roode koper menu
TROUT FROM « ‘T SMALLERT »
two preparations of trout – tartare and smoked - arugula cream
green radish – pickled cucumber - arugula and mustard seed dressing
SCALLOP *
candied scallop – radish paperdelle – crispy chicken skin
chicken gravy reduction – foamy lobster sauce
SOLE / COCKLE
poached sole – seaweed cream – crispy potato
verjus gel – water mint cream – green apple – foamy cockle sauce
KAMPER LAMB
rosé-roasted saddle of lamb – braised neck of lamb – artichoke - paprika cream
smoked quark – sage – glazed lamb liver - homemade green pepper sauce
STRAWBERRY / RHUBARB
almond crémeux – pickled rhubarb – elderflower gel
mascarpone and vanilla mousse – strawberry – vanilla oil
strawberry jus – elderflower and strawberry sorbet
Four-course menu | € 110,00 per person
* Five-course menu | € 130,00 per person
groene koper menu
WILD CARROT / CREAM CHEESE
wild carrot tartare – cream cheese mousse – pickled kohlrabi - dill – roasted white grapes
verjus and olive oil dressing - sourdough crisp – foamy wild carrot beurre blanc
OLDE REMEKER / FENNEL
Olde Remeker cream – open ravioli – mini fennel from the barbecue
apricot and verjus cream – yeast and fennel seed crunch
foamy sauce with saffron – walnut oil – shaved Olde Remeker
OPPERDOEZER RONDE *
salad of Opperdoezer Ronde potatoe – pickled kohlrabi - fried quail egg – calamansi gel
oak heart - beurre blanc with allspice
EGGPLANT
glazed mini eggplant – eggplant compote
sautéed oyster mushrooms – cherries – cashew cream
basil – vegetable jus
APPLE / VERBENA
yogurt mousse – apple carpaccio – rum baba
white chocolate – apple jelly – verbena sorbet
Four-course menu | €90.00 per person*
Five-course menu | €110.00 per person
À LA CARTE MENU
Starters
two preparations of trout – tartare and smoked - arugula cream
green radish – pickled cucumber - arugula and mustard seed dressing
€ 32,00
RIND
Rindertatar – kandiertes Eigelb – gerösteter Pfirsich – Kartoffel
Creme aus schwarzem Knoblauch - eingelegte gelbe Rote Bete – Yuzu-Gel
warme Rindfleischsoße mit geräucherten Zwiebeln
€ 32,00
WILD CARROT / CREAM CHEESE
wild carrot tartare – cream cheese mousse – pickled kohlrabi - dill – roasted white grapes
verjus and olive oil dressing - sourdough crisp – foamy wild carrot beurre blanc
€ 28,00
Warm appetizers
SCALLOP
candied scallop – radish paperdelle – crispy chicken skin
chicken gravy reduction – foamy lobster sauce
€ 36,00
OLDE REMEKER / FENNEL
Olde Remeker cream – open ravioli – mini fennel from the barbecue
apricot and verjus cream – yeast and fennel seed crunch
foamy sauce with saffron – walnut oil – shaved Olde Remeker
€ 28,00
VEGETARIAN MAIN COURSES
OPPERDOEZER RONDE *
salad of Opperdoezer Ronde potatoe – pickled kohlrabi
fried quail egg – calamansi gel – oak heart
beurre blanc with allspice
€ 38,00
EGGPLANT
glazed mini eggplant – eggplant compote
sautéed oyster mushrooms – cherries – cashew cream
basil – vegetable jus
€ 38,00
Fish main courses
SOLE / COCKLE
poached sole – seaweed cream – crispy potato
verjus gel – water mint cream – green apple – foamy cockle sauce
€ 52,00
SEA BASS
sea bass, pan-seared on the skin – green tomato compote – smoked strawberry
codium – almond cream – foamy beurre blanc with green tomato
€ 52,00
Meat main courses
KAMPER LAMB
rosé-roasted saddle of lamb – braised neck of lamb – artichoke - paprika cream
smoked quark – sage – glazed lamb liver - homemade green pepper sauce
€ 58,00
DEER
rosé-roasted saddle of deer – zucchini – venison stew – sautéed chanterelles
potato terrine – nasturtium – red currant gel - house gravy
€ 58,00
Desserts
APPLE / VERBENA
yogurt mousse – apple carpaccio – white chocolate baba au rhum
apple jelly – verbena sorbet
€ 25.00
STRAWBERRY / RHUBARB
almond crémeux – pickled rhubarb – elderflower gel mascarpone and vanilla mousse – strawberry
vanilla oil - strawberry jus – elderflower and strawberry sorbet
€ 25.00
WHITE CHOCOLATE / CITRUS
citrus soufflé – white chocolate mousse – pistachio cake
citrus crémeux - buttermilk and jasmine 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.
