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  • Regional Dishes

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Reception room Reception room
Capacity 220 people
Banquet room Banquet room
Capacity 28 - 40 people
The Hop Leaf The Hop Leaf
Capacity 32 people
Meeting room Meeting room
Capacity 60 people
Terrine “De Witte Ranke”
A rabbit terrine with Saint-Bernard triple and slightly sour garnish, served as first course
“Hennepot” with raw vegetables
A cold regional dish with chunks of chicken, veal and rabbit in gelatin, served with raw vegetables. Served as first course or as main course.
Codfish “aan de Schreve”
Codfish fillet in light cream sauce with fresh vegetables and local beer. Served as first course or as main course.
“Standevleesch” with “Plokker” sauce
Salted ham, slightly smoked and boiled, served with seasonal vegetables.
Mazarin cake
A local warm dessert covered with sweet butter cinnamon sauce.

from 28 May

 

Crunchy Spring salad / stir-fried tips of asparagus                                         

 fried veal sweetbread in a mustard dressing

26,50 31,00 

 

Half a baby lobster fried in olive oil, served with its coral butter

                       with tarragon, fettuccini pasta with fine herbs   (per 2 pers)

22,50  

Half a baby lobster fried in olive oil, served with its coral butter                   

 with tarragon, fettuccini pasta with fine herbs   

  27,00

River eel in a chervil sauce with French fries       

 

26,00

Fried filet of megrim in a tomato and butter sauce with anchovy           

/and smooth leaf spinach            

23,50 28,00

Young pigeon served in its pan gravy with Summer truffle,               

Clamart (pea and lettuce) vegetables

and Spring onion with baked new potatoes   
  29,00

Filet of Spring lamb in a crust of grain mustard,           

pan gravy with tarragon, stir-fried season vegetables 

 and baked new potatoes 

 

32,00

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