Menu of the month
Victoria bass with a salad of germs, marinated goat cheese and sweet pickled chantarelles
classic French onion soup, confit rabbit bolt, potato salad with chicory and 12 year old balsamic vinegar
on 65 degrees cooked veal, served tiède, stewed pork cheek, celeriac and fresh truffle mousseline, bouquet of season vegetables and jus de veau
Plateau de fromage
selection of our favourite cheeses
Conference pear, dried in spices and baked in puff pastry, ice cream of cardamom, chocolate curls and crème anglaise
5 courses € 44,95
4 courses € 39,95
3 courses € 34,95
6 courses € 29,95 (including aperitif)
5 courses € 25,95
4 courses € 21,95
3 courses € 17,50
All our dishes are made fresh daily, please do inform our staff about any allergy or dietary requirements.
Thanks in advance, the Houdt van Eten team.