Our Menus
Dear Connoisseur,
Welcome to the Bennekom woods, welcome to Het Koetshuis.
We are thrilled to receive you as our guest.
Our kitchen team will cook for you with all due respect for our products, with love and creativity. We composed this menu for you, inspired by all the wonderful things this season has to offer.
Today our team intends to create an extraordinary culinary experience for you. We invite you to taste, discover, and enjoy!
Danny Löhr and Tom Lamers
Het Koetshuis Team
Menu
Experience Menu
In our Experience Menu we collected all the great dishes Het Koetshuis has to offer you.
5 courses Experience Menu € 105.-
6 courses Experience Menu € 130.-
7 courses Experience Menu € 150.-
Menu Du Mois
Discover the culinary delights of “Du Mois! Enjoy our 4-course menu, available for dinner on both Wednesday and Thursday, and for lunch on Thursday and Friday.
4 courses Menu Du Mois € 85.-
Tasting lunch menu
menu Tasting menu every Sunday afternoon from 12 noon 6-course menu € 99.50
(except on public holidays)
Exquisite treats to start with
Oysters
Gillardeau -o-o-o-o-, with classical garnishes € 9,50
Gillardeau -o-o-o-o-, poached, with beurre blanc and caviar € 14,50 –
Caviar
Classsical: caviar, with pommes gaufrettes, sour cream and capers, per 30 grams € 65, –
In case your table consists of six persons or more, we kindly ask you to choose the same menu. Of course, we will consider possible wishes or restrictions. In case of allergy, please inform us.
Menu Experience
Tuna
Tartare of tuna with pickles, cream of wakame and IJsselmeer eel
Goose liver
Airy foie gras with mousse of espresso, oloroso sherry and plum
Ray
Pan-fried ray wing with roasted paprika, pata negra and liquorice sauce
Porcini mushrooms
Flan of ceps with mushroom compote, Amsterdam sour and foamy cep sauce
Quail
Quail breast with sauerkraut, bacon and mustard and quail gravy
Black Angus
Thin loin of Black Angus, roasted onion and red port gravy
Blood orange
Temptation of blood orange with lemongrass ice cream
5 courses € 105.-
Tuna/Ray/ Porcini mushrooms/Black Angus/Blood orange
6 courses € 130.-
Tuna/Ray/ Porcini mushrooms/Quail/Black Angus/Blood orange
7 courses €150.-
Tuna/Goose liver/Ray/ Porcini mushrooms/Quail/Black Angus/Blood orange
Cheese instead of dessert € 12.50 extra
Cheese extra € 25.00
Wine pairing by glass € 15.50 half glass € 8.50
Experience Menu Vegetarian
Cauliflower
Rendang of cauliflower and courgette, peanut cream, and foam of curry
Pepper
Tartare of dried paprika, roasted corn, avocado and crispy tortilla
Spinach
Gnocchi of potato and spinach, cream of gorgonzola and foam of walnuts
Porcini mushrooms
Flan of ceps with mushroom compote, Amsterdam sour and foamy cep sauce
Kale
Tarte Tatin of kale with celeriac and red onion
Exotic fruit
Soufflé of exotic fruit with various preparations of exotic fruit
Blood orange
Temptation of blood orange with lemongrass ice cream
5 courses € 105.-
Cauliflower/ Spinach/Porcini mushrooms/ Kale/Blood orange
6 courses € 130.-
Cauliflower/Pepper/Spinach/Porcini mushrooms/Kale/ Blood orange
7 courses €150.-
Cauliflower/Pepper/Spinach/Porcini mushrooms/Kale/Exotic fruit/ Blood orange
Cheese instead of dessert € 12.50 extra
Cheese extra € 25.00
Wine pairing by glass € 15.50 half glass € 8.50
Menu Du Mois
Bites
-Radish-
-Beet-
-Yellow curry-
-Curry-
Amuse
-Sauerkraut-
Pepper
Tartare of dried paprika, roasted corn, avocado and crispy tortilla
Turbot
Grilled turbot with chestnut, sashimi pear and Mornay sauce of
Emmental cheese and truffle
Black Angus
Thin loin of Black Angus, roasted onion and red port gravy
Blood orange
Temptation of blood orange with lemongrass ice cream
Menu Du Mois
Discover the culinary delights of “Du Mois! Enjoy our 4-course menu, available for dinner on both Wednesday and Thursday, and for lunch on Thursday and Friday.
4 courses Menu Du Mois € 85.-
Cheese instead of dessert € 12.50 extra
Cheese extra € 25.00
Wine pairing by glass € 15.50 half glass € 8.50
Our dishes
Langoustine
Crushed and fried langoustine, baerii caviar, lardo di colonnata and tiger milk
€ 65.00
Goose liver
Airy foie gras with mousse of espresso, oloroso sherry and plum
€ 35.00
Tuna
Tartare of tuna with pickles, cream of wakame and IJsselmeer eel
€ 32.50
Sole & lobster *Chef’s signature
Small sole with Canadian lobster, Romaine lettuce, orange gel
and light lobster sauce
€ 35.00 , main course € 49.50
Turbot
Grilled turbot with chestnut, sashimi pear and Mornay sauce of Emmental cheese and truffle
€ 35.00 main course € 49.50
Ray
Pan-fried ray wing with roasted paprika, pata negra and liquorice sauce
€ 29.50 , main course € 42.50
Sweetbreads
Sweetbreads with compote of forest mushrooms, sambai and sauce of porcini mushrooms
€ 39.50 , main course € 49.50/h4>
Quail
Quail breast with sauerkraut, bacon and mustard and quail gravy
€ 45.00
Black Angus
Thin loin of Black Angus, roasted onion and red port gravy
€ 45.00
Vegetarian dishes
Starters/intermediate dishes
Cauliflower
Rendang of cauliflower and courgette, peanut cream, and foam of curry
€ 29.50
Pepper
Tartare of dried paprika, roasted corn, avocado and crispy tortilla
€ 29.50
Speciality of the chef
Creamy cream soup of whatever nature has to offer at the moment
€ 18.50
Porcini mushrooms
Flan of ceps with mushroom compote, Amsterdam sour and foamy cep sauce
€ 34.50