FOREWORD. Welcome to Restaurant Martinus one of the three culinary concepts in Van der Valk Hotel Eindhoven.

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1 FOREWORD Welcome to Restaurant Martinus one of the three culinary concepts in Van der Valk Hotel Eindhoven. Restaurant Martinus is all about enjoyment. Summer is the perfect time to relax on our sun-drenched terrace while enjoying a good glass of wine that has been carefully matched to your dish. Van der Valk Eindhoven looks forward to serve you. The masterchef and his team worked hard to design an outstanding new summer menu for you. Inspired by the season, this menu features delicious Dutch recipes in which pure ingredients are transformed into delightful dishes that blend modern ideas with authentic cooking techniques. Experience the ultimate flavours of autumn and winter with leg of hare Experience the ultimate flavours of autumn and winter with leg of hare prepared in the traditional way with Brussels sprouts and red cabbage. Combine this beautifully flavoured meat with the intense and juicy purple red wine by Luigo Bosca La Linda Private Selection Malbec Old Vines from Mendoza in Argentina with its perfect balance of tannins and acidity. Lovers of Surf & Turf can indulge in the perfectly prepared scallops served with slow-cooked pork belly. This dish is complemented wonderfully by the Spanish dry white Nebla wine with its bouquet of fennel and freshly mown grass, finished with a wealth of tropical fruit. As the end to a perfect meal, I would recommend our tarte tatin served with home-made cinnamon ice cream. The perfect way to finish an evening of outstanding food! But above all enjoy your meal! Rick Polman Director 4 th generation Van der Valk family member Fish Soya Egg Gluten Lupins Sesame Lactose Mustard Nuts Peanut Shellfish Sulphite Celery These dishes are vegetarian or vegetarian option available SUSTAINABILITY - Restaurant Martinus is committed to sustainability for animals and the environment and is a partner of the Vis&Seizoen foundation for sustainable fishing.

2 SALADS Local Brabant salad 13,95 goats cheese from Brabant pear honey rosemary walnuts dried figs balsamic syrup Périgord salad 15,95 chicken liver confit duck mushrooms butter lettuce garlic croutons bacon raspberry dressing Quinoasalad with green asparagus 13,95 green asparagus quinoa sweet & sour cucumber tomatoes crispy basil little gem lettuce Zeeland-style salad 15,95 Grey shrimp smoked salmon fennel piccalilli tomatoes red onion shellfish mayonnaise SOUPS Grandmother s tomato soup 6,95 organic tomatoes freshly made meatballs parsley Creamy mushroom soup 8,95 creamy mushroom soup Dutch mushrooms chestnut mushrooms Zeeuwse fish soup 9,95 fish of the day rouille croutons Chef s Favourite Périgord salad This authentic French salad has everything needed to tantalize your taste buds: juicy duck, crunchy croutons, and a delicious tart yet sweet dressing All our salads and soups are served with oven-baked bread, butter and homemade herb butter.

3 STARTERS Salmon 17,95 traditionally smoked salmon sweet-sour herb dressing butterhead lettuce cocktail sauce Dutch prawns 18,95 Dutch prawns cocktail sauce cucumber apple chives Steak tartare 14,95 tartare cut from raw filet steak tomato jelly fried capers poached egg crispy potato crispy onion herb dressing little gem lettuce parsley Venison carpaccio 15,95 venison carpaccio confit mushrooms olive oil rocket Parmesan cheese Chicken livers 13,95 crispy chicken livers bacon onion cream sauce oven-baked bread little gem lettuce Fried mussels 14,95 fried mussels curry sauce garlic sauce oven-baked bread Rustic French bread 4,25 rustic bread herb butter tomato tapenade olive tapenade Chef s favourite FRIED MUSSELS Mussels are one of the undisputed classics of Dutch cuisine and the very best come from Yerseke in the province of Zeeland All our starters are served with oven-baked bread, butter and homemade herb butter.

4 VEGeTARIAN DISHES Trofie à la Pesto trofie pasta pesto Parmigiano reggiano olive oil rocket lettuce Wine suggestion Zonin Masseria Altemura Fiano Salento, Puglia Italy Beetroot risotto beetroot risotto goat s cheese from Heeze beetroot yoghurt green herbs tomato Wine suggestion Wild Rock Sauvignon Blanc Elevation, Marlborough, New Zealand Tagliatelle Creamy tagliatelle wild mushrooms poached egg fenugreek truffle salsa green asparagus Wine suggestion Borgo Conventi Pinot Grigio, Isonzo del Friuli, Italy MAIN COURSES FISH Grilled salmon - Van der Valk Classic 24,95 salmon fried on the skin green asparagus potato mousseline cherry tomatoes warm tomato vinaigrette Wine suggestion Bouchard Père & Fils Bourgogne Chardonnay, Bourgogne France Cod 25,95 cod fried on the skin green asparagus mangetout cherry tomatoes potato mousseline Hollandaise sauce Wine suggestion Pascal Jolivet Sancerre rosé Pinot Noir, Sancerre France Sole 34, gr sole fried in butter carrots lemon clarified butter Wine suggestion Laroche Chablis Saint Martin Chardonnay, Chablis, France Plaice 24,95 375gr plaice fried in butter carrots lemon clarified butter Wine suggestion Weingut Allram Gruner Veltliner Strassentaler, Kamptal Austria Chef s Favourite Scallops & pork belly 25,95 Scallops fried in butter glazed pork belly beetroot risotto beetroot yoghurt green herbs tomato Wine suggestion: Vicente Gandia Nebla, Verdejo, Valancia, Spain Our main courses are served with hand-cut chips and traditionally prepared mayonnaise.

5 MAIN COURSES MEAT Wiener schnitzel - van der Valk Classic 250gr breaded pork fillet green peas lemon anchovies tomato fried capers stroganoff sauce Wine suggestion Laroche merlot, Pays d oc France Veal liver - van der Valk Classic 220gr pan fried veal liver button onions carrots bacon potato sweet onion sauce Wine suggestion Chateau Gassier Esprit de Gassier, Sainte Victoire France Fillet steak - van der Valk Classic 28,95 200gr Blonde d Aquitaine fillet steak grilled on the Big Green Egg potato gratin carrots French beans celeriac mushrooms red wine sauce Wine suggestion Luigo Bosca La Linda Private Selection Malbec Old Vines, Mendoza Argentina Duck 24,95 confit duck leg confit duck breast Dutch potato, onion, and apple mash carrots cherry sauce Wine suggestion Hoya de Cadenas Tempranillo Organic, Utiel-requena, Spain Rib-eye 25,95 250gr Rib-Eye steak grilled on the Big Green Egg stroganoff sauce baked potato with sour cream rocket lettuce green asparagus tomato gratin Wine suggestion Zonin Masseria Altemura Sasseo Primitivo, Puglia Italy Veal steak 23,95 veal steak Dutch potato, onion, and apple mash grilled bacon carrots French beans veal jus Wine suggestion Laroche Pinot Noir, Pays d oc, France Pork tenderloin 23,95 pork tenderloin potato gratin carrots celeriac mushrooms cream sauce Wine suggestion Laroche Pinot Noir, Pays d oc France Chef s Favourite Leg of hare 26,95 Leg of hare game stew Dutch potato, onion, and apple mash red cabbage Brussels sprouts grilled bacon Wine suggestion: Luigi Bosca La Linda Private Selection Malbec Old Vines, Mendoza, Argentina Our main courses are served with hand-cut chips and traditionally prepared mayonnaise.

6 DESSERTS Dame blanche - Van der Valk Classic 6,95 home-made white chocolate ice cream warm chocolate sauce whipped cream Iced coffee 6,95 homemade vanilla ice cream café glacé caramel Moes de Pom 7,95 home made apple icecream amarena cherry mousse amarena cherry powder amarena cherry compote cinnamon jelly biscuit Tarte Tatin 8,95 apple tart home-made cinnamon ice cream vanilla sauce Chocolate tartelette 8,95 warm chocolate tartelette home-made white chocolate ice cream whipped cream Pear 8,95 poached pear home-made caramel ice cream caramelized almonds cold sabayon Chef s Favourite Moes de Pom I have recreated the famous apple mousse and cherry into a delicious dessert. Home made apple icecream with a creamy cherry mousse. You mousse try it!

7 STARTERS, CHOICE OF Creamy mushroom soup creamy mushroom soup Dutch mushrooms chestnut mushrooms Venison carpaccio venison carpaccio confit mushrooms olive oil rocket Parmesan cheese Quinoasalad with green asparagus green asparagus quinoa sweet & sour cucumber tomatoes crispy basil little gem lettuce MAIN COURSE, CHOICE OF Cod cod fried on the skin green asparagus mangetout cherry tomatoes potato mousseline Hollandaise sauce Veal steak veal steak Dutch potato, onion, and apple mash grilled bacon carrots French beans veal jus Beetroot risotto beetroot risotto goat s cheese from Heeze beetroot yoghurt green herbs tomato DESSERTS, CHOICE OF Chocolate tartelette warm chocolate tartelette home-made white chocolate ice cream whipped cream Moes de Pom homemade apple icecream amarena cherry mousse amarena cherry powder amarena cherry compote cinnamon jelly biscuit Pear THREE COURSE MARTINUS SET MENU poached pear home-made caramel ice cream caramelized almonds cold sabayon 3 course menu - 29,50 PER PERSON It is also possible to order the 3 course menu as a 2 course menu or as a lunch menu, Then you have the choice of one of the above starters and one of the above main courses followed by coffee cappuccino espresso or tea. The price will then be 25,50 per person

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