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A la Carte Menu

Cold starters

Cold starters

Cold starters
  • White and brown bread

    6.00

    White and brown bread, Mediterranean onion bread served with herb butter, aioli and tapenade

  • Goat cheese *

    11.00

    with pistachio, cucumber, green apple and vadouvan cream

    * Vegetarian
  • Tartar of salmon

    11.50

    with marinated and grilled tuna, soy beans, curry mayonnaise and squid rings

  • Smoked eel

    13.50

    with toasted brioche, onion chutney, pickled fennel and coleslaw

  • Regional dried ham

    11.00

    with piccalilli, vegetables, curry grapes and cream of mustard

  • Charcuterie

    11.00

    Tasting plateau of rilette, pate, ham and sausages with bread and dips

  • Carpaccio

    11.50

    rocket pesto cream, Parmesan cheese and lamb's lettuce

  • Steak tartare du chef

    13.00

    with quail egg yolk, kohlrabi, mustard seed and a cream of shallots

  • Oysters

    17.50

    6 preparations of oysters to chefs idea

  • Four small tastings

    17.50

    consisting of; Salmon Tartar | Eel in green | Steak tartar with schrimp | Regional dried ham

Hot starters

Hot starters

Hot starters
  • Gamba's

    12.50

    Marinated and grilled with gyoza and sesame soya vinaigrette

  • Gnocchi *

    12.50

    with fried porcini mushrooms and a sauce of Parmesan cheese

    * Vegetarian
  • Scallops

    18.50

    with parsnip cream, bundle mushroom and open ravioli of Kohlrabi

Salads

Salads

Salads
  • Caesar salad

    12.50

    With grilled chicken, crispy bacon, poached egg, Parmesan cheese and anchovy dressing

  • Beef salad

    12.50

    Salad with fried pieces of steak and spicy mayonnaise

  • Winter salad

    12.50

    with marinated mushrooms, chickpeas, pumpkin and Pecorino cheese

Fish dishes

Fish dishes

Fish dishes
  • Fish & Chips

    20.50

    Crispy deep fried white fish served with fries and remoulade sauce

    Small portion 17.50
  • Sea bass

    22.50

    with risotto, tomato chutney, mini Zucchini, spring onion and white wine sauce

    Small portion 19.50
  • Cod

    22.50

    with truffle tagliatelle, bok choi, carrot and celeriac

    Small portion 19.50
  • Salmon

    22.50

    with kimchee vegetables, radish, spinach and sesame sauce

  • Turbot

    27.50

    with sweet and sour tomato, artichoke, Charlotte potatoes, green vegetables and parsley sauce

  • Fish plateau

    27.50

    Various kinds of fish, crustaceans and shellfish with salty vegetables and foam of crabs

  • In butter fried sole (550 g)

    37.50

    In butter fried sole with lemon, parsley and fried capers

All main courses are served with baked potatoes, French fries, fresh warm vegetables and a salad/

If you would like to order extra side dishes, please let us know.

Vegetarian dishes

Vegetarian dishes

Vegetarian dishes
  • Bulgur *

    18.50

    with hemp seed, roasted vegetables and poached quail eggs

    * Vegetarian
  • Ravioli *

    18.50

    of pumpkin and sage with marinated pumpkin, mustard seeds and spring onions

    * Vegetarian
  • Falafel *

    18.50

    with sweet and sour tomatoes, feta cheese, flatbread, butterhead lettuce and tahini sauce

    * Vegetarian
Soups

Soups

Soups
  • Tomato soup

    6.00

    served with sour cream and beef soup balls

  • Beef stock

    6.00

    Served with pulled meat and vegetables

  • Soup of celeriac *

    8.00

    with truffle, mushroom foam and crispy cheese stem

    * Vegetarian
  • Crab soup

    8.50

    with smoked salmon and fennel

Meat dishes

Meat dishes

Meat dishes
  • Escalope

    18.00

    with onion, bacon, sweet pepper, mushroom served with Stroganoff sauce

    Small portion 16.00
  • Fillet of corn chicken

    20.50

    and crispy chicken leg with spices and sweet potato

  • Skewer of beef

    20.50

    with caramelized onion, cucumber salad and tzatziki

  • Tournedos du chef

    26.50

    Fried beef tenderloin with parsnip creme, Salsify and fried onion ring. Choice:

    Sauce of choice: €26,50
    Gorgonzola: €27,50
    Duck liver: €32,50

Game dishes

Game dishes

Game dishes
  • Hare pepper

    18.00

    with red cabbage, stewed pear and mashed potatoes

  • Venison steak

    24.50

    with beetroot, Brussels sprouts, grilled potato and a jus of juniper berries

  • Duck breastfillet

    24.50

    and spring roll of duck leg, with pumpkin, tutti frutti, smoked almonds and red wine gravy

Grill dishes

Grill dishes

Grill dishes
  • Beef burger XL

    19.50

    wrapped with bacon, cheddar, fried egg, red onion, tomato, pickle and crispy onion rings

    (270 gram, 100% beef)

  • Chicken satay

    19.50

    With sweet and sour vegetables, grilled pineapple, prawn crackers and satay sauce

  • Veal rib eye

    25.00

    with roasted corn, stuffed mushrooms, baked potato with sour cream and pepper sauce

  • IBP beef

    North American beef of very high quality. The cattle has been fed with corn for a minimum length of 100 days. Hereby the meat is very tender and has a juicy taste!

    - Rib eye 300grams €30,50
    - Rib eye 550grams €40,50
    - Steak 250grams €25,50
    - Steak 150grams €20,50
    (Small portion)

    with roasted corn, stuffed mushrooms, baked potato with sour cream and pepper sauce

Desserts

Desserts

Desserts
  • Crème brûlée

    9.00

    Crème brûlée of orange with vanilla ice cream

  • Dame Blanche

    9.00

    Vanilla ice cream with almond crisp and hot chocolate sauce

  • Tiramisu 2.0

    9.00

    Tiramisu of almond macarons and coffee cream with a shake of taragon and Amaretto

  • Pears cake

    9.00

    with caramel cream, curd and yoghurt ice cream

  • Nut parfait

    9.00

    with ice cream of pistachio, almond crumble and mango compote

  • Sorbet 2.0

    9.00

    Sorbet of various types of sorbet with fresh fruit and almond cookie

  • Tasting of regional cheeses

    10.50
  • Coffee complete

    9.50

    Coffee, tea or cappuccino with 5 luxury home made sweets

Vanderpoel Icemakers since 1925

Vanderpoel Icemakers since 1925

Van der Poel ice cream is regularly awarded and has the highest title in ice cream makers. They already won the title 5 times gold and many times silver. They prepare their ice cream fresh every day. They use natural products, such as vanilla pods and self-roasted nuts. Dyes are taboo. Van der Poel's ice cream is therefore justly pure and traditional. And you can taste that!
  • Full and creamy ice cream

    8.50

    with apple and cinnamon

  • Yoghurt, peach & orange

    8.50

    Creamy ice cream yogurt with poached peach and peach Orange sauce

  • Crunchie Pecan & Salted Caramel

    8.50

    Full and creamy almond Ice cream with crunchy pecans and a salted hazelnut caramel