Dinner à la carte

Starters

Carpaccio
Veluws Hereford beef, trufe cream, old cheese, arugula
and pine nuts
13

Salmon
Home smoked with goat cheese cream, Waldorf salad and
watercress gravy
13

Chicory and egg
Chicory salad with smoked almonds, fried egg, radish,
black radish, Manchego cheese
12

Tomato
Tomato soup, tortellini with ricotta and spinach,
spring onion, garlic croutons
9

Soup of the season
Ask your waiter or waitress for the soup of the season
9

Vitello Tonnato
Veal with fried capers, marinated tomato, arugula and a
tuna mayonnaise
13

Poke Bowl
Sushi rice with salmon, mango, edamame, wakame, and
a japanese dressing
15

Main courses

Tournedos
Fried tenderloin steak from home butcher Jan Jansen
with potato fondant, vegetables, chestnut mushrooms
served with pepper sauce
25

Chicken Supreme
Served with a garnish of potato, bacon, pearl onions,
mushrooms, carrot and a coarse-ground mustard sauce
21

Rib Eye 300 gram
Served with fondant potatoes, vegetables, chestnut
mushrooms and a choice of beurre de Paris or pepper sauce
24

Codfsh
Skin baked with potato mousseline, fennel, samphire and
peas, served with beurre blanc
23

Sole
Classic preparation with potato mousseline, carrots
and seasonal vegetables
30

Ravioli
Ravioli of celeriac and trufe, served with peas, snow
peas, samphire and a trufe sauce
20

King prawns and Spareribs
Lacquered spare rib meat (boneless) and spicy king
prawns with pak choi, watermelon, crispy rice and mild curry
22

We serve our main courses with salad, apple compote, homemade fries and mayonnaise

Desserts

Crème Brulee
Vanilla crème brulée served with vanilla ice cream
9

Chocolate Cake
With red fruit compote and vanilla ice cream
9

Sorbet
Fruit ice cream, vanilla ice cream, fresh fruit,
fruit coulis and whipped cream
9

Dame Blanche
Vanilla ice cream with warm chocolate sauce, almonds
and whipped cream
9

Lemon Pie
Classic preparation served with lemon ice cream
9

Cheese platter
Selection of domestic and foreign cheeses, nut bread, rinse apple syrup, grapes
12