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