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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