Welcome to our à la carte restaurant

Transcription

1 Welcome to our à la carte restaurant Dear Guest, We are pleased to welcome you to our à la carte restaurant! Van der Valk Hotels & Restaurants was founded in 1929 by Martinus & Rie Van der Valk. The first location, De Gouden Leeuw (The Gold Lion), was situated at a strategic location for business travellers between The Hague and Leiden. It became a great success very quickly. During WWII the Germans seized the restaurant, the family had to flee but returned unharmed after the war and rebuilt De Gouden Leeuw. After the war, they expanded with a large children s playground and a few hotel rooms. When asked why the restaurant was opened 7 days a week, he invariably replied: Because the week doesn t have 8 days. The basic of the successful Van der Valk formula is rooted firmly in how we view hospitality. The attitude and entrepreneurial spirit of the family is still an example for the younger generation(s) of Valken. With enthusiasm, passion and a healthy dose of Dutch common sense, they follow in the footsteps of their forbears. Take a seat in our tastefully decorated restaurant and enjoy an excellent meal in a casual atmosphere. Our head chef Jan van Oeveren, together with his kitchen staff, guarantee the quality of various international dishes what will be served to you for dinner at our restaurant. We offer a frequently changing menu that suits the season. We try to work as much as possible with regional, fresh, high-quality, honest products with which we can surprise you with classis Van der Valk dishes. The focus is on you as our guest, whether you ve come for a leisurely dinner, a pleasant night s sleep, a drink in the hotel bar or a business meeting. Our kitchen staff and the service staff will do their best to create an optimal experience for you. Besides our restaurant, you can also have a reception, a fun (company) party, an intimate family dinner, a special Live-Cooking Brunch or Dinner, or a beautiful wedding day at Van der Valk Hotel Hoorn. Our sales team will be happy to discuss the possibilities with you. With warm regards, Van der Valk Family & employees

2 Starters STARTERS Bread board 5.50 Whole-wheat olive bread white bread with seasalt tapenade alioli Oysters 3.00 per oyster Wine vinegar red onion SOUPS Plum tomato soup 6.75 Pesto cream Asparagus soup 8.50 Ham Housemade onion soup 6.75 Smoked eel soup 8.75 Watercress

3 Starters COLD STARTERS Tuna 3 ways Grilled tartare carpaccio wasabi-mayonnaise wakame Freshwater Eel Smoked eel Toast herring caviar crème fraiche Our freshwater eel comes from the fish trader Klooster in Enkhuizen. The eel is smoked according to traditional methods in a wood-burning oven. Other than salt, the eel is smoked without additives using wood shavings of beech and spruce. This guarantees an authentic flavour experience. Beef carpaccio Parmesan cheese pesto-mayonnaise pine nuts arugula Steak tartare Brioche capers egg yolk chili-mayonnaise Capri Tomato gel buffelo mozzarella crispy basil Piri-piri prawns Herb oil tomato bread Crispy goat cheese Salade walnuts sundried tomatoes thyme-honey dressing

4 Starters Chilling Tip If you would like something refresing between your courses, then order a delicious spoom! A spoom is poured and served to neutralise your tase buds for the next dish. Spoom 3.50 Sorbet crème de cassis prosecco SALADS All salads are served with a small roll and are available as a small or a large portion. All salads can be prepared as a vegetarian salad. Carpaccio salad small / big Parmesan cheese pesto-mayonnaise sundried tomatoes red onion pinu nuts Asparagus salad Parma ham small / big Balsamic sirup marinated strawberries Classis Caesar salad small / big Chicken tenderloin Parmesan cheese anchovies egg bacon croutons Nicoise salad small / big Pan-fried tuna haricot verts potato red onion cherry tomatoes

5 Maincourses MEAT Pork tenderlion Grilled smokey bbq-sauce sweet potato Rack of lamb Tabbouleh sweet onion-raisin compote yoghurt dressing Schnitzel Choice of a sauce Beef tenderloin Pan-fried mushrooms onion pepper sauce stroganoff sauce 400 gram 2 persons Chicken thigh satay Peanut sauce Indonesian coleslaw shrimp-crackers Wagyu beef burger Alkmaar blue cheese little gem red onion compote truffle-mayonnaise Mixed grill Steak pork tenderloin chicken tenderloin spareribs slider burger roasted corn garlic sauce cocktail sauce 400 degrees Stone Steak on a rock delicious sauces We use a lava stone that is first heated to 400 degrees Celsius in the oven. The stone remains hot for a long time, allowing you to cook your meat as you prefer.

6 Maincourses FISH Cod Olive nut crust fried pointed capsicum tomato cream herb oil Salmon Grilled green asparagus butter foam deep-fried panko-egg Pan-fried lemon soles pieces lemon-mayonnaise Mixed fish Lemon sole tuna salmon Authentic Japanese Tuna on a rock Soy ginger wasabi wakame VEGETARIAN Shakshuka Poached eggs spicy vegetable-tomato sauce goatcheese munt Turkish bread Gado-gado Green asparagus bean sprouts pointed cabbage boiled egg cucumber shrimp cracker crispy onions white rice peanut sauce Ravioli Tomato sauce aubergine zucchini Parmesan cheese

7 Desserts DESSERTS Dame Blanche 6.50 Vanille ice cream chocolat sauce whipped cream Classic Van der Valk sundae 7.50 Fresh fruit 3 sort of ice cream Raspberry tuiles 8.50 Vanille ice cream raspberry ice cream whipped cream fresh raspberries Grand dessert Strawberry Romanoff Marinated strawberries yoghurt cream vodka Board with cheeses Nut bread honey apple syrup Chocolat ball Vanille parfait white chocolat sauce Festive Dessert Chocolat fondant Vanille ice cream whipped cream When cutting into this hot chocolate fondant, the creamy chocolate flows out like lava! This wonderful effect is achieved by placing a frozen piece of chocolate inside the batter just prior to baking the fondant.

8 Desserts SPECIALE COFFEES Irish coffee 6.50 Irish whiskey whipped cream Spanish coffee 6.50 Tia Maria whipped cream Italian coffee 6.50 Amaretto whipped cream French coffee 6.50 Grand Marnier whipped cream Toekan coffee 6.50 Baileys whipped cream