Dinner

a piece 

see blackboard

with roasted bell pepper, cashew, romesco and jalapeño mayonnaise

with wild mushroom ragout

in our own style with crispy capers, pickled onion, and horseradish cream

with clams, tomato, chili, and coriander

with clams, tomato, chili and coriander

served with grilled bread and pickles, various choices 

steamed buns with crispy pork belly and kimchi mayonnaise

with duck liver, Parma ham and origanal Dutch

(daily price)

(daily price)

from Toscanini’s chef Leonardo Pacenti with homemade pesto sauce, basil and pine nuts

with Parma ham, sage, and Marsala sauce

with celeriac purée, Brussels sprouts and port gravy

with peppercorn sauce

Fontina, Brebiou, Vacherin Mont-d’Or, Farmhouse cheese, Saint Agur

each

(see blackboard)

with Zwaanwijck quince and pistachio crumble

with cinnamon ice cream

Irish coffee, Spanish coffee, French coffee etc. from

delicate freshness, full body with lots of fruit and citrus tones in the aftertaste

liquid sultanas, figs, caramel and honey

intense ruby red colour, aromas of cherries, blackberries, raspberry and a slight hint of cinnamon

strawberry red, with a scent of roses and nuances of lychees

orange-red, fresh and soft fruit flavour, delicate fresh acidity, soft wood tones and firm aftertaste