MENU MARCHE

Carpaccio of deerfilet met Coppa ham of wild boar with balsamic vinegar and truffle oil
***
Baked cod fillet with a baked king prawn, muslin of potato and Leek with a saffron sauce
***
Pear bavarois with a chocolate cream of vanilla and a lollipop of rum raisin ice


35,50 per couvert
Matching wine arrangement € 21,50 per person

 

MENU DU BOIS

Home-made game pâté with smoked duck breast, Fried quail and a little scroll of foie grass with fig chutney
***
Creamy celeriac soup with garnish of pork belly and a scoop of brioche with foie gras
***
Baked deer fillet with hares pepper and a “bitterbal” of game, poached pear and a sauce of Apple syrup
***
Mousse of dark chocolate with an interior of passion fruit and vanilla – brownie ice cream


44,50  per couvert
Matching wine arrangement € 27,50 per person

Starters

Pastrami of Iberico with sauerkraut salad and a spring roll of Pheasant with brandied 16,75

Thinly sliced scallop with in Limoncello marinated salmon and in panko fried king prawn with lime mayonnaise 17,75

Home-made game pâté with smoked duck breast, Fried quail and a little scroll of foie grass with fig chutney 16,75

Carpaccio of deerfilet met Coppa ham of wild boar with balsamic vinegar and truffle oil 17,75

Vegetarian salad with goat cheese, stewed pear, walnuts and rhubarb compote * * 16,75

Half-poached lobster salad with Dutch shrimps and saffron mayonnaise 22,50

Soup / Warm starters            

Creamy celeriac soup with garnish of pork belly and a scoop of brioche with foie gras 9,00

Wild broth with chanterelle mushrooms and celery 9,00

Bisque of lobster with a croquette of Dutch shrimps 11,25

Grilled turbot fillet with a cream of celeriac 17,00

Fried quail breast with blood sausage, candied bolt and Alsatian sauerkraut with port sauce 17,50

Half grilled lobster with tagliatelle and a Hollandaise sauce 21,50

Sauteed foie gras on caramelised Apple with a sauce of Calvados 23,00


** VEGETARIAN COURSES

Main courses

Fried beef fillet on vegetables and a sauce of roasted shallot 29,50

Pheasant breast fillet with a stew of the bolt, sauerkraut stew, chanterelle mushrooms and a sauce of mustard 29,50

Thin carved farm duck on caramelised chicory and a sauce of Red port 26,75

Baked deer fillet with hares pepper and a “bitterbal” of game, poached pear and a sauce of Apple syrup 28,50

Vegetarian ravioli of wild mushrooms, grilled vegetables, chanterelles and Parmesan cheese with a truffle-hollandaise sauce ** 26.50     

Grilled turbot fillet with slow cooked veal succade with a celeriac muslin and a veal gravy 28,75

Baked cod fillet with a baked king prawn, muslin of potato and Leek with a saffron sauce 26,75

Specialties

As a whole, friedsole (500 grams) 41,50

Whole Grilled lobster with vegetables and Lobster sauce 39,50

Desserts

Pear bavarois with a chocolate cream of vanilla and a lollipop of rum raisin ice 12,50

Mousse of dark chocolate with an interior of passion fruit and vanilla – brownie ice cream 12,50

"Dame Blanche" vanilla ice cream with hot chocolate sauce and almonds 11,50

Cheesecake with a BlackBerry jelly, almond biscuit and cassis-sorbet ice cream 12,50

Pallet of various cheeses with raisin – fig bread 13,50

Fonseca Tawny port to accompany your cheese 3,50

 

 

Contact

Would you like more information or make a reservation request?
Please call +31 13-523 21 00 or fill out the form.

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LANDGOED DE ROSEP

Oirschotsebaan 15
5062 TE Oisterwijk

Contact

  +31 (0)13 - 523 21 00
  +31 (0)13 - 523 21 99
  info@rosep.com

Created by iForHospitality