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 – January 

  • Onion Soup
    Pulled, covered with cheese
    or
    Carpaccio of cod
    Beetroot, walnut, herbal oil
    or
    Goat cheese in puff pastry
    Onions compote
  • ***
  • Salmon filet
    Mashed potatoes, endives from the oven
    or
    Pork tenderloin stuffed with brie
    Mashed potatoes, endives from the oven, red port sauce
    or
    Truffle risotto
    Wild mushrooms, parmesan cheese, arugula
  • ***
  • Macaroons bavarois
    or
    Brownie
    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