Starters TASTING KAAS 9 VARIOUS PREPARATIONS AND SORTS OF CHEESES FROM OUR GROENE HART REGION WITH WALNUT-FIG CHUTNEY AND RAISIN-FIG BREAD TASTING KOEIEN 9 VARIOUS DRIED AND SMOKED MEATS TASTING KOEIEN EN KAAS 9 THE BEST OF BOTH FROM 2 PERSONS AND UP, PRICE PER PERSON DISCOVER OUR PASSION FOR PURE FLAVOURS Koeien en Kaas was founded in 2010: born out of the pride for Dutch cheese and the love for meat. These two ingredients are the groundwork for countless dishes, not to mention the perfect combination of these two. We only work with high class products from local farmers out of our Groene Hart region so we know the origin. Every day, butchers such as Ton Dito, Marco Ridder and Paul Bruinix make sure that we can work with these wonderful products. Combine an ambitious Chef, a USA imported broiler and Yoder smoker and we can assure you that we have all the ingredients to serve you the very best! HAND-SLICED CARPACCIO 11 WITH FARMERS GOUDA CHEESE, PINE NUTS & BALSAMIC DRESSING Steak TARTARE FROM THE wit-blauwe 11 WITH CLASSIC GARNISH TO PREPARE THE BEEF YOURSELF Chef s starter ALTERNATING CHEFS DISH BREADED GOAT CHEESE 9 WITH MESCLUN LETTUCE, HAZELNUT & HONEY-THYME DRESSING Enjoy your dinner! Terrine OF VARIOUS DUTCH CHEESES 7 WITH RAISIN-FIG BREAD & WALNUT-FIG CHUTNEY GoudA CHEESE SOUP 5 WITH CROUTONS AND CHIVE TARTARE OF SMOKED SALMON 9 WITH VADOUVAN AND SESAME BISCUIT
Burgers GOUDA CHEESEBURGER (VEGETARIAN) 14 WITH RED ONION CHUTNEY KOEIEN EN KAAS HAMBURGER 15 WITH LETTUCE, TOMATO, CUCUMBER, SWEET ONION & BBQ-SAUCE KOEIEN EN KAAS CHEESEBURGER 16 WITH GOUDA CHEESE, LETTUCE, TOMATO, CUCUMBER, SWEET ONION & BBQ-SAUCE Cheese dishes Koeien en kaas soufflés 14 ORIGINAL COMBINATION OF THE CLASSIC SOUFFLÉ AND THE DUTCH CAFETARIA SNACK BLACK BASTARD BURGER SPECIAL BURGER ON AN EVEN MORE SPECIAL BUN PULLED BEEF BURGER 15 WITH PICKLES AND SMOKEY CHILI SAUS GOUDA cheese BURGER (VEGETARIan) 14 WITH RED ONION CHUTNEY, COLESLAW, FRIES AND TRUFFLE MAYONNAISE Cheese fondues 2 PERSONS AND UP, PRICE PER PERSON GOUDA CHEESE FONDUE 16 TRADITIONAL FONDUE WITH GOUDA CHEESE CHEESE FONDUE KOEIEN EN KAAS 17 WITH WINTER TRUFFLE AND MUSHROOMS VINKETHALER CHEESE FONDUE 18 DUTCH CHEESE FONDUE WITH A SWISS FLAVOUR SLIDERS KOEIEN EN KAAS 2 PCS. 14 MINI CHEESEBURGER & MINI HAMBURGER Recommended wit h all our cheese fondues SLIDERS KOEIEN EN KAAS 3 PCS. 18 MINI CHEESEBURGER, MINI HAMBURGER & MINI PULLED BEEF BURGER FISH BURGER 17 ALTERNATING HOMEMADE FISH BURGER CECINA DE LEÓN 9 BIG APPETITE? XL YOUR BURGER! +5,5 SUPERSIZE THE BURGER OF YOUR CHOICE PLATTER WITH LUXURIOUS SAUSAGES 8 CHEESE FONDUES ARE SERVED WITH BREAD, POTATOES, CHERRY TOMATOES, CUCUMBER AND PEPPERS. ALL BURGERS ARE SERVED WITH COLESLAW, FRIES AND HOMEMADE TRUFFLE MAYONNAISE
Meat dishes STEAK TARTARE & CARPACCIO HAND-SLICED 19 WITH FRIES OR BREAD LADY RUMP STEAK 160 GR. 17 DADDY RUMP STEAK 250 GR. 21 ENTRECôTE OF THE WIT-BLAUWE 250 GR. 21 RIB-EYE STEAK 250 GR. 21 TENDERLOIN OF THE WIT-BLAUWE 200 GR. 26 Specials DRY-AGED STEAK SPECIAL STEAK ALL MEAT DISHES ARE SERVED WITH COLESLAW, FRIES AND COLD SAUCES Surf & Turf TENDERLOIN 200 GR. + LOBSTER TAIL 39/52 HALF OR WHOLE LOBSTER TAIL WITH LOBSTER GRAVY SPECIAL: SURF YOUR STEAK! +15 / +27 THE MEAT DISH OF YOUR CHOICE + HALF OR WHOLE LOBSTER TAIL WITH LOBSTER GRAVY Fish dishes SHRIMP SKEWER 22 WITH GARLIC-HERB OIL AND LIME FISH BURGER 17 ALTERNATING HOMEMADE FISH BURGER ALL FISH DISHES ARE SERVED WITH COLESLAW, FRIES AND HOMEMADE TRUFFLE MAYONNAISE Sauces CAFÉ DE PARIS 3 pepper 3 cheese-garlic 3 blue cheese 3 Doubles BUTCHERS SPECIAL 1000 GR. CÔTE DE BOEUF 48 ENTRECÔTE DOUBLE 600 GR. 46 LOIN FROM THE GROENE HART REGION CHATEAUBRIAND 500 GR. 59 ONLY THE BEST OF THE WIT-BLAUWE FOR 2 PERSONS ALL DOUBLES MEAT DISHES ARE SERVED WITH COLESLAW, ROASTED TOMATOES, ROASTED GARLIC, FRIES AND COLD SAUCES Side dishes COLESLAW 3 GRILLED VEGETABLES 3 POTATO AU GRATIN 3 FRIES & MAYONNAISE 3 ROASTED TOMATOES & GARLIC 3 STIR-FRIED MUSHROOMS 3
Desserts C off ee ICE FONDUE FOR 2 PERSONS, PRICE PER PERSON 9 WITH FRUIT, SUGAR BREAD, MARSHMALLOWS, CREAM, CHOCOLATE SAUCE AND NUTS SPICED BISCUIT TRIFLE 6 TARTE TATIN OF PEAR 7 WITH FARMERS ICE CREAM (MADE WITH ORGANIC MILK) CHEESECAKE & MILKSHAKE 8 CHOCOLATE CAKE (DARK) 8 WITH PECAN-CARAMEL ICE CREAM SORBET KOEIEN EN KAAS 7 WITH FRUIT, SORBET ICE CREAM AND WHIPPED CREAM CHEESEPLATTER GROENE HART 9 VARIOUS CHEESES FROM OUR GROENE HART REGION WITH RAISIN-FIG BREAD AND WALNUT-FIG CHUTNEY SCROPPINO KOEIEN EN KAAS 6 SPARKLING WINE, LIQUOR AND SORBET ICE CREAM CAFFÈ LUNGO / ESPRESSO 2,25 CAFFÈ PANNA 2,75 ESPRESSO MACCHIATO 2,40 DOPPIO 3,75 CAPPUCCINO 2,45 CAFFÈ LATTE 2,45 LATTE MACCHIATO 2,75 CAFFÈ LUNGO / ESPRESSO DECAFFEINATO 0,20 TEA (VARIOUS FLAVOURS) 2,10 FRESH MINT TEA 2,70 Special Coffees 7,25 IRISH COFFEE (TULLAMORE DEW), FRENCH COFFEE (GRAND MARNIER), ITALIAN COFFEE (AMARETTO), SPANISH COFFEE (TIA MARIA), DOM COFFEE (DOM BENEDICTINE), JAMAICAN COFFEE (BAILEYS), KISS OF FIRE (TIA MARIA & COINTREAU), MONK COFFEE (FRANGELICO)
Say what?! BETTINEHOEVE the most famous goat cheese farm in The Netherlands. They produce goat cheese in a traditional way since 1982. BROILER a remarkable Americain grill that cookes the meat on a high temperature, which keeps the meat tender. CAFÉ DE PARIS a butter-based sauce with herbs, ketchup, garlic and anchovies CECINA DE LEÓN a salted and dried beef. The meat has a smoky flavour and melts in the mouth. The meat is traditionally dried on the Spanish Léon plateau for 14 months. CHATEAUBRIAND the most tasteful, thickest and most beautiful piece of the loin. CÔTE DE BOEUF rib of the beef. DESEMENZO the most delicious yeast bread. DRY-AGED longer aged meat which gives the meat a special taste. It dries in a so-called dry-aged cabinet. HOLTKAMP a famous Amsterdam bakery from the Holtkamp family, who developed their own croquettes and bitterballen. ICEFONDUE a cooking process by which fruit is first dipped in cream and/or chocolate and then in nitrogen. This results in your own frozen treat! KLETZENBROOD fruit loaf is the one on one translation. An original Austrian recipe of bread, stuffed with a.o. dates, figs and plums. Mostly served in combination with cheese platters. PULLED BEEF cooked slowly on low temperature, the beef, that normally is quite tough, becomes really tender. The beef is pulled apart after preparation, therefore it is called pulled. STEAK TARTARE a worldwide classic dish. Raw beef, served with classic garnish such as egg yolk, red onions, capers and gherkins, mustard, ketchup and worchestersauce to prepare the beef yourself. SOUFFLÉ a typical Dutch cafeteria snack, served in a Koeien en Kaas twist. TArTE TATIN one of the Tatin sisters forgot to put the dough on the bottom of the cake pan so she placed it on top of the apples. The result? A crunchy pie crust with perfectly cooked apples. TRIFLE layered dessert with cake, fruit and custard or vla. A typical English dessert. VINKETHALER a Dutch cheese. It has symularities with the Swiss Emmenthaler cheese, but is manufactured in Vinkeveen, a village in the Groene Hart region. WIT-BLAUWE cow species which originates from Belgium that lives in the Groene Hart region.
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