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


  • Waldkorn bread
    6.50
    aiolli, herb butter and olive tapenade
  • Fig salad
    9.75
    Goat cheese and basil
  • Salmon sashimi
    11.75
    sweet and sour of cucumber, saffron mayonnaise
  • Deer croquettes
    12.00
    fig mayonnaise and pickled beets
  • Steak tartare
    12.00
    with 64 degrees egg and brioche
  • Beef carpaccio with manchego
    9.75
    pine nuts and truffle mayonnaise
  • Panna cotta
    9.00
    of tomato with patty of turnip, potato and cumin (vegetarian)
  • Buratta
    9.75
    sumac, tomato oil and smoked eggplant (vegetarian)

Soups


  • Light-bound mushroom soup
    6.50

    with creme fraiche and chives

  • Wild broth
    8.50
    with chervil and duck liver

Entrees


  • Roasted quail
    13.00
    with garlic and parsley
  • Gambas
    12.00
    with Thai curry and coriander
  • Tomatoes from the oven
    9.75
    with a filling of capers, olives, mint and oregano

- 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 prime rib
    28.50
    of beef with Argentinian salsa and sweet peppers
  • Dry aged rib-eye
    25.50
    with truffle butter and mushrooms

Main course fish


  • Cod fillet
    21.00
    with beure noisette and salsify
  • Sea bass fillet
    19.75
    pata negra and brandade
  • Salmon fillet
    18.75
    with antiboise and spinach

Main course meat


  • Stewed beef sucade
    18.50
    with celeriac, crispy polenta and salsa verde
  • Pickled prime rib
    27.50
    of beef with stewed beef cheeks and onion chutney
  • Pork tenderloin
    19.75
    with potato muslin and mushroom sauce
  • Guinea Fowl
    19.00
    with sauerkraut and white wine sauce
  • Spare ribs
    19.50
    with coleslaw
  • Duck breast
    19.75
    with stewed lentils and truffle Lacquered

Main course vegetarian


  • Pumpkin stew
    18.50
    chickpeas and harissa with a savory corn and tarragon muffin
  • Swiss cheese fondue
    19.00
    with sweet winter salad and bread
  • Tarte tatin
    18.50
    of red onion and aceto balsamic vinegar with salad of red lettuce, nuts and soft goat cheese

Kids menu


  • Choose from
    7.50
    • - Spare ribs
    • - Saté
    • - Salmon fillet
    • - Pork tenderloin medallions

    Served with fries, mayonnaise and apple sauce

    Dessert: Surprise

Desserts


  • Caramel mousse
    9.00
    with vanilla cream and hazelnut meringue
  • Stewed pear
    7.50
    cooked in Port with liquorice panna cotta and Port lacquer
  • Chocolate truffle cake
    11.50
    with marsmellow, crumble and chocolate mousse Tasting of desserts
  • Cheese board
    12.50
    with four types of (inter) national cheeses and appropriate appendices

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.

© 2018 Louis XV. Gerealiseerd door