Nederlands
EnglishLunch and dinner
All our ingredients come from Dutch soil, we know the farmers, mostly personal. We support small-scale farms that go for quality rather than quantity.
Check out our new seasonal menu. Click here
Checkout our lunch menu.click here
Seasonal menu |
Starters |
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North Sea, rolled soleA role of sole filled with parsley, white wine and shallot. In a Dutch shrimpbisque, herb and croutons |
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8,50 |
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Romanesco soup with troutSoup of romanesco (green cauliflower turret) with smoked trout of Limburg |
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8,50 |
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Lamspastrami with dropLamb Shoulder salteed and smoked, cooked at low temperature. With shallots, pepper, pimento, chives and herbsalad. Enriched with a syrupy sauce drop. |
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8,50 |
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Tartar traditionalTartar of tenderloin enriched with pimento pepper, shallots and chives. With a poached farm egg and lettuce mescluun |
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11,50 |
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Basic menu |
Starters |
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Salad with Skeapsrond (vegetarian)Rich oak leaf salad, beet leaves, various beans and sheep cheese from Waterland. With walnuts and raspberry dressing |
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8,50 |
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OystersSix Creuses 0-0-0 with lemon, shallots and red wine vinegar |
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13,50 |
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Homemade Bread basketHouse baked bread from the grains of the Amerongse Hills, grind milled especially voor Roots. Served with a cup of butter |
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2,20 |
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Seasonal menu |
Main course |
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Dover sole with white asparagusSmall Sole fish from the North Sea, cooked in butter with almond shavings and parsley. The first Limburg asparagus and new potatoes baked with a traditional butter sauce. |
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18,50 |
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Asparagus à la FlamandeLimburg white asparagus. Traditionally cooked in its own broth. Ham with farm egg, new potatoes and parsley butter sauce |
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14,50 |
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Mushroom risotto (vegetarian)Risotto enriched with wild chanterelles, bay boletus and penny bun with winter salad and cheese cookie |
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16,50 |
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Dutch stoveBeef braised in carrot, celery, leek, onion, Apple syrup, Friesche gingerbread. Served with a stew of patatoe and lettuce |
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17,50 |
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3 times Lamb in the spring3 flavors of the first spring lamb, lamb chop, lamb andlamb frikandel. Served with orange pumpkin fondant and sprouts. |
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18,50 |
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Basic menu |
Main course |
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Roots burgerA double burger from Blonde d'Aguitaine beef. Enriched with charlot, parsley, rosemary and thyme. On a large round roll with lettuce and tomato. Served with house cut fries and mayonnaise. |
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14,50 |
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Roots ribsPork ribs marinated in homemade ‘Plum sauce’, cooked in the wood oven. With garlic- and Cumberland sauce and cabbage salad Served with homemade fries from ‘Frieze bintjes’ |
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17,50 |
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Fried fillet of tenderloin (from Werkhoven)Fillet of beef (blonde d Aquitaine cattle) with tarragon gravy and seasonal vegetables . Served with homemade fries |
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23,50 |
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Seasonal menu |
Desserts |
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Choco lava cakeA warm chocolate cake with a liquid centre, served with a vanilla sauce |
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8,50 |
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Creme BruleeCreme Brulee on the basis of ‘mashed mice’ (traditional Dutch sweet product with anise). With old-fashioned candyfoam |
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8,50 |
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Basic menu |
Desserts |
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Cheese platterThe Netherlands are famous for its cheeses. Less famous are our small farmers with exclusive special cheeses. Taste the Dutch landscape a selection of the finest cheeses. |
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11,50 |
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Coffee tableCoffee or tea, served with sweet pastry. With a nip of liqueur |
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6,50 |
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