso | ponzu gel | Asian-style salad | nori 21

Salade Central, duck liver shavings | cured ham | cucumber 22

Roasted vegetables (V), goat’s cheese | nuts 18

Tuna tataki, miso | ponzu gel | oriental salad | grilled spring onion | nori   19

Venison carpaccio, beech mushroom | hazelnut | Old Amsterdam | red cabbage | olive oil   19     

Salad Central, duck liver curls | dried ham | lettuce | cucumber   22

Carpaccio, traditionally large | arugula | Parmesan | pine nuts | capers   20

Soups

Mushroom soup, truffle | bundle mushroom   11

Parsnip soup, bacon | cracklings | parsley   11

  Cheese soup, Old Amsterdam | leek rings   12

 We serve standard bread with all starters & soups.

Without a starter, also available separately at 7.50.

Mains

Codfish, Serrano ham | sauerkraut | salsify puree | parsnip crisps | curry sauce   28

Venison, game croquette | red cabbage | stewed pear | pumpkin | port sauce 33

Sole, fried | seasonal vegetables | butter | remoulade   [daily price]

Beef rib-eye, 300 grams | roasted vegetables | bimi | herb butter   43

  Desserts

Chestnut and poached pear, chestnut parfait and chestnut cremeux | saffron-poached pear   12

Tiramisu, mocha ice cream | coffee sponge cake | gingerbread crumble   12

Gourmandises, various sweet treats   16

in the Sistermans choise menu supplement   4.00

Cheese | per cheese   3.50

Wynendale, cow’s milk | Bruges, Belgium | smooth and soft cheese with fruity aromas and notes of sulphur and lightly caramelised sugar

Saint Nectaire, raw cow’s milk | Auvergne, France | creamy texture with earthy tones and a nutty flavour

Fryslâner Rode Fries, cow’s milk | Wolvega, Netherlands | ripened using red bacteria, a creamy cheese with spicy notes

Blauwklaver, cow’s milk | Kamerik, Netherlands | soft and mild blue cheese traditionally matured

Vega Sotuelamos, sheep’s milk | Albacete, Spain | aged sheep’s cheese with an intense flavour

Starters

Rilette of pollock, rettich | red meat radish | sesame cookie | lime mayonnaise

Wild boar pastrami, cream of garam masala | cognac and plum compote | Pedro ximénez vinaigrette

Tartlet, duxelle | potato cream | sweet and sour pickled onion | coffee sauce  

Warm Entremets

Pheasant, sauerkraut and plums | quince | mustard sauce

Halibut, risotto | crayfish | shrimp sauce

Mains

Harder, potato and leek galette | yellow curry cream | carrot | green beans | yellow curry sauce 

Duck breast fillet, celeriac puree | tarte tatin of red onion | broccoli cream | cherry sauce 

Stuffed mini butternut squash, cranberry | nuts | goat cheese | pumpkin cream | mushrooms

Desserts

 Cheese, 3 different cheeses selected by our chef

 Sweet dessert, choice from our dessert menu

Menu prices

3 courses: starter / main course / dessert                                                    45

4 courses: starter / warm entremets / main course / dessert                           55

5 courses: starter / 2 x warm entremets / main course / dessert                     62

6 courses: starter / 2 x warm entremets / main course / cheese / dessert       68