Culinary

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STARTERS
A NICE WAY TO START

TARTARE
of beef tenderloin with capers, onion and shallot dressing 13.50
wine tip: Pinot Noir Villa Maria Cellar-Selection. From Nieuw-Zeeland, Marlborough 4.85 / 24.50

SEAFOOD TASTING
with Dutch shrimp, smoked eel, smoked salmon, smoked trout and tuna salad 16.50

PATA NEGRA
Spanish Ibérico ham with refreshing apple, green asparagus, courgette and salted almonds 14.50

CAPRESE SALAD
prepared with tomato, buffalo mozzarella, Ibérico ham, aceto syrup and olive oil 13.50 

COLD STARTERS
Carpaccio of beef
sprinkled with grated Parmesan cheese, fried bacon, rocket, chives, pine nuts and topped with a French dressing 10.50

Smoked salmon
with sweet & sour shallots, radish, guacamole and affilla cress 12.50

Dutch shrimps
with sweet pepper, tomato, red onion, crème fraîche and red curry 13.50

Melon salad
served with finely sliced Serrano ham and baby leaf 10.50

Caesar salad
Roman salad with chicken, Parmesan cheese, tomato, anchovies and egg 11.50

Mixed salad with soft goat’s cheese
V
with red, yellow and chioggia beet, walnuts and an aceto dressing 12.50

Vitello tonnato
tender veal with tuna mayonnaise, rocket, capers and sakura cress 11.50


HOT STARTERS
Tomato pie V
with a variety of tomatoes, feta and basil 11.50

Chicken pastry
chicken ragout with mushrooms in a puff pastry 9.50

Vegetable soup
V
to suit every vegetarian diet 5.-

Fried mushrooms
with red onions, leg ham and herb butter, served with bread 8.50

Tomato soup
V
to suit every vegetarian diet 5.-

Grilled scallops
with Ibérico ham, chicory, aceto and hazelnuts 13.50
wine tip: Sauvignon Blanc With!t Weltevrede Estate. From Zuid-Afrika, West-Kaap 3.80 / 18.50

MAIN COURSES
FISH
Prawns and scallops
served with noodles, spring onions, carrots, courgette and lobster sauce 22.50

Pan-fried sea bass
with risotto, spinach and béarnaise sauce 21.50

Pan-fried sole
served with mashed potato, truss tomato and lemon, three pieces 22.50

Salmon fillet
with mashed potato, green asparagus and Hollandaise sauce 19.50

Fish platter
with fried salmon fillet, sea bass, peeled prawns, served with mashed potato,
vegetables and lobster sauce 21.50 

MEAT
Can be ordered with creamy mushroom sauce, pepper sauce,
béarnaise sauce, stroganoff sauce or peanut sauce 2.50

Oriental chicken satay
served with spicy peanut sauce, nasi rice, atjar, fried pineapple and peanut crackers 18.50

Pork tenderloin
with roasted vegetables and potato gratin 18.50

Beef Tournedos
prepared as you wish - rare, medium or well done - with roasted vegetables and potato gratin 22.50

Tournedos special
topped with sun-dried tomatoes, au gratin with mozzarella, roasted vegetables,
 red wine sauce and potato gratin 24.50
wine tip: Allée du Sud Cuvée Martin. From Frankrijk, Languedoc 3.90 / 19

Breaded pork schnitzel
with truss tomato and lemon 15.50

Fried veal liver
with bacon, fried onion and apple compote and red wine sauce 18.50
wine tip: Pinot Noir Villa Maria Cellar-Selection. From Nieuw-Zeeland, Marlborough 4.85 / 24.50

Cordon Bleu
pork fillet wrapped around cheese and ham with truss tomato 18.50 

VEGETARIAN
Risotto with green asparagus V
served with Fourme d’Ambert and pecan nuts 16.50

Pearl barley cookies with Parmesan V
served with Coeur de Boeuf tomato, aubergine, courgette, caulifl ower mousse and hazelnuts 16.50

A FINE DISH TO FOLLOW
RACK OF LAMB
with Rozeval potatoes, fried little gem and a rosemary sauce 24.50

GRILLED HALIBUT FILET
with risotto, green asparagus and a beetroot-truffl e sauce 21.50
wine tip: Sauvignon Blanc With!t Weltevrede Estate. From Zuid-Afrika, West-Kaap 3.80 / 18.50

GUINEA FOWL FILET SUPREME
with tutti frutti, green asparagus and an apricot sauce 21.50
wine tip: Allée du Sud Cuvée An. From Frankrijk, Côtes de Provence 3.90 / 19.50

GRILLED VEAL RIBEYE
(300 gr) with Rozeval potatoes and béarnaise sauce 23.50
wine tip: Malbec Reserva Bodega Sottano. From Argentinië, Mendoza 4.75 / 23.50 

Do you have an allergy? Please tell us!
All our dishes can contain ingredients that are not specifically described. We therefore kindly ask you to inform us of any allergies you have when ordering your meal.

DESSERTS
FRESH STRAWBERRIES
with vanilla ice cream and whipped cream 7.50

Dame Blanche
vanilla ice cream served on crumble with warm chocolate sauce and whipped cream 6.50

Banana split
caramel, banana and vanilla ice cream on
crumble with banana, whipped cream, almond and warm chocolate sauce 7.50

Sorbet
of mango ice cream, fresh mango and almond 7.50

Cheese platter
of the Weypoort with fig bread and apple syrup 8.50 

SMALL DESSERTS
for when there’s a tiny space left...

Vanille Crème Brûlée
with a crunchy layer of caramelised sugar 4.50

Apple crumble
with cinnamon ice cream 5.-

Chocolate mousse
dark and white chocolate with chocolate block 4.50

Blackberry cheesecake
with compote of red fruit and crème fraîche 5.-

Lemon meringue pie 5.-

COFFEE WITH A TWIST
French Coffee
coffee with Grand Marnier and whipped cream 6.50

Spanish Coffee
coffee with Tia Maria and whipped cream 6.50

Mexican Coffee
coffee with Kahlua and whipped cream 6.50

Italian Coffee
coffee with Amaretto and whipped cream 6.50

Baileys Coffee
coffee with Baileys and whipped cream 6.50

Irish Coffee
coffee with Irish whiskey, brown sugar and whipped cream 6.50 

COFFEE OR TEA 

Koffie of thee ‘Hotel Ridderkerk’ 4.50
Coffee or tea served with several sweets
Café crème 2.25
Café crème
Espresso 2.25
Espresso
Decafé 2.25
Decaffeinated coffee
Koffie verkeerd 2.45
White coffee
Cappuccino 2.45
Cappuccino
Dubbele espresso 4.00
Doppio
Warme chocolademelk 2.45
Hot chocolate
Wiener melange (alcohol) 6.50
Wiener melange (alcohol)
Lipton thee, diverse smaken 2.25
Lipton tea, several tastes
Verse muntthee 2.75
Fresh mint tea
   

Do you have an allergy? Let us know!

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