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  € 95.-
6 courses Experience Menu  € 125.-

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 € 95.-
Experience Menu 6 courses € 125.- Incl. Lobster & Sole
*expires at Experience Menu 5 courses
7 courses €145.- 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 € 85.-
Experience Menu 6 courses € 95.-
*expires at Experience Menu 5 courses

Cheese instead of dessert € 7.50 extra
Cheese extra € 18.50
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


Feel free to contact us

tel:+31 (0)318 41 73 70