Menu of the month
marinated Scottish salmon in gin and beetroot juice with lime, sweet-sour cumcumber and wakamé and fried capers
velouté of chestnutmushroom, brunoise of celeriac, smoked halibut, herring caviar and foam of smoked garlic
organic entrecôte covered in duxelles of mushrooms and truffle served with a roll of green vegetables and bacon and pommes Dauphine of almonds and mushrooms
Plateau de fromage
selection of our favourite cheeses
selection of our favourite desserts
5 courses € 47,50
4 courses € 42,50
3 courses € 37,50
6 courses € 29,95 (including aperitif)
5 courses € 26,95
4 courses € 22,95
3 courses € 18,50
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.