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
    Baguette with salmon, horseradish cream, veal croquette,
    tomato soup
  • Broodje oosterse pittige kip — 14
    Multigrain bread, green beans, peppers, bean sprouts
  • 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.–12 — 6 pc. — 24
    Sauce Mignonette, lemon and freshly ground pepper
  • Escargots — 16
    ½ a dozen, garlic herb butter, spring onions and Old Amsterdam
  • Steak Tartare — 18
    According to Belgian recipe
  • Dutch shrimp cocktail — 18
    Cocktail sauce, toast
  • Bisque— 16
    Spring onions, rouille , toast, crayfish tail
  • Zwezerik — 18
    Green asparagus, carrots, mushroom gravy
  • Bloedworst — 19
    Duck liver, apple compote, apple syrup
  • Cauliflower steak— 16
    Ras el hanout spices, couscous

Salads

  • Caesar Salad — medium 16 large–23
    Chicken, egg, Parmesan, croutons, anchovies
  • Salad Riche— medium 18 large–25
    Variety of fish and meat treats, honey-mustard dressing

Main courses

  • Sole (c.a 450gr) — 49
    Baked baby potatoes, salad and remoulade sauce
  • Halibut — 29
    Potato-leek pie, mustard sauce
  • Steak Tartare Frites & salade – 26
    According to Belgian recipe
  • Angus beef burger — 20
    Cheddar cheese, bacon, fried onion, French fries, truffle mayonnaise
  • Grain fed steak — 35
    Seasonal vegetables, La Ratte potatoes, peppercorn sauce
  • Cod— 29
    Pomme fondant, savoy cabbage, bacon, mild gorgonzolasauce
  • Vegetarian pearl barley–23
    Mushrooms, Parmesan cheese, mustardlettuce, garlic foam

Desserts

  • Cheese platter — 16
    Selection of cheeses by Lindenhoff, nut figs bread
  • Coupe Keyzer— 10
    Brandied, vanilla ice cream, eggnog liquor chocolate sauce
  • Sticky toffee pudding— 10
    Orange ice cream, spiced-caramel sauce
  • Tartelette— 10
    Mocha cream, caramelized nuts, pistachio ice cream
  • Bonbon from Martinez chocolatier — 2
    Dark, milk or white

Keyzerlijkmenu – March

  • Salmon tartar
    Shallot, chives, croutons, crème fraîche
    or
    Roast beef
    Potato salad, Parmesan cheese, herbs mayonnaise
    or
    Grilled vegetables
    Truffle Mayonnaise, arugula
  • ***
  • Plaice filet
    Mashed potatoes, cabbage, mustard-tarragon gravy
    or
    Chicken suprême
    Mashed potatoes, cabbage, mustard-tarragon gravy
    or
    Vegetarian Ravioli
    Ricotta, spinach, spicy tomato sauce
  • ***
  • Breton apple pie
    Vanilla ice cream
    or
    Coffee panna cotta

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