HORS-D’OEUVRES
Cream of curry-mustard soup
with croutons
9,50
Gamba’s in garlic-oil
red onion, tomato, parsley and lemon juice
15,50
Dutch shrimps
with whisky cocktail sauce
19,50
Carpaccio of beef tenderloin
Parmesan cheese, bacon and rucola
15,50
Lobster bisque
with Dutch shrimps and cognac
14,50
Salmon palet
smoked and marinated salmon with mustard honey sauce
17,50
Terrine of goose liver
Plums in portwine and cumin-orange sauce
24,50
Delicacies of appetizers
Goose liver, gamba’s, Dutch shrimps,
marinated salmon, smoked duck breast and roasted quail
26,50
FISH DISHES
Fillet of salmon
with beurre blanc and garden herbs
24,50
Medaillons of monkfish
accompanied by crab ravioli and Dutch shrimps
32,50
Sole
fried in butter
44,50
MEAT DISHES
Black Angus burger
served with brioche, bacon, tomato and farmhouse cheddar
19,50
Breast of duck
with ginger-lemongrass sauce
26,50
Roasted belly pork
ginger / Hoisin sauce
24,50
Argentina ribeye steak (250gm)
with Cognac-pepper sauce
33,50
Fillet steak (200gm)
accompanied by a caramelised red wine sauce
35,00
DESSERTS
Crème brulée
combined with caramel ice-cream
12,50
Tiramisu
combined with hazelnuts ice cream
12,50
Lemon-Limoncello cheesecake
combined with lime sherbet ice
12,50
Chocolate dessert
brown and white chocolate mousse with brownie-cookies ice-cream
14,50
Crepes
in orange Grand Marnier sauce
and vanilla ice-cream
14,50
Grand dessert
a luxurious selection of desserts
16,50
Cheese platter
several kinds of cheese
16,50
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