Dinner - Restaurant Jansz.

DINNER MENU
–

FOR THE TABLE
–

SOURDOUGH BREAD & BUTTER
5

OYSTERS
per piece/per half dozen
4/22

SHRIMP CROQUETTES
12

NORTH SEA CRAB TOAST
8

SPRING PEA TOAST
7

PEANUT-SPICED CAULIFLOWER
12

SMALL PLATES
–

BEETROOT
Herring, Yogurt, Rye Bread
12

GREEN ASPARAGUS
Anchovy Butter, Cured Egg
12

BURRATA
Zucchini, Cavatappi, Chili
15

SEABASS CRUDO
Fennel, Madame Jeanette, Orange
16

SHELLFISH
Garden Peas, Leek, Antiboise
16

MAINS
–

GREEN PEA RAVIOLI
Morel, Chervil, Celery
22

FISH OF THE DAY
23

SEABREAM
Couscous, Tomato Relish, Garlic Mayonnaise
24

GRILLED 1/2 LOBSTER
Baby Potatoes, Herb Salad
35

CHICKEN “POT-AU-FEU”
Market Vegetables, Lavas
22

STEAK & FRIES
Béarnaise
28

JANSZ. BURGER
Reypenaer, Remoulade
18

LIGHT AND BRIGHT
–

TOMATO SALAD
Pickled Cucumber, Celery, Tomato Water
13

BOK CHOY SALAD
Buttermilk, Oyster Leaf, Cucumber
15

KALE SALAD
Pistachio, Egg, Pecorino
16

CHILLED PEA SOUP
Mackerel, Broccoli, Mint
14

VEGETABLES
–

SPRING GREENS
6

ROASTED LEEK
Black Garlic, Crème Crue
6

WHITE BEAN PURÉE
Cavolo Nero, Maitake
7

BABY POTATOES
4

FRIES
5

DESSERTS
–

CARROT CAKE
Cream Cheese
8

STRAWBERRY
Eggnog, Stroopwafel
9

RHUBARB
Cardamom, Elderflower
9

PEANUT BUTTER SUNDAE
Biscuit, Sea Salt
9

CHEESE PLATTER
Three Dutch Cheeses
13

KIDS
–

STARTERS

–

SPRING PEA TOAST
4

SHRIMP CROQUETTES
6

BURRATA
8

TOMATO SALAD
7

SIDES

–

SPRING GREENS
3

FRIES
3

BABY POTATOES
2

MAINS

–

FISH OF THE DAY
12

STEAK & FRIES
14

GREEN PEA RAVIOLI
11

DESSERTS

–

CARROT CAKE
4

PEANUT BUTTER SUNDAE
5

DINNER MENU –

FOR THE TABLE –

SMALL PLATES –

MAINS –

LIGHT AND BRIGHT –

VEGETABLES –

DESSERTS –

KIDS –