Restaurant

three variations, Rockefeller, Thai curry foam and champagne vinaigrette

four artisan hams, served with bread and herb butter

with a selection of four regional cheeses, chutney, homemade nut bread and Grappa grapes

with tomatoes and basil cream

with a fresh strained yoghurt and sesame seeds

with potato crisps and marinated shiitake

composed with what the market has to offer

softly cooked, with a salad of fennel and cucumber marshmallow

with a fresh cucumber radish salad and mango foam

with an emulsion of basil, almond and Parmesan cheese

with crispy oyster mushroom, macadamia nut and a fresh lemon mayonnaise

with a cream of chives and fresh radish

with a gazpacho of galia melon and a salad of cucumber

with smoked antiboise

fried on the skin with a miso beurre blanc

composed with what the market has to offer

with lamb jus of apricot and savory

with creamy pepper sauce

with port gravy

served on a brioche bun with bacon, onions, cheddar cheese and chipotle mayo

rolled in pancetta with Madeira jus

composed with what the market has to offer

with vegetarian bacon, leek and onion

with Parmesan chips

with goat cheese, avocado cream, potato chips and greaves

composed with what the market has to offer

with bean sprouts and green beans

summer salad with spinach, strawberry and balsamic vinaigrette

with soy and sesame

with chickpeas and coriander

gnocchi in tomato sauce with rocket and Parmesan cheese

with dates and hazelnut

with truffle mayonnaise and Parmesan cheese

with mayonnaise

with white chocolate mousse and cranberry gel

with egg white foam, vanilla cream, basil and goat cheese ice cream

with vanilla and Ferrero Rocher ice cream, hazelnut and whipped cream

blueberry, vanilla and yoghurt ice cream, fresh blueberries and whipped cream

strawberry, vanilla and yoghurt ice cream, fresh strawberries and whipped cream

coffee, vanilla and chocolate ice cream with mochacream

vanilla ice cream with warm chocolate sauce and whipped cream

strawberry, chocolate ice cream, whipped cream and disco sprinkles

with a selection of four regional cheeses, chutney, home-made nut bread and Grappa grapes

with homemade tomato salsa and mozzarella

with homemade tomato salsa and mozzarella

marinated in lemon olive oil

gratinated with French Gruyère, served with Beurre Café de Paris

Asian style, five pieces

five pieces

hams from the local butcher, cheeses from the local cheesemonger, various croquettes from Oma Bobs, bread and spreads

eight pieces with Limburgse mustard

eight pieces with mayonnaise

fifteen pieces served with mayonnaise and chili sauce

twentyfive pieces served with mayonnaise and chili sauce

with a selection of four local cheeses, chutney, homemade nut bread and Grappa grapes

four artisanal hams from our local butcher served with bread and herb butter