MENU

BELUGA MENU

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

LUNCh

DINNER

WINE

  • Welcome snacks

    Bapao hoisin, toast truffle & vegetable spread, ’gold’reinet, crispy cheese smoked cheese & quince,

    You & me; We save love...

  • Xpressions lunch

    Marinated salmon, scallops, shallots, coriander & ginger.

     

    *Big Zeeland oyster, shrimps salad & ramson. (+€17,50)

     

    Seabass, sauerkraut, ‘moules à l’escargots & parsley.

     

    Monkfish, fresh meat sauce, topinamboer & salsify.

     

    **Stew of hare, celeriac & salad of Brussels sprouts.

     

    Season cheeses, haselnut bread & pear syrup. +€ 10,- and/or

     

    Hazelnut, honey, prunes & red grapefruit.

     

    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,-

     

    * expansion Zeeland oyster € 17,50

    * extra glass of wineserved with Zeeland oyster € 7,5-

  • Lunch wines

    Grüner Veltliner Classic 2017

    Weingut Esterhàzy, Burgenland

     

    Riesling Trocken 2017

    Weingut Martinshof, Rheinhessen

     

    Verdejo Fermentado en Barrica 201

     

  • Carte

    Crab, beetroot, fresh ginger & crispy caviar.

     

    Yellow tail tuna, kimchi, raddish & ginger.

     

    Honey, oyster, pumpkin & miso.

     

    Apple, steamed gooseliver & mocca.

     

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

     

    Ravioli spinach & carabineros.

     

    Seabass, sauerkraut, ‘moules à l’escargots’ & parsley.

     

    Steamed Dover sole ‘Asian Style’.

     

    Grilled turbot, spiced potato & mushrooms.

     

    Dutch hare, chicory, sprouts, bees & black pudding.

     

    Female pheasant, bbq cabbage & rilette.

     

    Beef ‘Rossini’ & pommes gratin.

  • Xpressions Menu

    Honey, oyster, pumpkin & miso.

     

    Yellow tail tuna, kimchi, raddish & ginger.

     

    *Apple, steamed gooseliver & mocca.

     

    Laquered limburg bacon, caviar, roasted celeriac & haselnut.

     

    Ravioli spinach & carabineros.

     

    Seabass, sauerkraut, ‘moules à l’escargots’ & parsley.

     

    Dutch hare, chicory, sprouts, bees & black pudding.

     

    *Season cheeses, haselnut bread & pear syrup.

     

    Old pear variaties , pecan & rosebot.

  • 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

XPRESsions MENU

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

  • Welcome snacks

    Bapao hoisin, toast truffle & vegetable spread, ’gold’reinet, crispy cheese smoked cheese & quince,

    You & me; We save love...

  • Menu

    Honey, oyster, pumpkin & miso.

     

    Yellow tail tuna, kimchi, raddish & ginger.

     

    *Apple, steamed gooseliver & mocca.

     

    Laquered limburg bacon, caviar, roasted celeriac & haselnut.

     

    Ravioli spinach & carabineros.

     

    Seabass, sauerkraut, ‘moules à l’escargots’ & parsley.

     

    Dutch hare, chicory, sprouts, bees & black pudding.

     

    *Season cheeses, haselnut bread & pear syrup.

     

    Old pear variaties , pecan & rosebot.

  • Wine selection

    Bombino 2017

    Paiara Wines, Puglia

     

    Riesling Schieferterrassen 2015

    Reinhard Löwenstein, Mosel

     

    Chardonnay Sans Chêne

    Kruger Wines, Olifants River

     

    Tempranillo Entre Lunas 2015

    Finca Constancia, Toledo

     

    Maury Blanc 2016

    Parcé-Frères, Roussillon

#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.