roode koper menu
TROUT FROM ‘T SMALLERT’
cured trout – pearl couscous salad
fennel and leek cooked in a salt crust – pickled shiitake mushrooms
lemon balm cream – crispy buckwheat – briny vegetables – dressing made from pine
SCALLOP *
candied scallop – radish paperdelle – crispy chicken skin
chicken gravy reduction – foamy lobster sauce
PIKE-PERCH
pike-perch, pan fried on the skin – crispy potato and mustard
smoked potato cream – quince compote
pickled kohlrabi – grape – foamy fish fumet
VELUWE VENISON
rosé roasted venison loin – venison stew – confit courgette
redcurrant gel – sautéed chanterelles – potato terrine
venison jus with nasturtium oil
RASPBERRY / CHOCOLATE
hazelnut crémeux – white chocolate and hazelnut cream
marinated raspberry – salted caramel sauce
dark chocolate sorbet
Four-course menu | € 110,00 per person
* Five-course menu | € 130,00 per person
groene koper menu
AUBERGINE / BLACK GARLIC
black garlic mousse – candied aubergine
lovage cream – citrus gel – horseradish ice cream
foamy kombu sauce
SUGAR LOAF LETTUCE / PEAR
poached sugar loaf lettuce – cider and beurre noisette glaze – juniper
sweet-and-sour pear – black tea gel – smoked buttermilk
hazelnut crunch
WILD CARROT / SEA BUCKTHORN *
cured wild carrot – cream of fermented wild carrot
sea buckthorn – sourdough crisp – dill
wild carrot beurre blanc
PUMPKIN / HUACATAY
confit pumpkin – huacatay cream – chestnut cream
hazelnut – hollandaise – beurre blanc with salted lemon
BANANA / COFFEE
banana soufflé – coconut mousse – chocolate joconde
coffee gel – coconut meringue - roasted banana sorbet
Four-course menu | €90.00 per person*
Five-course menu | €110.00 per person
À LA CARTE MENU
Starters
TROUT FROM ‘T SMALLERT’
cured trout – pearl couscous salad
fennel and leek cooked in a salt crust – pickled shiitake mushrooms
lemon balm cream – crispy buckwheat – briny vegetables – dressing made from pine
€ 32,00
BEEF
classic beef tartare – pumpkin mousse – gel of orange
coffee cream – smoked onion dressing
foamy vanilla sauce
€ 32,00
AUBERGINE / BLACK GARLIC
black garlic mousse – candied aubergine
lovage cream – citrus gel – horseradish ice cream
foamy kombu sauce
€ 28,00
Warm appetizers
SCALLOP
candied scallop – radish paperdelle – crispy chicken skin
chicken gravy reduction – foamy lobster sauce
€ 36,00
SUGAR LOAF LETTUCE / PEAR
poached sugar loaf lettuce – cider and beurre noisette glaze – juniper
sweet-and-sour pear – black tea gel – smoked buttermilk
hazelnut crunch
€ 28,00
VEGETARIAN MAIN COURSES
WILD CARROT / SEA BUCKTHORN
cured wild carrot – cream of fermented wild carrot
sea buckthorn – sourdough crisp – dill
wild carrot beurre blanc
€ 38,00
PUMPKIN / HUACATAY
confit pumpkin – huacatay cream – chestnut cream
hazelnut – hollandaise – beurre blanc with salted lemon
€ 38,00
Fish main courses
PIKE-PERCH
pike-perch, pan fried on the skin – crispy potato and mustard
smoked potato cream – quince compote
pickled kohlrabi – grape – foamy fish fumet
€ 52,00
RAY WING / BAAMBRUGS SUCKLING PIG
pan-fried ray wing – caramelised pork belly
roasted onion cream – green apple – enoki – chives
Dutch shrimp – spiced jus
€ 52,00
Meat main courses
VELUWE VENISON
rosé roasted venison loin – venison stew – confit courgette
redcurrant gel – sautéed chanterelles – potato terrine
venison jus with nasturtium oil
€ 58,00
VELUWE DUCK
rosé-roasted duck breast – celeriac terrine – buckwheat crunch
grape compote – sautéed cèpes – grape and black pepper jelly
creamy cèpe sauce – duck gravy
€ 58,00
Desserts
RASPBERRY / CHOCOLATE
hazelnut crémeux – white chocolate and hazelnut cream
marinated raspberry – salted caramel sauce
dark chocolate sorbet
€ 25,00
BLACKBERRY / PISTACHIO
blackberry mousse – pickled blackberry – pistachio
citrus – buttermilk and rosewater dressing
shiso ice cream
€ 25,00
BANANA / COFFEE
banana soufflé – coconut mousse – chocolate joconde
coffee gel – coconut meringue - roasted banana sorbet
€ 25,00
CHEESE
assortment of European cheeses – homemade garnishes
€ 27.00
Do you have an allergy? Please let us know, and we will take this into account.
We take your allergy extremely seriously; nevertheless, cross-contamination of allergens cannot be 100% ruled out, as we work with all allergens in our kitchen daily.
