STARTERS
MEAT

FOIE GRAS 16.50
Home made pie of foie gras - brioche - macadamia nuts - foam of apple & nuts - compote of pears

CARPACCIO 12.75
Black Angus beef - rocket - truffle mayonnaise - Parmesan cheese - radish
Supplement foie de canard 4.00

IBERICO 13.75
Thinly sliced Pata Negra ham - structures of yellow & red beets - herb lettuce - beet & truffle vinaigrette

FISH
SCOTTISH SALMON 13.75
Home smoked salmon - marinated quinoa - lime apple - soya beans - herb lettuce - avocado cream

SCALLOP & PORK BELLY 14.50
On the plancha baked scallop - slowly cooked pork belly - cream of Vadouvan - parsnip - herb lettuce

CRAB & CRAYFISH 14.75
Crayfish tails - snow crab - herb lettuce - green asparagus - lime apple - cucumber - shellfish mayonnaise

SOUPS
MUSHROOM SOUP 6.50
Spring onion - wild mushrooms - truffle cream

TOMATO SOUP 6.50
Garnish of meat balls - spring onion

PUMPKIN SOUP 6.50
Spring onion - coconut - pumpkin

VEGETARIAN
CAESAR SALAD 11.00
Yogurt dressing - avocado cream - boiled egg - Parmesan cheese - vegetable crisps
With crispy chicken 13.50
With grilled prawns 15.50

QUINOA 12.50
Quinoa salad - green asparagus - avocado - feta cheese - poched egg - Hollandaise sauce

 

MAIN COURSES
MEAT
CHATEAUBRIAND 27.50 p.p.
Double tenderloin - sliced - pepper & Stroganoff sauce
This dish is served per 2 persons only.

PIGLET 19.50
Slowly cooked and home smoked pig fillet - creamy white beans - sauce of mustard

BEEF ENTRECOTE 24.50
On the plancha baked entrecote - sauce of coriander & shallot

BREADED ESCALOPE 18.00
Lemon - remoulade sauce

GRILL BURGER 17.50
Black Angus burger - onion chutney - bacon - tomato - Cheddar cheese - black brioche bread - tomato ketchup

TOURNEDOS 26.50
Tenderloin steak - pepper- or Stroganoff sauce

COQ AU VIN 19.50
Stewed chicken thighs - pearl onions - mushrooms - sauce of red wine

DUCK BREAST 22.50
On the skin roasted duck breast fillet - ‘bitterbal’ of lentils and duck leg

FISH
PASTA SEAFOOD 23.50
Pappardelle - crayfish - prawn - vongole - mussels - sauce of shellfish

FISH DUO 23.50
Salmon trout - sea bass fillet - sauce of lemon grass & white wine

NORTH SEA SOLE 30.50
Pan fried - lemon - remoulade sauce
Supplement Picasso 4.00

VEGETARIAN
TRUFFLE PAPPARDELLE 18.50
Pappardelle - wild mushroom - green asparagus - rocket - creamy truffle sauce

VEGETABLE CURRY 18.50
Spicy bulgur - romanesco - grilled zucchini - coconut curry - roasted tomato

 

SENIOR DISHES
MEAT
TOURNEDOS 17.50
Black Angus beef - pepper-or Stroganoff sauce

BREADED ESCALOPE 14.50
Lemon - remoulade sauce

FISH
SALMON TROUT 15.50
On the skin baked - sauce of lemon grass & white wine

VEGETARIAN

VEGETABLE CURRY 14.50
Spicy bulgur - romanesco - grilled zucchini - coconut curry - roasted tomato

 

DESSERTS
DAME BLANCHE 8.50
Vanilla ice cream - whipped cream - sugared nuts - hot chocolate sauce

EXOTIC FRUIT 8.50
Roasted pineapple - mousse of passion fruit & mango - foam of exotic fruit - lychee ice cream - coconut macaroon - passion fruit dressing

TARTE TATIN 8.50
Hot apple pie - cinnamon ice cream - swiss cream

PRALINE 8.50
Mousse of praline - pistachio spongecake - white chocolate cream - pistachio ice cream - crumble of peanuts

BANANA 8.50
Mousse of banana - roasted banana dulche de leche ice cream - caramel sauce

TASTING FOR 2 18.50
Various delicacies from our own patisserie

CHEESE PLATTER 11.00
A tasting of domestic and foreign cheeses - apple syrup - honey

Every Saturday 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.

Content 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? Besides the variours sweet desserts on our dessert buffet, we will serve a delicious seasonal dessert at your table.

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 Live Cooking Dinner

The Live Cooking Dinner is available every Saturday evening. Make your table reservation between 17h30 and 21h00. 

Price Live Cooking Dinner

From 12 year: € 33.50 incl. 2 drinks
From 4-11 year: € 16.75 incl. 2 drankjes
From 0-3 year: free

Make a table reservation

This Monthly changing menu is the November's menu

STARTER
Salmon
Tartar of marinated Scottish salmon – potato cream – squat – crisp of salsify – sour cream – avruga caviar – herb salad
Or
Roe deer
Home roasted roe deer roast beef – quinces compote – chicory – bundle mushrooms – rocket – beet dressing

MAIN COURSE
Codfish
On the skin baked fillet – croquette of truffle risotto – sauce of wild mushrooms
Or
Venison
Deer stew & steak – red cabbage – spice gravy – cooking pear

DESSERT
Cheese platter
Tasting of domestic and foreign cheeses – raisin bread – foam of honey
Or
Sweet dessert
Surprise from the Chef

STARTER
Mushroom soup
Wild mushroom – truffle cream – spring onion
Or
Pumpkin soup
Pumpkin – coconut - spring onion 

MAIN COURSE
Victoria perch
On the plancha baked fillet – Hollandaise sauce
Or
Iberico
Softly cooked pork fillet – mustard sauce

DESSERT
Chocolate
Mousse of milk chocolate - vanilla ice cream - custard
Or
Coffee / tea
With chocolates 

Do you wish to joint 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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