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Noordvest 38
3111 PH SCHIEDAM
Telephone:
+31 (0)10 - 426 31 04

Open Monday - Friday
from 12.00 h,
Saturday from 17.00 h
Closed on Sunday.

OCTOBER 2018

HORS-D’OEUVRES

Cream of tomato and smoked peppers
with creme fraiche and basil
€ 8,50

Caesar salad
smoked chicken, little gem, egg and feta cheese
€ 11,50

Roasted quail
and smoked breast of duck
€ 13,50

Dutch shrimps
with whisky cocktail sauce
€ 14,50

Gamba’s
in garlic oil with lemon juice
€ 13,50

Carpaccio of beef tenderloin
Parmesan cheese, pancetta and rucola
€ 12,50

Lobster bisque
with Dutch shrimps and cognac
€ 11,50

Salmon palet
smoked and marinated salmon with mustard honey sauce
€ 13,50

Terrine of goose liver
in Moscatel wine and cranberry compote
€ 16,50

Delicacies of appetizers
Goose liver, gamba’s, scallop, Dutch shrimps,
smoked salmon, smoked goose breast and roasted quail
€ 21,50



FISH DISHES

Fillet of plaice
and a butter sauce with fresh herbs
€ 18,50

Grilled tuna steak
with shrimps ravioli, tomato and basil
€ 24,50

Medaillons of monkfish and scallops
accompanied by lobster gravy
€ 25,–

Sole
fried in butter
€ 34,50



MEAT DISHES

Black Angus burger
served with brioche, bacon, tomato and farmhouse cheddar
€ 18,50

Breast of duck
with honey and thyme gravy
€ 21,50

Best end of lamb
with lamb gravy containing balsamico and rosemary
€ 26,50

Argentina ribeye steak
with Bearnaise sauce
€ 25,50

Fillet steak
accompanied by a red wine sauce with confit of shallots
€ 27,50
 



DESSERTS

Creme brulee
combined with creme brulee ice-cream
€ 8,–

Citrus dessert
mandarin sherbet ice, lime mousse and confit of kumquats
€ 8,50

Dessert of nuts
pistachio nuts, hazelnuts and walnuts ice cream
€ 8,50

Chocolate dessert
brown and white chocolate mousse with Oreo ice-cream
€ 9,50

Crepes
in orange Grand Marnier sauce
and vanilla ice-cream
€ 9,75

Grand dessert
a luxurious selection of desserts
€ 12,50

Cheese platter
several kinds of cheese
€ 13,50

.

 

MENU NOORDMOLEN
Three courses choice menu 
€ 33,50


STARTERS

Cream of tomato-pepper soup
with basil and creme fraiche

or

Marinated salmon
with horseradish cream

or

Iberico pork shoulder
glaced with olive-oil, lemon juice, pine seeds and dried tomatoes


MAIN DISHES

Breast of farmhouse chicken
with a sauce of golden syrup and clove

or

Codfish
and a mild mustard sauce

or

Sous-vide cooked veal
accompanied by veal gravy with terragon


DESSERTS

Creme brulee

or

Parfait of mango
with mango sherbet ice

These dishes can also be ordered separately.
 

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