Lunch menu
From an elaborate lunch to a quick bite: fresh sandwiches, salads and warm dishes from our kitchen.
View the menuCurrent dinner menu
Fine dining
Starters
Pickled autumn vegetable roulade
Filled with ricotta in a roasted pepper gazpacho.
Runner bean salad
Rocket, spring onion, ponzu, soy dressing, crispy smelt and lime mayonnaise.
Duck rillette
Pear pickled in honey and thyme, mandarin gel and garlic tuille.
Intermediate
Mushroom broth
With fresh herbs and gnocchi with aged farmhouse cheese.
Beetroot mash with sautéed mushrooms
Smoked feta, walnuts and apple syrup dressing.
Scallop with soft polenta
Crispy smelt and shore crab jus.
Mains
Warm-smoked pork neck
Potato rösti with spicy plum chutney.
Confit free-range chicken with rosemary
Mandarin jus, lingonberry chutney and kale pearl couscous.
Pan-fried pike-perch with buckwheat risotto
White wine vadouvan sauce, sautéed chanterelles, wakame oil and charred leek.
Slow-cooked beef shoulder with pommes fondant
Shiitake, parsnip cream and fermented red cabbage.
Smoked pumpkin
Labneh, pomegranate sauce, dukkah and red lentil stew.
Desserts
Orange cheesecake
With cardamom cream, orange gel and a crisp biscuit.
Pandan panna cotta
With port-poached grapes and lime sorbet.
Tonka bean parfait
Honey parfait with lime mascarpone, olive oil, lemon balm oil and tuille.
Also available as dessert: coffee with a trio of chocolates for € 9.95, or a four-cheese board for a € 5.50 supplement.
Our chef Peter and his passionate kitchen brigade have created a menu with the utmost precision, where every flavour combination surprises and makes sense.
Gertjan & Suzan
Surprise menu
The chef's surprise menu
Cannot choose, or would you rather be pampered completely? Choose our surprise menu. You decide the number of courses; our chef and his brigade take care of the rest.
3 courses€ 49.95
4 courses€ 59.95
5 courses€ 69.95
Vegetarian, vegan or an allergy? Let us know when booking and we will gladly help.
A tribute to the North
Van den Bosch menu
4 courses | € 57.95
This menu pays tribute to the early days of the Colonies of Benevolence. The dishes take you through the history of this unique Drenthe landscape: from the hard cultivation of wild land to the rich harvest and earthy sweetness of the peat.
Taste the history of Drenthe in four courses
The cultivation
Smoked Drenthe trout on dried rye bread with smoked celeriac, buttermilk and dill dressing, and pickled mustard seed.
The colony
Confit Drenthe potato, chanterelle, fermented pointed cabbage and aged farmhouse cheese crisp, finished with roasted onion broth.
The harvest
Drenthe pasture-raised beef, caramelised parsnip, carrot cream, sautéed Brussels sprouts and shallot, with juniper and bay sauce.
The peat
Homemade syrup waffle, sea buckthorn ice cream and heather honey liqueur.
Available exclusively as a four-course menu.
The story
A unique experiment
Monumental Veenhuizen is inextricably linked to Johannes van den Bosch, who started a daring social experiment here as founder of the Society of Benevolence to fight poverty. This unique history remains palpable throughout the monumental avenue landscape, now a UNESCO World Heritage Site.