ABENDESSEN IM VAN DER VALK A2

STARTERS MEAT

Duckbreast 16.50
Smoked duckbreast – pie of duck liver – roasted corn – gingerbread – parsnip cream – beet foam

Coquille & Coppa ham 16.50
Thinly sliced wild boar Coppa ham - Coquille Saint-Jacques - foam of old goat cheese from
the Bettine farm - herb salad - pumpkin

Carpaccio 15.00
Black Angus beef - rocket - truffle mayonnaise - Parmesan cheese - radish

STARTERS FISH

Veal & Eel 15.50
Veal tartare – smoked eel – pumpkin - sourdough crunch – artichoke cream -
herb salad – black garlic mayonnaise

Salmon Trout 15.00
House smoked salmon trout – parsnip cream - herring caviar – beet – herb salad – dill dressing

STARTERS SOUPS

Mushroom soup 7.50
Truffle cream – bundle mushrooms – spring onion

Tomato soup 7.50
Spring onion - zucchini

Sweet potato soup 7.50
Coconut – sweet potato – bundle mushrooms – spring onion

STARTERS VEGETARIAN

Artichoke 14.50
Marinated artichoke – cream of artichoke – black garlic mayonnaise – chicory – sourdough
crisp – sweet and sour of pumpkin

Beet & goat cheese 14.50
Structures of yellow and red beet – gingerbread – foam of old goat cheese from the Bettine farm

MAIN COURSES MEAT

Duck 29.00
On the skin roasted duck breast fillet – ravioli of duck – red wine sauce

Flat iron steak 29.00
Black Angus succade from the plancha – shallot sauce – anise mushrooms

Pepper Steak 28.50
Black Angus steak from the plancha - pepper sauce

Deer 27.50
Baked venison steak – chips of salsify – currants – red wine truffle sauce

Pork Tenderloin 25.00
Two medallions - forest mushroom sauce

Breaded escalope 20.50
Breaded pork fillet - roasted lemon - remoulade sauce

Autumn salad 19.50
Mesclun lettuce - beet – bundle mushrooms – pumpkin – red cabbage – spicy chicken –
black garlic mayonnaise

MAIN COURSES FISH

Lady sole 36.00
Two pieces (220 grams per piece) - fried in full-cream butter - roasted lemon - Hollandaise sauce
Not filleted
Supplement Picasso 4.00

Scottish salmon 27.50
Fillet roasted on the skin – Coquille Saint-Jacques – lemongrass sauce

Scampi 26.50
Linguine – fennel – spring onion – puffed tomatoes – 8 fried scampi's – creamy fish sauce

MAIN COURSES VEGETARIAN

Mac & Cheese 19.50
Fried cauliflower – pumpkin cream – Mac & cheese "bitterball" – anise mushrooms –
bearnaise sauce

MAIN COURSES VEGAN

Vegetable Curry19.50
Wild rice – coconut curry sauce – broccoli – kidney beans – roasted corn – puffed tomato

SENIOR DISHES

Pepper steak 20.50
Black Angus beef - pepper-or Stroganoff sauce

Breaded escalope 17.50
Lemon - remoulade sauce

Lady sole 24.50
1 piece (220 gram) - fried in full cream butter - roasted lemon - Hollandaise sauce
Not filleted
Supplement Picasso 4.00

DESSERTS

Cheese platter 14.75
Tasting of 5 cheeses from ‘Het Kaasatelier’ – honeycomb - nuts-raisinbread

Tasting for 2 19.95
Various delicacies from our own pastry shop

Coffee & chocolate 9.25
White chocolate mousse – ganache of Valrhona chocolate – cappuccino foam –
marbled ice cream of coffee – chocolate crunch

Hazelnet & Lemon 9.25
Hazelnut cake – lemon ice cream – praline mouse – lemon cream –
lemon vanilla oil

Banana 9.25
Mousse of banana and mango – black Hawaii ice cream – coconut foam –
puffed wild rice – roasted banana

Dame blanche 9.25
Vanilla ice cream – whipped cream – chocolate pearls – hot chocolate sauce

SPECIAL COFFEES ALCOHOL FREE

Cinnamon cappuccino 5.00
With cinnamon syrup, whipped cream and cinnamon powder

Latte 'verwennen' 5.00
Latte with caramel syrup and whipped cream

'Kletskoffie' 5.00
Coffee with caramel syrup, whipped cream and Dutch 'kletskoppen' cookies

Chocolate cappuccino 5.00
Cappuccino with chocolate syrup and cocoa

'Verwenkoffie' 5.00
With cinnamon syrup, whipped cream and cinnamon powder

SPECIAL COFFEES

Irish coffee 7.25
With Jameson Whiskey

French coffee 7.25
With Grand Marnier

D.O.M. coffee 7.25
With D.O.M. Benedictine

Spanish coffee 7.25
With Tia Maria

Italian coffee 7.25
With Disaronno Amaretto

Complete coffee/tea 7.25
Coffee/tea served with various chocolates

Espresso Martini 8.50
Silky cocktail from 42 below vodka and espresso coffee

APPETIZER
Geräuchertes Lachsfilet mit Radieschen und Kräutersalat 6.00

Kleine Tomatensuppe 3.75

Getrockneter Schinken mit frischen Früchten 6.00

Kleines Rindercarpaccio mit Rucola, Trüffelcreme und Parmesankäse 6.50

HAUPTKURSE
Fisch und Pommes 7,50
Kibbeling mit Pommes frites - Mayonnaise - Remouladensauce - Kirschtomaten - Gurke

Steak mit Pommes frites 12.50
Apfelmus - Mayonnaise - Ketchup - Kirschtomaten - Gurke

Chicken Nuggets mit Pommes frites 7.00
Apfelmus - Mayonnaise - Ketchup - Kirschtomaten - Gurke

Nudeln Bolognese 7,50
Rucolasalat - Parmesankäse

Poffertjes 12 Stück 7.00
Puderzucker - Sirup - Butter

Krokette oder Frikandel mit Pommes frites 7.00
Apfelmus - Mayonnaise - Ketchup - Kirschtomaten - Gurke

DESSERT
Kindereis mit einer Leckerei aus der Tombola 4,50

STARTER

Tomato Soup
Spring onion – zucchini

Or

Sweet potato soup
Spring onion – bundle mushrooms – coconut

MAIN COURSE

Salmon fillet 
Fried on the skin – Hollandaise sauce

Or

Breaded Escalope
Breaded pork fillet – roasted lemon – remoulade sauce

DESSERT

Bastogne
Parfait of Bastogne cookie – compote of wild blueberries – caramel foam

Or

Coffee/tea
With chocolates

STARTER

Salmon
Terrine of smoked salmon & salmon mousse – marinated white asparagus –
herb salad - cream of sweet potato – chive vinaigrette

Or

Vitello Tonnato
House roasted veal fillet – tuna mayonnaise – herb salad –
mustard seed and caper vinaigrette

MAIN COURSE

Corvina
Corvina fillet baked on the skin– fried prawn – antiboise – ravioli of spinach and ricotta

Or

Asparagus
White asparagus – potato mousseline – boiled egg – butter sauce – nutmeg - parsley

DESSERT

Cheese Platter
A selection of 5 cheeses from ‘The Kaasatelier’ – nut-raisin bread – honeycomb
Extra cost €3,50

Or

Sweet Dessert
Sweet creation from the Chef

Or

Sgroppino
Lemon sorbet – vodka – prosecco

DINNER MIT GRUPPEN

Möchten Sie mit einer größeren Gruppe zu Abend essen? Sie können wählen entweder für unser Live-Cooking Buffet oder ein Menü. Wir lieben es, mit Ihnen über die Zusammensetzung des Menüs nachzudenken. Beachten Sie, dass alle Gerichte täglich frisch aus der Saison und aus dem aktuellen Monat sind.

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