MENU

BELUGA MENU

Every season influences our tastes and our scents. These influences are the ingredients to our creations.

LUNCh

DINNER

WINE

  • Welcome snacks

    Tonburi ‘Sunny side up’, crispy cabbage, ‘Mexican feelings’.

     

    ‘You & me; We save love...

  • Xpressions lunch

    'Surf & Turf' langoustine & picanha

     

    Gurnard 'Saltimbocca'

     

    Dover sole, autumn risotto, pumpkin & mushrooms

     

    * Wild duck & steamed bun

     

    * Season cheeses, haselnut bread & pear syrup (+€10,-)

     

    Autumn 'Bees' bergamot, black mint & tanariva

     

    4 courses. € 55,-

    including cava, 3 glasses wine,

    mineral water & coffee. € 85,-

     

    5 courses**. € 75,-

    including cava, 4 glasses wine,

    mineralwater & coffee. € 110,-

     

    *expansion cheese € 15,-

  • Lunch wines

    Chenin blanc 'Cuvée 1985'

    Boschendal wines, Franschhoek

     

    Auxerrois Maasvallei

    Wijngoed Thorn, Nederland

     

    Garnacha Blanc Edetana

    Bodega Edetaria, Terra Alta, Spanje

     

  • Carte

    Crab, beetroot, fresh ginger & crispy caviar.

     

    Red shrimps & sweet red pepper.

     

    Oyster ‘in green’, cockles & razor shells.

     

    Autumn pastry, gooseliver bites & pistachio.

     

    Seven Gillardau oysters n04 (+30 gr caviar (€ 95,-).

     

    Puglia inspiration; Ravioli, stracciatella & truffle.

     

    Tartetatin, chicory & lobster (20th anniversary).

     

    Thai fish soup, mussels, gurnard, coriander &

    yellow curry.

     

    Dover sole, autumn risotto, pumpkin & mushrooms.

     

    Grilled turbot, sage & autumn vegetables.

    Veluwe deercalf, chestnut & fennel.

     

    Wild duck & steamed bun.

  • Autumn Xpressions Menu

    Oyster ‘in green’, cockles & razor shells.

     

    Red shrimps & sweet red pepper.

     

    Crab, beetroot, fresh ginger & crispy caviar.

     

    *Autumn pastry, gooseliver bites & pistachio.

     

    *Thai fish soup, mussels, gurnard, coriander & yellow curry.

     

    Puglia inspiration; Ravioli, stracciatella & truffle.

     

    Veluwe deercalf, chestnut & fennel.

     

    * Season cheeses, haselnut bread & pear syrup.

     

    After summer ‘bees’, bergamot, black mint & tannariva.

  • Dutch favorites

    De Prins van Holset Brut

     

     

    Riesling 2014
      Wijngoed Thorn, Nederland
     
     
      Maastricht Auxerrois 2016
      Apostelhoeve, Nederland
     
     
      Frühburgunder 2016
      Wijngoed Thorn, Nederland

  • Favorite white

    Vermentino 2016

    Guado al Tasso, Bolgheri

     

    Weisser burgunder trocken

    Weingut Wolf Birkweil, Pfalz

     

    Limoux Chardonnay Le Palajo 2015

    Métairie d'Alon, Languedoc

     

    Sauvignon / Sémillon GVB 2015

    Vergelegen Wines, Stellenbosch

     

     

  • Favorite red

    Washington State Syrah 2013

    Château Ste. Michelle, U.S.A.

     

    Rioja Tempranillo Gran Reserva 2009

    Bodega Beronia, Spanje

     

    Marlborough Pinot Noir Vintage Widow 2014 Jackson Estate, Nieuw-Zeeland

     

    Tignanello Sangiovese Cabernet Franc 2014 Tenuta Tignanello, Italië

     

    Pauillac Cabernet Sauvignon 2011

    Château Tour Pibran, Frankrijk

AUTUMN XPRESsions MENU

Enjoy the tastes, the flavors & the colors of this fall with our Autumn Xpressions Menu

  • Welcome snacks

    Tonburi ‘Sunny side up’, crispy cabbage, ‘Mexican feelings’.

     

    ‘You & me; We save love...

  • Menu

    Oyster ‘in green’, cockles & razor shells.

     

    Red shrimps & sweet red pepper.

     

    Crab, beetroot, fresh ginger & crispy caviar.

     

    Thai fish soup, mussels, gurnard, coriander & yellow curry.

     

    Puglia inspiration; Ravioli, stracciatella & truffle.

     

    Veluwe deercalf, chestnut & fennel.

     

    * Season cheeses, haselnut bread & pear syrup.

     

    After summer ‘bees’, bergamot, black mint & tannariva.

  • Wine selection

    Riesling 'Gutswein'

    Weingut Wolf, Duitland

     

    Chardonnay 'Reserva'

    Haras de Pirque, Chili

     

    Grenache / Shiraz / Mataro

    'The Unforgettable'

    One Chain Vineyards, Australië

     

    Vouvray 'Demi-sec'

    Domaine Brisebarre, Frankrijk

     

    Gewürztraminer 'Fruchtig'

    Dominic Stern, Duitsland

#CLUBBELUGA OCTOBER 27th

  • Welcome snacks

    Bruschetta Dutch haring.

    Goat cheese & dried vegetables.

    Golden egg.

  • Dinner

    Marbre made out of partridge, cabbage, pistaccio & poultry liver.

     

    Dover sole & autumnrisotto.

     

    Thaïs lobstersoup, beignets of gamba & dip with 'krupuk'

     

    Maas Rijn en IJssel beef,

    stew of veal  & autumn truffle.

     

    “Say Cheese “

     

  • DJ's

    DJ Mathon & Hans van Wolde.