DINNER MENU

Pastrami

Pastrami, raw vegetables, spicy smoked Sriracha mayonnaise, sweet and sour cucumber

Beef carpaccio

Truffle mayonnaise, pesto, Parmesan cheese

Vitello tonnato

Veal fricandeau, grilled tuna, creamy tuna, black olives

Fish platter ‘De Halve Maen’

Shrimp salad, smoked salmon, smoked eel

Escargots

Prepared the old-fashioned way

Warm goat cheese vegetarian

Gratinated with honey, pecans, apple

Pan-fried veal sweetbread

Apple calvados, green salad

Scallops

Beetroot, celeriac, Dutch shrimps, Granny Smith, sherry truffle cream

Wild mushroom soup vegetarian

Mushrooms, shiitake, chanterelles

Pumpkin soup vegetarian

Coconut, Thai red curry, coriander

Fish soup

Cod, monkfish

Tournedos

Thick-boned beef

Ribeye

American, from the grill

Veal

The leanest cut of the meat, very tender, prepared on the Green Egg

Rack of lamb

Marinated in thyme and rosemary, prepared on the Green Egg

Catch of the day

Seasonal

The main courses are served with jus de veau, pan-fried potatoes and homemade stew pears.

Fresh strawberries

Vanilla ice cream, whipped cream

Crème brûlée

Vanilla ice cream

Dame blanche

Hot chocolate sauce

Panna cotta

White chocolate ice cream, almond, seasonal fruit

Crêpe Suzette

Grand Marnier, orange, gingerbread & syrup waffle ice cream

Petit grand dessert

Chef's surprise

Surprise menu

This menu contains four courses and has been carefully selected by the chef and can only be ordered for the whole table.

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