Groups 8-10

Starters
Gazpacho Andulez 7,00
Caesar salad 8,75
Herbal salad with a poached egg 7,50
Carpaccio (loin) with truffle mayonnaise 8,50
Smoked salmon (two kinds, both Jacobus Toet) with crème fraîche 10,50
Tartare of tuna with wasabi mayonaise and sweet and sour cucumber 11,50
Ravioli with truffle and parmesan cheese 9,50/14,50
Fruits de mer
SMALL: As a starter: periwinkles, langoustines, gambas, Dutch shrimps and sturgeon shrimp, bulots, clams and mussels (2p) 37,50
MEDIUM: also as starter, with half a lobster and crab 58,50
LARGE: also as starter, with a whole lobster, crab and king crab 69,50
Caviar: d'Aquitaine, 20 grams from Jacobus Toet with blinis and crème fraîche 37,50
King Crab with lemonmayonaise 19,50
Crab claws with cocktailsauce 10,50
Half a lobster with lemon-mayonnaise 15,75
Deserts
Tarte Tatin of plums with crème fraîche 6,75
Crème brûlée 6,50
Home made carrot cake 4,75
Chocolate truffle terrine with raspberry sauce 7,50
Colonel (lemon Ice-Cream and vodka) 7,50
Trifle with mascarpone and forrest fruit 7,00
Chocolate "marrons": 2 marrons milk, 2 marrons dark, or 2 fresh cream from 3,75
Cookies and Chocolate from Laren:1 bag 2,75€, 2 bags 4,25€ and 3 bags for 5,50€
Main course
Veal loin fillet with morille sauce 20,75
Rib eye béarnaise 19,00
Grilled (whole) gilt head bream with capers and grilled vegetables 17,50
Grilled tunafish with pasta pomodori, samphire and salsa verde 19,50
Cannelloni made of eggplant, stuffed with ricotta and hazelnut 15,50
Gnocchi di patate; with tomato, green asparagus and ricotta 9,50/13,50
< terug

Nederlands English