Menu in English

APPETIZERS


Bread€ 5,90

Extra virgin olive oil, salted butter & pesto

Roasted tomato-bell pepper soup€ 6,90

Crème fraîche & basil

Variable soup€ 6,90

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Carpaccio€ 10,90

Groninger beef with Groninger farmhouse cheese, macadamia nuts and beech mushrooms

Tenderloin rolls€ 9,90

Japanese seaweed, wasabi, red pepper, spring onions & teriyaki dip

Guild grouse € 8,90

Different preparations, grilled little gem & morels

Oystersa piece € 2,80

Lemon & raspberry-vinaigrette

Asparagus from ‘Meinardi’€ 8,90

Asparagus salad, muffin, radish & parsleycrème


Codfish€ 9,90

Smoked on the Big Green Egg, sweet-sour & jelly of carrots


Tuna tataki€ 10,90

Pak choi & soy sorbet


Tasting€ 11,90

Assortment of appetizers


MAIN COURSES


Meat


Black Angus steak€ 19,90

‘Dry aged’, grilled on the Big Green Egg, roasted vegetables & béarnaise sauce

Slow cooked candied peel of Black Angus beef€ 21,50

Truffle-celeriac mash & gravy

Black Angus burger€ 14,50

Roasted brioche, bacon, beer cheese & red onion-tomato chutney

Lamb from Texel€ 22,90

Asparagus, turnip tops & morelsauce

Duckbreast€ 22,90

Stir fried shiitake, pak choi & spicessauce


Fish


Halibut fillet€ 18,90

Herb crust, tomato risotto & Bloody Mary sauce

Plaice€ 18,50

Spinach & remoulade beurre blanc

Salmon€ 18,90

Asparagus & Hollandaise sauce


Vegetarian


Asparagus from ‘Meinardi’€ 17,90

Crispy fried quail eggs & curry sabayon

Greek Pasta (kritharaki)€ 17,90

Radicchio, feta cheese & tzatziki

€ 8,90

For children (under 12)
In consultation smaller portions of certain dishes can be prepared but there is also a special children’s menu available, with a childrens dessert


DESSERTS


Trio of caramel€ 8,90

Caramel pie, caramel ice-cream & crème brûlée

Macarons€ 8,90

Citrus & blood orange sorbet

Parfait€ 7,90

Granny Smith & chocolat cremeux

Cheesecake€ 8,90

Rhubarb & rhubarbsorbet

Sgroppino€ 7,90

Cold lemon shake, vodka, prosecco & lemon sorbet

Cheese platter€ 9,90

Platter of cheese with a selection of cheeses from cheese specialist ‘Van der Ley’ with rhubarb-fig compote & toasted walnut bread