Menus for groups
Group menus
Below our menu’s for groups.
Up to 10 guests you can simply order a la carte, from 10 to 20 guests you can choose from the menus below.
From 20 guests we prefer to serve a fixed menu. Vegans, vegetarians, and allergies are of course taken into account.
If you have specific wishes, please contact us!
We do not charge a fixed room rent for our private rooms, but use a minimum
spending. If you do not reach this amount, we will charge the difference, but
with small groups it is better to order a good bottle of wine extra.
The minimum spend for our various private spaces is:
| Rooms | Morning 9:00 - 12:00 | Afternoon 12:00 - 17:00 | All day 9:00 - 17:00 | Evening 18:00 > |
|---|---|---|---|---|
| Barok | 300,- | 350,- | 600,- | 650,- |
| Amstel | 400,- | 475,- | 700,- | 900,- |
| Wine | 450,- | 525,- | 800,- | 1000,- |
Starters
Sea bass with coconut, pomegranate soup, sweet and sour vegetables, basil and puffed rice
or
Puffed garlic soup with chickpeas, spring onion and basil
Main courses
Softly cooked pork tenderloin with spinach, duxelles, celeriac, puffed bacon and apricot curry sauce
or
Artichoke “en croûte” filled with duxelles, served with roasted peppers, couscous and salsa verde
Desserts
Sweet potato pie with lemon sorbet icecream
or
Three pieces of cheese with fig-nut bread and apple syrup
or
Coffee/ tea instead of dessert
Choice on the spot up to 25 people.
Starters
Salad Niçoise with thinly sliced fresh tuna.
Or
Steak tartare with a soft boiled egg,
crispy capers and allspice cream.
Or
Warm goat cheese salad with figs and walnut.
Main courses
Roasted cod fillet with lobster ravioli,
fennel and frothy lobster sauce.
Or
Gently cooked citron with rosé roast
tenderloin from Dutch pasture beef.
With caramelized vegetables and own gravy.
Or
Saffron risotto with provincial vegetables, coulis
of roasted paprika and tarragon oil.
Desserts
Lemon tart with meringue, fruit and fruit sorbet.
Or
The Paardenburg chocolate dessert.
Or
Assortment of domestic and foreign cheeses.
49,50
First
Thinly sliced fresh tuna with avocado cream,
sweet and sour red onion, puffed wild rice and herring caviar.
Second
Baked cod with lobster ravioli,
fennel and frothy lobster sauce.
Third
Gently cooked farm chicken with green asparagus,
duck foie gras and truffle gravy.
Fourth
Gently cooked citron with rosé roast
tenderloin from Dutch pasture beef
with caramelized vegetables and own gravy.
Fifth
Warm tarte Tatin with vanilla ice cream.
