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Menusectie: the food

our food

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Oeuf Mayonaise 4,50

Boiled egg with tuna mayonnaise and anchovies/herbal mayonnaise and capers.

Posted on: 18 nov 2017 Written by: adminlisa Comments: Comments: 0

CAPRESE BURRATA 10,50

Cherry tomato’s, burrata and basil

Posted on: 7 nov 2019 Written by: Paul van den Hout Comments: Comments: 0

BRANDADE 13,50

Casserole of salted cod, potatoes, cellery and sage gratinated with cheese

Posted on: 7 nov 2019 Written by: Paul van den Hout Comments: Comments: 0

Rillettes De Canard 7,50

Duck rillettes (conserved shredded duck leg) with toast.

Posted on: 18 nov 2017 Written by: adminlisa Comments: Comments: 0

RED ONION PIE + Shropshire Blue 8,00

Compôte of red onion in pastry + Rotterdamsche Oude (cheese)

Posted on: 18 nov 2017 Written by: adminlisa Comments: Comments: 0

dish

PULLED WILD BOAR 14,50

PULLED pork from wild board on Parship potatoes mash.

Posted on: 7 nov 2019 Written by: Paul van den Hout Comments: Comments: 0

Spätzle with Mushrooms 11,50

Elzasser pasta dish with wild mushrooms and goats cheese.

Posted on: 7 nov 2019 Written by: Paul van den Hout Comments: Comments: 0

SEDANO RAPA 12.50

Cellery ‘steak’ with parmezaan and creamy chervil potatoes.

Posted on: 4 dec 2018 Written by: Paul van den Hout Comments: Comments: 0

Confit de Canard + sauerkraut 13,50

Roasted French duck leg with spicy creamed sauerkraut.

Posted on: 18 nov 2017 Written by: adminlisa Comments: Comments: 0

Rendang Sumatra 12,50

Spicy Indonesian beef cooked in coconut cream with rice and seroendeng.

Posted on: 21 jul 2018 Written by: Paul van den Hout Comments: Comments: 0

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