Card & Kitchen
1. Starters
Fresh and smoked salmon tartar with lettuce and horseradish sauce
Thick courgette soup garnished with little shii-take mushrooms and Lady Blue goat cheese
Romaine lettuce, Mekkerkast feta cheese and fig chutney (100% biological, gluten free and nut free)
Thinly sliced beef sirloin carpaccio with mature ewe cheese and pecan nuts
A taste of dry cured beef, sausage, raw ham and dry sausage with garlic
A taste of four different starters
2. Main courses
Fillet of duck rubbed with spices on a bed of root veggies served with orange sauce
Beef tenderloin with a crust of shallots, carrots and baked potato with red wine sauce.
Grilled leg of lamb on Groningen “olle wieven tonen” (white bean, vegetables and tomato ragout)
Rib steak from Peizermade beef with potato and onion tart, aniseed champignons and shallot sauce
Baked Sock-eye salmon in a sesame seed crust, served on a bed of fresh pasta and fennel with lemon sauce
Feithhuis beefsteak with fries, herb butter and mayonnaise
3. Desserts
Lemon panna cotta with mocha ice-cream and mocha sauce
Orange and grapefruit terrine with vanilla and raspberry ice-cream (gluten free and nut free)
‘Arretjescake’ (cold cake) with a surprise and apricot preserve and vanilla ice-cream
Parfait from Terschelling cranberries with vanilla sauce and nut cookie
A taste of home-made patisserie and sweets
dishes marked with a * are either vegetarian or can be served as a vegetarian dish.