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Vesper’s Winter Experience Menu

December 1, 2018

Vesper’s Winter Experience Menu: Feel free to select for each course whatever you would like

Menu


STARTERS

Duckling Breast

Gently-cooked duck breast with miso, spring roll of candied duck leg, avocado, gel from atjar and cashew nuts crumbs
Zachtgegaarde eendenborst met miso, loempia van gekonfijte eendenbout, avocado, gel van atjar & sneeuw van cashewnoten

Wine: Domaine de la Baume Chardonnay – France

or

Sea Bass Ceviche

Ceviche of sea bass with espuma of cucumber & gin, tomato, lime and crispy basil
Ceviche van zeebaars met espuma van komkommer & gin, tomaat, limoen & krokante basilicum

Wine: Domaine de la Baume Sauvignon Blanc – France

or

Crema de Aguacate

Slightly spicy cold avocado soup with elderflower, marinated red lentils and chili oil
Licht pittige koude soep van avocado met vlierbloesem, gemarineerde rode linzen & chili olie

Wine: El Coto Rioja Blanco 2017 – Chili


ENTREMETS

Vesper’s Garden

Surprising preparations of autumn vegetables
Verrassende bereidingen van najaarsgroenten

Wine: Domaine du Tariquet Classic – France

or

Crispy Sweetbrad

Crispy pan-fried sweetbread with chicory, salsify and gravy
Krokant gebakken kalfszwezerik met witlof, schorseneer & jus de veau

Wine: Sierra de Enmedio Garnacha 2015 – Spain


MAIN COURSES

Brams Tubfish

Skin-fried tub gurnard with tarragon risotto, preparations of carrot and a gravy of langoustines
Op de huid gebakken filet van rode poon met dragonrisotto, bereidingen van wortel & jus van langoustines

Wine: The Wolftrap Viognier Chenin Blanc Grenache Blanc – South-Africa

or

Black Angus Steak

Pan-fried Black Angus sirloin cap with potato mousseline, smoked cabbage, candied mushrooms and a gravy of pickling onions
Gebakken Black Angus staartstuk met aardappelmousseline, gerookte spitskool, gekonfijte paddenstoelen & jus van zilverui

Wine: Rios de Chile Varietal Carmenère – Chili

or

Open Ravioli

Open ravioli with zucchini, portobello, spinach, chanterelle and morel sauce
Open ravioli met courgette, portobello, spinazie, cantharel & morillesaus

Wine: Luccarelli Primitivo 2017 – Italy


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

Sweet Temptation

Cream of mascarpone with ladyfingers, coffee meringue and coffee-amaretto caramel
Crème van mascarpone met lange vingers, koffie meringue en koffie-amaretto caramel

Wine: Pacherenc du Vic-Bilh Collection Plaimont 2014 — France

or

Chocolate Mousse

Mousse of white chocolate with brownie, eggnog cream and crunchy almond
Mousse van witte chocolade met brownie, advocaat creme en krokante amandel

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 Winter Menu

  • Feel free to select for each course whatever you would like
  • Up to 8 people per table
  • Winter 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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