MENU

BELUGA MENU

Every season influences our tastes and our scents. These influences are the ingredients to our creations.

LUNCh

DINNER

WINE

  • Welcome snacks

    Puffed pastry, seeds & baba ghanoush.

     

    Onion, haselnut & tonburi.

     

    ‘Hit Me’.

  • Xpressions lunch

    Asparagus, lobster, artichokes & broth.

     

    * Zealand oyster 000000, crab & butter milk.

     

    Fajita, daikon, mole, coriander & spicy beef cubes.

     

    Turbot, cauliflower, capers, barrigoule & sour butter.

     

    **Chicken, celeriac, morrels & mushroomstock.

     

    * Season cheese, nut roll & pear syrup. (+ € 10,-)

    Hot Tanariva, raspberry, yuzu sake & vanilla.

     

    4 courses. € 55,-

    including cava, 3 glasses wine, mineralwater & coffee. € 85,-

     

    5 courses**. € 75,-

    including cava, 4 glasses wine,

    mineralwater & coffee. € 110,-

     

    *expansion oyster € 25,- / *expansion cheese € 15,-

  • Lunch wines

    Magnum Puglia Chardonnay 2016
     Tormaresca, Italië
     
     
     Franschhoek Chenin Blanc 2017
     Boschendal, Zuid=Afrika
     
     
     Saar Riesling 2015
     Weingut Van Volxem, Duitsland

     

  • Carte

    Limburg trout, kimchi, gohan, squid & kale.

     

    Fajita, daikon, mole & spicy beef cubes.

     

    Zealand oyster 000000, crab & butter milk.

     

    Scallops, gamba & sour curry-butter.

     

    Tartetatin, chicory & lobster (20th anniversary).

     

    Seven Gillardau oysters n04

     

    Rib of veal M.R.IJ., tongue & pasta ‘ossobucco’.

     

    Berkshire pork, mustart, rib & cheek.

     

    Chicken, celeriac & Fine Champagne.

     

    Monkfish lacquered, crustaceans paëlla.

     

    Turbot, cauliflower, Barigoule & fresh butter.

     

    Japanese A4 wagyu .

  • Spring Xpressions Menu

    Asparagus, lobster, artichokes & broth.

     

    Limburg trout, kimchi, gohan, squid & kale.

     

    Fajita, daikon, mole & spicy beef cubes.

     

    * Zealand oyster 000000, crab & butter milk.

     

    Steamed sole, morrels, sausage & bread.

     

    Scallops, gamba & sour curry-butter.

     

    Kamper lamb, polenta, young figs & spinach.

     

    * Season cheese, nut roll & pear syrup.

     

    Bergamot, raspberry, yuzu & Tanariva.

     

    Xpressions Menu 7 courses € 120,-

     

    All-inclusive € 175,- (excluding aperitif).

  • Limburg favorites

    Riesling 2014
     Wijgoed Thorn, Nederland
     
     
     Maastricht Auxerrois 2016
     Apostelhoeve, Nederland
     
     
     Sambre et Meuse Chardonnay 2015
     Château Bon Baron, België
     
     
     Frühburgunder 2016
     Wijngoed Thorn, Nederland

  • Favorite white

    Bolgheri Vermentino 2016
     Guado al Tasso, Italië
     
     
     Leithaberg Chardonnay 2016
     Esterhàzy, Oostenrijk
     
     
     Limoux Chardonnay Le Palajo 2015
     Métairie d'Alon, Languedoc
     
     
     Sauvignon / Semillon GVB 2015
     Vergelegen Wines, Zuid-Afrika

     

  • Favorite red

    2013 Washington State Syrah - Château Ste. Michelle 45,-

     

    2009 Rioja Tempranillo Gran Reserva - Beronia 80,-

     

    2014 Marlborough Pinot Noir Vintage Widow - Jackson Estate 65,-

     

    2014 Tignanello Sangiovese Cabernet Franc - Tenuta Tignanello 175,-

     

    Pauillac Cabertnet Sauvignon - Château Tour Pibran 90,-

     

Spring Sessions MENU

Every Tuesday, Wednesday & Thursday € 250,- for 2 persons all inclusive (including 1 Beluga Magazine)

  • Welcome snacks

    Puffed pastry, seeds & baba ghanoush.

     

    Onion, haselnut & tonburi.

     

    ‘Hit Me’.

  • Menu

    Regional trout, molé & avocado.

     

    Ravioli, langoustine, curry, & spinach.

     

    Green asperagus & paella .

     

    Lamb & spring vegetables.

     

    Fresh bergamot cheesecake & butter milk.

     

    € 250,-

    for 2 persons

    (including Cava, 4 glasses of wine, mineral water, coffee with Beluga passion & vanilla Medal & the Beluga Magazine).

     

    (Beluga Spring Sessions needs to be reserved in advance).

  • Wine selection

    Burgenland Grüner Veltliner Classic 2016

    Esterhàzy, Oostenrijk

     

    Languedoc Chardonnay / Viognier 2017

    Didier Joubert, Frankrijk

     

    Frühburgunder 2016

    Wijngoed Thorn, Nederland

     

    Pfalz Scheurebe Spätlese 2015

    Dr. Deinhart, Duitsland

     

#CLUBBELUGA April 28th

  • Welcome snacks

    Hit Me

    Silver gooseliver

    Cream of onion & haselnuts

  • Dinner

    Cream of asparagus, Iberico ham & silver eggs.

     

    Crispy lobster on Asian salad.

     

    Coq au Vin "Beluga Style'

     

    Mediteranian lamb shoulder.

     

    Chocolate, silver medal, passion fruit & vanilla.

  • DJ's

    Dorine Fox

    &

    Hans van Wolde