Roast pigeon with jus on a white plate, a dish from the Brabohoeve menu

Menu & Bites

‘La bonne cuisine est la base du véritable bonheur.’

‘Good food is the foundation of true happiness.’

Auguste Escoffier (1846 - 1935)

Prices in euros

Starters & sharing

Porcini ‘cèpes’32

Brioche - foie gras

Carpaccio ‘holstein’30

Parmesan - mustard

Foie gras ‘terrine’32

Fig - brioche

Steak tartare ‘holstein’ **30

Sourdough - bone marrow

Entrecôte ‘seared’32

Soy - sesame - red chilli

Tortellacci ‘ibérico’36

Langoustine - pork cheek

Gambero rosso ‘thinly sliced’ **34

Citrus - d'Isigny

Tuna ‘crudo’36

Ajoblanco - citrus

Sashimi ‘catch of the day’36

Wakame - soy

Vongole veraci ‘à la crème’32

D'Isigny - Espelette pepper

Shrimp croquette ‘Brabo’ (1 or 2 pieces)17 / 32

Parsley - lemon

Our selection of oysters

By 3 or 6 - natural or Fine Champagne

Gillardeau N°3 - Marennes d'Oléron (France)

Plump and meaty, with a soft, sweet finish. A product of exceptional quality that has been at the top for years.

Natural **21 / 36

Lemon - red wine vinegar

Fine Champagne **24 / 40

Shallot

** Supplement Umi Caviar selection Imperial Heritage 15 g: 30

Main courses

Pasta ‘cappelletti’34

Parmesan - girolles

Pasta ‘caviar’68

Umi caviar selection Imperial Heritage - d'Isigny

Vol-au-vent ‘farm chicken’36

Fries - hollandaise

Vol-au-vent ‘Deluxe’48

Fries - veal sweetbread - bisque

Wild duck44

Duck liver - blackberry - pommes dauphine

Veal sweetbread ‘surf & turf’54

Lobster - leaf spinach - straw potatoes

Salad ‘langoustines’52

Foie gras - butter lettuce - vinaigrette corse

Brill48

Tomato - courgette - crushed potatoes

Wild turbot ‘on the bone’ (for 2)135

Lobster béarnaise - leek stoemp (Belgian mash)

Langoustine (per piece)14

Beurre crustacés - lemongrass

North Sea sole ‘meunière’68

Butter lettuce - tartare sauce - potatoes of your choice

Fishing quotas for North Sea sole have been reduced to protect stocks, so supply is limited.

Our selection of meat

Preparation time varies between 20 and 45 minutes

Holstein ‘dual-purpose’ (Dubbeldoel)

Steak tartare35

Fillet (± 220 g)50

Rib eye (± 250 g)50

Côte de bœuf (± 950 g - for 2)140

These dishes are served with fries, mayonnaise and butter lettuce, with a choice of béarnaise, choron, bordelaise or peppercorn sauce. The steak tartare is the exception, as it is a preparation in its own right.

Side dishes

Butter lettuce - tomato salad5

Fries & mayonnaise4

Belgian endive salad6

Potato mousseline - pommes dauphine6

Leaf spinach ‘quickly sautéed’6

Pasta ‘Parmesan’6

These dishes can be ordered individually or to share. We kindly ask you to limit your choice to 5 different dishes per course.

Should you have any questions about allergens or adjustments, we will gladly assist you.