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
9

PUMPKIN TOAST
8

PEANUT-SPICED CAULIFLOWER
12

SMALL PLATES
–

BEETROOT
Yogurt, Rye Bread
12

ERINGI MUSHROOM
Poached Egg, Vegetable Jus
12

BURRATA
Eggplant, Pine Nuts, Spices
15

SEABASS CRUDO
Fennel, Madame Jeanette, Orange
16

VENISON
Figs, Celeriac, Hazelnut
16

MAINS
–

CAVOLO NERO & GARLIC RAVIOLI
Brown Butter, Chestnut
22

FISH OF THE DAY
23

TURBOT
Salsify, Chanterelle, Watercress
32

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
19

LIGHT AND BRIGHT
–

CHICORY SALAD
Apple, Celery, Gouda Cheese
14

GREEN SALAD
Buttermilk Ranch, Bok Choy, Cucumber
15

KALE SALAD
Pistachio, Egg, Pecorino
16

BUTTERNUT SQUASH SOUP
Almond, Maitake, Soy Cream
14

VEGETABLES
–

ROASTED ROOT VEGETABLES
6

ROASTED LEEK
Black Garlic, Crème Crue
6

BRUSSELS SPROUTS
Mushroom
7

BABY POTATOES
4

FRIES
5

DESSERTS
–

CARROT CAKE
Cream Cheese
8

STEWED PEARS
Dutch Yoghurt, Cinnamon
9

PEANUT BUTTER SUNDAE
Biscuit, Sea Salt
9

CHEESE PLATTER
Three Dutch Cheeses
13

KIDS
–

STARTERS

–

PUMPKIN TOAST
4

SHRIMP CROQUETTES
6

BURRATA
8

GREEN SALAD
7

SIDES

–

ROASTED ROOT VEGETABLES
3

FRIES
3

BABY POTATOES
2

MAINS

–

FISH OF THE DAY
12

STEAK & FRIES
14

CAVOLO NERO & GARLIC RAVIOLI
11

DESSERTS

–

CARROT CAKE
4

PEANUT BUTTER SUNDAE
5

DINNER MENU –

FOR THE TABLE –

SMALL PLATES –

MAINS –

LIGHT AND BRIGHT –

VEGETABLES –

DESSERTS –

KIDS –