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

Menu suggestions

 

MENU A (€ 29,50)

 

CREAMY MUSTARD SOUP
with onions and crème Fraiche
***
HADDOCK PAN-FRIED ON THE SKIN
with tarragon-butter sauce
***
CHOCOLATE DESSERT TRIO
Chocolate pie, mousse and ice-cream


Wine suggestion:

Chardonnay Rondebosch south Africa 2017 € 31,50

Banyuls Gèrard Bertrand South Africa 2013 € 49,50

 

 

 

MENU B (€ 33,50)


 

FARMERS VEAL 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 ice cream

Wine suggestion:

Règnie Domaine Gilles Copéret 2015 € 41,50

Red muscadel Rietvallei South Africa 2018 € 37,50

 

 

MENU C (€ 39,50)

CARPACCIO OF ROASTED DEER
with a marmalade of red onion and marinated beetroot 

***

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 vanilla

 

 

Wine suggestion:

Chardonnay Woodhaven  Manteca Californië 2016 € 31,50

3 Finca’s Castillo Perelada Crianza Spanje 2014 € 39,50

Château Le Touron Monbazillac 2014 € 44,50

 

MENU D (€ 42,50)

 

TERRINE CONFID DUCK
with a chutney of apple and raisin

***

SKIN FRIED HADDOCK
Butter sauce

***

ROASTED VENISON CHUMP
with jugged game and game jus

***

BROWNIE WITH ROASTED NUTS AND RAISIN
white chocolate ice cream and cream of cherry

 

Wine suggestion:

Pinot Gris Huber & Bleger Elzas France 2016 € 41,50

Ronan by Clinet Bordeaux France 2013 € 37,50

Banyuls France 2013 € 49,50

 

 

MENU E (€ 44,50)

 

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

***

PAN-FRIED HERB-CRUSTED GILT-HEAD BREAM WITH REYPENAER CHEESE
sauce of butter

***

BEEF SIRLOIN STEAK
sauce of abbey beer and braised shallot

***

BREAD AND BUTTER PUDDING OF 5-SPICE BREAD AND STROH RUM
with cinnamon ice cream and vanilla cream

 

Wine suggestion:

Pinot Gris Huber & Bleger Elzas France 2016 € 41,50

Riesling S.A.Prüm – Duitsland 2016 € 37,50

Pomares Portugal € 35,00

Château Le Touron Monbazillac 2014 France € 44,50

 

MENU F (€ 49,50)

 

MARBRÉ OF DUCK LIVER AND WILD BOAR COPPA
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 balsamic 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 2016 € 41,50

Sauvignon Blanc Viognier Vina Tarapaca 2016 Chili  € 29,50

5 Fincas reserva Castillo Perelada Empordá Spanje 2013 € 49,50

Château Le Touron Monbazillac 2014 France € 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 marinated tiger prawn

Or

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

***

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

Or

SKIN FRIED HADDOCK
with sauce of terragon 

Or

ROASTED LOIN OF VEAL
sauce of truffle

***

SURPRISE DESSERT

 

 

 

KABINET ARRANGEMENT ALL-IN € 49,75

 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)