Menu's by Maarten
Chef cook Maarten Kershof prepares his exciting creations of Dutch meat and wild amidst the forrests. For over twelve years it is his challenge to come up witha seemingly endless row of daring dishes. "The Middle Eastern kitchen is a great source of inspiration to me. It has an amazing variety of flavours and is very very tasty." Maarten prefers to use biologically grown vegetables and herbs which make his creations stand out in taste and finesse.

Curious for the creations of our Chef? A taste sample:

Menu Delerwoud, € 42,50
-Terrine of pouched cod in kurkum with olives, shii-takes and lemon-oil -Lambsteak with garlick- and anise sauce and a pie of grilled vegetables -Chocolate dessert

Menu Napoleon, € 52,50
-“Tod ma Pla”; crisp fishcookies in kataifi dough, cucumbersalad with sereh and coriander -Escalope with potato-rösti, nutsalad with confit tongue of lamb and truffle-oil. -Spring wild: deer-chops from our backyard with mushrooms and marjoram gravy -Crème brulée with an orange sorbet.

Het Hoevemenu, € 57,50
-Mesclun Salad with old 'Remeker'cheese, roasted peppers and smoked piglet-filet -Grilled tarbot with artichoke, sherrycream and shallots -Baked langoustine-pies with a pesto of yellow peppers and stirr-fried spinnache -Baked rib-eye with summer vegetables and red wine gravy -White chocolate terrine with raspberries and a pineapple sorbet.

Menu Glüende Gerrit, € 62,50
-Roastbeef of beeftail, marinated in mustard and lemon, with parsley-oil and tuna mayonaise -Salade with grilled tongue sole fillet, steamed lettuce and curry-mushroomvinaigrette (+ € 7,50) -Lobstertail with a carrot ravioli, green asperagus and steamed cucumber with a 'beurre blanc' sauce -Smoked rabbit with green mustard creme, hazelnut and garlickfoam -Tame pigeon with creamy legumes, green lentils and a laurier enriched gravy -Red 'weck-ed' fruit with a sabayon of Champagne and a crispy caramel almondstake.





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