COD FILLET:

with a topping of prawns and Parmesan cheese with Provencal fish sauce

SEA BASS FILLET:

with a “bitterbal” of Dutch shrimps, Caponata and tomato salsa

WORLDBURGER:

rosé grilled beef burger on brioche hot-bacon dressing,

cheddar cheese and poached egg

CHICKEN SATAY 300 GRAM:

skewer of house marinated chicken satay with satay sauce, relish, prawn crackers and potato salad

FARM CHICKEN:

roasted whole farm chicken with fresh marinated Apple and pommes Pont Neuf

BROCHETTE:

fish skewer with baked salmon tartare, braised spinach and a beurre blanc of green herbals

LIVAR PORK:

medallion and pulled pork of the ‘Limburgs’ pork with green asparagus

and powerful red wine-mustard sauce

DUO OF VEAL:

slow cooked veal and fried Sweetbreads with truffles-veal stock

FILET MIGNON:

beef tenderloin with Bordelaise sauce and Pommes Carré

SIDE ORDERS:

bread with spreads €4.50
mixed salad or fries with mayonnaise €4.00

POIRE BELLE HÉLÈNE:

poached pear with vanilla ice cream, hot chocolate sauce and sweetened cream

BAVAROIS:

of strawberries with Romanoff sauce, fresh strawberries and almond crisp

SABAYON:

cold sabayon of champagne with seasonal fruit and vanilla ice cream

SELECTION OF CHEESE:

a selection of six kinds of cheese also tasty in combination with port – € 4.75

DESSERT WINE:

Navarra Moscatel

IRISH COFFEE:

Irish Whisky and half-clotted cream

FRENCH COFFEE:

Grand Marnier and half-clotted cream

ITALIAN COFFEE:

Amaretto and half-clotted cream

SPANISH COFFEE:

Tia Maria and half-clotted cream

D.O.M. COFFEE:

Benedictine and half-clotted cream

KANEEL COFFEE:

Cinnamon liqueur and half-clotted cream

Starter / Main

PAPRIKA SOUP:

of roasted bell pepper with chickpeas, spring onion, mozzarella and truffle cream

CRISP TOFFEE:

filled with goat cheese-honey cream on Mesclun salad with a chutney of mango

CAPRESE “IETS ANDERS“:

buffalo mozzarella with home-made tomato ice cream, basil chips and tomato Espuma

BEET WRAP:

warm wrap of beets filled with Caponata and with a cream of Edamame beans

3 courses 29.50

POT-AU-FEU:

richly filled beef broth with bouquet garni

ESCARGOTS:

six snails with garlic butter from the oven

BLANQUETTE DE VEAU:

homemade pie filled with veal ragout on iceberg lettuce chiffonade

***

CANARD A L’ORANGE:

duck breast fillet with orange-red wine sauce

STEAK DE POIVRE:

of Black Angus with green pepper-cognac sauce and pommes Pont Neuf

***

CRÊPES SUZETTE:

with Grand Marnier-orange sauce and vanilla ice cream

MADELEINE AU CHOCOLAT:

typically French cakes with dark chocolate, vanilla sauce and raspberry sorbet ice cream