COD FILLET:

with green herbs risotto, crayfish tails and Beurre Noisette

LUXURY FISH STEW:

in cream, white wine and green herbs with potato mousselin and legume du poisson

WORLDBURGER:

rosé grilled beef burger on brioche with red wine sauce, cheddar cheese,

fried mushrooms, red onion compote and red wine-truffle sauce

CHICKEN SATAY:

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

DÉGUSTATION DE PORC:

fillet mignon of pork tenderloin and slowly cooked pork belly with braised cabbage,

pommes fondant and red wine-shallot sauce

ENTRECOTE:

grilled sirloin steak with creamy cauliflower, potato muslin and garlic-chorizo sauce

BRASSERADE:

slow cooked beef with “hete bliksem”,  wild mushroom ravioli and port laurel sauce

STEAK DE POIVRE:

of Black Angus with green pepper-cognac sauce and Pommes Noisette

SIDE ORDERS:

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

PINEAPPLE:

grilled, poached pineapple with yogurt-vanilla curd and yogurt ice cream

CHOCOLATECAKE:

of dark chocolate with mango curd and vanilla ice cream

CHEESECAKE:

with Grand Marnier marinated tangerines, caramel sauce and vanilla ice cream   

SELECTION OF CHEESE:

a selection of three or 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

“IETS ANDERS” COFFEE:

be surprised by this special

CRÈME BRÛLÉE OF GOAT CHEESE:

with a crispy sugar layer, compote of plums, yogurt crème and foccacia toast

“BEET BALLS”:

homemade bitter balls of risotto, truffle and beetroot

on beetroot carpaccio with a dressing of pickle, apple and onion

TARTELETTE:

of pumpkin and zucchini with crème fraiche and a topping of lime and nuts

3 courses 29.50

SOUPE À L’OIGNON:

onion soup of shallots with a cheese crouton

ESCARGOTS:

six snails with garlic butter from the oven

MOULLES AU ESCARGOTS:

mussels au gratin with Gruyere cheese and herb butter
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FOIE DE VEAU:

fried veal liver with onion, bacon, caramelized apple and Sherry sauce

BOEUF BOURGUIGNON:

beef stew cooked in Bourgogne and cognac

enriched with bacon, shallot and mushrooms

***

CRÊPES SUZETTE:

with Grand Marnier-orange sauce and vanilla ice cream

DAME BLANCHE:

vanilla ice cream, hot chocolate and whipped cream