D ES S E RT S
SW E E T
C H E ES E M E ! C H E ES E M E !cheesecake served with dark fruit coulis
T H E C L AS S I C C Bvanilla crème brulée served with vanilla ice cream
C H E ESY D ES I R Ea platter with 4 lovely cheeses.
please ask us which cheeses we serve at the moment
SAVO RY
^
+2 50
d r i n ks
M O J I T O havana rum - fresh mint - lime - soda
T H E C L A S S I Chomemade liqueur - sparkling wine
C O S M O P O L I TA Nvodka - triple sec - cranberry - lime
7 50
8 50
4 7 T H S T R E E Tlicor 43 - lemon - crushed ice - soda
7 50
L A T R A P P Ewhite beer - the netherlands - 5.5%
S W I N C K E L Spilsner - the netherlands - 5.3%
D AV O I P Athe netherlands - 7.5%
D AV O S U R F A L Eamerican wheat ale - usa - 6.4%
c o c k ta i l s b e e r s
3 85
5 75
5 75
G i n & t o n i c s n o n a l c o h o l i c sG R E Y G A R D E N S P R I VAT E L A B E L
fever tree mediterranean tonic - rose petals - orange
11 50
H E N D R I C K ' S fever tree indian tonic -
cucumber
9 95
J A C K I E S N O N A L C O H O L I Ccranberry - fresh mint -
lime - soda
5
J A N N I E ' S P A S S I O Nelderflower - ginger ale - passion fruit - fresh mint
5 25
5 2 75
W H AT A RO L E M O D E L
SA BAYO N A L A D U B O I S
puff pastry rolls filled with cinnamon sugar , raisins, crème fraiche and banana ice cream
limoncello sabayon with red fruit
^ JACKIES
PRESENTS
" t h e m e n u "i n c l u d e d
2 c o u r s e s | 5 5
3 c o u r s e s | 6 2 7 5
s ta r t w i t h h o m e m a d ec o c k ta i l
b o t t l e o f h o u s e w i n ep e r t w o p e r s o n s
wat e r
c o f f e e o r t e a
w e a l s o s e rv e a n n o n - a l c o h o l i c a r r a n g e m e n t
G R E E N A S P A R A G U S
F I S H / V EG E TA R I A N
OYST E RS +1 P.S
creuses
P I Z Z A D I TO N N Ocrispy filo dough pizza topped with fresh tuna, pesto mayonnaise, pine nuts and parmesan
G O I N G D U TC Hthree shrimp croquettes served with a lime mayonnaise
D R AG O N RO L Lsushi filled with shrimps in tempura batter , topped with avocado and spicy mayonnaise
M E AT
STA RT E RS
T H E C RU ST Y C R A B RO L Lsushi filled with crispy asparagus and covered with crab, mango and sriracha mayonnaise
S H RO O M S T R I P !crispy filo dough filled with mushrooms, parmesan and fresh herbs
TATA K I Z U C H C I N Ithinly sliced zucchini marinated in yuzu with crispy quinoa and avocado cream
P O R KY P I C C A L I L LYcrispy pork belly served with peanuts, piccalilly and a carrot cream
P E K I N G D U C K PA N C A K EScrispy peking duck served with steamed pancakes, crunchy vegetables, coriander and yakitori
ST E A K TA RTA R E 2 .0steak tartare served with crispy kataifi, egg yolk and a spring onion and leek cream
C L AS S I C C A R PAC C I O thinly sliced sirloin served with salt, pepper and extra vierge olive oil
C A R PAC C I O 20 08 +3 50
thinly sliced sirloin served with parmesan, pine nuts and pesto mayonnaise
PATA N EG R A +3 50
jamon iberico, 36 months old
F I S H / V EG E TA R I A N
S E A P L AT T E R D E LU X ES E RV E D H OT, M I N 2 P E RS.
all the good stuff from the ocean. our fresh lobster , grilled prawns and fish specialties served with green asparagus, fries and aioli
+15 P. P
T H E B O L LY WO O D
TA B O U L E H T U N A
B L AC K S OY & S ESA M E SA L M O N
authentic indian curry filled with shrimps and served with fried rice
seared and seasoned salmon served with a soy and sesame sauce, asian vegetables and fried rice
seasoned tuna steak with cauliflower tabouleh, dates, raisins and served with raita
I N LOV E W I T H LO B ST E Rwhole lobster gratinated with yuzu-soy butter served with spinach and green asparagus
+12 50
M E AT
T H I S O N E I S N OT L A M E !slowly roasted neck of lamb with a spicy red curry, stir fried vegetables and fried rice
D U C K M E R I G H T T H E R Educk breast with a bacon and bourbon sauce, sweet pumpkin, pumpkin seed and sugar snaps
N YC C H E ES E B U RG E Rcheeseburger with bacon, tomato salsa, avocado, onion rings and aioli
B E E F T E P PA N YA K Iasian style rump steak served with stir fried vegetables, yakatori and fried rice
P O R K B E L LY & S C A L LO P Sslowly roasted pork belly with a yellow beet cream, three scallops and sugar snaps
G E N T L E M A N ST E A Kblonde d’ aquitaine rib eye, 300 grams, served with coleslaw and herb butter
TO U R N E D OSblonde d’ aquitaine tournedos, 200 grams, served with coleslaw and herb butter
M A I N S
B E L I K E B RO C C O L Ibroccoli, bean and chick pie burger topped with cheddar , tomato salsa and a hennep sauce
B E E T W E L L I N GTO Nbeetroot served wellington style with mushrooms, spinach and a parmesan froth
+5
+ 8 50
+ 8 50
four asparagus with beurre noisette
R O S S I N I
G A R L I C P R AW N S
A C C E S S O R I E S S I D E D I S H E S
three prawns baked in garlic
H A L F A L O B S T E Rhalf a lobster gratinated with yuzu/soy
fried duck liver
O N I O N R I N G Ssix onionrings with aioli
+ 6
+17 50
+10
+ 4
+5
mains are served with fried rice or friesallergies or a strict diet? ask us about the possibilities
V EG E TA R I A N
V EG E TA R I A N
V EG E TA R I A N
V EG E TA R I A N
N U T S A B O U T S E A B R E A M sea bream served with hazelnut, butter beans, seroendeng, noodles and a ginger vinaigrette
T H E B I G DA D DY 2 P E RS O N E N
700 grams of rib eye served with daily changing garnish1+ 8 50 P. P