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
BIB GOURMAND MENUS 3-COURSE MENU 42.50 appetizer | main course | dessert
4-COURSE MENU 55 appetizer | intermediate | main course | dessert
CREATE YOUR OWN BIB GOURMAND MENU APPETIZER
INTERMEDIATE
ARCTIC CHAR yogurt | radish | ginger | cucumber | lemongrass
MONKFISH & OYSTER Cevennes onions | Ratte potato | tarragon
or
or
MARBLED DUCK & LIVER nashi pear | mushrooms | brioche | spices
IBERICO FINGERS BBQ artichoke | oxheart cabbage | candied garlic
Main course
DESSERT
PIKE PERCH & MUSSEL turnip cabbage | lovage | salted lemon
PEAR orange | saffron | caramel
or
or
VEAL LOIN & CHEEK Jerusalem artichoke | mushrooms | veal sauce
SOUFFLÉ dark chocolate | blackberries | yuzu Preparation time min. 15 minutes
WINE ARRANGEMENT per glasS
8
We can serve a matching wine with all our dishes. Our host is happy to advise or surprise you. Vegetarian or can be prepared vegetarian
MAIN COURSES FISH
MAIN COURSES MEAT
Lobster smoked À la minute 49.50 tandoori | fregola | black garlic
Partridge 32.50 beetroot | cèpes | 25 year old balsamic
Pike perch & mussel 32.50 turnip cabbage | lovage | salted lemon
Veal loin & cheek 32.50 Jerusalem artichoke | mushrooms | veal sauce
Codfish 29.50 vichyssoise | smoked potato | purslane | béarnaise
Tenderloin Frisian Black Angus 38.50 ratte potato | Cevennes onions | chicory | sherry noisette sauce
Brill fillet & crawfish 37.50 Jerusalem artichoke | pumpkin | hazelnut | crawfish buerre blanc
Venison back filet & leg 36.50 brussels sprouts | Lardo di colonnata | foyot sauce
MAIN COURSES VEGETARIAN Risotto 26.50 mushrooms | egg yolk | Jerusalem artichoke | Parmesan Fregola 26.50 tandoori | beets | black garlic | lovage
GASTRONOMIC MENUS Our menus can only be ordered per table. Menus can also be ordered vegetarian. 5 course 6 course 8 course
67.50 75.00 (can be ordered until 20:00) 90.00 (can be ordered until 19:30)
Vegetarian or can be prepared vegetarian
DESSERTS Pear 12.00 caramel | orange | saffron Figs 12.00 hazelnut | tonka bean | arlette | cardamon | balsamic Soufflé 16.00 dark chocolate | blackberries | yuzu Preparation time min. 15 min Cheese 14.50 a selection of national & international cheeses | homemade fruit & nuts bread | quince Friandises 7.00 homemade delicacies
GRAND DESSERT 17.50 p.p. Two persons minimum. Preparation time min. 15 min.
Do you have a nice picture, experience or review? Please let us know!
Vegetarian or can be prepared vegetarian