Chef de cuisine Mike Kalkman proudly presents to you our menu! With enthusiasm and ambition our team works day in- and out for pure and fair dishes. Often of biological quality, from our own garden and local region. As a team we continuously challenge ourselves to discover the world of known and unknown products to present them to you in the best way possible. We wish you a culinary visit. Do you have any allergies or diet wishes? Please let us know!
APPETIZERS
INTERMEDIATES
Ratatouille 15.50 miso | lemongrass | Frisian goat cheese
Pumpkin & cÈpes 13.50 brioche | fennel | spices
Scallops & Dutch shrimps 21.50 pumpkin | coconut | wild lime
Bisque 15.50 saffron | Waddensea shellfish | orange
Arctic char 17.50 yogurt | radish | cucumber | lemongrass
Lobster smoked À la miute 27.50 tandoori | fregola | black garlic
Marbled duck & liver 18.50 nashi pear | mushrooms | brioche | spices
Monkfish & oyster 19.50 Cevennes onions | ratte potato | tarragon
Frisian black Angus “carpaccio” 18.50 truffle | parmesan | chestnut | sherry
Iberico Fingers “BBQ” 17.50 artichoke | oxheart cabbage | candied garlic
OYSTERS Served to your liking: classic | gratinated A piece 4.25
élevé uses as many biological and fair ingredients as possible. Vegetarian or can be prepared vegetarian