Bord’Eau / De L'Europe Hotel

Starters

• Dutch OysterEUR 58.00

  Cold served turbot consommé, Kaluga caviar and oyster ice cream and hazelnut

• LangoustineEUR 28.00

  Poached in duck fat with 'katsuobushi Albufeira' and coffee

• Mackerel Lightly Marinated with Quinoa RealEUR 33.00

  Broth of summer tomato

• Veal TartareEUR 38.00

  Potato 'os a moelle', smoked herring and Kaluga caviar

• Duck LiverEUR 33.00

  Steamed above a seaweed broth with umeboshi

Main Courses

• SeabassEUR 58.00

  Local 'Oosterschelde' seabass steamed and raw Lime broth with passionfruit

• Red Mullet 'Becasse de la Mer'EUR 58.00

  Pan fried on sourdough with salmis of woodcock and 'toast rôtie' of the mullet liver

  • SmallEUR 48.00

• Anjou PigeonEUR 53.00

  Glazed with mustard miso, sauce salmis and shii-take 'Dim Sum' of kohlrabi and pigeon legs

• Holsteiner Dairy CowEUR 63.00

  Fillet, thinly sliced and served in hay consommé with lemon thyme and mushrooms BBQ oxtail with marrow, creamy polenta and confiture of onion

• Dutch LambEUR 63.00

  Jus 'pre-sale' with ramsons, seaside vegetables and cockles

Menu Bord'eau

3 Courses €48; *4 Courses €73; **5 Courses €83; ***6 Courses €98

• Mackerel Lightly Marinated with Quinoa Real *

  Broth of summer tomato

• Veal Tartare***

  Potato 'os a moelle', smoked herring and Kaluga caviar

• Langoustine

  Poached in duckfat with 'katsuobushi Albufeira' and coffee

• Seabass**

  Local 'Oosterschelde' seabass steamed and raw Lime broth with passionfruit

• Holsteiner Dairy Cow

  Fillet, thinly sliced and served in hay consommé with lemon thyme and mushrooms BBQ oxtail with marrow, creamy polenta and confiture of onion

• Duck Liver****

  Steamed above a seaweed broth with umeboshi; supplement: €23

• Cherry

  Consommé with Amsterdam rooftop honey and elderflower

Amuses Bord'eau

• Shellfish Bisque

  with tandoori

• Dutch Mussel

  with lemongrass jus and dill-calamansi crème

• Salad of North Sea Crab

  with lime and smoked avocado

• Razor Clam

  with 'soffritto', Pernod jelly and clementine

• Marinière Jus of Cockels

  with a liaison of Waddenzee oyster