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STARTER 9.50 (with bread, olive oil, sea salt and butter) |
| - Yakitori chicken, |
| charcoal-broiled with Japanese salad and sesame-wasabi cream. |
| - Parsnip Soup, |
| with chanterelles and a a game croquet (or veggie croquette *). |
| - Veggie * |
| Lamellae of beetroot with mushrooms, roasted chestnuts, |
| old alceto balsamic vinegar and oregano. |
| - BT & Crab, |
| Butterfly Black Tiger shrimp and original crab cakes. + 3,50 |
| - Dutch shrimps, |
| Classic, shrimp cocktail as it should. + 4, - |
| - Carpaccio, |
| matured and marinated beef with fresh basil, with roasted |
| pine nuts and a dressing of "Moutarde de Meaux." + 4, - |
| - Ace of Spades, |
| a good start in six small appetizers. + 5,50 |
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| SECOND 8.50 |
| - Salmon Fillet, |
| smoked a la minute with fresh lettuce and saffron dressing. |
| - Quail, |
| crispy fried quail breasts with crispy Parma ham braised in |
| sauerkraut, candied shiitake tasks and cappuccino truffles. |
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| MAIN 19.50 (including steak fries and salad) |
| - Black Angus Roast, |
| tranches of slow cooked beef fillet usa, |
| The sauce is pink pepper, rosemary and garlic. |
| - Catch of today, |
| what was interesting to fish for the market and what we make of it? |
| Surprise or ask your hostess / host. |
| - Stews, |
| in trendy jacket with smoked oyster and paddestoelenjus .* |
| - Swiss cheese fondue, |
| In a pan with artisanal bread and cauliflower florets. * + 4, - |
| - roe deer, |
| hotpot reebiefstukje and a bar tender, strain wine jar sauerkraut, |
| bacon and gravy + 4, - |
| - Regional Court, |
| Tournedos of beef mature beef from Wijk van Hees |
| AA portjus valley with morels. + 7,50 |
| - Lobster, |
| fresh with homemade mayonnaise or lemon beurre blanc. Approx. 500 gr.+12,- |
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| DESSERT 7.50 |
| - Winter Ice, |
| Italian ice cream with a whipped and beaten almond tuille cream. |
| - Sweet sushi, |
| crepes rolled in cinnamon and vanilla parfait with honey. |
| - Irish, French, or Spanish Coffee or |
| illy coffee with a mini crème brûlée. |
| - Chocolate Dream, |
| spectacular dessert of chocolate and hot |
| raspberry-cherry sauce. + 2,50 |
| - Jack Cheese, |
| a beautiful selection of Dutch cheeses with fig compote, |
| grapes, nuts and bread. + 3,50 |
| - Grand Finale, |
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a detailed presentation of sweet desserts. + 4, - |
| - Tenzij anders aangegeven worden vleesgerechten medium bereid door onze chef. |
| - * aangegeven gerechten zijn of kunnen zonder vlees en of vis. | | |
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