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, Parma 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
    Salmon baguette, horseradish cream, cheese croquette,
    cold beet soup with goats cheese
  • Ceasar sandwich — 12
    White or brown bread, Chicken, egg, Parmesan, anchovy
  • 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, Parma ham or cheese

À la carte

  • Baguette with salted butter — 4
  • Baguette Deluxe — 10
    Tapenade, Pesto, Parma ham, aioli

Starters

  • Zeeuwse platte — 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
  • Dutch shrimp cocktail— 18
    Toast, cocktail sauce
  • Steak Tartare — 18
    According to Belgian recipe
  • Vitello tonato — 17
    Tuna mayonnaise, capers, Apple, celery
  • Bisque— 16
    Spring onions, rouille , toast, crayfish tail
  • Crispy Yellowfin tuna-– 18
    Wasabi, soy cream
  • Tomato soup— 10
    Old Amsterdam, spring onion, garlic canapé

Salads

  • Caesar Salad — medium 16 large–23
    Chicken, egg, Parmesan, croutons, anchovies
  • Salad Niçoise — medium 18 large–25
    Fresh tuna, haricots-verts, olives, anchovies, egg

Main courses

  • Sole (c.a 450gr) — 49
    Baked baby potatoes, salad and remoulade sauce
  • Linguine prawns — 37
    Arrabiata sauce, spinach 
  • Steak Tartare Frites & salade – 26
    According to Belgian recipe
  • Angus beef burger — 20
    Cheddar cheese, bacon, onion, French fries, home made ketchup
  • Tournedos  — 39
    Green asparagus, tomatoes, pepper sauce, French fries, Haricots verts
  • On the Ridge fried plaice— 29
    Clams, lemon mousseline, apple cider sauce
  • Stuffed eggplant –23
    Tomato salsa, mozzarella, parmesan, onion, Italian seasoning

Desserts

  • Cheese platter — 16
    Selection of cheeses by Lindenhoff, nut figs bread
  • Coupe Keyzer— 10
    Brandied, vanilla ice cream, eggnog liquor chocolate sauce
  • Tiramisu— 10
  • Summer fruit— 10
    Mascarpone cream, tuille
  • Bonbon from Martinez chocolatier — 2
    Dark, milk or white

Keyzerlijkmenu – Juli

  • Smoked salmon
    Potato salad, toast
    or
    Lentil salad
    Pastrami, feta, piccalilli, radishes, Cress
    or
    Green asparagus salad
    Mozzarella, artichoke, parmesan, mustard vinaigrette
  • ***
  • Salmon fillet
    Potato gratin, haricots verts, cherry tomatoes, pesto oil
    or
    Sirloin steak
    Potato gratin, haricots verts, cherry tomatoes, pesto oil
    or
    Tomato risotto
    Seasonal vegetables, parmesan cheese, Arugula, pesto oil
  • ***
  • Mango passion fruit cake
    or
    Romanoff tartlet
    Vodka, strawberries, 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