MENU

BELUGA MENU

Every season influenced our tastes and our scents. These are the Beluga favorites since 2001.

LUNCh

DINNER

WINE

  • Welcome snacks

    Welcome snacks

    &

    Hit Me!

  • Favorites lunch

    Rolled Yellow Tail tonijn and Gillardau oyster with sour oranges and kimchi.

     

    Fresh king crab in crispy caramel with crab liver, yuzu mayonaisse and caviar.

     

    Filet americain of M.R.IJ. beef

    “Piet van den Berg” with  vegetables and piccalilly.

     

    Steamed Dover sole with pumpkin in a light stock of citrus & curry.

     

    Veal from Margraten with braised cheek and sweetbread ‘Ossobucco’.

     

    Warm cheesecake, sauce of apple with rosemary and Blu di Bufala.

    and/or

    100% passion & vanilla.

     

    4 courses. € 65,-

    including cava, wineselection,

    mineral water & coffee. € 100,-

     

    5 courses. € 85,-

    including cava, wineselection,

    mineralwater & coffee. € 125,-

     

    6 courses. € 105,-

    including cava, wineselection,

    mineralwater & coffee. € 150,,-

  • Lunch wines

    Sauvignon blanc ‘Albaclara’ 2016

    Haras de Pirque, Maipo Valley

     

    Riesling Trocken 2017

    Weingut Martinshof, Rheinhessen

     

    Chardonnay / Pinot noir 2017

    Boschendal wines, Franschhoek

     

    Viognier Premium 2017

    Delbeaux WInes, Languedoc

     

    Cabernet Sauvignon '50 years'

    Ste. Michelle, Washington State

     

    Rieslaner Spätlese 2016

    Bernard Koch, Pfalz

     

     

  • Carte

    Each course € 25,-

     

    Rolled Yellow Tail and Gillardau oyster with sour oranges and kimchi.

     

    Fresh king krab in crispy caramel with crab liver, yuzu mayonaisse en caviar.

     

    Filet americain of M.R.IJ. beef

    “Piet van den Berg” with vegetables and piccalilly.

     

    Lukewarm gooseliver with sweet and sour pear and coconut.

     

    Steamed Dover sole with pumpkin in a light stock of citrus & curry.

     

    Tartetatin of caramalised chicory

    with lobster and sour butter cream.

     

    Veal from Margraten with braised cheek and sweetbread  ‘Ossobucco’.

  • Favorites Menu

    Rolled Yellow Tail and Gillardau oyster with sour oranges and kimchi.

     

    Fresh king krab in crispy caramel with crab liver, yuzu mayonaisse en caviar.

     

    Filet americain of M.R.IJ. beef

    “Piet van den Berg” with vegetables and piccalilly.

     

    Lukewarm gooseliver with sweet and sour pear andcoconut.

     

    Steamed Dover sole with pumpkin in a light stock of citrus & curry.

     

    Tartetatin of caramalised chicory

    with lobster and sour butter cream.

     

    Veal from Margraten with braised cheek and sweetbread  ‘Ossobucco’.

     

    Warm cheesecake, sauce of apple with rosemary and Blu di Bufala.

     

    100% passion & vanilla.

     

    9 courses. € 140,-

    including champagne, wineselection,

    mineral water & coffee. € 230,-

  • Dutch favorites

    De Prins van Holset Brut

     

     

    Chardonnay Goud

    Genouls-Elderen, België
     

    Maastricht Riesling
    Apostelhoeve, Nederland
     

    Frühburgunder 2016
    Wijngoed Thorn, Nederland

  • Favorite white

    Vermentino 2016

    Guado al Tasso, Bolgheri

     

    Weissburgunder Henkenberg 2014

    Weingut Salwey, Kaiserstühl

     

    Limoux Chardonnay Le Palajo 2015

    Métairie d'Alon, Languedoc

     

    Sauvignon / Sémillon GVB 2015

    Vergelegen Wines, Stellenbosch

  • Favorite red

    Washington State Syrah 2014

    Château Ste. Michelle, U.S.A.

     

    Rioja Tempranillo Gran Reserva 2010

    Bodega Beronia, Spanje

     

    Marlborough Pinot Noir Vintage Widow 2014 Jackson Estate, Nieuw-Zeeland

     

    Tignanello Sangiovese Cabernet Franc 2014 Tenuta Tignanello, Italië

     

    Pauillac Cabernet Sauvignon 2011

    Château Tour Pibran, Frankrijk

XPRESsions MENU

Enjoy the tastes, the flavors & the colors of this fall & winter with our Xpressions Menu

  • Welcome snacks

    Welcome snacks

    &

    Hit Me!

  • Menu

    Rolled Yellow Tail and Gillardau oyster with sour oranges and kimchi.

     

    Fresh king krab in crispy caramel with crab liver, yuzu mayonaisse en caviar.

     

    Filet americain of M.R.IJ. beef

    “Piet van den Berg” with vegetables and piccalilly.

     

    Lukewarm gooseliver with sweet and sour pear andcoconut.

     

    Steamed Dover sole with pumpkin in a light stock of citrus & curry.

     

    Tartetatin of caramalised chicory

    with lobster and sour butter cream.

     

    Veal from Margraten with braised cheek and sweetbread  ‘Ossobucco’.

     

    Warm cheesecake, sauce of apple with rosemary and Blu di Bufala.

     

    100% passion & vanilla.

     

    9 courses. € 140,-

    including champagne, wineselection,

    mineral water & coffee. € 230,-

  • Wine selection

    Riesling 'UrRhein Kies' 2016

    Weingut Hothum, Rheinhessen

     

    San Giovanni 2017

    Viognier / Procanico / Pinot blanc / Grechetto

    Castello della Sala, Umbriê

     

    Chardonnay 2017

    Buitenverwachting, Constantia

     

    Cabernet Sauvignon 'Bolgheri' 2016

    Campo di Noces, Toscane

     

    Rieslaner Spätlese 2015

    Bernard Koch, Pfalz