CATCH MENU

Five fried nigiri, 3 pieces of tuna and 2 pieces of salmon, with a slightly spicy sauce

Inside out roll with king crab

Spicy tuna roll with garlic, miso and tempura

2 pieces, tuna roll with cucumber and crunchy peanuts

Combination of California roll, salmon torch roll and crispy nigiri

Torched inside out roll with a wasabi mayonnaise en unagi saus

Inside out roll with king crab, tempura prawns and a slightly spicy sauce

5 pieces, torched with teriyaki sauce and garlic

Inside out lobster roll with salmon, jalapeño and yuzu miso

Every day we serve a different sushi roll, chosen by our chef

Normandy

Ierland

Marennes Oléron

Archachon Bordeaux

Marennes Oléron

Normandië

Marennes Oléron

Fines de Normandie (2), Gillardeau, (2) en Geay (2)

Combined oyster platter, 6 pieces with a glass of Veuve Clicquot brut

Fines de Normandie (2), Gillardeau (2), Geay (2), Juliana (2), Gold beach (2), Ostra regal (2), La Perle Impératrice (2)

Peeled prawns prepared Spanish style

Three oysters ‘Spéciale Geay no. 2’ with 
stir-fried spinach and Hollandaise sauce

Deep fried squid served with tomato saus

Gyoza filled with gamba, served with a lobster vanille beurre blanc

Stir-fried king crab, served lukewarm, with a slightly spicy sauce

Mussels au gratin with herb butter and old cheese

Tempura shrimps with spicy kimchi mayonnaise and lime

Boneless ribs with bean sprouts, nuts and crispy garlic

Catch tapenade and salted butter

Slow cooked veal sirloin with tuna sauce and grilled tuna

Graved lachs with mustard dill sauce and crispy capers

Steamed mackerel with jalapeño, corn and anticucho mayonnaise

Scottish salmon from our own smokehouse, Stellendam shrimps and Ijsselmeer eel fillet

Thinly sliced Wagyu beef met trufflemayonaise and Parmesan cheese

Beef tartare with onion confit, cream of beurre noisette and brioche

Thinly sliced Scottish salmon from our own smokehouse, with onions, capers and chives

Classic shrimp cocktail served with a creamy cocktail sauce

Diced tuna with green apple and olive mayonnaise

Sashimi of tuna, salmon and hamachi with cooked prawns

Crêpes with crispy duck, hoisin and sweet and sour cucumber

100 grams of thinly sliced Iberico ham

Spinach salad with tuna, apple, crispy tempeh and yuzu hazelnut vinaigrette

Burrata with tomato salad, arugula and truffle honey (VEG)

Spinach salad with goat cheese, baked pumpkin and honey

Creamy lobster soup served with 1/2 Canadian lobster

Thai cocos soup with shiitake and lime (VEG)

Rich fish soup served with rouille

1/2 lobster served on ice with a homemade cocktail sauce

Unpeeled boiled prawns, served on ice, with a creamy cocktail sauce

This caviar has a soft and creamy flavour

Two small burgers with different garnishes

Butter baked steak with bearnaise sauce and fries

350 grams of ribeye steak with bimi, tempura mushrooms and soy garlic sauce

Chicken with truffle teriyaki, bok choy, mini peppers, bean sprouts, soy beans and shiitake

200 grams of tenderloin steak with asparagus in pancetta, pommes carré and madeira gravy

1 kg, served with asparagus in pancetta, madeira gravy, soy garlic sauce and sauce béarnaise

Spinach salad with goat cheese, baked pumpkin and honey

Noodles served with tempura vegetables, wasabi cream and unagi sauce

Filled with burrata and lime served with pesto and tomatoes

Children can choose from: fried white fish, squid, prawns, fish filet, crispy chicken, pasta with tomato sauce and bitterballen. The children's menu's are served with fries and beans.

Every day we serve a different 'catch of the day'

Three small soles, pan-fried in full cream butter, served with fries and a fresh cucumber salad

Wild prawns with pasta aglio e olio and arugula

Grilled tuna fillet with asparagus, chorizo, roasted bell peppers and avocado chimichurri

Sea bass fillet with paellla, mussels, prawns and chorizo

Lobster, boiled or grilled, served with spinach, Stellendam shrimps and clarified butter

With risotto, green peas, broad beans and lime

Two soles of 250 gram, pan-fried in full cream butter, served with fries and a fresh cucumber salad

Salmon filet with cashew crust, bimi, tomato, bean sprouts and soy ginger sauce

Brill fillet with a cream of celeriac, romanesco and tomatoes

Whole dorado with spinach, tomatoes, anchovies and capers

Selection of mussels, vongole, 1/2 lobster, langoustines, prawns and king crab

Daily changing two-course lunch menu