Dinner menu
Appetizers
Smoked herring filet with an apple, sweet & sour chioggia beet salad and lemon pepper mayonnaise
12
La Plume Chardonnay – France – White wine
Gravad lax with mustard-dille dressing, capers, red onion, lamb’s lettuce and land cress
14,25
Zenato Pinot Grigio delle Venezie 2017 – Italy – Veneto – White wine
Prawn and green crab bisque served with a garnish of spring onion, chives and prawn
12
Hereford beef carpaccio, grated Molenschot old farmers cheese, balsamic herb dressing, pine nuts, capers, bacon bits and rocket
14,75
Finca Monica Rioja – Spain – Rioja – Red wine
Smoked ribeye served with rocket, sweet & sour marinated cauliflower, grilled pepper and BBQ sauce
14,5
Brazin Old Vine Zinfandel 2015 – United States of America – California – Red wine
Poultry broth with a garnish of herbs, omelette strips and courgette julienne
10,2
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.
Main courses
Two North Sea tuna (360grams) with butter sauce, various daily fresh vegetables
36,5
La Plume Chardonnay – France – White wine
Fried seabass filet with vegetables and a white wine sauce with lemon brandy
24,75
Hidden Bay – Sauvignon Blanc– South Africa – – White wine
“Heeren Bowl Fish”
Salad with home smoked salmon, lettuce, sweet & sour marinated cauliflower, avocado and a light spicy red pepper coulis
22,5
Les 5 Vallées Rosé – France – Pays D’Or – Rosé wine
Tournedos of Angus beef with assorted fresh vegetables and a red wine sauce
2 medaillons (180 gram) 36,5 1 medaillon (90 gram) 23,5
Brazin Old Vine Zinfandel 2015 – United States of America – California – Red wine
Duck slow cooked in goose fat served with orange-wodka sauce and vegetables
28,5
Finca Monica Rioja – Spain – Rioja – Red wine
“Heeren Bowl Meat”
Salad with stir fried spicy beef strips, lettuce, sweet & sour marinated cucumber, soy beans, Chioggia beet, sesame seeds and Hoisin
21,75
La Plume Merlot – France – Red wine
Fries: 3
Vegetables: 3.8
If you have gluten-free or lactose-free requirements, ask for our allergen list
Desserts
Lemon and meringue foam tartelette with strawberries and fruits of the forest sauce
14,25
Limoncello
4,5
Chocolate mousse with orange-Cointreau gel and a scoop of mandarin ice cream
11,5
Cointreau
9,5
Yogurt bavarois with pineapple compote and rum-caramel sauce
12,75
Licor 43
5,75
Cheese board with regional cheeses from Molenschot, Etten-Leur and Alphen, served with sourdough bread and plum compote
15,5
Barros Colheita 1998 – Red Port
16
Mastbosch Vital
Mastbosch “Vital”
Healthy and vegetarian starters put together for you
“Vegetarian salmon”
Hoisin marinated vegetarian salmon, chioggia beet, lamb’s lettuce and bean sprouts salad with red beet gel
13,25
“Goats cheese”
Focaccia bruschetta with Alphen goat brie and honey, apple and goats cheese crumble salad with aceto balsamico syrup
15,5
“Gazpacho”
Cold soup made with tomatoes, vegetables, olive oil and herbs, served with sourdough bread
11,75
Mastbosch “Vital”
Healthy and vegetarian main courses put together for you
“Ravioli spinach and ricotta”
Spinach and ricotta ravioli with Nederblauw, a Molenschot blue cheese, spinach salad and seared pumpkin seeds
18,5
“Vegetarian Coq au Vin”
Tuile of thin pastry filled with couscous, haricots verts and vegetarian chicken in white wine-green herb sauce
18
“Burger”
Vegetarian homemade hamburger made with e.g. soy and herbs on a spelt bread roll with sweet & sour marinated cucumber and cauliflower with BBQ sauce
18,5
Mastbosch “Vital”
Healthy dessert put together for you
“Carrotcake”
Delicious gluten free carrot cake filled with velvety cream cheese, Ahorn syrup and a scoop of coconut ice cream
12,5