Chef Kiki's Sample Menu
BREAKFAST
Eggs Benedict
homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens
Health Eggs
oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker
Dutch Indulgence
sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup
Avocado Toast
thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey
Breakfast Salad
salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast
Granola Bowl
homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt
Huevos Rancheros
homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema
Scandinavian Style
breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns
LUNCH
Lobster Cobb
chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing
Spaghetti Puttanesca
homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter
Sandwich Deluxe
freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s
Ceasar Schnitzel
kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel
Med Style
grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.
Gourmet Taco’s
slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion
Chicken Danburi
miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo
SMALL BITES
French Pissaladiere
puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives
Katsu Bao
freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon
Charcuterie
assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers
Summer Rolls
Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs
Poke Nacho’s
crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro
Crudité
ensemble of local vegetables with a miso-tahini dipping sauce
Bread & Butter 1
homemade garlic parmesan Brioche with whipped miso butter
Bread & Butter 2
homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip
STARTERS
Peruvian Ceviche
fresh snapper in Leche de Tigre, served with lime tortilla chips
Duck Carbonara
small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk
Tuna Crudo
fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing
Miso Soup
cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions
Beet Carpaccio
thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil
Burrata & Citrus
creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette
Steak Tartare
beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam
Tomato Tart
mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella
MAINS
Duck
pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction
Ribeye
grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw
Chicken
juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté
Seabass & Mackerel
broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth
Lamb
grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes
Lobster Rigatoni
butter poached local lobster with spicy vodka rigatoni
Ravioli
homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek
Pizza
tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings
DESSERTS
Caribbean Pavlova
coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd
Creme Brûlée
classic French creme brûlée with Tahitian vanilla
S’mores Deluxe
homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce
Apple Tart
classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream
Basque Cheesecake
burnt Basque cheesecake with salted chocolate sauce or homemade berry compote
Lemon Meringue
mini lemon meringue tart with zingy lemon curd and sweet meringue
Carrot Cake
slice of homemade carrot cake with cream cheese frosting and candied pecans
21+
Sgroppino with lemon sorbet, vodka and prosseco
