Take away menu

Weekmenu

 

 

Rilette of Scottisch salmon . hen egg . mashed Bintje with lemon . salted yogurt with herbs

xxx

Creamy soup of asparugus from Brabant . monastery ham from Limburg . free range egg

xxx

*slice of sea bass . Burrata . tomato . taragon . olive

xxx

Lamb shank . "Prima vera"

xxx

**Selection of cheeses from Bourgondisch lifestyle with garnitures

xxx

Sablé tartlet . cream Suisse - raspberry - basil ice cream 

 

* 5th course

** 6th course

 

Starters

 

Rilette of Scottisch salmon . hen egg . mashed Bintje with lemon . salted yogurt with herbs

15.50

Pizza vof lobster . mozzarella . tomato . basil. vanilla

21.50

Spicy king prawn's in olive oil with  wilde garlic and lemon

15.50

Oriental tartar of Yellowfin tuna . vinaigrette of soja from Rotterdam . seaweed crunch . sweet sour vegetables

15.50

Salade of smokes duck breast . duck liver. primal beetroot . soft dressing of Sherry en hazelnut

15.50

Classic pâté of gooseliver . confit de canard . Agen plums  inlaid in Armagnac

16.50

Tartar "Wiesen" . 3 little tartars of beef . bouncer of quail . truffle mayonaise . flakes of old Dutch cheese

15.50

Soups

Bouillabaisse "Wiesen" . richly filled fish soup with croutons and rouille (p.p.)

17.50

Provencal soup of seared plum tomato . thyme . rosemarine . garlic (per ltr)

12.50

 

Creamy soup of asparugus from Brabant . monastery ham from Limburg . free range egg (per ltr)

12.50

Mains

Á la minute smoked Scottish salmon . asparagus. baby potatos with parsley . white wine sauce with chives

24.50

Slice of Yellowfin tuna from the grill . antiboise tomato . coarse ratatouille with piment d'espelette

24.50

Sea bass with aromatics . prepared in the oven . Burrata . tomato . olive . basil

24.50

Half lobster from the charcoal grill . spaghetti in peppery garlic and herbal cream

24.50

Lamb shank "Prima vera"

24.50

Asparagus "Wiesen" . monastery ham from Limburg . parsley potato .  free range eggs

24.50

Stew of Dutch beef  in red wine with  bacon . potato muslin . shallots . carrots

24.50

Cheese/dessert

Münster . fried gooseliver . figs . nuts

16.50

Selection of cheeses from Bourgondisch lifestyle . garnitures

14.50

Curd from meadow yogurt with a touch of vanilla . compôte of red spring fruit

12.50

Sable tartlet with Swiss cream and lime . raspberry. Lambada strawberries . basil ice cream

12.50

Dame blanche "Wiesen"

12.50

Crèpes Suzette . vanilla ice cream

12.50