Starters
- Turnip Cream Soup
- Ravioli – wild mushrooms – crispy toast
- € 9.00
- Oxtail soup
- Stewed meat – crostini – white onion – parsley
- € 11.00
- Artichoke salad
- Quinoa – chicory – pickle – daikon – salted macadamia – sushi–vinegar
- € 12.00
- Buffel Mozzarella
- Avocado – raw nuts – tomato – plum vinaigrette
- € 13.00
- Sardines from "Bretagne"
- Grilled sardines – red onion – red chili – red pepper – green olives
- € 15.00
- Parma ham "Di Originale"
- "Cevenne" onion – "Taggiasche" olives – green herbs – nut bread
- € 16.00
- "Black Angus" tartar
- Quail egg – crispy potato – brioche toast – truffle dressing
- € 16.50
- 'Personally, I stand for the products I use and I always try to preserve the character of each product.'
Edwin van den Heijkant – Executive Chef - Quail
- "Granny Smith" apple – "le Puy" lentil – crispy breadcrumb – roasted butter
- € 17.00
- "Umami" oysters
- Three oysters – cucumber – daikon – sourdough – Greek yoghurt
- € 17.00
- Salmon
- smoked & slowly cooked – cucumber – tomato – Verjuice
- € 18.00
- Scale & Shellfish
- Gamba – Cockles – Mussels – pumpkin
- € 19.00
- Lobster bisque
- Razor clams – Atlantic cod – saffron rouille – toasted sourdough bread
- € 20.00
- 'This dish offers all the flavours of the sea in its purest way. It is a classic dish and one of my personal favourites.'
Edwin van den Heijkant – Executive Chef - Kaviaar Per Tutti (10 gram)
- Egg – chives – crème fraîche – blinis
- € 24.00
Main Courses
- Spanish "Bomba" rice
- Hen’s egg – chestnut mushroom – "Parmesan" cheese – celery in tempura
- € 18.00
- Roasted pointed pepper
- Tempura – pink pepper – green asparagus
- € 19.00
- Cannelloni
- Egg–plant – red pepper – tomato – spinach – "Gruyere" cheese
- € 21.00
- Guinea Fowl
- Braised – celeriac – green cabbage – poultry gravy
- € 26.00
- Atlantic Cod
- Shallot onion – pumpkin chutney –pistachio – beurre blanc – anise – mushrooms
- € 28.00
- Atlantic Cod (Skrei) is an adult cod fish from the "Barentsz Sea" and because it travelles a long distance without food
the texture of the fish is firm and colored bright white. In Norway Atlantic is Cod a well known delicacy
Edwin van den Heijkant – Executive Chef - Rib eye
- Salade ‘la ratte’ aardappel – Parma Ham Di Orginale – groene peper – kappertjes – bos ui – roomsaus
- € 31.00
- Veal Escalope
- Herb–crust – "spätzle" – girolles – "Cavelenero" cabbage – veal gravy
- € 33.00
- Veal is very healthy because it has got a low fat percentage, a low sodium percentage and is easy digestible. It contains a lot of vitamins and minerals
Edwin van den Heijkant – Executive Chef - Gegrilde "Black Angus" entrecôte (180 gram)
- Spitskool – Marloeskes ui – kalfswang – Taggiasche olijven – frieten
- € 34.00
- Ook verkrijgbaar in 250 gram
- € 41.00
- Pike–Perch
- Potato – sweet potato – crunchy potato – confit potato – potato sauce
- € 35.00
- Side dishes per dish
- Mixed salad – Provencal vegetables – French beans – Tomato – cucumber salad – Spinach
- € 3.50
Desserts
- Koffie compleet
- Chocolade – macaron – tartellette
- € 7.00
- Melon
- "Verveine" Tea – lime – mint – yoghurt – olive oil
- € 8.00
- Banana
- Brown Rum – dark chocolate – cinnamon – almond crumble
- € 9.00
- "Doyenne du Comice" pear
- Anise – cinnamon – citrus – cake ice cream
- € 10.00
- 'Through infusing the pears with spices, the flavours are beautifully enhanced. The combination of the citrus and the ice cream forms a great contrasting balance.'
Edwin van den Heijkant –Executive Chef - Warm chocolate tart
- Canned cherries – cinnamon – orange ice cream
- € 11.00
- Tarte Tatin
- "Goudreinet" apple – honey – caramel – vanilla ice cream
- € 12.00
- Cheesecake bonbons
- White chocolate – caramel – pure chocolate – passion fruit ice cream
- € 13.00
- Assortment of Cheese
- € 13.00
- Served with walnut bread, fig compote, crackers and rye bread
You may choose four of your favourite cheeses from the list below:
* Crottin Chavignol, French goat cheese, short salted and dried, with a fresh and smooth taste
* Basque Goat Cheese, Spanish half hard cheese, with a full taste
* Comte A.O.C., French hard cow cheese light and sweet taste
* Fontina Aosta, Italian cheese, light and sweet, with a touch of nuts
* Epoisse, French red bacterium cheese, washed with “Marc de Bourgogne” cognac
* Reblochon Fermier, French red bacterium cheese, with a taste of smoke - Blue de Gex, French blue cheese from “de Jura”, with a touch of nuts
Complete your cheese dessert with a wonderful glass of port Sandeman Ruby Port supplement - € 5.00
All prices are in Euros and include taxes
Restaurant Pearl
HILTON THE HAGUE
ZEESTRAAT 35,
2518 AA DEN HAAG
ZEESTRAAT 35,
2518 AA DEN HAAG
T: +31 70 710 7025
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