Dear guest, Welcome to Restaurant Savarin.

Transcription

1 Dear guest, Welcome to Restaurant Savarin. Besides enjoying our gourmet food, we also value the environment and organic ingredients. You will find various symbols on the menu. In this way we want to show you that you can also enjoy culinary delights with organic ingredients which are produced with the environment in mind. We are using local products as much as possible. More information can be found at and in the fish adviser through the QR code at the bottom of the page. In the lobby of our restaurant you will find a special allergen tablet. On this tablet you will find information about the allergens of our dishes. If you have any questions regarding the allergen tablet, for example suggestions, please ask one of our employees. Vegetarian Organic product Green fish Healthy choice We wish you an enjoyable experience!

2 JEUNES RESTAURATEURS D EUROPE MENU The JRE menu is a specially selected menu prepared by our chef Jeroen van Brecht Grilled tuna in dukkah with a salad of snow crab, lime and a vinaigrette of basil and aceto balsamico (starter/entremets 1) Procureur of Iberico with celery and mustard, cabbage and a milk foam of black pepper (starter/entremets 2) Sea bass with salsify, smashed potato, pumpkin and a frothy sauce of beetroot and Granny Smith apple (entremets/main course 3) US beef steak met kohlrabi, parsnips, Chantenay carrots, pommes fondant and red wine gravy (entremets/main course 4) Brie de Meaux with a cream of figs, chutney of orange and cloves, smoked almonds and pea salad (cheese) Dark chocolate pie with a compote of roasted apple and caramelized peanut ice cream (dessert) 3-course menu 49,50 (starter 1 or 2 + main course 3 or 4 + cheese or dessert) 4-course menu 55,- (starter 1 or 2 + entremets 1 or 2 or 3 + main course 3 or 4 + cheese or dessert) 5-course menu 65,- (starter 1 or 2 + entremets 1 or 2 or 3 + main course 3 or 4 + cheese + dessert) 6-course menu 75,- (starter 1 + entremets 2 a + entremets 3 + main course 4 + cheese + dessert)

3 SHARED DINING Share and enjoy a gastronomic 8 course menu together. We will serve the 8-course shared dinner in 4 intervals. Pastrami of boar met spelt, pickled Dutch mushrooms and smoked almonds Tuna tartare with pickled vegetables and cucumber foam Roasted langoustine with procureur of livar, pumpkin and milk foam of bay leaf Steamed brill fillet with cabbage, shiitake and a foam of carrot and lemon leaf Veal cheek met forgotten vegetables and a frothy sauce of morels Grilled beef fillet with king bolete, roseval potato, courgette and red wine gravy Dark chocolate pie with passion fruit and vanilla ice cream Savarin turban with an orange compote and Grand Marnier ice cream Shared Dining can be ordered for 2 persons or more. 49,50 per person. It is also possible to order the Shared Dining dishes separately for 13,50 per dish.

4 LUNCHMENU 2 course menu, with coffee or tea complete to finish 35,- 3 course menu, with coffee or tea complete to finish 45,- WINE ARRANGEMENT 3 course wine arrangement 22,- 4 course wine arrangement 29,- 5 course wine arrangement 35,- SAVARIN S MENU Compose your own menu from our à la carte menu You can choose from the following menus: 3 course menu 39,50 starter + main course + dessert/*cheese 4 course menu 47,50 starter + entremets + main course + dessert/*cheese 5 course menu 59,50 starter + entremets + main course + cheese + dessert On the following pages you will find our à la carte menu * cheese is a supplement of 5, -

5 STARTERS à la carte 14,50 Slowly cooked lemon sole with cream of squid ink, orange, herbs and frisee lettuce Paste of foie gras with figs cream, salad of haricots verts and arugula and toasted brioche Supplement 3,50 Pastrami of boar with Jerusalem artichoke, land cress, compote of pear and smoked almonds Spelt salad with pickled vegetables, prawn crackers with red curry, herbs and a vinaigrette of roasted orange ENTREMETS à la carte 16,50 Sweetbreads with celery, little gem, yellow beets, cherries and a sauce of smoked celery Supplement 3,- In brown beer braised veal cheeks with forgotten vegetables and a frothy sauce of morsels Roasted langoustine with cream of celeriac and madras curry, cantaloupe melon, ginger and black pepper foam Supplement 3,- Thin corn pancake, aubergine, olives, radish and a red pepper and tomato sauce

6 MAIN COURSE à la carte 23,- Brill with cream of carrot, roasted shallot, Nicola potato, shallot compote and bay leaf, fish sauce and a foam of bay leaf Monkfish, cream of chestnut, leek, spelt, shiitake and a foamy sauce of carrot and lemon leaf Supplement 3,50 Tenderloin with chicory wrapped in bacon, king bolete, spinach, smashed potato and red wine gravy Supplement 3,50 Supplement with fried foie gras 7,50 Poulet noir with cream of celeriac and mustard, Pommes Anna and a frothy sauce of smoked potato Boar with artichoke, beets, chanterelle mushrooms, salsify, fermented garlic gel and a sauce of grapefruit and mint Deer fillet with deer stew, cream of roasted pumpkin, sprouts, pommes fondant and a sauce of red port and dark chocolate Supplement 6,50 Risotto with forgotten vegetables, poached egg and a frothy sauce of morels Supplement with truffle 5,-

7 CHEESE à la carte 14,50 Choice from the cheese trolley (4 pieces) DESSERT à la carte 9,50 Macarons filled with white chocolate, passion-fruit and dark chocolate Fried banana with lemon grass, lime, coconut bavarois and exotic ginger sorbet Parfait with pistachio spices, vanilla curd and cinnamon ice cream Savarin turban with a compote of orange and Grand Marnier ice cream Tasting of 5 types of homemade ice cream Supplement 2,50 Coffee or tea with delicacies