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 – September

  • Baked mussels
    Garlic, paprika toast
    or
    Beef Carpaccio
    Lemon mayonnaise, pine nuts, parmesan cheese
    or
    Green asparagus salad
    Mozzarella, artichoke, parmesan, mustard vinaigrette
  • ***
  • Plaice fillet
    Summer stew, Vine tomato, pesto oil
    or
    Minced steak
    Fried onions, fried mushrooms, Mashed potatoes, seasonal vegetables
    or
    Tomato risotto
    Seasonal vegetables, parmesan cheese, Arugula, pesto oil
  • ***
  • Panna cotta
    Red fruit
    or
    Scroppino

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