Restaurant élevé
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!
Lunch Restaurant élevé EN
From Wednesday – Sunday we also offer lunch from the dinner menu between 12:00 – 15:00.
*Please reserve at least one day in advance, if you would like to have lunch from the dinner menu.
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 Restaurant élevé spring
Categories
Appetizers
Oysters 4.25 per piece
Served to your liking: classic | mojito
BLACK OLIVES & AVOCADO 16.50
tomato | lemon | Colombo spice | herbs
HAMACHI 18.50
peas | asparagus | harissa | bottarga | mint
NORTH SEA CRAB & OYSTER 18.50
la Ratte | Lardo di Colonnata | apple | kombu | lime
STEAK TARTARE FRISIAN BLACK ANGUS 18.50
duck liver | asparagus | birch juice | wild garlic | grated egg yolk
VEAL PASTRAMI & PORK BELLY 17.50
vegetables | piccalilli | lettuce | mustard seed
Intermediates
GYOZAS 14.50
shiitake | fennel | saffron | Colombo spice
LANGOUSTINE 21.50
Tom Kha Kai | tomato | anice
LOBSTER 25
kombu | asparagus | carrot | fenugreek foyot sauce
VEAL SWEETBREAD – LACQUERED 22.50
cabbage | morels | Frisian apple syrup
PULLED BERKSHIRE 17.50
smoked soy | ginger | garlic & lemongrass | pita garam masala
Main courses fish
LOBSTER 50
kombu | asparagus | carrot | fenugreek foyot sauce
PLAICE & CRAYFISH 29.50
potato | string beans | black garlic | crayfish sauce | olive oil & lime
RED MULLET & CLAMS 32.50
couscous | tomato | mint | celeriac | clam sauce
WILD SEABASS 34.50
smoked eel | morels | gnocchi | peas | truffle hollandaise
Main courses meat
QUAIL & DUCKLIVER 32.50
cauliflower | almond | coffee | mace gravy
VEAL SUCCADE & VEAL SWEETBREAD 34.50
beets | pistachio | 25 year old Balsamic
SIRLOIN FRISIAN BLACK ANGUS 32.50
asparagus | veal tongue | Frisian potatoes | tarragon foyot sauce
TENDERLOIN FRISIAN BLACK ANGUS 38.50
Lardo di Colonnata | asparagus | beans | noisette sauce
Main courses vegetarian
GNOCCHI 27
spinach | Parmesan | asparagus | morels
COUSCOUS 27
peas | tomato | celeriac | black garlic | harissa
Desserts
PEACH & ELDERFLOWER 12
yogurt | lychee | champagne
DAME NOIR 12
orange | butterscotch | white chocolate | almonds
SOUFFLÉ 15
rhubarb | strawberries | lime leaf | crème cru
Preparation time min. 15 minutes.
CHEESE 15.50
selection of national & international cheeses | homemade fruit- & nuts bread | quince
FRIANDISES 7
homemade delicacies
GRAND DESSERT 17.50 p.p.
Two persons minimum.
Preparation time 15 minutes
Bib Gourmand Menus 01-07
Categories
3- or 4 course Bib Gourmand Menu
Create your own 3-course Bib Gourmand Menu 42.50
appetizer | main course | dessert
Can be prepared vegetarian
Create your own 4-course Bib Gourmand Menu 55
appetizer | intermediate | main course | dessert
Can be prepared vegetarian
Bib Gourmand Menu - Appetizer
NORTH SEA CRAB & OYSTER
la Ratte | Lardo di Colonnata | apple | kombu | lime
STEAK TARTARE FRISIAN BLACK ANGUS
duck liver | asparagus | birch juice | wild garlic | grated egg yolk
Bib Gourmand Menu - Intermediate
RED MULLET & CLAMS
couscous | tomato | mint | celeriac | clam sauce
QUAIL & DUCKLIVER
cauliflower | almond | coffee | mace gravy
Bib Gourmand Menu - Main Course
PLAICE & CRAYFISH
potato | string beans | black garlic | crayfish sauce | olive oil & lime
SIRLOIN FRISIAN BLACK ANGUS
asparagus | veal tongue | Frisian potatoes | tarragon foyot sauce
Bib Gourmand Menu - Dessert
PEACH & ELDERFLOWER
yogurt | lychee | champagne
SOUFFLÉ
rhubarb | strawberries | lime leaf | crème cru
Preperation time min. 15 minutes
GASTRONOMIC MENUS
GASTRONOMIC MENUS
GASTRONOMIC MENUS
Our menus can only be prepared per table | Menus can also be ordered vegetarian
5 course 67.50
6 course 75.00
Can be ordered until 20:00
8 course 90.00
Can be ordered until 19:30