One of the nicest ways to enjoy the freshest, highest quality scallops, is raw. Food connoisseurs have an extraordinary opportunity to indulge in Chef Erwin’s unique scrumptious dishes within his exquisite Seasonal Specials menu which includes Carpaccio of Scallops.
Crispy spicy smelt on tomato and cucumber salad, served with green olives, red onions and tzaziki
Carpaccio of scallops on garlic-lime mayonnaise, served with tobiko, grapefruit, rucola, lemon peel and creme fraiche with caviar of Dutch herring
Chinese tomato soup with duck leg confit and spring onions
Tamarind glazed mackerel fillet served with shrimp-ginger risotto, braised cabbage, beet chips and chili oil
Pan fried maple leaf duck breast served with garlic mashed potato, green asparagus and red wine-star anis sauce
Saltimbocca, veal eye round wrapped in Parma ham served with truffle mashed potato, ratatouille and marsala sauce
Café glacé: 3 layers of coffee syrup, mocha mousse, whipped cream with crumble and vanilla ice cream
SCREAMING EAGLE & SEASONS
A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.
Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé