Restaurant De Belhamel
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valutazione
Recensioni
fotografia
menù
Prawns and scallop in a puff pastry shell, with a chive-shrimp beurre blanc
Beef tenderloin carpaccio with Pecorino Romano, deep fried Roseval potato matchsticks and truffle dressing
Hoisin glazed fillet of suckling pig with bok choy and sweet and sour daikon, radishes and carrots
Traditional duck liver terrine with morels and Madeira aspic
Poached sole rolls filled with gravad lax served with wild spinach and bisque cream sauce
Lamb shank ossobuco, braised in white wine and lemon zest, served with sun dried tomato risotto
Tranches lendebiefstuk van graan gevoerd Hollands rund, met trompettes de la mort, groene asperges, fondant aardappels en rode wijnsaus. [Tranches of sirloin from corn-fed Dutch beef, with trompettes de la mort, green asparagus, fondant potatoes and red wine sauce]
Dutch braising pears and Comice pears poached in red wine, with cinnamon ice cream and a traditional Dutch caramel biscuit
White chocolate cheesecake with raspberry coulis
Chocolate date cake with marmalade and orange confit
Selection of Dutch cheeses
Buffalo mozzarella with roasted peppers, tomatoes, eggplant, basil and extra virgin olive oil
Smoked salmon and gravlax with crème fraîche and capers
San Daniel Parma ham and grilled mini courgette
Farmers omelette with ham, Tynjethaler (cheese), mushrooms, vegetables and parsley
met een paling en huisgerookte zalm crouton; [with eel and smoked salmon crouton]
Gemengde salade met Coppa di Parma, gemarineerde vijg, cashewnoten, 13.50 pijnboompitten en zachte 'Gelderse Vallei' schapenkaas met een rode wijn-portdressing. [Mixed salad with Coppa di Parma, marinated fig, cashews,pine nuts and soft Dutch valley sheep cheese with a red wine-port dressing]
Tagliatelle with ragout of oxtail, osso bucco and tomato with and buffalo mozzarella
Tagliatelle with sugo of cherry tomatoes, prawns and stuffed, fried eggplant
Bruschetta from the oven with eggplant, peppers, arugula and crispy parma ham with Provolone
met compote van zoete ui, Tynjetaler kaas, roseval chips met daarbij piccalilly mayonaise, ketchup en gember mayonaise [with sweet onion compote, Tynjetaler cheese, roseval crisps accompanied by piccalilli mayonnaise, ketchup and ginger]
Een combinatie van onze lunchgerechten waaronder de: velouté van doperwten, boerenomelet-crouton, garnalencocktail en Texelse zilte aardappelsalade. [A combination of our lunch dishes including: velouté of peas, farmers omelette crouton, shrimp cocktail and Dutch salty potato salad]
Bowl of puff pastry and polenta filled with a creamy ragout of veal shank and lamb sweetbread
Gemengde salade met Coppa di Parma, gemarineerde vijg, cashewnoten, pijnboompitten en zachte 'Gelderse Vallei' schapenkaas, met een rode wijn-portdressing. [Mixed salad with Coppa di Parma, marinated fig, cashews, pine nuts and soft Dutch valley sheep cheese with a red wine-port dressing]
Beef tenderloin carpaccio with Pecorino Romano, deep fried Roseval potato matchsticks and truffle dressing
Hoisin glazed fillet of suckling pig with bok choy and sweet and sour daikon, radishes and carrots
Traditional duck liver terrine with morels and Madeira aspic
Traditional duck liver terrine with morels and Madeira aspic with a glass of Disznókő Tokaji Aszú 5 Puttonyos (classical combination with foie gras)
Velouté of green peas, served with smoked eel and smoked salmon croutons
Prawns and scallop in a puff pastry shell, with a chive-shrimp beurre blanc
Warm quenelle of spiny lobster, with deep fried carrot 'tagliatelle' and an extra vergine Antiboise
Bowl of puff pastry and polenta filled with a creamy ragout of veal shank and lamb sweetbread
Pan fried gnocchi and roasted vine tomatoes with parsley crunch and basil pesto
Combination of breaded halibut and cod fillet with sautéed lettuce, a sugo of cherry tomatoes and remoulade
Poached sole rolls filled with gravad lax, served with wild spinach and bisque cream sauce
Tranches lendebiefstuk van graan gevoerd Hollands rund, met trompettes de la mort, groene asperges, fondant aardappels en rode wijnsaus. [Tranches of sirloin from corn-fed Dutch beef, with trompettes de la mort, green asparagus, fondant potatoes and red wine sauce]
Lamb shank ossobuco, braised in white wine and lemon zest, served with sun dried tomato risotto
Pan-fried veal liver with crispy bacon and spring onions, served with a puree of potatoes and onion confit, and deep fried sage
White chocolate cheesecake with raspberry coulis
Dutch braising pears and Comice pears poached in red wine, with cinnamon ice cream and a traditional Dutch caramel biscuit
Macadamia parfait with crème Anglaise
Chocolate date cake with marmalade and orange confit
Petit grand dessert
Selection of Dutch cheeses
Selection of Dutch cheeses with a glass of red port (DOW's Midnight)
Of Dutch MRIJ -beef with potato rösti and salsify
Of Dutch MRIJ -beef with potato rösti and salsify with a Glass of Chateau Castigno 2010
Grenache (50%), Syrah, Carignan
Salad Niçoise with sardines in extra virgin olive oil
Roasted bell pepper stuffed with spiced soft goat cheese
Smoked salmon with avocado mousse and Dutch shrimps in a wonton cup
Steak of veal with endive puree, field mushrooms and a mild mustard cream sauce
Profiteroles with vanilla ice cream and hot chocolate sauce
Salad Niçoise with sardines in extra virgin olive oil
Roasted bell pepper stuffed with spiced soft goat cheese
Smoked salmon with avocado mousse and Dutch shrimps in a wonton cup
Steak of veal with endive puree, field mushrooms and a mild mustard cream sauce
Lemon cake filled with white chocolate mousse and orange jelly
Gemengde salade met Coppa di Parma, gemarineerde vijg, cashewnoten, pijnboompitten en zachte 'Gelderse Vallei' schapenkaas,met een rode wijn-portdressing (ook vegetarisch). [Mixed salad with Coppa di Parma, marinated fig, cashews, pine nuts and soft Dutch valley sheep cheese with a red wine-port dressing (also vegetarian)]
Prawns and scallop in a puff pastry shell, with a chive-shrimp beurre blanc
Beef tenderloin carpaccio with Pecorino Romano, deep fried Roseval potato matchsticks and truffle dressing
Hoisin glazed fillet of suckling pig with bok choy and sweet and sour daikon, radishes and carrots
Pan fried gnocchi and roasted vine tomatoes with parsley crunch and basil pesto
Combination of breaded halibut and cod fillet with sautéed lettuce, a sugo of cherry tomatoes and remoulade
Tranches lendebiefstuk van graan gevoerd Hollands rund, met trompettes de la mort, groene asperges, fondant aardappels en rode wijnsaus [Tranches of sirloin from corn-fed Dutch beef, with trompettes de la mort, green asparagus, fondant potatoes and red wine sauce]
Lamb shank ossobuco, braised in white wine and lemon zest, served with sun dried tomato risotto
White chocolate cheesecake with raspberry coulis
Dutch braising pears and Comice pears poached in red wine, with cinnamon ice cream and a traditional Dutch caramel biscuit
Macadamia parfait with crème Anglaise
