De Korenbeurs
Hotel - Restaurant - Taverne Party- & congresscentreKerkstraat 13
4921 BA Made
The Netherlands
P. +31 (0)162 682150
F. +31 (0)162 684647
E. info@korenbeurs.nl
Menu
We are proud to present a selection of our menu.
COLD STARTERS & SOUPS
| Traditionally smoked lamb's ham with a Roseval potato salad, rocket, and olive tapenade wit sun-dried tomatoes | 17.00 | 24.00 |
| A trio of duck's liver; crème brulee of duck's liver, fried duck's liver and a duck's liver spring roll | 15.00 | 21.00 |
| Gravad Lax - Norwegian-style marinated salmon with a salad of white cabbage and mustard-seed with a mustard and dill dressing | 13.00 | 19.00 |
| Ibérico Jamón , de Bellota | 14.00 ( 50 gr. ) | 20.00 ( 80 gr. ) |
| Preserved lobster, with Cantaloupe melon, a savoury snap and Antiboise sauce | 19.00 | 27.00 |
| Tuna seared on a salad of asparagus and green vegetable, with a Balsamic vinegar mayonnaise | 14.00 | 20.00 |
| Oysters (grated) with Raclette cheese and garnish | 20.00 | 29.00 |
| Oysters (raw) Blanches de Normande | 18.00 | 26.00 |
| A bisque of Canadian lobster with fennel ice-cream | 7.00 | 9.00 |
| Asparagus soup with smoked fillet of duck breast | 7.00 | 9.00 |
| Rich oxtail bouillon with shiitake mushrooms and cream | 7.00 | 9.00 |
| Spicy Thai soup with prawns, coriander, lemon grass and shiitake mushrooms | 7.00 | 9.00 |
WARM FISH COURSES & MEAT
| Prawns Oriental-style sizzling prawns | 17.00 | 24.00 |
| Sole 450; butter fried with a mixed salad, vegetable garnishing and French fries | 36.00 | |
| Sole 300; butter fried with a mixed salad, vegetable garnishing and french fries | 29.00 | |
| Oven-baked lobster with herb & garlic butter, couscous and Provencal vegetables | 23.00 | 32.00 |
| Fried cod with Amandine potatoes, beetrot salad and a light and creamy lobstersauce | 17.00 | 24.00 |
| Sea bream fillet fried on the skin, with asparagus risotto, sea starwort and a beurre blanc with a hint of Pernod | 15.00 | 21.00 |
| Fillet steak with a stroganoff sauce, prepared at your table | 18.00 | 26.00 |
| Angus beef tenderloin, served with a sauce or backed mushrooms and own gravy (at your choice) | 17.00 | 24.00 |
| Traditional asparagus; served with farmhouse ham, chopped egg and a butter sauce | 15.00 | 21.00 |
| Fillet of duck breast, a preserved leg and a mature port and mango sauce, root vegetables and truffle potato | 17.00 | 24.00 |
| Rib of lamb and slow-braised neck, with a honey and thyme sauce, minty pea purée and potatoes fried in goose fat | 17.00 | 24.00 |
| Veal entrecote with mustard sabayon, asparagus, pommes dauphine | 23.00 | |
| Ravioli filled with spinach and ricotta, with a pomodori tomato sauce | 13.00 | 19.00 |
| Asparagus, 5 pieces | 7.00 | |
| French fries | 3.00 |
DESSERTS
| Tiramisu with Amaretto ice-cream | 9.00 | |
| Pomegranate parfait with apple carpaccio, sugared pine nuts and spun sugar | 9.00 | |
| Cassata Pistachio, chocolate and coconut ice-cream with exotic fruit compote | 9.00 | |
| Flan Catalana with orange sorbet ice-cream | 9.00 | |
| Dame Blanche old-fashioned delicious; Bourbon vanilla ice-cream, freshly-whipped cream and Callebaut chocolate sauce | 9.00 | |
| Chees, a selection of cheese | 12.00 |
WINE ARRANGEMENT
| We spoil you with an appropriate wine at your 6 courses dinner | 24.00 |
SURPRISE DINNER
| 6-courses menu, changing of composition according to season and early products. | 57.00 | |
| 3-courses weekend menu | 35.00 | |
| 4-courses weekend menu | 39.00 |
