Dinner along the A2
Due to current measures, the restaurant is closed from 18 December until further notice. See the measures.
End up your day with a delicious and extended dinner in our Restaurant Salt. Please read our possibilities for the à la carte dinner, a tree course menu and our Live Cooking dinner buffet.
STARTERS MEAT
Carpaccio 13.50
Black angus beef - truffle mayonnaise - parmesan cheese - radish
Supplement foie de canard 4.50
Veal 13.50
Veal tartare - veal cheek bitterbal - grilled green asparagus - vadouvan cream - herb salad
Duck 14.00
Smoked duck breast - marinated red cabbage - pumpkin toffee - celeriac & truf e - crispy gingerbread
STARTERS FISH
Eel 17.50
Brioche - lettuce - smoked eel fillet - sour cream - herring caviar
Salmon 14.00
Marinated salmon - beet - cream of horseradish - lime apple - dill - herb salad
STARTERS SOUPS
Pumpkin soup 6.95
Pumpkin - bundle mushroom - coconut
Tomato soup 6.75
Spring onion - zucchini
Onion soup 6.75
Spring onion - onion crout on
STARTERS VEGETARIAN
Beet 13.50
Carpaccio of yellow beet - red beet - croquette of old cheese - celeriac & truffle cream - aceto onions - herb salad
Goat cheese 13.50
Smoked goat cheese - sweet and sour pumpkin - pumpkin toffee - lime apple - Macadamia nuts - cresson
MAIN COURSES MEAT
Cateaubriand 31.50 p.p.
Best piece of tenderloin (450 gram) - sliced - bearnaise sauce & pepper sauce.
This dish is served per 2 persons only.
Venison 26.50
Slowley cooked venison back llet - grilled parsnip - red wine & truf e sauce
Breaded escalope 18.50
Roasted lemon - remoulade sauce
Tournedos 29.50
Tenderloin steak - pepper- or bearnaise sauce
Surf & turf 23.50
Slowley cooked pork belly - varnished and crispy fried - wild prawn - shellfish sauce
Bouef guignon 23.50
Beef simmered in red wine - mashed Nicola potato & Epoisses cheese
Chicken 17.50 or falafel 17.50 salad
Mesclun lettuce - mango chutney - avocado cream - croutons - French fries
MAIN COURSES FISH
Cod & lardo 24.50
Fried cod fillet topped with Lardo Nostrano - bitterbal filled with truffle risotto - red wine sauce
Red perch & prawn 24.50
Fillet of red perch roasted on the skin - wild prawn - gravy of shellfish
Lady sole 28.50
2 pieces (220 grams per piece) - fried in full - cream butter - roasted lemon - hollandaise sauce
MAIN COURSES VEGETARIAN
Truffle papardelle 19.50
Creamy truffle pappardelle - forest mushrooms - grilled green asparagus - Parmesan cheese - arugula
Rendang (vegan) 19.50
Rendang of vegan chicken - spicy bulger - romanesco
SENIOR DISHES
Tournedos 19.00
Black Angus beef - pepper-or Stroganoff sauce
Breaded escalope 14.50
Lemon - remoulade sauce
Lady sole 18.50
1 piece (220 gram) - fried in full cream butter - roasted lemon - hollandaise sauce - not filleted
DESSERTS
Tartelette 9.00
Tartelette of praline & lemon - blood orange sorbet ice cream
Cheese platter 12.00
A tasting of domestic and foreign cheeses - apple syrup - honey
Dame blanche 9.00
Vanilla ice cream - whipped cream - sugared nuts - hot chocolate sauce
Blondie 9.00
Homemade blondie - salted toffee - chocolate ice cream & pecans - lemon cream
Tropical temptation 9.00
Temptation of pineapple - mango ice cream - passion fruit & coconut foam
Candybar 2.0 9.00
Praliné - peanut butter - chocolate - caramel
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
STARTERS
Swordfish
Marinated swordfish fillet - Dutch shrimps - French beans - Nicola potato salad - light citrus sauce
Or
Quail
Quail breast - Coppa ham of wild boar - carpaccio of yellow beet - structures of pumpkin - vadouvan cream - herb salad
MAIN COURSES
Sea bass On the skin roasted fillet - sauce of bonito & ponzu
Or
Entrecôte
Entrecôte - stroganoff sauce
DESSERTS
Cheese platter
Tasting of domestic and foriegn cheeses - fig bread - honeycomb
Or
Sweet dessert
Sweet creation from the Chef
STARTER
Tomato soup
Spring onion - zucchini
or
Pumpkin soup
Pumpkin - coconut - bundle mushrooms
MAIN COURSE
Salmon
Baked salmon fillet - Hollandaise sauce
or
Breaded escalope
Roasted lemon - remoulade sauce
DESSERT
Banana Mousse
Banana Mousse - vanille ice cream - toffee
or
Coffee/tea
with chocolates
Due to the current measures, the Live Cooking is temporarily unavailable.
Every Friday evening, we present you our Live Cooking Dinner buffet. In Van der Valk Hotel Zaltbommel, this is a true experience! We will make sure that your will have a culinary evening and a long lasting memory.
ASSORTMENT LIVE COOKING DINNER
At arrival, we will guide you to your table and serve a fresh homemade soup. After this soup, you will be free to make unlimited use of the Live Cooking Dinner buffet. On this buffet, you will find a large variety of cold and warm dishes that we will prepare à la minute for you. Think aout warm fish- and meat dishes, which you can accompany with salad from our salad bar, and vegetable- and potatoe garnish. You decide what to eat!
Our kitchen team is ready to prepare your favorite meat or dish dish live and on the spot for you. This ensures a dish of good quality. Do you keep room for the dessert? On the dessert buffet, you will find various sweets and desserts.
On our Live Cooking Buffet, you can find various beverages such as coffee, tea, fruit infused waters and juices. Please make unlimited use of these whenever you wish. Other beverages can be ordered at one of our waiters. In the price of the dinnerbuffet, two drinks (Dutch assortment) are included, any other drinks will be added to your bill.
TIME
The Live Cooking Dinner is available every Friday evening. Make your table reservation between 17.30 PM and 21.00 PM. The first Live Cooking evening is at October 1st, 2021.
PRICES
From 12 years: € 34.50 incl. 2 drinks
4-11 years old: € 17.25 incl. 2 drankjes
0-3 years old: free
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.