First
course:
Main course:
Dessert:
|
Fillet of trout, Geulfresh, with marjoranbutter .......................
Onionsoup, ..........................................................................
Oxtailsoup, with some madeira..............................................
Warm crab,..........................................................................
Carpaccio Tenderloin,........................................................
Shrimpcocktail, dutch shrimpspour over with a cocktailsauce.
Paté with Ardennerham, in cumberlandsauce with freshmelon.
Baked Salmon ................................................................ ...
Fillet of sole, .......................................................................
Ribsteak, naturel..................................................................
Ribsteak, with spicebutter....................................................
Tenderloinsteak, steak ofthe fillet of beef naturel..................
Tenderloinsteak, with cave-mushrooms...............................
Medaillon of veal, naturel....................................................
Medaillon of veal, with green peppersauce..........................
Dessert from the chef.......................................................
DameBlanche,...................................................................
Cheese assorti ,.......................................................................
|
7,60
6,20
5,40
9,05
9,05
9,05
9,05
17,10
17,55
16,55
17,35
17,35
18,70
16,90
17,80
7,50
6,10
7,00
|
