Dinner along the A2

STARTERS MEAT

Pork belly & Scampi 16.50
Soft cooked pork belly – crispy fried prawn – romanesco – hoisin mayonnaise – spicy pumpkin – herb salad

Iberico 16.50
Thinly sliced Iberico ham – green tomato jam – foam of Parmesan cheese – cabbage lettuce – sweet and sour pumpkin – eggplant

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

STARTERS FISH

Tuna Tataki 17.00
Short baked tuna – foam of wakame – hoisin mayonnaise – spaghetti of cucumber – herb salad – radish

Duo Salmon 16.50
Tartare of marinated Scottish salmon and smoked salmon – avocado cream – cabbage lettuce – furikake crisp – lime mayonnaise

STARTERS SOUPS

Mushroom soup 7.95
Truffle cream – bundle mushrooms – spring onion

Tomato soup 7.95
Spring onion - zucchini

Chicken soup 7.95
Vegetables - chicken breast

STARTERS VEGETARIAN

Eggplant 14.95
Puffed eggplant – crispy furikake – grilled green asparagus – homemade falafel – romanesco

Feta & Tomato 14.95
Mousse of feta – structures of tomato – Taggia olives – cabbage lettuce

MAIN COURSES MEAT

Côte de Boeuf 35.50 p.p.
Irish rib of the Black Angus beef – sauce of thyme and smoked garlic – 1000 grams
This dish will only be served per two persons
Preparation time is 20 minutes

Pepper Steak 29.50
Black Angus steak from the plancha - pepper sauce

Guinea Fowl 28.50
Supreme of guinea fowl – chantarelle sauce – "bitterball" of truffle risotto

Oriental Chicken 24.50
Noodles – edamame – shiitake – teriyaki sauce – grilled chicken – spring onion – prawn crackers

Pork Cheeks 24.50
Gently cooked pork cheeks – mashed potatoes of nicola potato & truffle – own gravy

Breaded Escalope 21.50
Breaded pork fillet – roasted lemon – remoulade sauce

Salt Salad
Mesclun lettuce – romanesco – pumpkin – hoisin mayonnaise – French fries
* Spicy chicken 20.00
* Prawns 6 pieces 21.50

MAIN COURSES FISH

Fjord Cod 28.50
Cod fillet – herb crust – puffed tomato - vadouvan sauce

Salmon & Scampi 28.00
Skin fried Scottisch salmon – wild prawn – shellfish sauce

Sea Bass 27.00
Fillet roasted on the skin – grilled green asparagus – Hollandaise sauce

MAIN COURSES VEGETARIAN

Beet Wellington 21.00
Yellow beet – puff pastry – mushroom duxelles – beetroot truffle gravy – bundle mushrooms Preparation time 20 minutes

MAIN COURSES VEGAN

Vegetable Noodles 21.00
Buckwheat noodles – edamame – romanesco – roasted corn – shiitake – creamy fennel sauce

SENIOR DISHES

Pepper Steak 21.00
Black Angus steak from the plancha - pepper sauce

Breaded Escalope 18.00
Breaded pork fillet – roasted lemon – remoulade sauce

Sea Bass 20.00
Fillet roasted on the skin – Hollandaise sauce

DESSERTS

Tasting for 2 19.95
Various delicacies from our own pastry shop

Cheese platter 14.95
Tasting of 5 cheeses from ‘Het Kaasatelier’ – honeycomb - nuts-raisinbread

Macadamia 9.50
Structures of white chocolate – citrus foam macadamia nut ice cream

Banana split 9.50
Roasted banana – vanilla ice cream – brownie crumble – foam of salted caramel crispy banana – chocolate mousse

Cheesecake 9.50
Bastogne cookie – forest fruit compote – raspberry sorbet ice cream

Dame blanche 9.50
Vanilla ice cream – whipped cream – chocolate pearls – hot chocolate sauce

Black temptation 9.50
Black sesame mousse – structures of licorice – black Hawaii ice cream

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

Espresso Martini 8.75
Silky cocktail from 42 below vodka and espresso coffee
Delicious with your dessert

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

APPETIZERS
Smoked salmon fillet with radish and herb salad 7.50

Small tomato soup 4.25

Dried ham with fresh fruit 7.50

Small beef carpaccio with rocket salad, truffle cream and Parmesan cheese 8.00

MAIN COURSES
Fish & Chips 8.75
Kibbeling with fries - mayonnaise - remoulade sauce - cherry tomatoes - cucumber

Steak with fries 14.50
Applesauce - mayonnaise - ketchup - cherry tomatoes - cucumber

Chicken nuggets with fries 8.00
Applesauce - mayonnaise - ketchup - cherry tomatoes - cucumber

Pasta Bolognese 9.00
Rocket salad - Parmesan cheese

Poffertjes 12 pieces 8.00
Icing sugar - syrup - butter

Kroket or frikandel with fries 8.00
Applesauce - mayonnaise - ketchup - cherry tomatoes - cucumber

Breaded escalope with fries 12.50
Mayonnaise - remoulade sauce - cherry tomatoes - cucumber 

DESSERT
Children's ice cream with a treat from the raffle 5.00

STARTER

Tomato Soup
Spring onion – zucchini

Or

Chicken Soup
Farmers vegetables - chicken breast

MAIN COURSE

Dorade
Fillet baked on the skin – antiboise sauce

Or

Breaded Escalope
Breaded pork fillet – roasted lemon – remoulade sauce

DESSERT

Nougatine
Nougatine parfait – compote of mango – crème anglaise foam

Or

Coffee/tea
With various 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 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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