A'DAM EVENTS
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Seated dinner

 
 

Seated dinner

For Seated dinners we offer 3 or 4 course menus. Bread, butter and olive oil will be provided on the tables.


Prices excluding VAT, tablewares and materials.

  • 3 courses € 49.50 

  • 4 courses € 59.50 

 

AMUSES*

Noodles
Noodles with green beans, peanut crème and dashi vinaigrette

Espuma
Broccoli espuma with pickled cauliflower and bread crumble

Consommé
Tomato and watermelon consommé served with Catalan bread and tomato fondue

*) Optional, we will charge a supplement of € 4,50 excl. VAT per person

STARTERS

Tomato Salad
Fresh tomato salad, pickled ginger, thyme and rosemary vinaigrette and citrus crème

Quinoa and avocado salad
Quinoa and avocado salad with pickled vegetables and little gem

King crab
2 preparations of king crab with zucchini, gravy of king crab and a granite of bergamot

Eel A’DAM Style
Eel with brioche, verbena crème, eel oil, chlorophyll of green herbs and marshmallow of string beans

Carpaccio
Basque beef carpaccio with toasted Catalan bread, tomato and espuma of Parmesan

SECOND COURSE

Glass Noodles
Glass noodles with rettich, roasted Thai eggplant, pickled cucumber, carrot, shallot and vinaigrette of mint and coriander

Zarzuela
Spanish vegetable stew with tomato compote, bell pepper, parsley and almond

Dutch Herring
Herring with toasted rye bread, yogurt chiboust, beet juice and marinated turnip

Navarin
Chicken from Bresse with a creamy velouté, green peas, green asparagus and toasted Turkish bread

MAIN COURSES

Haddock
Haddock, basmati rice, little gem, ‘bitterbal’ of prawns, spicy mayonnaise and gravy of coconut

Plaice
Pan-fried plaice, razor shell, vongole, potato mousseline, Granny Smith and gravy of shellfish

Fillet from Rubia Gallega
Fillet of Rubia Gallega beef, crème of black garlic, carrot, Combava leaves, potato croquette and emulsion of lettuce

Lamb stew
Lamb stew, tomato, eggplant, fregola, Raz el Hanout, crème of goat cheese and spelt chips

Cauliflower
Cauliflower couscous, cauliflower vichyssoise, cauliflower mousseline with horseradish and mushroom gravy

DESSERTS

White chocolate brownie
White chocolate brownie, granité of white chocolate, cremeux of citrus and hazelnut crumble

Fig pie
Fig pie with pistachio crème, fig compote, fig wedges and lemon balm

Selection of cheeses (supplement)
An arrangement picked by the Chef