Dinner along the A2

STARTERS MEAT

Carpaccio 14.50
Black angus beef - truffle mayonnaise - parmesan cheese - radish
Supplement foie de canard 4.50

Fram chicken 16.00
Rouleaux of farm chicken – duck liver pate – mango – roasted corn – Vadouvan cream

Livar Ham 15.50
Thinly sliced Coppa ham – ham mousse – pickled vegetables – herb salad – olive oil

STARTERS FISH

Tuna 16.50
Shortly grilled tuna – yuzu mayonnaise – puffed rice – soy gel – sweet and sour cucumber – cresson

Brown trout 14.50
Smoked trout filet – horseradish mousse – fresh apple – salmon caviar – almond crisp – cresson – mustard seed dressing

STARTERS SOUPS

Fish soup 11.00
Fennel - scampi – mussel – spring onion

Tomato soup 6.75
Spring onion - zucchini

Chicken soup 7.25
Noodles – spring onion – chicken breast

STARTERS VEGETARIAN

Burrata 15.50
Tomato salsa – Dutch burrata – lettuce – olive oil – olive crumb – crouton

Avocado 14.50
Mousse of avocado – marinated artichoke – crisp of pappadum – Vadouvan cream – puffed wild rice

MAIN COURSES MEAT

Picanha 29.50
Steak from the grill – Stroganoff sauce

Pepper steak 27.50
Black Angus steak from the plancha – pepper sauce

Duo of veal 26.50
Gently cooked filet – ravioli of veal cheek – gravy of veal & black garlic

Poussin 24.50
On the carcass roasted bantam chicken – sauce of truffle & wild mushrooms

Pork tenderloin 23.50
2 medaillons - sauce of truffle & wild mushrooms

Breaded escalope 20.00
Breaded pork fillet – roasted lemon – remoulade sauce

Chicken 18.50 or prawn 19.50 salad
Mesclun lettuce - mango chutney - avocado cream - croutons - French fries

MAIN COURSES FISH

Sea bass & mussels 25.50
Dutch Mussels – fennel – sea bass fillet baked on the skin – lemongrass sauce

Salmon & Prawn 26.50
Salmon fillet – wild prawn – lobster sauce

Lady sole 32.50
2 pieces (220 grams per piece) - fried in full - cream butter - roasted lemon - hollandaise sauce

MAIN COURSES VEGETARIAN

Risotto (vegan) 19.50
Risotto – soybeans – roasted corn – lentils – tomato – fennel

Artichoke & spinach 19.50
Creamy rigatoni pasta ricotta – puffed tomatoes – artichoke hearts – braised spinach

SENIOR DISHES

Pepper steak 19.50
Black Angus beef - pepper-or Stroganoff sauce

Breaded escalope 17.50
Lemon - remoulade sauce

Lady sole 22.50
1 piece (220 gram) - fried in full cream butter - roasted lemon - hollandaise sauce - not filleted

DESSERTS

Tasting for 2 9.00
Various delicacies from our own pastry shop

Cheese platter 14.50
Tasting of 5 cheeses from ‘Het Kaasatelier’ – fig bread – honeycomb

Dame blanche 9.00
Vanilla ice cream – whipped cream – chocolate pearls – hot chocolate sauce

Dutch strawberries 9.00
Fresh strawberries – vanilla ice cream Romanoff – oublie biscuit

Chocolate 9.00
Homemade chocolate ganache cake – bastogne cookie – vanilla cream – caramel sea salt ice cream

Spring pot 9.00
Red fruit – ricotta cream – Lavender crumble – raspberry ice cream – flowers

Croquette or frikandel 7.00
With fries - apple sauce - mayonnaise - ketchup - cherry tomatoes - cucumber

Small pancakes 7.00
12 pieces
Icing sugar - syrup - butter

Sandwich 3.50
Peanut butter or Nutella

Sandwich 3.50
Ham or cheese

STARTER

Crab & Shells
Salad of Snow crab & Nicola potato – sea lavender –
samphire – cockles – mussels – lobster mayonnaise

Or

Parma ham
Buffalo mozzarella & tomato – thinly sliced Parma ham –
basil cream – Parmesan cheese crumble

MAIN COURSE

Prawn & Ling
Skin-roasted Ling fillet – braised sea lavender –
roasted tomato – prawn skewer – shellfish sauce

DESSERT

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

Or

Sweet dessert
Surprise from the chef

STARTER

Tomato Soup
Spring onion – zucchini

Or

Chicken Soup
Noodles - spring onion - chicken breast

MAIN COURSE

Codfish
Baked on the skin - tomato & shallot sauce

Or

Breaded Escalope
Breaded pork fillet – roasted lemon – remoulade sauce

DESSERT

Nougatine parfait
Red fruit compote - crème anglaise

Or

Coffee/tea
With chocolates

DINNER WITH GROUPS

Do you wish to join with a bigger accompany? You are free to choose either for our Live Cooking Buffet or a (choice)menu. We love to think ahead with you about the composition of the menu. Note that all dishes are daily fresh from the season and from the current month.

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