Envy tasting menu 4/5 course

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1 At Envy, it's all about tasting, a lot of tasting whether it is food or drinks! The dishes are small in size, but can be shared so you can order and taste as much as you would like. A little bit of charcuterie, some cold and warm dishes and maybe a few pieces of nice cheese and a dessert to complete your dinner. Of course you can always order more or start all over again! The food has a high standard but is served in an informal setting. No traditional table linen, no formal staff. We offer a nonpretentious feel-good vibe in which every food lover will feel at home. If you cannot choose from our menu, it is possible to order a 4/5 course tasting menu or our chefs selection and let our chefs Richard and Floris surprise you tonight Luxury tasting menu composed by our chef, in which every aspect of the à la carte menu is presented. The ideal way to indulge in the Envy experience. (whole table only) pp. Envy tasting menu 4/5 course / pp. 4 or 5 course menu composed by the chef. Combination of: 3 deli meats, 1 cold dish and 2 warm dishes. As for the 4 th course, you can choose between dessert or 3 kinds of cheese. With the 5 course menu, you will get both. (whole table only)

2 Quick start Envy Appetizer 8.50 Different structures of Parmesan Envy Bread Bread with truffle mayonnaise and olive oil 4.00 Oysters p.p. Zeeuwse Creuses Dutch wild oyser, large and brackish to taste 3.50 Zeeuwse Platte Dutch glory, Fleshy and full on flavour 5.50 Cold cuts - portion, 40 grams Mortadella Bologna 5.50 A young soft Italian sausage with a hint of pistachio Bresaola della Valtellina 5.50 Thin sliced, dried and salted beef from the region of Lombardy Salame Ventricina 4.75 A pleasant spicy, peppery salami Lardo di colonnata 4.75 White bacon that has ripened in marble basins with rosemary, cinnamon and pepper Salame Nostrano 5.00 A classic salami with different kinds of spices Prosciutto di Parma 4.75 Ham from the Parma region that has ripened for 16 months or more Salame Verona 5.50 Has a fine structure with a slightly garlic taste Jamon Iberico 5 J 'Sanchez Romero Carvajal' Ham with a delicate, soft and nutty taste Jamon Joselito Super shoulder ham from pure bloodline Iberico pork

3 Envy delicacies Steak tartare with green herbs, vinaigrette of wheat grass & a quail egg Zeeuwse Platte oyster, turnip-cabbage, onion, yogurt & sambai Mackerel, North Sea Crab, Spanish radish & lime-yogurt Pork belly with carrot, cabbage, spicy cream & orange Prawn tartar, garlic, soybean, celeriac & lardo Sea bass with celeriac, boletus & fermented garlic Sole, scallops, samphire, watercress & squid risotto Mussels and razor clam marinated in ginger beer, orange & salty spices Foie gras with caramelized apple, tarragon & citrus Boletus with anise, mushroom, miso & nori Pike perch with salsify, brandade, pancetta & Pernod Anjou pigeon with corn, chestnut, apricot & sherry Veal loin with artichoke, black olives, tomato & beurre noisette with balcamico Short rib, crème of Jerusalem artichoke & Madeira jus

4 Envy s cheeses - portion, 40 grams Kijsrood 5.75 (Holland, Ransdorp, processed, red culture, cow) This cheese is made of milk from a rare Dutch breed called witkrik. The cheese has a mild cream structure and a slightly sharp flavour. Taleggio di Grotta 5.50 (Italy, Lombardy, thermized, red culture, cow ) Semi-hard cheese. The cheese matures at least 60 days in caves. This results in extra cultures and its specific taste. Pierre Robert 6.75 (France, Seine et Marne, unprocessed, white culture, cow) A triple crème cheese that has been enriched with crème fraiche. This rather mild cheese has a creamy texture and a taste that reminds of mushrooms and straw. Tynjetaler 5.50 (Holland, Tynje, unprocessed, hard cheese, cow) Made on the farm De Gelder in Tynje. A beautiful Dutch cheese, soft and creamy in taste. The cheese has similarities with the Swiss Emmenthaler. It has a sweet taste, with a nutty touch and a slightly spicy character. Saint Agur 6.25 (France, Auvergne, processed, blue culture, soft, cow) This French blue vein is characterized by its soft, creamy structure and its spicy blue taste. Because of the preparation with cow's milk, the cheese is milder than Roquefort. The milk preparation of Saint Agur is submitted by 300 peasants from the Auvergne. Comté 6.50 (France, Jura, unprocessed, hard cheese, cow) This cheese was already made by the Celts in the mountains of Jura. It is famous for its spiciness and hints of nuts. This cheese matures in the caves of the mountains which have an ideal microclimate, excellent for the maturing of cheeses. Bouygette 6.75 (France, Pyrenees, unprocessed, soft, goat) From the farm La colline aux chevres in the region Garrigues in southern France. The farm is well known for its healthy herd. The cheese is made of very fresh unprocessed goat milk. It has a soft and pure taste with a hint of rosemary. After it s formed by hand, it is dried for 24 hours in linen. Oude Geitenkaas 6.25 (Holland, Rouveen, processed, hard, goat) This cheese ages for at least ten months. This results in a light orange colour and small crystals. A nice example of a typical Dutch goat cheese.

5 Envy desserts Granité of pear and gel of pear/lime 6.00 Bounty bonbon, coconut powder and chocolate crumble 8.00 Domaine Pouderoux, Hors d Age, 15ans (FRA) Grenache Noir Nutella, chocolate, cashew & rice 8.00 Domaine Pouderoux, Hors d Age, 15ans (FRA) Grenache Noir Granola, honey, Pierre Robert & apple syrup 8.00 Suggestie; Cypres de Climens, Climens a Barsac, sauternes Semilion Envy Dessert, let us surprise you 7.00 Ask for our special liqueurs and spirits to be served with your coffee.