Vesper’s Summer Experience Menu: Feel free to select for each course whatever you would like
Menu
STARTERS
Smoked Sirloin
Thinly sliced smoked sirloin steak with green olive, cream of artichoke and apple, roasted artichoke and a tomato tapenade
Dun gesneden gerookte entrecote met groene olijf, crème van artisjok en appel, gebrande artisjok & tapenade van tomaat
Wine: Luccarelli Primitivo 2017 — Italy
or
Langoustines
Slowly cooked langoustine with sweet and sour fennel, green apple, home-made pretzel, avocado mayonnaise and chive oil
Zacht gegaarde langoustine met zoetzure venkel, groene appel, huisgemaakte pretzel, avocadomayonaise & bieslookolie
Wine: Casa Silva Chardonnay/Semillon 2018 — Chili
or
Cauliflower Bavarois
Cauliflower bavarois with puffed quinoa, purple cauliflower, curry mayonnaise and a Parmesan biscuit
Bavarois van bloemkool met gepofte quinoa, paarse bloemkool, kerriemayonaise & een kletskop van Parmezaan
Wine: Esporão Monte Velho white 2017 — Portugal
ENTREMETS
Scallops
Pan-fried scallops with stewed sea lavender and samphire, cream of puffed shallots, beurre noisette and a pata negra crisp
Gebakken coquilles met gestoofde lamsoor en zeekraal, creme van gepofte sjalot, beurre noisette & krokant van pata negra
Wine: L’Odalet Viognier 2016 – France
or
String Bean Tagliatelle
Tagliatelle of string bean with a cream of green peas, a poached henn egg & fresh summer truffle
Tagliatelle van snijboon met crème van doperwten, gepocheerd henne-ei & verse zomertruffel
Wine: Bellingham rosé 2018 — RSA
MAIN COURSES
Veal Tenderloin
Pan-fried veal tenderloin with piccalilly-muslin, legumes, gremolata and a Madeira gravy
Gebakken kalfshaas met piccalilly-mousseline, peulvruchten, gremolata & jus van Madeira
Wine: Pico Maccario Lavignone Barbers d’Asti 2016 — Italy
or
Lemon Sole
Lemon sole fillet with brandade, preparations of pumpkin and a foamy ras el hanout-beurre blanc
Tongschar filet met brandade, bereidingen van pompoen & een schuimige ras el hanout-beurre blanc
Wine: Domaine de la Baume Chardonnay 2016 — France
or
Veggie Risotto
A summer risotto with lemon and fresh garden herbs, summer crudités and a basil oil
Zomerse risotto met citroen en verse tuinkruiden, zomerse rauwkost & olie van basilicum
Wine: Colombelle Colombard-Sauvignon 2017 — France
DESSERTS
Cheese Platter
Three cheeses from the selection of our cheese specialist:
Drie kazen uit de selectie van onze kaasspecialist Peter den Elzen:
I Saint-Nectaire Franse kaas die geproduceerd wordt in Auvergne-Rhône-Alpes
II Farmhouse Cheddar Boeren-Cheddar uit Somerset, Zuidwest-Engeland
III Cabrales Spaanse blauwgeaderde koeienkaas uit Cabrales in Noord-Spanje
Sweet Wine: Barros 10 years old Tawny Port – Portugal
or
Strawberry Yogurt Parfait
Yogurt parfait with strawberries marinated in red pepper with a brittle of white chocolate and raspberries
Parfait van yoghurt met in rode peper gemarineerde aardbeien & bros van witte chocolade en framboos
Wine: Pacherenc du Vic-Bilh Collection Plaimont 2014 — France
or
Kiwi Temptation
Mousse of lime with a espuma of kiwi and elderflower, kiwi fudge and a gel of kiwi and lime
Mousse van limoen met espuma van kiwi en vlierbloesem, fudge van kiwi en gel van kiwi en limoen
Wine: Pacherenc du Vic-Bilh Collection Plaimont 2014 — France
Courses Wine Pairing
2-course 32,50 2-course 15
3-course 39,50 3-course 22,50
4-course 49,50 4-course 30
Rules of Vesper’s Spring Menu
- Feel free to select for each course whatever you would like
- Up to 8 people per table
- Summer Experience Menu for the whole table
- Please ask our crew about our wine suggestions
For reservations please call +31 71 800 99 88 or email: info@vesperhotel.com
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