MENU DU CHEF Menu selected by Andrès Delpeut

ROULEAUX OF BLACK POLLACK

Seaweed, unagi, sea-kale, cucumber, rice, sushi vinegar, herring eggs Astrobiza, Txakoli, Hondarribi Zuri, Basque Country, Spain 9

Dinner voucher A festival of flavours in an envelope. We can make a ‘cousu main’ dinner voucher for every occasion

S C A L LO P T I R A D I TO

Scallop, black radish, spinach, North Sea crab, vinaigrette of pomegranate and chilipearls Dis Cumieris, Vie de Romans, Malvasia, Friuli, Italy 15

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PLAICE IN GREEN

Sauteed plaice, green herbs viennoise, emulsion of watercress, apple and mussles. Chablis, Domaine Costal, Les Truffières, Chardonnay, Bourgogne, France 12

VEAL SWEETBREAD

Panfried veal sweetbread, lacinato kale, Bridges inspired by Ron Blaauw Oudezijds Voorburgwal 197 1012 EX Amsterdam The Netherlands T +31 20 555 3 560 [email protected] www.Bridgesrestaurant.nl

millet and bacon vinaigrette Force Majeure, Mother Rock, oa. Syrah, Grenache, Cinsaut, Swartland, South-Africa 8

USA STEAK

Inca BBQ, red mojo, baked beans, taco of veal cheek, coleslaw and green chimichurri Gavilán, Crianza, Pedrosa, Tempranillo, Ribera del Duero, Spain 10

ST R AW B E R R Y & VAN I L L A

Wild strawberry crème, basil merengue, kalamansi gel, pink pepper-vanilla jelly and vanilla-aniseed ice cream Wirra Wirra, Mrs. Wigley, Moscato Frontignan, McLaren Vale, Australia 8

Menu to be ordered per table Six courses 89 Five courses 79 without veal sweetbread Four courses 64 without scallop & veal sweetbread

Graphic design & bookbinding: www.janniedegroot.nl in collaboration with Atelier Kloosterman

Daily lunch menu Daily changing lunch menu 29.50 or 39.50 Two or three courses with coffee or tea and mignardises

Caviar & Oysters
 BLACK PEARL

Main courses

10, 30 OR 100 GRAM

35, 85 of 275 C H AR R E D KO H L R A B I 2 5

Served with blinis, crème fraîche and traditional garnish


Dumpling of shiitake, miso and tofu D A V I D H E R V É ’S R O YA L C A B A N O N N O . 3

PER PIECE

5

Wairau River, Pinot Noir, Marlborough 11

Atlantic Ocean
 UM AM I N O. 3

PER PIECE

RED MULLET FILET 40

5

Langoustine, lardo, pata negra, kohlrabi, Waldorf ravioli, beurre blanc verjus and sourdough

North Sea RASPBERRY POINT

PER PIECE

5

Canada, New London Bay

Spätburgunder, Jean Stodden, Pinot Noir, Ahr, Germany 10

Entrees

PLAICE IN GREEN 25

CYLINDER OF SESAME SEEDS 20

Sauteed plaice, green herbs viennoise, emulsion of watercress, apple and mussles

Filled with tuna, wasabi cream cheese, soy dressing

Chablis, Domaine Costal, Les Truffières,

Carl Loewen, Alte Reben, Riesling, Mosel, Germany 10

Chardonnay, Bourgogne, France 12

ROULEAUX BLACK POLL ACK 18

Seaweed, unagi, sea-kale, cucumber, rice, sushi vinegar, herring eggs Astrobiza, Txakoli, Hondarribi Zuri, Basque Country, Spain 9 VEAL GOURMAND 20

Veal, oyster leaves, capers, marinated union, chive, rye bread and seaweed Force Majeure, Chenin Blanc, Swartland, South-Africa 8 THE CARROT 18

Carrot, turnip, caraway tuille and sorbet of carrot, citrus, ginger and burrata Rock ’n Rolle, Star, Vermentino, Pays d’Oc, France 8 S C A L LO P T I R A D I TO 2 5

Scallop, black radish, spinach, North Sea crab, dressing of pomegranate and chilipearls Dis Cumieris, Vie de Romans, Malvasia, Friuli, Italy 15

USA STEAK 30

Inca BBQ, red mojo, baked beans, taco of veal cheek, coleslaw and green chimichurri Gavilán, Crianza, Pedrosa, Tempranillo, Ribera del Duero, Spain 10

Classics S E A B A S S I N S A LT C R U S T 8 9

Ratatouille, bell pepper crème, zucchini, aubergine, tomato powder, zucchini chutney and beurre blanc Meursault, Les Tillets, Bouzereau-Gruere, Chardonnay, Bourgogne, France 20

. T- B O N E 8 9

Mid-courses

Beurre noisette, grilled beetroot, potato, leek, truffle, crispy onion, smoked marrow, 25y balsamic vinegar. Coudoulet de Beaucastel, Perrin, Grenache, syrah eo, Côtes-du-Rhône, France 15

T R U F F L E R I S OT TO 4 5

Foam of wild mushrooms, poached egg and fresh truffle

Savoury pre-dessert

Meursault, Les Tillets, Bouzereau-Gruere, Chardonnay, Bourgogne, France 20 P O TA T O 1 7 . 5 0

Different preparations of potato, sautéed artichoke frangipane, blue cheese parfait and crispy potato Jordan, Chardonnay, Stellenbosch, South-Africa 13 VEAL SWEETBREAD 25

Panfried sweetbread, lacinato kale, millet and bacon vinaigrette Force Majeure, Mother Rock, oa. Syrah, Grenache, Cinsaut, Swartland, South-Africa 8

T A R T E TA T I N 2 5

Baked duck liver, banana, cacao and salted caramel Malvasia, 5 years old, Barbeito, Madeira, Portugal 10

= Can be prepared as a vegetarian dish Do you have an allergy and require information, please let us know