Our Menu

 

From croquettes to sole, from scrambled eggs to sirloin steak.The culinary team of Brasserie Keyzer provided a menu with a variety of appealing dishes to ensure everyone can find their taste. All dishes served are prepared on a daily basis with only fresh and high quality ingredients. 

Breakfast

  • Yoghurt — 5
    Granola, dried banana, honey
  • Grilled cheese sandwich — 6
  • Grilled ham & cheese sandwich — 7
  • Scrambled Eggs— 14
    Choice of cheese, Castell ham or smoked salmon
  • Toast — 5
    Jam, cheese, butter

Lunch 

  • Shrimp croquettes (3pc)  — 15
    White or brown bread, wasabi mayonnaise, lemon, fried parsley
  • Veal croquettes (2pc)  — 11
    White or brown bread, French mustard
  • 12 O’Clock — 15
    Baguette with salmon and horseradishcrème, veal croquette, tomato soup
  • Sea duo— 17
    Bisque, shrimp croquettes Holtkamp (2pcs)
  • Meat ball sandwich — 12
    In own gravy with French mustard and pickled onions 
  • Scrambled eggs  — 14
    Choice of smoked salmon, Castell ham or cheese

À la carte

  • Baguette with salted butter — 4
  • Baguette Deluxe — 9
    Tapenade, grape must butter, Castell ham, aioli

Starters

  • Creuses — 3 pc.–10 — 6 pc. — 20
    Sauce Mignonette, lemon and freshly ground pepper
  • Escargots — 15
    ½ a dozen, garlic herb butter, spring onions and Old Amsterdam
  • Trio of fish— 19
    Eel, Dutch shrimp, smoked salmon
  • Steak Tartare — 18
    According to Belgian recipe
  • Prawn Piri Piri-– 16
    Olive oil, garlic, red pepper
  • Bisque— 16
    Spring onions, rouille , toast, crayfish tail
  • Black pudding with duck liver— 21
    Apple compote, apple syrup
  • Crème brûlée of goat cheese— 17
    Beetroot, toast

Salads

  • Caesar Salad — 16 large–23
    Chicken, egg, Parmesan, croutons, anchovies
  • Salade Riche -19 large–26
    Different fish and meat delicacies

Main courses

  • Sole (c.a 450gr) — 49
    Baked baby potatoes, salad and remoulade sauce
  • Tarbot — 37
    Mashed potatoes with cheese, sprouts, crispy Parma ham, saffron beurre blanc
  • Steak Tartare Frites & salade – 26
    According to Belgian recipe
  • Angus beef burger — 20
    Cheddar cheese, bacon, onion, French fries, home made ketchup
  • Tournedos  — 39
    Haricots-verts, shallot, mushrooms, red port sauce
  • Lacquered pork belly with Apple syrup— 25
    Beetroot, carrot cream, cabbage, Pommes fondant cream with chorizo
  • Vegetarian ravioli –23
    Mushrooms, Gorgonzola, green asparagus, Arugula

Desserts

  • Cheese platter — 16
    Selection of cheeses by Lindenhoff, nut figs bread
  • Dame blanche— 10
    Vanilla ice cream, hot chocolate sauce
  • Mandarins bavarois— 10
    Crumble, fresh fruit
  • Tiramisu-– 10
    Mascarpone, almond cookies, cocoa powder
  • Bonbon from Martinez chocolatier — 2
    Dark, milk or white

Keyzerlijkmenu – March 

  • Carpaccio of cod
    Beetroot, herbal oil, Walnut
    or
    Roast beef salad
    Piccalilli, radishes, Cress
    or
    Grilled winter vegetables
    Lemon mayonnaise, croutons, Arugula
  • ***
  • Salmon fillet
    Mashed potatoes, chicory from the oven
    or
    Sirloin steak
    Mashed potatoes, chicory from the oven, red wine gravy
    or
    Linguine
    Mushrooms, truffle cream sauce, Arugula
  • ***
  • Brownie
    Vanilla ice cream, whipped cream
    or
    Cherry clafoutis
    Vanilla ice cream

2 course — 33
3 course — 42

Banquetingmenu for groups larger than 7 guests
2 course € 44,- | 3 course € 51,-

  • Carpaccio of beef
    truffle mayonnaise, parmesan cheese and pine nuts
    or
    Bisque
    Spring onions, rouille , toast, crayfish tail
    or
    Grilled vegetables
    truffle mayonnaise, and garlic croutons
  • ***
  • Sea bass
    mashed potatoes, seasonal vegetables and lemon beurre blanc
    or
    Tournedos
    mashed potatoes, seasonal vegetables and pepper sauce
    or
    Truffle risotto
    fresh mushrooms and coleslaw
  • ***
  • Chocolate tart 
    salted caramel
    or
    Cheese platter
    composed by Lindenhof with apple-balsamic syrup and kletzenbread