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.-
Tasting lunch menu
menu Tasting menu every Sunday afternoon from 12 noon 6-course menu €89.50
(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
Seared tuna with marinated goose liver, hazelnut and Oriental dressing
Pike perch*
Pike perch baked on the skin with sorrel and sauce of smoked IJsselmeer eel
Small sole & lobster
Small sole with Canadian lobster, salad of seared little gem lettuce,
orange and light lobster sauce
Sweetbread
Crispy fried sweetbread with Jerusalem artichoke, black truffle and light “vichyssoise”
Anjou pigeon
Roast breast fillet of anjou pigeon with parsnip,
foie gras and gravy of poultry and cinnamon
Goos liver
Various preparations of goose liver with sauerkraut,
brioche and ‘apple spread’
Signature dish for extension €19.50
Blood orange
Surprise of blood orange, lemon and white chocolate
Experience Menu 5 courses € 105.-
Experience Menu 6 courses € 130.- Incl. Lobster & Sole
*expires at Experience Menu 5 courses
7 courses € 150.- incl. Goos liver
Cheese instead of dessert € 12.50 extra
Cheese extra € 22.50
Wine & Cheese party €40.-
Experience Menu Vegetarian
Cucumber
Rouleau of cucumber with goat cheese and chives, and a cream of miso
Minestrone
Tubetti pasta, marinated cherry tomato, green olive and a tomato broth
Aubergine
Puffed aubergine with mushrooms, Parmesan cheese and a forest mushroom nage
*Spring carrots
Puffed carrots with a crumble of peanuts and a sauce of carrots and sushi vinegar
Beet
Wellington of smoked beetroot, Yante Ayran-yoghurt cream and Beurre Rouge
Cherries
Pearl of cherries and white chocolate, butter candy, and a sorbet of cherries
Experience Menu 5 courses € 105.-
Experience Menu 6 courses € 130.-
*expires at Experience Menu 5 courses
Experience Menu 7 courses € 150.-
Incl. Signature Cheese dish
Cheese instead of dessert € 12.50 extra
Cheese extra € 22.50
Wine & Cheese party €40.-
Our dishes
Langoustine
Various preparations of langoustine with pumpkin and green curry
Tuna
Seared tuna with marinated goose liver, hazelnut and Oriental dressing
Tartare ‘Rossini’
Tartare of Simmental beef, bonbon of foie gras, madeira and truffle
Small sole & lobster
Small sole with Canadian lobster, salad of seared little gem lettuce,
orange and light lobster sauce
Pike perch
Pike perch baked on the skin with sorrel and sauce of smoked IJsselmeer eel
Turbot
Lightly grilled turbot with celery, coconut and “Tom Yum”
Sweetbread
Crispy fried sweetbread with Jerusalem artichoke, black truffle and light “vichyssoise”
Anjou pigeon
Roast breast fillet of anjou pigeon with parsnip, foie gras and gravy of poultry and cinnamon
Wellington (per 2 persons)
The classic Beef Wellington with red wine sauce
Vegetarian dishes
Entrées and Entremets
Cucumber
Rouleau of cucumber with goat cheese and chives, and a cream of miso
Minestrone
Tubetti pasta, marinated cherry tomato, green olive and a tomato broth
Specialty of the chef
Creamy cream soup of what nature has to offer at the moment
Aubergine
Puffed aubergine with mushrooms, Parmesan cheese and a forest mushroom nage
Main courses
Spring carrots
Puffed carrots with a crumble of peanuts and a sauce of carrots and sushi vinegar
Red cabbage
Wellington of smoked beetroot, Yante Ayran-yoghurt cream and Beurre Rouge
Desserts
Cheese
A choice from our Dutch and foreign cheeses
Blood orange
Surprise of blood orange, lemon and white chocolate
Fig
Compote of fig with white chocolate, dark chocolate brownie,
fig mini-tart and bay laurel ice cream
Simply delicious
Hot madeleines (3 p) with whipped vanilla cream
and chocolate
Goose liver
Baked goose liver with caramelised brioche and nuts, and foam of goose liver
At home with Tom
Five rolled chocolates, made by chef Tom, to enjoy at home
