Dinner menu
Appetizers
Spring roll filled with smoked salmon chips and various types of gossamery vegetables accompanied by a soy sauce with wasabi, Little Gem lettuce and ginger mayonnaise
14.5
Jean-Max Roger – France – Sancerre – White wine
Grilled Breton sardines on fresh spring salad of tomato, haricots verts, onion and asparagus served with Italian herb dressing and pesto
16.75
Anne De Joyeuse – France – Chardonnay – White wine
Beef carpaccio of Hereford beef with grated old farmer’s cheese from Molenschot, balsamic herb dressing, pine nuts, capers, roasted bacon bits and arugula
14.75
Tenuta Giustini – Italy – Puglia – Red wine
Lamb ham served with herb cream, slightly spicy tomato gel and a salad of country cress, corn salad and double shelled broad beans
16.5
L’Incontournable – France – Pinot Noir – Red wine
Rose roasted veal mouse on Little Gem lettuce with a compote of apple, orange and tarragon accompanied by Port syrup with hints of star anise and basil oil
14.5
Château Le Rey – Bordeaux – France – Red wine
Hoevehoen broth with green curry and garnish of assorted spring vegetables
9.75
Fish soup with a touch of Pernod and garnish of various fish pieces and spring onion
12.5
All entrees are served with freshly baked
Primal bread, herb butter and cream butter.
Do you have gluten-free or lactose-free requirements
ask for our allergen list.
Supplement gluten-free € 1.95
Main courses
Supplement gluten-free € 1.95
Two North Sea tuna (360grams) with butter sauce, various daily fresh vegetables
36.5
Les Bertholets – France – Réserve Viognier – White wine
Grilled dorado fillet with assorted vegetables and a white wine sauce with chimichurri
22.5
Jean-Max Roger – France – Sancerre – White wine
Fried salmon fillet with Noilly Prat sauce and various daily fresh vegetables
23.5
Zenato Pinot Grigio – Italy – White wine
Rose roasted duck breast fillet with ginger lime sauce and assorted vegetables
27.25
Finca Monica Rioja – Spain – Rioja – Red wine
Tournedos of Angus beef with assorted fresh vegetables and a garlic thyme sauce
2 medallions (180 grams) 36.5
1 locket (90 grams) 23.5
Brazin – United States – Zinfandel – Red wine
Fried lamb rump with assorted vegetables and honey thyme sauce
26.75
L’Incontournable – France – Pinot Noir – Red wine
Supplement frites: 3
Supplement vegetables: 3.8
If you have gluten-free or lactose-free requirements, ask for our allergen list
Supplement gluten-free € 1.75
Desserts
Strawberries with Romanoff mascarpone cream served with chocolate crumble and a scoop of strawberry mojito sorbet ice cream
14.75
Bardadillo – Pedro Ximmenz – Sherry
5,75
Pavlova with red fruit compote and whipped cream accompanied by raspberry coulis and finely chopped mint
12.25
Barros Colheita 1998 – Red Port
16
Cheese board of cheeses from the region with cheeses from Molenschot, Etten-Leur and Alphen among others this is served with sourdough bread and plum compote
15.5
Barros Colheita 1998 – Red Port
16
Supplement gluten-free € 1.75
Mastbosch Vital
Healthy and vegetarian dishes prepared for you
Vital appetizers
“Courgettini”
Raw zucchini spaghetti on Little Gem lettuce with goat cheese crumbles, almond shavings, tomato strips and dressing with Italian herbs and corn salad
13.25
“Spinach Salad”
Spinach salad with avocado, asparagus tips, cucumber, boiled egg, pumpkin seeds and sunflower seeds with a spicy red bell pepper coulis and garlic yogurt dressing
15.5
“Asparagus soup.”
Asparagus soup with pieces of green asparagus, chopped egg and parsley
10.75
All entrees are served with freshly baked primal bread, herb butter and butter.
If you have gluten-free or lactose-free requirements ask for our allergen list.
Healthy and vegetarian dishes prepared for you
Vital Main Dishes
“Ravioli Burrata”
Ravioli with Burratta, ricotta and lime with sautéed zucchini and tomato accompanied by olive oil and balsamic syrup
16.75
“Pearl Couscous”
Tuille of filo pastry with pearl couscous of Durum wheat served with fried vegetarian “chicken pieces” and haricots verts, Baba Ganousch and mint curd cheese
17.75
“Citizen”
Vegetarian homemade burger based on soy and various spices with a spelt bun, capers crème fraîche and cucumber pickled with turmeric star anise vinegar and grilled tomato
18.5
Vital Desserts
“Banana coconut cake”
Gluten- and lactose-free banana coconut cake based on almond flour, dates and lactose-free lemon curd with a hint of turmeric
12
