Menus for Groups

This menu applies in July, August and September 2019

Below you will find the menus which will be served in April, May and June 2019. These menus are valid for reservations of 10 or larger in size. For reservations up to 70 persons, a choice between a fish main course and meat main course on the evening itself is possible.

It can happen that some of the ingredients are temporarily not available, these will be substituted with tasteful alternatives.

Menu “Frans Banninck Cocq” | 52.95

4-courses
Starter
Dutch grey shrimps, crème of spinach, roasted carrot, cherry tomatoes and tarragon
Soup
Spring onion crème soup with radish and star anise
Main course
Beef tenderloin from Dutch dual purpose cows, radish, Amsterdam onions, cauliflower, Frysian potatoes with caraway and piccalilli gravy
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Eberhard van der Laan” | 48.95

4-courses
Starter
Salt-cured (brined) sea bass, strained yogurt, shallot oil, hazelnut, chives and lemon
Soup
Spring onion crème soup with radish and star anise
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème, yellow beet root,ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Jacob Boreel” | 47.45

4-courses
Starter
Smoked goose breast, thinly sliced apple, red beet root, rye and rosemary
Soup
Spring onion crème soup with radish and star anise
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème, yellow beet root,ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Gijsbert van Hall” | 46.75

Starter
Lambs ham, eggplant, green asparagus, mustard from Zaan region, cumin and coriander
Soup
Spring onion crème soup with radish and star anise
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème, yellow beet root,ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Femke Halsema” | 46.75

Starter
Goats cheese from Meibloem goatfarm, radish, pickled onion, cucumber, sourdough bread, tarragon and basil cress
Soup
Spring onion crème soup with radish and star anise
Main course
Pearl barley with Old Stolwijker cheese, beurre noisette, egg yolk and cumin
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Cornelis Geelvinck” | 42.95

3-courses
Starter
Salt-cured (brined) sea bass, strained yogurt, shallot oil, hazelnut, chives and lemon
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème,yellow beet root, ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Schelto Patijn” | 41.95

3-courses
Starter
Smoked goose breast, thinly sliced apple, red beet root, rye and rosemary
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème,yellow beet root, ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Eduard van Thijn” | 41.45

3-courses
Starter
Lambs ham, eggplant, green asparagus, mustard from Zaan region, cumin and coriander
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème,yellow beet root, ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Nicolaes Tulp” | 40.50

3-courses
Starter
Spring onion crème soup with radish and star anise
Main course
Sea bream (gilthead bream), gravy of Dutchcrabs, cucumber, white beans, fennel,dill and spinach oil
OR
Corn fed chicken, carrot crème, yellow beetroot, ginger, pearl barleyand gravy of Dutch red wine
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

Menu “Cornelis Boom” | 40.50

Starter
Spring onion crème soup with radish and star anise
Main course
Pearl barley with Old Stolwijker cheese, beurre noisette, egg yolk and cumin
Dessert
Dessert of yogurt, strawberries, rhubarb, meringue, vanilla and tarragon
OPTIONAL | 10
Cheese platter with 4 delicious Dutch cheeses

If you have any special dietary requirements or food allergies, please let us know.

On all transactions the terms and conditions of Uniform Conditions for the Hotel and Catering Industry are applicable. When confirming a reservation, you agree with these terms and conditions. https://www.khn.nl/uvh-en

Restaurant d’Vijff Vlieghen reserves the right to adjust ingredients/menus and prices throughout the year as a result of scarcity of ingredients or unforeseen increase in prices of ingredients. Prices are including VAT and service charge.

Our restaurant is situated next to living houses. We kindly ask you to respect our neighbors and take this into account when entering and leaving the restaurant.