Menu


Our menu has been compiled with love by our chef. Our kitchen takes into account the flavors of the different seasons and likes to add regional products to the dishes. 

The tastings is one of our great strengths, on our card you will encounter them versatile. We are not entirely unfamiliar with taking care of group arrangements. We are happy to help you with information about this.

Are you looking for a matching wine, ask for more information to our team! If you have allergies, please tell our team. Do you have questions about our menu? Contact us and we will gladly give you an explanation. Are you coming with a group? Then we have an adjusted group menu. For more information click here: group menu.

 

Surprise menu


Let our kitchen brigade surprise you with a delicious menu.

  • Four course surprise menu
    32.50 p.p.
    • Starter
    • Soup
    • Main course
    • Dessert
  • Five-course surprise menu
    39.50 p.p.
    • Starter
    • Entree
    • Soup
    • Main course
    • Dessert
  • Five course surprise menu
    42.50 p.p.
    • Starter
    • Entree
    • Main course
    • Cheese platter
    • Dessert

Starters


  • Bread of the week
    6.00

    From our house bakery, served with herb butter, tapenade and aioli

  • Steak tartare
    10.50

    Finely sliced beef with a candied egg yolk, truffle mayonnaise and crispy Parmesan

  • Vitello Tonnato
    10.50

    Marinated veal roast with tuna cream, parsnip puree and puffed buckwheat

  • Carpaccio
    10.50

    With roasted macadamia nuts, pesto and Parmesan cheese

  • Trio of fish
    9.50

    Norwegian shrimp salad, salmon marinated with wasabi crumb, shrimp croquette

  • Trio vegetarian
    10.50

    Bavarois of goat cheese, pesto hummus and mushroom croquette with a cream of porcini mushrooms

Soups


  • Lobster soup
    6.50

    Creamy and full of flavor, with shrimp and spring onion

  • Mushroom broth
    6.00

    With brioche bread and duxelles

Entrees


  • Scallops
    12.50

    With creamy celeriac and lobster foam

  • Gambas
    12.50

    Baked in garlic and red pepper with chicory and lemon butter gravy

  • Turkey thigh
    12.50

    With a fried ravioli filled with pulled pork, and a creamy ratatouille

- Specialties -

Dry-aged or matured meat


The maturing of meat is a process that we have known for a long time. Back in the day in the farmer’s barn, the sun and the wind dried the meat and a black crust appeared on the outside of the meat. The meat inside became deep red and extremely tender because the natural enzymes broke down muscular tissue. Nowadays this process is replicated in a controlled manner in a maturation cabinet, or dry-aging cell. In this cabinet, the air circulation is constant, with a humidity of 85% and a temperature between 0 and 1 degrees celcius. This space must be closed off from other influences. We speak of matured meat from 21 days up to 10 weeks.  While ageing in the cell, the moisture penetrates the meat to a level of up to 30% and the natura; enzymes break down the muscle tissue. This is called slow hanging and gives the meat a very tender texture and an intense flavor.

Dry-Aging at its best, Absolute indulgence!

  • Dry aged Côte de Boeuf 500gr
    36.00

    Deep red Côte de Boeuf. Very full, nice taste

  • Dry aged Entrecôte
    27.50

    250 grams of sirloin steak with various vegetables and pepper sauce

  • Veal shank
    27.50

    Stewed with Provencal herbs with risotto and fresh truffle

Main course fish


  • Salmon fillet
    19.50

    Rosé baked with various vegetables and soft mustard foam

  • Skrei fillet
    20.50

    Fried winter cod, with creamy risotto and lobster foam

  • Sea bass fillet
    19.50

    Baked on the skin with various vegetables and foam of red curry

  • 3-piece tongue
    21.50
    Baked in butter, with lemon and remoulade sauce

Main course meat


  • Duo of lamb
    22.50

    Lamb stew and rosé baked lamb rump on spicy couscous with puffed garlic gravy

  • Australian Angus steak
    20.50

    Grilled steak with various vegetables and café de Paris sauce

  • Coq au vin
    19.50

    Pan stewed from free-range chicken meat with various vegetables, bacon and potato muslin

  • Tenderloin
    19.50

    Wrapped with serrano ham, gratinated with brie and a sauce of red port

  • Spare ribs
    18.50
    Soft, finely lacquered spare ribs with traditional fries, sauces and salad
  • Saté
    17.50
    Skewer of marinated chicken thighs with a roasted peanut sauce, garnish, fries and salad

Main course vegetarian


  • Cheesefondue
    17.50

    Fondue of different kinds of cheese with crunchy vegetables and bread (please ask the staff for a refill)

  • Vegetarian lasagne
    17.50

    Mushrooms, zucchini, eggplant, tomato and cheese au gratin

  • Tortellini
    17.50
    Stuffed with pumpkin and sage, with various vegetables and a sauce of puffed garlic

Our team


Our menu is not just put together. Our chef has prepared a card, presented to the team. Then we started to taste and evaluate together.
At Louis XV we work together on a high-quality menu at affordable prices with fresh products.

Desserts


  • Crème brûlée
    8.50
    With hazelnut, macarons and chocolate ice cream
  • Pear panna cotta
    8.50
    With crumble of nuts and yogurt ice cream
  • Strawberries and pistachio
    8.50
    Strawberry gel, pistachio cremeux, merengue and strawberry sorbet ice cream
  • Dessert sampler
    10.50 p.p
    A surprise of desserts
  • Cheese Platter
    12.50 p.p.

    Various types of French cheeses, including fig bread, nuts and tomato jam

© 2018 Louis XV. Gerealiseerd door