MENU VAN PATRON CUISINIER ERIK VAN LOO
KREEFT – LOBSTER
watermeloen | Pata Negra | finger lime | munt olie
watermelon | Pata Negra | finger lime | mint oil
FOIE GRAS – GOOSE LIVER 2001
rode biet | pure chocolade | appel
beetroot | dark chocolate | apple
KABELJAUW – COD
Perle Imperial kaviaar | doperwt | kruidenolie | dashi
Perle Imperial caviar | sweet peas | herb oil | dashi
EEKHOORNTJESBROOD – CEPES *
parmezaanschuim | kwartelei | truffel
parmesan foam | quail egg | truffle
BRESSE KIP – BRESSE CHICKEN 1992 **
ravioli | nieroogkreeftjes | bospaddenstoelen | kreeftencrèmesaus
ravioli | langoustines | wild mushrooms | lobster cream sauce
REERUG – VENISON 2004
kweepeer | rode biet | artisjok | Chartreuse | merg
quince | beetroot | artichoke | Chartreuse | marrow
KAAS – CHEESE **
peer | walnoot | olijfolie | Aceto Balsamico | rozijnen en notenbrood
pear | walnut | olive oil | Balsamic vinegar | raisin and nut bread
ANANAS-PINEAPPLE
kamille | Timut peper | zuring | Pernod
chamomile | Timut pepper | sorrel| Pernod
* inbegrepen in het 6-gangenmenu
** inbegrepen in het 8-gangenmenu
MENU PRIJZEN
5-gangenmenu: €135,00
6-gangenmenu: €150,00
8-gangenmenu: €165,00
VOORGERECHTEN – STARTERS
Oester – Oyster 2008 (Gillardeau) p. st.
limoenmousse | aardappelrösti | Perle Imperial kaviaar | rettich zoetzuur
lime mousse | potato rösti | Perle Imperial caviar | daikon sweet and sour
Noordzee krab – North Sea crab
perzik | nectarine | hazelnoot | tonkaboon
peach | nectarine | hazelnut | tonka bean
Wagyu rund – Wagyu beef 2011
tartaar | groente zoetzuur | kwartel ei | Perle Imperial kaviaar
tartare | sweet and sour vegetables | quail egg | Perle Imperial caviar
supplement:
20 gram Perle Imperial kaviaar
20 grams of Perle Imperial caviar
Ganzenlever – Gooseliver 2001
rode biet | pure chocolade | isomalt | appel | Pinot Gris
beetroot | dark chocolate | isomalt | apple | Pinot Gris
Pommes Tsarine
Perle Imperial kaviaar (per 10 gram) | La Ratte aardappel | citroen edik | zure room
Perle Imperial caviar (per 10 grams) | La Ratte potato | lemon edik | sour cream
Bressekip – Bresse chicken 1992
voorgerecht / Starter
hoofdgerecht / Main course
ravioli | nieroogkreeftjes | bospaddenstoelen | kreeftencrèmesaus
ravioli | langoustines | wild mushroom | lobster sauce
HOOFDGERECHTEN – MAINCOURSES
Tarbot – Turbot
antiboise | doperwten | basilicum | courgette
antiboise | sweet peas | basil | zucchini
Zeetong – Sole
gebakken oester | gele en paarse wortel | Opperdoezer Ronde aardappel | kerrie
fried oyster | yellow and purple carrot | Opperdoezer Ronde potato | curry
Duif – Pigeon
Zilverui | lavas | macadamia | amaranth | olijf | pommes souffles
Silver onion | lovage | macadamia | amaranth | olive | pommes souffles
Reerug – Venison 2004
kweepeer | rode biet | artisjok | Chartreuse | merg
quince | beetroot | artichoke | Chartreuse | marrow
Japans Wagyu rund – Japanese Wagyu beef A4
Ossenstaart bouillon | Lapsang Souchong | zwarte knoflook
oxtail broth | Lapsang Souchong | black garlic
NAGERECHTEN – DESSERTS
Appel – Apple
meringue | Granny Smith | schapenyoghurtijs | bergamot
meringue | Granny Smith | sheep yogurt ice-cream | bergamot
Framboos – Raspberry 2002
witte chocolade | Aceto Balsamico | rum | basilicum
white chocolate | Balsamic vinegar | rum | basil
Ananas – Pineapple
kamille | Timut peper | zuring | Pernod
chamomile | Timut pepper | sorrel| Pernod
Parkheuvels Snickers © 2006
chocolade | pinda | caramel | nougatine
chocolate | peanut | caramel | nougatine
Kaas – Cheese
peer | walnoot | olijfolie | Aceto Balsamico | rozijnen en notenbrood
pear | walnut | olive oil | Balsamic vinegar | raisin and nut bread
Contactgegevens:
Restaurant Parkheuvel
Heuvellaan 21
3016 GL Rotterdam
T: +31 104360766
E: info@parkheuvel.nl
AANGESLOTEN BIJ
