Restaurant

STARTERS  
Sirloin Carpaccio with asparagus fried in panko, Parmesan biscuit and Basil mayonnaise
16,00
                             
Salad of green and white asparagus, sweet and sour cucumber and Parmesan cheese, and a poached egg and truffle mayonnaise
15,50

Sashimi of tuna with a rosette of home smoked salmon and a spring roll with crayfish
16,50
    
Thinly sliced veal roast beef in pesto marinade with Iberico ham and sautéed gamba with a tomato antibiose
17,00
          
Spring salad with half a grilled lobster, asparagus from Brabant, Dutch shrimps and lime mayonnaise
19,75
      
SOUP / WARM STARTERS 
Powerful oxtail broth with green asparagus, tomato and celery
8,75
          
Velouté of asparagus with Chervil and ham of Oisterwijk
8,75
          
Creamy lobster Bisque with a kalua of Dutch shrimps and whipped cream
11,00
     
Ravioli of wild mushrooms and ricotta, parmesan and truffle Hollandaise**
14,50

Grilled lamb chop on stir-fried asparagus and sauce of tomato and Basil
15,00
    
Baked fillet of sole with lobster sauce, risotto and fried gamba
18,50
      
Half a poached lobster, topped with Reypenaer V. S. O. P, Belgian spinach and saffron sauce
19,75
       
MAIN COURSES
Baked cod fillet with asparagus risotto, Roma tomato and popped a fritots of cod with a Hollandaise sauce
26,00
        
Creation of sea bream, gamba and sole fillet with a lime Beurre Blanc sauce
27,50

In butter fried sole with a fresh salad, French fries and remoulade sauce
39,75
        
Whole poached lobster with asparagus from Brabant, tagliatelle and lobster Bisque
41,50
    
Crispy fried chicken fillet with a Pearl bahmani of asparagus and shallot sauce 
26,00
      
“Asparagus Brabançonne” Brabantse asparagus with ham, egg and hollandaise sauce
25,75

Rose baked New Zealand lamb chops on ratatouille and tarragon sauce
26,75
             
Baked Australian Beef fillet on stir-fried asparagus and Port sauce
28,00

Green and white asparagus au gratin with mushrooms and Belgian spinach ravioli**
25,00

** VEGETARIAN COURSES

DESSERTS
Tiramisu of strawberries and Strawberry ice cream with merengue and Limoncello syrup
10,50
       
Tartlet of white chocolate with an interior of Grand Marnier
10,50
               
Panna-cotta yogurt with fresh raspberries, curd and yoghurt ice cream
10,50

Plate of cheeses made by Guillaume van Hest and Pedro Ximenez syrup
10,00
      
Classic Dame Blanche with hot chocolate sauce scented with Baileys
11,50

MENU MARCHE
Sirloin Carpaccio with asparagus fried in panko, Parmesan biscuit and Basil mayonnaise
***
Baked cod fillet with asparagus risotto, Roma tomato and popped a fritots of cod with a Hollandaise sauce
***
Tartlet of white chocolate with an interior of Grand Marnier
34,50 per couvert
Wine arrangement 19.50 per person
________________________________________
MENU DU BOIS
Thinly sliced veal roast beef in pesto marinade with Iberico ham and sautéed gamba with a tomato antibiose
***
Velouté of asparagus with Chervil and ham of Oisterwijk
***
Rose baked New Zealand lamb chops on ratatouille and tarragon sauce
**
Panna-cotta yogurt with fresh raspberries, curd and yoghurt ice cream
41,50  per couvert
Wine arrangement 24.50 per person
________________________________________
MENU DE LA CHAMPAGNE
Culinary 6-course dinner with matching wines
80,00 per couvert
Menu’s only per table

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