The Menu

The seasons play an essential role at Visaandeschelde and our menu changes accordingly. The menu also includes different types of oysters and delicious lobster. The treasure of the à la carte menu is an ever-changing ‘Exclusive Seafood’ dish.

We also serve day-fresh Fruits de Mer. Because Visaandeschelde works with fresh products daily, we have a limited amount of various sea-delights available. If you know in advance that you would like to have the Fruits de Mer, let us know beforehand so that we can reserve the Fruits de Mer for you.

In addition to the à la carte dishes, you can select the monthly changing Chef’s Menu, which the kitchen team of Visaandeschelde takes great pride in composing.

OYSTERS – RED WINE VINEGAR – SHALLOT – LEMON

MARKET PRICE

THREE SEARED OYSTERS – pOtatO MOUSSELINE – spinaCh – JUS	22,50
THREE OYSTERS AU GRATIN – TOMATO – GuYÈRE CHEESE	22,50
THREE OYSTERS ASIAN STYLE – RICE NOODLES – SAMBAL – TERIYAKI	22,50

CAVIAR – BLINI – CRÈME FRAÎCHE – Capers – SHALLOT – EGG
20 GRAM	50
50 GRAM	100
125 GRAM	250

lObster (COLD) – mayOnnaise – Cress salad – CrOutOns	25	50
A la planCha – fries – seaSHORE GREENS	25	50
ORIENTAL style – UDON NOODLES – ASIAN vEGetables – sambal – teriyaki	25	50

Salad VisaandesChelde – lObster – duCK liver – truffle – balsamiC vineGar	30
Sashimi – sOy sauCe – GinGer – wasabi – Japanese riCE	24
LOBSTER BISQUE – CURRY CREAM – shrimp CrOQuettes – lÖwensenf mAYONNAISE	17
BOuillabaisse – BEST seasOnAL shellfish – Gruyère Cheese – rOuille	20
EEL ‘SMOKED’ – TOAST – HORSERADISH – HERRING CAVIAR	21
SOft shell Crab – ARGENTINIAN PRAWN – WASABI – SAMBAL – WAKAME – AVOCADO	19

EXCLUSIVE FISH – WITH MATCHING GARNISH

MARKET PRICE

MARKET FRESH FISH – ARTIChOke – DUXELLEs – mushROOM – CARROT – CREAM BARIGOULE	29.50
FRUITS DE MER – SHALLOTS – VINEGAR – MAYONNAISE (2 PERSON MINIMUM)	65 P/P
WITH 1/2 COLD LOBSTER To guarantee the freshness of the Fruits de Mer, we keep a limited amount in stock. That is why we advise you to make an advance reservation.	+25
BOuillabaisse – BEST seasOnAL shellfish – Gruyère Cheese – rOuille	35
TUNA TATAKI – UDON NOODLES – ORIENTAL VEGETABLES – TERIYAKI – LOTUS ROOT	42
RIB EYE – SEASONAL VEGETABLES – MUSHROOMS – DUCK LIVER JUS	38

DESSERTS

HEAVENLY CHOCOLATE – CHOCOLATE 85% – ESPRESSO SORREL	13
WILD BERRIES – WHITE CHOCOLATE – CARAMEL – PANSY – MERLOT WINE VINEGAR	13
SELECTION OF FIVE DOMESTIC AND INTERNATIONAL CHEESES	17,50
ESPRESSO MARTINI	14
SPECIALE KOFFIE’S	10,50

DESSERT WINES

COTEAUX DU LAYON – DOMAINE CADY	8,50
Sauternes – CHATEAU FILHOT	12
Chateau CABIDOS	10

PORT
TawnY	8
POrtal COlheita 2004	12,50
POrtal 20 years Old Tawny	12,50
POrtal 30 years Old Tawny	15,50
POrtal 40 years Old Tawny	18,50

COFFEE
COFFEE Or TEA WITH SWEET DELIGHTS	6,50
LunGO – EspressO – maCChiatO	4
CappuCCinO	4
Latte maCChiatO	4
DOUBLE ESPRESSO	4
DRY LEAVE TEAS Berry White – Lady Grey – Jasmin Green – Rooibos Kokos	4,50
FRESH TEAS Gember – Munt – Verveine	5
SPECIAL COFFEES Irish – Spanish – Italian – French	10,50

Eau de Vie
POire	9
FrambOise	9

GRAPPA
CHARDONNAY	9
MUSCAT	9

COGnaC
RÉmy Martin VSOP	8,50
RÉmy Martin XO	21,50
COURVOISIER	8
RaGnaud SabOurin reserve 35 years	15

ArmaGnaC
Bas-ArmaGnaC Le BasQue	12,50

CalvadOs
DOmaine DupOnt OriGinal	8
DOmaine DupOnt Reserve	12,50

Whisky – WHISKEY – BOURBON
THE FAMOUS GROUSE	8
LAPHROAIG SINGLE MALT 10 YEARS	10
THE BALVENIE DOUBLE WOOD 12 YEARS	8
JOHNNIE WALKER BLACK 12 YEARS	8
CHIVAS REGAL 12 YEARS	8

AMUSE BOUCHE
CHEF’S CHOICE

STARTER
LANGOUSTINE – BURRATA – AVOCADO – SEA VEGETABLES – PASSION FRUIT

SECOND STARTER
OCTOPUS – HUMMUS – POMeGRANATE – SESAME- PAPADUM

THIRD STARTER
BISQUE – LOBSTER – CURRY CREAM – CROUTONS

MAIN COURSE
MARKET FRESH FISH – ARTIChOke – DUXELLEs – mushROOM – CARROT – CREAM BARIGOULE

DESSERT
WILD BERRIES – WHITE CHOCOLATE – CARAMEL – PANSY – MERLOT WINE VINEGAR

DINNER		WINE PAIRING
3-COURSES	€ 48	3 GLASSES	€ 29
4-COURSES	€ 58	4 GLASSES	€ 35
5-COURSES	€ 68	5 GLASSES	€ 44

PREFER AN EXTRA STARTER INSTEAD OF DESSERT? + € 5

JOBS

If you are ready for a new challenge and have experience in the higher segment of the bar and restaurant industry, then become our new ROAST star and send your CV along with a description of your aspirations to

jobs@theroastroom.nl

NEWSLETTER SIGNUP

JOBS

At present, the following positions are available:
– F&B allround waiter/waitress | fulltime of parttime
– Chef de Partie | fulltime of parttime
– Chef student

VACATURES

Op dit moment zijn de volgende vacatures beschikbaar:
– F&B medewerker bediening | fulltime of parttime
– Chef de Partie | fulltime of parttime
– Leerling kok

NEW YEAR’S EVE MENU

VOORGERECHT

SALADE VISAANDESCHELDE – KREEFT – EENDENLEVER – TRUFFEL – BALSAMICO

TUSSENGERECHT

SLIPTONG – HAAIENBUIK – AUGURK – KAPPERTJES – DRAGON – PETERSELIE – APPEL

HOOFDGERECHT

VIS VAN DE MARKT – RODE WIJN RISOTTO – RADICCHIO – ARTISJOK – OCTOPUS – RODE WIJNJUS

DESSERT

LYCHEE – KOFFIE – CHOCOLADE – PISTACHE

NEW YEAR’S EVE MENU

STARTER

SALAD VISAANDESCHELDE – LOBSTER – DUCK LIVER – TRUFFLE – BALSAMIC

SECOND STARTER

LEMON SOLE – SHARK’S BELLY – GHERKIN – CAPERS – TARRAGON – PARSLEY – APPLE

MAIN COURSE

MARKET FRESH FISH – RED WINE RISOTTO – RADICCHIO – ARTICHOKE – OCTOPUS – RED WINE JUS

DESSERT

LYCHEE – COFFEE – CHOCOLATE – PISTACHIO

The Menu

OYSTERS – RED WINE VINEGAR – SHALLOT – LEMON

MARKET PRICE

THREE SEARED OYSTERS – pOtatO MOUSSELINE – spinaCh – JUS

22,50

THREE OYSTERS AU GRATIN – TOMATO – GuYÈRE CHEESE

22,50

THREE OYSTERS ASIAN STYLE – RICE NOODLES – SAMBAL – TERIYAKI

22,50

CAVIAR – BLINI – CRÈME FRAÎCHE – Capers – SHALLOT – EGG

20 GRAM

50

50 GRAM

100

125 GRAM

250

lObster (COLD) – mayOnnaise – Cress salad – CrOutOns

25

50

A la planCha – fries – seaSHORE GREENS

25

50

ORIENTAL style – UDON NOODLES – ASIAN vEGetables – sambal – teriyaki

25

50

Salad VisaandesChelde – lObster – duCK liver – truffle – balsamiC vineGar

30

Sashimi – sOy sauCe – GinGer – wasabi – Japanese riCE

24

LOBSTER BISQUE – CURRY CREAM – shrimp CrOQuettes – lÖwensenf mAYONNAISE

17

BOuillabaisse – BEST seasOnAL shellfish – Gruyère Cheese – rOuille

20

EEL ‘SMOKED’ – TOAST – HORSERADISH – HERRING CAVIAR

21

SOft shell Crab – ARGENTINIAN PRAWN – WASABI – SAMBAL – WAKAME – AVOCADO

19

EXCLUSIVE FISH – WITH MATCHING GARNISH

MARKET PRICE

MARKET FRESH FISH – ARTIChOke – DUXELLEs – mushROOM – CARROT – CREAM BARIGOULE

29.50

FRUITS DE MER – SHALLOTS – VINEGAR – MAYONNAISE (2 PERSON MINIMUM)

65 P/P

WITH 1/2 COLD LOBSTER

+25

BOuillabaisse – BEST seasOnAL shellfish – Gruyère Cheese – rOuille

35

TUNA TATAKI – UDON NOODLES – ORIENTAL VEGETABLES – TERIYAKI – LOTUS ROOT

42

RIB EYE – SEASONAL VEGETABLES – MUSHROOMS – DUCK LIVER JUS

38

DESSERTS

HEAVENLY CHOCOLATE – CHOCOLATE 85% – ESPRESSO SORREL

13

WILD BERRIES – WHITE CHOCOLATE – CARAMEL – PANSY – MERLOT WINE VINEGAR

13

SELECTION OF FIVE DOMESTIC AND INTERNATIONAL CHEESES

17,50

ESPRESSO MARTINI

14

SPECIALE KOFFIE’S

10,50

DESSERT WINES

COTEAUX DU LAYON – DOMAINE CADY

8,50

Sauternes – CHATEAU FILHOT

12

Chateau CABIDOS

10

PORT

TawnY

8

POrtal COlheita 2004

12,50

POrtal 20 years Old Tawny

12,50

POrtal 30 years Old Tawny

15,50

POrtal 40 years Old Tawny

18,50