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Lunch Dinner
reservation

MENU LUNCH AND DINNER

APÉRO

Oysters – Irish Mór | lemon | mignonette sauce | 3.75 per piece
Glas Champagne 11, Cava 8 or Non alc. Gin&Tonic 11.50

ENTRÉES

*Tomato broth | garnishes | aioli | croutons | V | 12
Vigna Flor, ‘Solo il Vero Resta’, Veneto (ORANGE Wine) 45 / 9

*Poached egg | Bawykov smoked salmon | Hollandaise sauce | small | 15
Sylvain Bois, Roussette de Bugey 2020, Savoy 35 / 7

*Terrine de Campagne | sourdough | cornichons | 14
Henri Maire, Trousseau 2019, Jura 45 / 9

Terrine | marinated and smoked salmon | crème fraîche | tarragon and egg | aigre-doux | beetroot | vinaigrette | 15
Deutzerhof, ‘Blanc de Noir’ Spätburgunder 2020, Ahr 45 / 9

Mozzarella from Groningen | marinated tomatoes | basil-cream | V | 15
Clos Cibonne, Cuvée Tibouren Rosé 2018, Côtes de Provence 50 / 10

Salad Lyonnaise | frisée lettuce | smoked bacon | poached egg | croutons | 16
Domaine Métrat, Fleurie 2019 ‘La Roilette’ Cuvée V.V. Beaujolais 40 / 8

Celeriac remoulade | shrimps from Stellendam | 16
La Sœur Cadette, Melon de Bourgogne Récolte 2020, VdF 45 / 9

Thinly sliced Simmental beef | cream of roasted garlic | Parmesan cheese | 17
Ambroise, Bourgogne Côte d’Ôr, Pinot noir 2019, Burgundy 55 / 11

PLATS

*Ravioli | ricotta cheese | lemon | beurre blanc | hazelnut | V | 19
Marco de Bartoli ‘Lucido’ Cataratto 2020, Sicily 37 / 7.5

*Confit de Canard | lentils and vinaigrette | watercress | 24
Domaine Benastra, La Garrique 2018, Côtes Catelanes 45 / 9

*Catch of the day | 29
Please ask for the wine recommendation

Steak tartare | homemade fries | salad | 28
Les Mains Rouges, Chinon 2018 ‘Serial Drinker’ Loire 50 / 10

Poached egg | Bawykov smoked salmon | Hollandaise sauce | large | 21
Philippe Defrance, Saint- Bris 2018, Burgundy 40 / 8

Beef ribeye dry aged | Béarnaise sauce | green asparagus | 38
Domaine La Roubine, Gigondas 2017, Rhône Valley 55 /11

DESSERTS

*Fromage: three types of cheese | *15 | four types of cheese | 19
Please ask for the wine recommendation

*Glace du Jour – homemade ice-cream | 12
Please ask our serving staff for the varieties of ice-cream and for the recommended dessert wine

*Crème Brûlée | 12
Domaine de l’Ancienne Cure, Monbazillac 2018, Bergerac 7

Lemon cream | strained yogurt with vanilla | meringue | summer fruits | 14
Kracher, Auslese ‘Cuvée’ 2019, Burgenland, Austria 7

Chocolate mousse | crème Anglaise | caramelized sunflower seeds | 15
Domaine des Bernardins, Muscat de Beaumes de Venise 2019, Southern- Rhône Valley 8

TO HAVE WITH YOUR COFFEE OR TEA

Three homemade sweets from our pastry chefs | 10
With a small liqueur or digestif? 5

BIB GOURMAND MENU

2-courses 35 (only availible for lunch) | 3-courses 45 | 4-courses 55
Choice out of the starters, maincourses and desserts that are marked with *

Bi-weekly changing menu | See separate list

Do you have any allergies, vegetarian, or dietary wishes? Please ask our serving staff for the options.

MENU LUNCH AND DINNER

APÉRO

Oysters – Irish Mór | lemon | mignonette sauce | 3.75 per piece
Glas Champagne 11, Cava 8 or Non alc. Gin&Tonic 11.50

ENTRÉES

*Tomato broth | garnishes | aioli | croutons | V | 12
Vigna Flor, ‘Solo il Vero Resta’, Veneto (ORANGE Wine) 45 / 9

*Poached egg | Bawykov smoked salmon | Hollandaise sauce | small | 15
Sylvain Bois, Roussette de Bugey 2020, Savoy 35 / 7

*Terrine de Campagne | sourdough | cornichons | 14
Henri Maire, Trousseau 2019, Jura 45 / 9

Terrine | marinated and smoked salmon | crème fraîche | tarragon and egg | aigre-doux | beetroot | vinaigrette | 15
Deutzerhof, ‘Blanc de Noir’ Spätburgunder 2020, Ahr 45 / 9

Mozzarella from Groningen | marinated tomatoes | basil-cream | V | 15
Clos Cibonne, Cuvée Tibouren Rosé 2018, Côtes de Provence 50 / 10

Salad Lyonnaise | frisée lettuce | smoked bacon | poached egg | croutons | 16
Domaine Métrat, Fleurie 2019 ‘La Roilette’ Cuvée V.V. Beaujolais 40 / 8

Celeriac remoulade | shrimps from Stellendam | 16
La Sœur Cadette, Melon de Bourgogne Récolte 2020, VdF 45 / 9

Thinly sliced Simmental beef | cream of roasted garlic | Parmesan cheese | 17
Ambroise, Bourgogne Côte d’Ôr, Pinot noir 2019, Burgundy 55 / 11

PLATS

*Ravioli | ricotta cheese | lemon | beurre blanc | hazelnut | V | 19
Marco de Bartoli ‘Lucido’ Cataratto 2020, Sicily 37 / 7.5

*Confit de Canard | lentils and vinaigrette | watercress | 24
Domaine Benastra, La Garrique 2018, Côtes Catelanes 45 / 9

*Catch of the day | 29
Please ask for the wine recommendation

Steak tartare | homemade fries | salad | 28
Les Mains Rouges, Chinon 2018 ‘Serial Drinker’ Loire 50 / 10

Poached egg | Bawykov smoked salmon | Hollandaise sauce | large | 21
Philippe Defrance, Saint- Bris 2018, Burgundy 40 / 8

Beef ribeye dry aged | Béarnaise sauce | green asparagus | 38
Domaine La Roubine, Gigondas 2017, Rhône Valley 55 /11

DESSERTS

*Fromage: three types of cheese | *15 | four types of cheese | 19
Please ask for the wine recommendation

*Glace du Jour – homemade ice-cream | 12
Please ask our serving staff for the varieties of ice-cream and for the recommended dessert wine

*Crème Brûlée | 12
Domaine de l’Ancienne Cure, Monbazillac 2018, Bergerac 7

Lemon cream | strained yogurt with vanilla | meringue | summer fruits | 14
Kracher, Auslese ‘Cuvée’ 2019, Burgenland, Austria 7

Chocolate mousse | crème Anglaise | caramelized sunflower seeds | 15
Domaine des Bernardins, Muscat de Beaumes de Venise 2019, Southern- Rhône Valley 8

TO HAVE WITH YOUR COFFEE OR TEA

Three homemade sweets from our pastry chefs | 10
With a small liqueur or digestif? 5

BIB GOURMAND MENU

2-courses 35 (only availible for lunch) | 3-courses 45 | 4-courses 55
Choice out of the starters, maincourses and desserts that are marked with *

Bi-weekly changing menu | See separate list

Do you have any allergies, vegetarian, or dietary wishes? Please ask our serving staff for the options.

info@brasserievanbaerle.nl
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