HORS-D’OEUVRES
Cream of tomato-red pepper soup
with basil and croutons
9,50
Gamba’s in garlic-oil
red onion, tomato, parsley and lemon juice
15,50
Dutch shrimps
with whisky cocktail sauce
18,50
Vitello Tonnato
slices of veal with creamy tuna-mayonaise
15,50
Carpaccio of beef tenderloin
Parmesan cheese, bacon and rucola
15,50
Lobster bisque
with Dutch shrimps and cognac
12,50
Salmon palet
smoked and marinated salmon with mustard honey sauce
16,50
Terrine of goose liver
Plums in portwine and cumin-orange sauce
23,50
Delicacies of appetizers
Goose liver, gamba’s, Dutch shrimps,
marinated salmon, smoked duck breast
and roasted quail
24,50
FISH DISHES
Fillet of salmon
with beurre blanc and garden herbs
24,50
Loin of codfish
with grilled fennel and mosterd sauce
27,50
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
Veal sirloin
and a gravy with shiitake and Madeira
29,50
Argentina ribeye steak (250gm)
with Cognac-pepper sauce
31,50
Fillet steak (200gm)
accompanied by a caramelised red wine sauce
33,50
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 stracciatella ice-cream
13,50
Crepes
in orange Grand Marnier sauce
and vanilla ice-cream
13,50
Grand dessert
a luxurious selection of desserts
15,00
Cheese platter
several kinds of cheese
16,50
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