lunch: donderdag t/m zondag vanaf 12.30 uur.
Diner: maandag t/m zondag vanaf 17.00 uur
op aanvraag gaan wij eerder open
Oplaadpunt

from 15 october

Menu suggestions

 

MENU A (€ 30,50)

CREAMY MUSTARD SOUP
with onions and crème frâiche

***

HADDOCK PAN-FRIED ON THE SKIN
served with tarragon/ buttersaus

***

CHOCOLATE DESSERT TRIO
Chocolate pie, mousse and ice-cream

Wine suggestion:

Chardonnay  Rondebosch South Africa 2017  € 31,50

Banyuls, Bertrand South Africa 2014 € 49,50 

 

MENU B (€ 34,50)


FARMERS VENISON PATE
with a chutney of apple raisin

***

GUINEA FOWL FILLET FROM THE OVEN FILLED WITH MUSHROOMS
sauce of truffle

***

ORANGE & CHOCOLATE CREAM PIE
with American cookie ise-cream

Wine suggestion:

Règnie Domaine Gilles Copéret Beaujolais france 2015 € 41,50 

Red muscadel Rietvallei South Afrika 2018 € 37,50

 

MENU C (€ 40,50)

 

CARPACCIO OF ROASTED DEER
with a marmelade of red onion and marinated beetrood

***

GAME BOUILLON
with assorted herbs and mushrooms

***

CHUMP OF NORTHERN AMERICAN BEEF
sauce of coarse-grain mustard and farmhouse butter

***

SEASONAL FRUIT CHEESECAKE
with cream of mascarpone and vanille

Wine suggestion:

Chardonnay Woodhaven Californië 2018 € 31,50

3 finca's Castillo Perelade Crianza Spain € 39,50

Château Septy Monbazillac France 2013 € 44,50

 

MENU D (€ 43,50)

 TERRINE OF COFID DUCK
with a chutney of apple and raisin 

***

SKIN FRIED HADDOCK
butter sauce

***

ROASTED VENISON CHUMP
with jugged game and game jus

***

BROWNY WITH ROASTED NUTS AN RAISIN
with chocalate ice-cream an cream of sherry

Wine suggestion:

Pinot Gris Huber & Bleger Elzas France 2017 € 41,50

Ronan by Clinet Bordeaux France 2013 € 39,50

Banyuls France 2014 € 49,50

 

MENU E (€ 45,50)

 LOIN OF IBERICO
wstuffed with a salad of potato and bacon dressing of raisin

***
PAN-FRIED HERB-CRUSTED GILT-HEAD BREAM WITH REYPENAER  CHEESE
sauce of beurre blanc

***

VEAL SIRLOIN STEAK
with a sauce of abdij beer and braised shallot

***

BREAD AND BUTTER PUDDING OF 5-SPIDEBREAD AND STOH RUM,
with cinnamon ice-cream and vanilla cream

Wine suggestion:

Pinot Gris Huber & Bleger Elzas France 2017 € 41,50

Riesling S.A. Prüm Germany € 39,50

Almotriga Portugal 2015 € 35,00

Château Septy Monbazillac  France 2013 € 44,50

 

MENU F (€ 52,50)

 MARBRÉ OF DUCK AND RABBIT
with apple-sultana chutney and light apple syrup

***

STEAMED BRILL FILLET
with truffle potato mousseline and sauce of tarragon

***

ROASTED VENISON FILLET
sauce of Madeira and balsamico vinegar

***

TERRINE OF PETIT DORUVAL AND BLUE DE GRAVE CHEESE
with fig honey and toasted brioche

***

TARTLET OF DOYENNE DU COMICE PEAR AND ALMOND PASTE
vanilla sauce and almond ice-cream

Wine suggestion:

Pinot Gris Huber & Blegner – Elzas France 2017 € 41,50

Chardonnay Sauvingnon blanc Viognier  Vina Tarapaca  Chili 2018 € 29,50

5 Fincas reserva Castillo Perelada Empordá Spain 2015 € 49,50

Monbazillac Septy France 2014 € 44,50

 

MENU G (€ 39,75)

 CREAMY MUSTERD SOUP 
with crème frâiche and onion

Or   

RILETTE OF SMOKED MACKEREL
with a salad of roseval potatoes and tiger prawn

Or

FARMER’S VENISON PATE
with a chutney of apple and raisin

***

ARTSJOK WITH COUSCOUS FROM THE OVEN
with seasonal vegtables and green peascream

Or

ON PLANCHA FRIED FISCH OF THE DAY
with sauce of terregon

Or

ROASTED LOIN OF VEAL
sauce of truffle

***

SURPRISE DESSERT

 

KABINET ARRANGEMENT ALL-IN € 52,50

 THIS PACKAGE INCLUDES:

FESTIVE APERITIEF & AMUSE
THREE COURSE SURPRISE MENU
TWO DRINKS

ENTREE
***
MAIN COURSE
***
DELIGHTFUL DESSERT


AS CLOSING DINER CUP OF COFFEE OR TEA, SWEET DELIGHTS

(EXPAND WITH EXTRA DRINKS)