Restaurant élevé
Chef de cuisine Mike Kalkman
proudly presents you our menu!
With ambition and enthusiasm our team works day
in- and out to serve you pure and honest dishes.
Maître – Sommelier Afif Boughammoura finds it
important to offer suitable wine advice for every dish and
to everyone’s taste. You can request special wines per
glass or our wine pairing per course.
Ask our team to surprise or advise you!
We wish you a culinary visit.
Do you have any allergies or dietary wishes?
Please let us know!
Mike
Lunch
We are daily open for lunch from 12:00 - 15:00.
Bread
CLUB SANDWICH 11.50
smoked chicken | egg | bacon | romaine lettuce | caesar dressing | sourdough
Can be prepared vegetarian
DUTCH LUNCH SPECIAL 14.50
beef croquette | Frisian mustard | white or brown bread | chicken broth- or mustard soup | sourdough pastrami or tuna salad
CROQUETTES ON BREAD 9.50
beef croquettes | white or brown bread | Frisian mustard
FRIED EGGS ON BREAD 9.50
ham | cheese | white or brown bread
Can be prepared vegetarian
Focaccias
TUNA SALAD 10.50
cocktail | red onion | capers
BRISKET
pastrami | piccalilly
10.50
BBQ BEEF 9.50
truffle cream | parmesan | pine nuts
CAPRESE 10.50
buffalo mozzarella | tomato | basil
FOCACCIA TOAST 7.50
farmers ham | cheese
Can be prepared vegetarian
Soups
CHICKEN BROTH 7.50
chicken filet | petit legumes | lovage
MUSTARD 7.50
bacon | herbs | truffle cream
Can be prepared vegetarian
Salads
CHICKEN FILET 19.50
grilled | Colombo spices | caesar style
Our salads are served with bread or fries.
GOAT CHEESE 19.50
nuts | honey | apple
Our salads are served with bread or fries.
Desserts
DARK CHOCOLATE 8.50
tangerine | lemongrass | hazelnut | coffee
RED VELVET 7.50
Caramel | white chocolate | tonka bean
TARTE TATIN 6.50
lemon-verbena | tonka bean | cream
Dinner menu
Categories
Appetizers
OYSTER CLASSIC 4.25 each
classic oyster
OYSTER (SERVED WARM) 4.25 each
oyster-lime sabayon
HOMEMADE BREAD 9.50
brioche | Colombo corn | rosemary | flûte | cèpes
PORCINI MUSHROOM 17.50
red beets | celeriac | tarragon | egg yolk
SCALLOPS ( WARM & COLD ) 19.50
coconut | lime | candied garlic | Colombo
TROUT & HERRING CAVIAR 19.50
fennel | potato | remoulade | saffron
STEAK TARTAR FRISIAN BLACK ANGUS 19.50
caramelized celeriac | balsamic | Frisian cheese | black onion
MARBLED VENISON - DUCK LIVER 19.50
pumpkin | pickled mushrooms | plums | sherry
Intermediates
TORTELLINI 17.50
mushrooms | broccoli | Frisian cheese | pine nuts | Colombo
BISQUE 17.50
crayfish | black garlic | fennel | dill
IJSSELMEER BASS 19.50
leek | mustard | oyster crème
LACQUERED VEAL CHEEK 19.50
cabbage | meridian fennel | veal sweetbread crunch | trompette de la mort
IBERICO FINGER & BELLY 18.50
‘hutspot’ | mustard | Frisian apple syrup
Main courses fish
PIKE PERCH 34.50
‘barigoule’ | kohlrabi | quenelles | lovage | champagne sabayon & beurre noisette
RAY’S WING 31.50
salsify | Lardo di Colonnata | porcini mushroom | hazelnut | lime
CODFISH 32.50
pumpkin | risotto | Parmesan | garlic laurel
Main courses meat
PHEASANT & BOLT 32.50
pumpkin | Jerusalem artichoke | brioche | spiced jus
VENISON BACKSTRAP & SUCCADE 37.50
red beets | chestnut | chervil root | 25-year-old balsamic | foyot sauce
TENDERLOIN & OXTAIL FRISIAN BLACK ANGUS 38.50
celeriac | Brussels sprouts | porcini mushroom jus
Main courses vegetarian
RISOTTO 27.50
pumpkin | mushrooms | Parmesan | garlic laurel
ARTICHOKE 27.50
Jerusalem artichoke | purslane | Frisian potato | jus de légumes
Desserts
PUMPKIN 12.00
tonka bean | caramel | orange
DARK CHOCOLATE 14.00
figs | arlette | vanilla | icewine | cinnamon fruit
SOUFFLÉ BANANA 15.00
lime | crème cru | chocolate | anise
Preparation time min. 15 minutes.
CHEESE 16.50
selection of local & international cheeses | homemade fruit- and nuts bread | compote
FRIANDISES 7.00
homemade delicacies
GRAND DESSERT 17.50 p.p.
Two persons minimum.
Preparation time 15 minutes
Bib Gourmand Menus (autumn)
Categories
3- or 4 course Bib Gourmand Menu
Create your own 3-course Bib Gourmand Menu 47.50
appetizer | main course | dessert
Can be prepared vegetarian
Create your own 4-course Bib Gourmand Menu 59.50
appetizer | intermediate | main course | dessert
Can be prepared vegetarian
Bib Gourmand Menu - Appetizer
SCALLOPS ( WARM & COLD )
coconut | wild lime | candied garlic | Colombo
MARBLED VENISON - DUCK LIVER
pumpkin | pickled mushrooms | plums | sherry
Bib Gourmand Menu - Intermediate
RAY’S WING
salsify | Lardo di Colonnata | porcini mushroom | hazelnut | lime
LACQUERED VEAL CHEEK
cabbage | caraway | veal sweetbread crunch | trompette de la mort
Bib Gourmand Menu - Main Course
PIKE PERCH
‘barigoule’ | kohlrabi | quenelles | lovage | champagne sabayon & beurre noisette
VENISON BACKSTRAP & SUCCADE
red beets | chestnut | chervil root | 25-year-old balsamic | foyot sauce
Bib Gourmand Menu - Dessert
DARK CHOCOLATE
mocha | caramel | orange | eucalyptus
SOUFFLÉ BANANA
lime | crème cru | chocolate | anise
Preperation time min. 15 minutes
Gastronomic menus élevé
GASTRONOMIC MENUS
GASTRONOMIC MENUS
Our menus can only be ordered per table | Menus can also be ordered vegetarian
3 course 47.50
4 course 59.50
5 course 75.00
6 course 85.50
Can be ordered until 20:00
8 course 100
Can be ordered until 19:30