At Restaurant-Brasserie Vlonders you can enjoy dinner every evening with a wonderful view of the water surrounding Fortress de Bilt. Below you can take a look at the dishes our dinner menu has to offer. Do you have special whishes, are you following a diet or do you perhaps have allergies? Let us know in advance so we can take this into account while preparing the dish to your liking.
In a group size of 10 persons or more, you will receive the group menu card to choose from.
Crunchy cheese crouton, vegetable broth
Dutch prawns with cream
Gratinated goat cheese, sweet beet, cucumber, walnut, cashew and raspberry dressing
Mild vegan curry mayonnaise, mangom hazelnut and fresh bruschetta
Mesclun salad, cherry tomato, nuts, berries and cranberry jam
Salmon, rice, soy sauce, sesame, spring onion, Japanese mayonnaise
Green bean, cucumber, quail egg, sun-dried tomato, Parmesan cheese and barbecue dressing
Veal tenderloin fillet, fresh tuna, green asparagus, baby carrots, capers and tuna mayonnaise
Parmesan, sunflower seeds, capers, mixed salad with truffle mayonnaise
Puff pastry filled with fava beans, chestnut mushrooms, and oyster mushrooms. Served with sweet potato fries and a green salad
With spinach, mushrooms, onion, Parmesan cheese, and a green herb sauce
Gratinated with pesto and cheese. Served with spaghetti, caramelized parsnips, and Parmesan shavings
Pappardelle patsa, spinach, hore mushrooms, cherry tomatoes, onion, pesto & parmesan cheese
"Bonne Femme" style (potato, onion, mushroom, carrot, peas and bacon) With Grand-Veneur sauce
Marinated chicken thighs, atjar, cassave crackers, onion, peanut sauce, served with fries
Traditional coarse-ground Black Angus beef hamburger (200 gram), with fried onions, cheese, bacon, tomato relish, pickle, onion and ketchup, on a bread roll and with fries
Filet mignon with potato gratin, seasonal vegetables and red wine sauce
Filet mignon with potato gratin, seasonal vegetables and red wine sauce
Wrapped in smoked bacon. Served with leek mash, seasonal vegetables, and a rich game sauce
Twenty-hour, slow-cooked, sous-vide beef. Served with carrot puree, seasonal vegetables, and red wine sauce
Dark chocolate cake with raspberry cream, raspberry jelly, and fresh raspberries
Tartlet made of shortcrust pastry and hazelnuts. Filled with frangipane, pineapple marmalade, passion fruit panna cotta, and mango
Lemon Curd (with a hint of rosemary & lemon thyme), meringue and red fruit
Vanilla ice cream, chocolate biscuit, chocolate crumble, and chocolate jelly
Vanilla ice cream, Breton shortbread, toasted meringue, and red fruits
Enjoy a delightful combination of the top *four desserts together