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.

With our valued business guests in mind, Visaandeschelde offers the ‘Business Power Lunch’. You and your business partner or special business relation can enjoy the culinary delights of this light and healthy lunch menu within the space of an hour.

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	200

lObster (COLD) – mayOnnaise – Cress salad – CrOutOns	25	50
A la planCha – fries – seaSHORE GREENS	25	50
HARISSA – BABA GHANOUSH – YOGURT – MINT	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
SOft shell Crab – ARGENTINIAN PRAWN – WASABI – SAMBAL – WAKAME	19
CUTTLEFISH TAGLIATELLE – EGG YOLK – BACON – PARMESAN – GREMOLATA	17

EXCLUSIVE FISH – WITH MATCHING GARNISH

MARKET PRICE

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
TUNA TATAKI – UDON NOODLES – ORIENTAL VEGETABLES – TERIYAKI – LOTUS ROOT	42
SKATE WING – ENDIVE – DUCK LIVER – SMOKED HERRING – MUSTARD JUS	36
Platter visaandesChelde – a SAMPLING Of different SMALL dishes	36
BOuillabaisse – BEST seasOnAL shellfish – Gruyère Cheese – rOuille	35
RIB EYE – SEASONAL VEGETABLES – MUSHROOMS – DUCK LIVER JUS	38

DESSERTS

BABA AU RHUM – CHOCOLAE MOUSSE – PEAR – TONKA BEAN – HAZELNUT ICE CREAM – FRANGELICO	15
LYCHEE – COFFEE – PISTACHIO	15
BLOEDSINAASAPPEL – DRAGON-ROOMIJS – CAMPARI – WITTE CHOCOLADE	15
SELECTION OF FIVE DOMESTIC AND INTERNATIONAL CHEESES	17,50

DESSERT WINES

WHITE
COTEAUX DU LAYON – DOMAINE CADY	8,50
Sauternes – CHATEAU FILHOT	12
RATAFIA – LOUIS CASTRES	10
EISWEIN – WEINGUT NIGL	12

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

SNACK
CHEF’S SELECTION

AMUSE BOUCHE
CHEF’S SELECTION

STARTER
SEA BASS – PINK PEPPER – SHELLFISH – KOHLRABI – VINAIGRETTE

SECOND STARTER
CUTTLEFISH TAGLIATELLE – EGG YOLK – BACON – PARMESAN – GREMOLATA

THIRD STARTER
LANGOUSTINE – OXTAIL – CELERY – PAPAYA – SAMBAI vinEGar

MAIN COURSE
MARKET FRESH FISH – CÉVENNES ONION TARTE TATIN – KALE – BEURRE ROUGE – PURSLANE

DESSERT
BLOOD ORANGE – TARRAGON ICE CREAM – CAMPARI – WHITE CHOCOLATE

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

200

lObster (COLD) – mayOnnaise – Cress salad – CrOutOns

25

50

A la planCha – fries – seaSHORE GREENS

25

50

HARISSA – BABA GHANOUSH – YOGURT – MINT

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

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

19

CUTTLEFISH TAGLIATELLE – EGG YOLK – BACON – PARMESAN – GREMOLATA

17

EXCLUSIVE FISH – WITH MATCHING GARNISH

MARKET PRICE

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

65 P/P

WITH 1/2 COLD LOBSTER

+25

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

42

SKATE WING – ENDIVE – DUCK LIVER – SMOKED HERRING – MUSTARD JUS

36

Platter visaandesChelde – a SAMPLING Of different SMALL dishes

36

BOuillabaisse – BEST seasOnAL shellfish – Gruyère Cheese – rOuille

35

RIB EYE – SEASONAL VEGETABLES – MUSHROOMS – DUCK LIVER JUS

38

DESSERTS

BABA AU RHUM – CHOCOLAE MOUSSE – PEAR – TONKA BEAN – HAZELNUT ICE CREAM – FRANGELICO

15

LYCHEE – COFFEE – PISTACHIO

15

BLOEDSINAASAPPEL – DRAGON-ROOMIJS – CAMPARI – WITTE CHOCOLADE

15

SELECTION OF FIVE DOMESTIC AND INTERNATIONAL CHEESES

17,50

DESSERT WINES

WHITE

COTEAUX DU LAYON – DOMAINE CADY

8,50

Sauternes – CHATEAU FILHOT

12

RATAFIA – LOUIS CASTRES

10

EISWEIN – WEINGUT NIGL

12

PORT

TawnY

8

POrtal COlheita 2004

12,50