A M U S E

Oysters

FINES DE CLAIRES NO 3
with
SHALLOT VINAIGRETTE
a piece 2,95
GIN, FENNEL AND GRANNY SMITH

a piece 3,50
SOY-GINGER SYRUP, SPRING ONION AND RED PEPPER

a piece 3,50

Caviar

10Gr FINEST SELECTED BAERII CAVIAR BY AKEF WITH BLINIS
19,50
combine the caviar with
A GLASS OF VEUVE CLICQUOT BRUT
29,50

Starters

YELLOWFIN TONIJN MET TEMPURA VAN SHISO, AVOCADO,
RIVIERKREEFT, RODE PEPER EN EEN GEMBER SOJADRESSING
Yellowfin tuna with shiso tempura, avocado, crayfish, chili pepper and a ginger-soy dressing
16,-

EENDENLEVERPARFAIT MET GEROOSTERDE VIJG, BIETEN, NOTENKARAMEL EN SOJA SABAYON
Duck liver parfait with roasted fig, beetroot, nut caramel and a soy sabayon
16,-
{ook als vegetarisch variant beschikbaar met burrata i.p.v eendenlever / also available as
a vegetarian option with burrata instead of duck liver}

GEBAKKEN COQUILLES MET KNOLSELDERIJ, PANCETTA,
ZWEZERIK GEPANEERD IN CORNFLAKES EN SCHUIM VAN WITTE CHOCOLADE EN LIMOENBLAD
Sautéed scallops with celeriac, pancetta, sweetbread coated with cornflakes and a foam of white chocolate and lime leaf
16,-

HERTENTARTAAR MET BBQ ASPERGES, BOSPADDENSTOELEN, BRIOCHE MET HERTENSTOOF EN EEN PEDRO XIMÉNEZ REDUCTIE
Venison tartare with BBQ asparagus, forest mushrooms, brioche with venison stew and a Pedro Ximénez reduction
15,50

GEROOSTERDE LANGOUSTINE, MOSSELEN GEKOOKT MET RICARD, KABELJAUW, VENKELSALADE EN EEN SAFFRAAN BOUILLON MET GEDROOGDE TOMATEN
Roasted langoustine, mussels cooked in Ricard, cod, fennel salad and a saffron broth with dried tomatoes
15,50

Vega

GEROOSTERDE BLOEMKOOL MET OUDE GOUDSE OPLEGKAAS,  RUCOLA, BLOEMKOOL-TRUFFEL CRÈME ENEEN BITTERBAL MET TRUFFEL 
Roasted cauliflower with Old Gouda cheese, roquet salad, cauliflower-truffle cream and a croquet filled with truffle
15,-

MOCHT U ALLERGIEËN HEBBEN, LAAT HET ONS EVEN WETEN  
If you have any allergies, please let us know

ZEEBAARS MET ZEEVRUCHTEN, PAELLA NERO, DOPERWTEN EN EEN SCHAALDIEREN BEURRE BLANC
Sea bass filet with fruit de mer, paella nero, green peas and a shellfish beurre blanc
25,50

BLACK ANGUS STEAK MET PASTINAAK-GNOCCHI, WONTON MET BLACK ANGUS EN RUNDERMERG, BOSPADDESTOELEN, GROENE ASPERGES EN EEN CHATEAU BRIAND SAUS
Black Angus steak with parsnip-gnocchi, wonton filled with black angus and marrow, forest mushrooms, green asparagus and a chateau briand sauce 
26,-

EENDENBORST MET GEROOSTERDE POMPOEN, ROMANESCO, MINI SHIITAKE EN EEN MADEIRA SAUS GEMONTEERD MET EENDENLEVER
Duck breast with roasted pumpkin, romanesco, mini shiitake and a Madeira sauce with duck liver
25,50

 

Supplement

EENDENLEVER of ZWEZERIK
Duck liver or Sweetbread
{can be added to all meat dishes}
a piece 4,50

WILDZWIJNHAAS GEMARINEERD IN TANDOORI SPECIJEREN, SCHORSENERENKROKET, MINT HANGOP, PAPRIKA, RODE UI EN WILDJUS
Wild boar tenderloin marinated in tandoori spices, black salsify croquette, strained yoghurt with mint, bell peppers, red onion and a game sauce
25,50

GEBRAISSEERDE KALFSSUKADE MET KNOFLOOK POLENTA, KALFSTONG, COLESLAW VAN SPRUITEN, KALFSJUS MET TRUFFEL
Braised veal with garlic polenta, veal tonque, coleslaw of brussel sprouts and
a veal sauce with truffle
26,-

Vega

POMPOEN TORTELLINI MET MINI PAPRIKA, BOSPADDESTOELEN,
SPRUITEN EN EEN CRÈME VAN RODE LINZEN EN VADOUVAN
Pumpkin tortellini with brussel sprouts, baby bell peppers, forest mushrooms and a cream of red lentils with Vadouvan
24,50

CITROENTAARTJE MET YUZU CUSTARD, BOSVRUCHTEN, PISTACHE EN EEN LIMONCELLO MERENGUE
Lemon tarte with yuzu custard, forest fruit, pistachio and a limoncelle meringue
9,50

VANILLE CHEESECAKE MET GESTOOFDE PEER , AMANDELCAKE MET TIJM EN SAFFRAAN KARAMEL
Vanilla cheesecake with poached pear, almond cake with thyme and saffron caramel
9,50

MILLEFEUILLE VAN GEROOSTERDE KOKOS MET WITTE CHOCOLADE,  SESAMTUILE, PROFITEROLE GEVULD MET KOKOSCRÈME EN BRAMEN
Millefeuille of roasted coconut with white chocolate, sesame tuile, profiterole filled with coconut cream and blackberries
9,50

CHOCOLADE FONDANT MET NUTELLA, KASTANJECARAMEL EN EEN KARAMEL-NOTENIJS
Chocolate fondant with Nutella, chestnut caramel and a caramel nut ice cream
{15 minutes waiting time}
9,50

WENTELTEEFJE MET KANEELMOUSSE, GEBAKKEN APPEL EN EEN COGNAC PARFAIT
French toast with cinnamon mousse, baked apple and a brandy parfait
9,50

KAASPLATEAU  MET 5 VERSCHILLENDE SOORTEN
5 cheese plate with different kinds
12,50

 

Port

RUBY
Taylor’s Select Ruby Port, Douro, Portugal Stylish and fruity on the nose. Full-bodied with tones of ripe, dark fruit. A long-lasting aftertaste and pleasant sweetness
6,-

VINTAGE
Taylor’s Late Bottled Vintage Port, Douro, Portugal Decadent, tangy blackberry flavors with hints of raisin and fig. Soft damson and liquorice aromas
6,50

10 YEARS OLD
Taylor’s 10 Year Old Tawny Port, Douro, Portugal Aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit
7,50

Dessert Wine

AMBRE RIVESALTES GRENACHE BLANC, GRENACHE GRIS
Cellier de la Dona, Languedoc, Frankrijk Gul, met een perfecte balans tussen zoet en zuur. Intens in smaak door rijpe zuidvruchten, vijgen, een amandelbittertje en wat karamel en kaneel
6,50

PEDRO XIMENEZ
Valdespino ‘El Candado’, Jerez, Spanje Intens zoet en fluwelig zacht met tonen van noten, rozijnen, vijgen, dadels en chocolade
6,50

MONASTRELL
Casa de la Ermita, Jumilla, Spanje Vol en geconcentreerd met rijp fruit, chocolade en een friszoete afdronk
6,50

Lion Noir

An exceptional venue where the surroundings are as vibrant as the food.
This place is a collection of curious diversity, storytelling visuals and timeless values.
We are delighted to serve you gracefully.

MENU

Ron Dijkstra & Sammy Chau

MOCHT U ALLERGIEËN HEBBEN, LAAT HET ONS EVEN WETEN  
If you have any allergies, please let us know

EEN COMBINATIE VAN HET ‘CHEF’S MENU’ MET ‘À LA CARTE’ IS NIET MOGELIJK
A combination of the ‘chef’s menu’ with ‘à la carte’ is not possible.

12:00 pm - 14:30 pm
weekdays

Sandwiches

Salads

BROODJE VAN DE WEEK
Sandwich of the week   
WEEKLY CHANGING PRICE

SPIEGELEIEREN MET BROOD EN
GEBAKKEN HAM {EN /OF} KAAS
Eggs sunny side up with ham {and/or} cheese and bread
6,50

STEAK & CHEDDAR CHEESE MET GEBAKKEN SJALOT, RUCOLA SALADE EN SRIRACHAMAYONAISE
Steak & Cheddar cheese with sautéed shallots, rocket salad & sriracha mayonnaise
10,50
SUPPLEMENT: Eendenlever/Duck liver   
4,50

BRUSCHETTA MET BURRATA, CHERRYTOMATENSALSA, SPINAZIEPESTO MET PIJNBOOMPITTEN EN EEN BALSAMICO REDUCTIE
Bruschetta with burrata, a cherry tomato salsa,
spinach pesto with pine nuts and a balsamic reduction
9,50

GEGRILDE KIPPENDIJFILET OP EEN BRIOCHE BOL MET AVOCADO, TOMAAT, GEBAKKEN SPEK EN TRUFFELMAYONAISE
Grilled chicken on a brioche bun with avocado, tomato, bacon and a truffle mayonnaise
9,50

TORTILLA WRAP MET GEROOKTE ZALM, QUINOA, KAPPERTJES, ZOETZURE KOMKOMMER EN CITROEN CRÈME FRAÎCHE
Tortilla wrap with smoked salmon, quinoa, capers, pickled cucumber and lemon crème fraîche
9,50

STEAK TARTAAR MET CROSTINI’S EN PIMENT MAYONAISE
Steak tartare with crostini and spicy mayonnaise
12,50
SUPPLEMENT: Eendenlever/Duck liver
4,50

Hot Dishes

PASTEITJE MET KIP, CHAMPIGNONS, DOPERWTJES EN TRUFFEL
Puffed pastry with chicken, mushrooms, green peas and truffle
10,50

TRUFFELRISOTTO MET GROENE ASPERGES, VERSE TRUFFEL, GEPOCHEERD EI, PARMEZAAN EN RUCOLA SALADE
Truffle risotto with green asparagus, fresh truffle, poached egg, parmesan and rocket salad 
17,50

MINUTE STEAK MET AARDAPPELS, GEBAKKEN SPEK, CHAMPIGNONS, SJALOTJES EN RODE WIJN SAUS
Minute steak with potatoes, bacon, mushrooms, shallots and a red wine jus
19,50
SUPPLEMENT: Eendenlever/Duck liver 4,50

GEBAKKEN COQUILLES MET SAFFRAAN-PARELCOUSCOUS, SOJABONEN EN SERRANO HAM
Sautéed scallops with saffron infused pearl couscous, soy beans and serrano ham 
15,50
SUPPLEMENT: Gamba’s/Prawns 4,50

BLACK ANGUS BURGER MET RODE UIEN MARMELADE, SUIKERSLA EN TRUFFELMAYONAISE
Black Angus burger with red onion marmalade, little gem and truffle mayonnaise
14,50
SUPPLEMENT: Eendenlever/Duck liver 4,50

CAESAR SALADE MET GEGRILDE KIPPENDIJFILET, GEPOCHEERD KWARTELEI, KROKANTE SPEK, PARMEZAAN EN ANSJOVIS
Caesar salad with grilled chicken, poached quail egg, crispy bacon, parmesan and anchovies   9,-

SALADE MET GROENE ASPERGES, GEPOCHEERD KWARTELEI, GEROOSTERDE KRIELAARDAPPEL, LOTUSWORTEL CHIPS EN TRUFFELDRESSING
Salad with green asparagus, poached quail egg, roasted potato, lotus root crisps and a truffle dressing   9,50
SUPPLEMENT: Zalm/Salmon   4,-
SUPPLEMENT: Serrano ham   3,50

BIETENSALADE MET GEGRATINEERDE GEITENKAAS, CHIOGGIA BIET, GEROOSTERDE PECANNOTEN EN BALSAMICO DRESSING
Beetroot salad with gratinéed goat’s cheese, roasted pecan nuts, chioggia beet & a balsamic dressing   9,-

SALADE MET SAFFRAAN-PARELCOUSCOUS, GEBAKKEN GAMBA’S EN CHORIZO
Salad with saffron infused pearl couscous, sautéed prawns and chorizo   9,50

MESCLUNSALADE MET LICHT GEROOSTERDE YELLOWFIN TONIJN, PAPRIKA, QUINOA, SOJABONEN EN SESAM-PONZU DRESSING
Mesclun salad with seared yellowfin tuna, sweet peppers, quinoa, soy beans and a sesame-ponzu dressing   10,-
SUPPLEMENT: Gamba’s/Prawns   4,50

Oysters

FINES DE CLAIRES NO 3
with
SHALLOT VINAIGRETTE
a piece 2,95
GIN, FENNEL AND GRANNY SMITH
a piece 3,50
SOY-GINGER SYRUP, SPRING ONION AND RED PEPPER
a piece 3,50

Caviar

10Gr FINEST SELECTED BAERII CAVIAR BY AKEF WITH BLINIS
19,50
combine the caviar with
A GLASS OF VEUVE CLICQUOT BRUT
29,50

Eggs

BENEDICT
with ham
8,-
NORWEGIAN
with salmon
9,-
FLORENTINE
with spinach
7,-

Soup

Soup of the day
6,50

Cocktails

PORNSTAR MARTINI
Bols Vodka, vanilla, fresh passion fruit, cava
11,50

CUARENTA Y PIRINHA
Licor 43, lime, cane sugar
9,50

REDLIGHT NEGRONI
Martini Rosso, Bols Genever 21, Galliano L’Aperitivo
9,50

ESPRESSO MARTINI
Bols Vodka, Galliano ristretto, espresso, sweet cinnamon
11,50

BLOODY
MARY
Bols Vodka, tomato juice, Worcestershire sauce, Tabasco, salt and pepper
9,50

CHARDONNAY CHININ BLANC
Rich and soft. White peach, pineapple and mango combined with a flowery aroma, make this a perfect white wine to combine with dinner
7,50/35,-

CABERNET SAUVIGNON SHIRAZ
Ruby-red wine softness, freshness and depth. Layerd by sweetherbs, black fruit and hints of tabacco and pare cocoa
7,50/35,-

by the glass

BLANC

SAUVIGNON BLANC KIWI CUVÉE, LANGUEDOC, FRANCE
Fresh and soft, with gooseberries, green apples and tropical fruit
5,-/ 23,50

VIOGNIER LES VIGNERONS DU NARBONNAIS, LANGUEDOC, FRANCE
Ripe, flexible, powerful smell with soft white fruits, acacia blossom and almonds
5,50/ 26,-

ROUGE

GRAN TRIO ROSSO PRIMITIVO, NEGRAMARO, MALVASIA NERA, ITALY
Soft and rich with ripe cherries and plums, chocolate and spice
5,-/ 23,50

ALFROCHEIRO, TINTA RORIZ & TOURIGA NACIONAL QUINTA DE CABRIZ, DÃO, PORTUGAL
Elegant wine with blackberries, sultry herbs and a woody aroma
6,-/ 28,50

Wine from around the world

By The Bottle

GRÜNER VELTLINER WEINGUT URBANIHOF, WAGRAM, AUSTRIA
Soft, juicy and fresh, with yellow apple, pineapple and peach
29,-

VERDEJO BODEGAS JARO ‘VIÑA OROPÉNDOLA’, RUEDA, SPAIN
Nice range of citrus, passion fruit and white bouquet of fresh flowers with a rich and intense nose
31,50

RIESLING WEINGUT VON WINNING ‘VILLA NIEDERBERGER’, PFALZ, GERMANY
Charming and limpic. Aromas of citrus, apples and and slightly smokey and dry
33,50

PINOT GRIGIO TIEFENBRUNNER, ALTO ADIGE, ITALY
Elegant and pure, hints of apricot and peach with fine bitters
35,-

CUSTOZA GARGANEGA, TREBBIANO TOSCANO, CORTESE, FRIULANO MONTE DEL FRÁ, VENETO, ITALY
Characterful and fragrant with a fruity aroma and round. Dry finish
35,-

VERMENTINO VITIVINICOLA ANTONIO ARGIOLAS, SARDINIA, ITALY
Powerful and juicy. Ripe fruits, citrus, sours & fine bitters. Hint of fennel and anise in the smell 
39,50

POUILLY FUMÉ SAUVIGNON BLANC DOMAINE THIBAULT, LOIRE FRANCE
Bouquet of citrus fruits and green apple
45,-

SAINT-VÉRAN GEORGES BURRIER, BOURGOGNE, FRANCE
Complex smell with a hint of marzipan. Taste of green apples and minerals. Buttery and woody in the aftertaste
45,-

RIOJA VIURA, MALVASÍA & GARNACHA BLANCA BARÓN DE LEY 3 VIÑAS, RIOJA, SPAIN
Complex and powerful with quince, lime, honey, herbs and almonds
45,-

CHABLIS CHARDONNAY PASCAL BOUCHARD ‘VIEILLES VIGNES’, BOURGOGNE, FRANCE
Subtle and balanced oak wood. Tones of smokiness and vanilla with a mineral aftertaste
50,-

VIOGNIER EARL CAVE YVES CUILLERON, RHÔNE, FRANCE
Subtle and soft, with the smell of spring flowers, hints of tropical fruits and vanilla. Tasty and round, with a herby aftertaste
50,-

RUINART
Blanc de Blancs
95,-

DOM PERIGNON MILLÉSIMÉ
Vintage 2004 Brut
195,-

KRUG
Grande Cuvée Brut
210,-

VEUVE CLICQUOT
Brut  
12,- / 70,-

VEUVE CLICQUOT
Rosé Brut
80,-

VEUVE CLICQUOT
Demi-sec
 
80,-

VEUVE CLICQUOT PONSARDIN
Vintage 2004 Brut
90,-

CAVA
MACABEO, CHARDONNAY, RIESLING, MUSCAT, GEWÜRZTRAMINER
Sergi Colet ‘A Priori Brut’, Penedès, Spanje
7,50 / 37,50

AIX

SYRAH, GRENACHE, CINSAULT, MAISON SAINT AIX, PROVENCE, FRANCE
Elegant and clear with subtle herbs. Freshness by citrus fruits, currant, strawberries and raspberries
37,50

CHARDONNAY DOMAINE DEVILLARD ‘CHATEAU DE CHAMIREY’, BOURGOGNE, FRANCE
Elegant and full-bodied. Powerful smell, with tones of vanilla, citrus fruits, butter and nuts
55,-

SILVANER ‘ALTE REBEN’ WEINGUT GRÖHL ‘NIERSTEINER BRUCKLEN’, RHEINHESSEN, GERMANY
Characterful wine with intense and brilliant fruit flavors and minerality
65,-

POUILLY-FUISSÉ CHARDONNAY GEORGES BURRIER ‘VERS CRAS’, BOURGOGNE, FRANCE
Elegant and charming. Yellow colour with green higlights. Delicately minty with aromas of white fruits
65,-

WEISSBURGUNDER Großes Gewächs WEINGUT SEEGER ‘OBERKLAMM’, BADEN, GERMANY
Complex and creamy with tropical fruits, hazelnut, caramel and minerals
65,-

MEURSAULT CHARDONNAY DOMAINE VINCENT GIRARDIN ‘LES CHARRONS’, BOURGOGNE, FRANCE
Full and buttery with white fruits and hints of vanilla and toast
85,-

BEAUREMPART GRANDE RÉSERVE ROUGE, PAYS D’OC, FRANCE
An elegant bouquet of blackberries, green pepper, plum and toffee with a velvety aftertaste 
30,-

TEMPRANILLO GARNACHA, CABERNET SAUVIGNON, MERLOT & SYRAH CÉRVOLES COLORS NEGRE, COSTERS DEL SEGRE, SPAIN
A fruity wine with ripe red fruits, licorice, herbs, caramel and chocolate
35,-

MALBEC LA POSTA ‘FAZZIO’, MENDOZA, ARGENTINA
Full-bodied. Ripe and peppery with characteristic aromas of black fruit, vanilla and balsamic
37,50

BARBERA LUIGI EINAUDI, PIEMONTE, ITALY
Powerful, but soft with red fruits, cherries, licorice and vanilla
40,-

SHIRAZ FRANCIS FORD COPPOLA WINERY ‘DIAMOND COLLECTION’, CALIFORNIA, U.S.A.
Concentrated and complex. Flavors of blackberry and boysenberry, layered with notes of sweet vanilla and bittersweet chocolate
40,-

PINOT NOIR THE NED, MARLBOROUGH, NEW ZEALAND
Exceptional fruit vibrancy and intensity reminiscent of herb infused red cherry and black berry fruits, with a lick of French oak
45,-

By The Bottle

VALPOLICELLA RIPASSO CORVINA VERONESE, CORVIONE, RONDINELLA MONTE DEL FRÁ TENUTA LENA DI MEZZO, VENETO, ITALY
Elegant and aromatic. Ripe, confit fruit with hints of oak and spice
45,-

CORVINA CORVINONE, RONDINELLA & CABERNET SAUVIGNON TENUTA SANT’ANTONIO SCAIA PARADISO ROSSO, VENETO, ITALY
Ruby red and soft. Aromas of morello cherry, candied red fruits and spicy notes of black pepper
45,-

CHIANTI CLASSICO RISERVA SANGIOVESE BARONE RICASOLI ‘ROCCA GUICCIARDA’, TOSCANE, ITALY
Intense ruby-red color. Elegant and soft with sweet tannins, well balanced with the acidic structure
45,-

ZINFANDEL FRANCIS FORD COPPOLA WINERY ‘DIRECTOR’S CUT’, CALIFORNIA, U.S.A.
Bouquet of blackberries, raspberries, clove and pepper, followed by flavors of cherries and mocha
55,-

PINOT NOIR DOMAINES DEVILLARD ‘CHATEAU DE CHAMIREY’, BOURGOGNE, FRANCE
Lots of fruit density. Well-concentrated red berries and black cherry with a hint of leather
55,-

BAROLO NEBBIOLO CANTINE FONTANAFREDDA ‘SERRALUNGA’, PIEMONTE, ITALY
Powerful and spicy. Harmonious, dry and velvety with aromas of vanilla, truffle and laurel
70,-

POMEROL MERLOT, CABERNET FRANC CHÂTEAU BEAUREGARD ‘BENJAMIN DE BEAUREGARD’, BORDEAUX, FRANCE
The second wine of Château Beauregard. A refined and elegant wine with a rich flavor of red fruit and spices
75,-

AMARONE DELLA VALPOLICELLA CORVINA EN RONDINELLA ZENATO, VENETO, ITALY
Full-bodied, warm and an intense strong bouquet of fig, plum and dark cherry with a long aftertaste
75,-

CHASSE-SPLEEN
CABERNET SAUVIGNON, MERLOT, PETIT VERDOT CHATEAU CHASSE-SPLEEN, BORDEAUX, FRANCE
Powerful red wine with a lot of depth and structure. Impressive aromas of black and red berries, but also cedar and leather
80,-

Vin de Dessert

AMBRE RIVESALTES GRENACHE BLANC, GRENACHE GRIS
Cellier de la Dona, Languedoc, Frankrijk Gul, met een perfecte balans tussen zoet en zuur. Intens in smaak door rijpe zuidvruchten, vijgen, een amandelbittertje en wat karamel en kaneel 
6,50

PEDRO XIMENEZ
Valdespino ‘El Candado’, Jerez, Spanje Intens zoet en fluwelig zacht met tonen van noten, rozijnen, vijgen, dadels en chocolade
6,50

MONASTRELL
Casa de la Ermita, Jumilla, Spanje Vol en geconcentreerd met rijp fruit, chocolade en een friszoete afdronk
6,50

Port

RUBY
Taylor’s Select Ruby Port, Douro, Portugal Stylish and fruity on the nose. Full-bodied with tones of ripe, dark fruit. A long-lasting aftertaste and pleasant sweetness
6,-

VINTAGE
Taylor’s Late Bottled Vintage Port, Douro, Portugal Decadent, tangy blackberry flavors with hints of raisin and fig. Soft damson and liquorice aromas
6,50

10 YEARS OLD Taylor’s
10 Year Old Tawny Port, Douro, Portugal Aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit
7,50

The Famous Fabulous Martini

PORNSTAR MARTINI
Bols Vodka, vanilla, fresh passion fruit, cava
11,50

ZING EEN LYCHEE VOOR MIJ
Bols Vodka, Bols lychee, fresh lychee, lime
11,50

HONEY BEE
Licor 43, Monin Passion Fruit, pineapple, lime
11,50

MARGARITA
Sauza Hornitos Reposado Tequila, Cointreau, lime, salt rim
10,50

ESPRESSO MARTINI
Bols Vodka, Galliano ristretto, espresso, sweet cinnamon
11,50

DRY MARTINI Bols
Vodka or Damrak Gin, dry vermouth, olive or twist
11,50

CHARLIES CHOCOLATE
Brugal Añejo Rum, Bols Yoghurt Bols Cacao Brown, monin caramel, Sea Salt
11,50

Undiscovered Flavours

BLOODY MEXICAN
Sauza Hornitos Reposado Tequila, tomato juice, Tabasco, Worcestershire sauce, salt and pepper
10,50

LIONJITO *
Brugal Añejo Rum, Bols Peach, mint leaves, lime, organic apple juice
10,50

GINGER SLING *
Bols Vodka, Monin Passion Fruit, cranberry, lime, Thomas Henry ginger ale
10,50

LONG LION ISLAND
Sauza Hornitos Reposado Tequila, Brugal Especial Extra Dry, Bols Vodka, Cointreau and Damrak Gin
11,50

DUTCH MULE
Bols Genever 21, Thomas Henry ginger beer, lime, mint leaves or cucumber
10,50

ALICE IN WONDERLAND
Bols Vodka, Monin Strawberry, Monin Passion Fruit, mint leaves, lime, Thomas Henry ginger ale
11,50


* Lion Nior’s signature drinks. Only available at Lion Nior


COCKTAIL OF THE WEEK

*Ask our bartender about the weekly changing cocktail!

Rocks

OLD FASHIONED
from the barrel Highland Park aged 12 years, bitters, cane sugar, flaming zest of orange
11,50

HENDRICK’S FIX *
Hendrick’s Gin, Bols Elderflower, sweet ‘n sour
11,50

MONKEY KONG
Monkey Shoulder Whiskey, Galliano Amaretto foam, bitters, cane sugar
11,50

LION NICER *
Brugal Añejo Rum, bitters, cane sugar, flaming zest of orange
11,50

DON’T LEAF ME ALONE
Liqor 43, Drumbuie, ginger & Pure Leaf Iced Tea
10,50

HENNY’S SURPRISESHOW
Hennessy V.S, Bols Blueberry, Mint leaves, lime, Monin strawberry Thomas Henry ginger ale
10,50

Slurpers

21 ROSES *
Bols Genever 21, Monin Rose & cucumber
5,-

21 ELDERFLOWER
Bols Genever 21 & a twist of blossom
5,-

FRENCH KISS
Bols Genever 21, Bols Parfait Amour, Bols Lychee & a szechuan button
6,50

KOPSTOOT
Bols Genever 21 shot & a Heineken draft beer
5,50

Shots

JAGERMEISTER
56 herbs and spices
5,20

FLATLINER
Sauza hornitos reposado Tequila, Vaccari Sambuca & Tabasco
6,-

Aperitive

VEUVE BELLINI
Veuve Clicquot, Bols Peach, peach puree
12,-

BALÓN 43
Licor 43, fresh lemon juice, sparkling water
6,-

RED LIGHT NEGRONI
Martini Rosso, Bols Genever 21, Galliano L’Aperitivo
9,5

Bar Bites

TEMPURA VAN GAMBA MET SESAM-PONZUDRESSING
Tempura of prawn with a sesame-ponzudressing a piece
3,-

KIPPOPCORN MET SRIRACHAMAYONAISE 6 STUKS
Chicken popcorn with sriracha mayonnaise 6 pieces
5,-

TRUFFEL HUMUS MET BROOD
Truffle humus with bread
5,50

GEROOKTE ZALM MET CRÈME FRAÎCHE EN CROSTINI’S
Smoked salmon with crème fraîche and crostini
7,50

BORDJE KAAS
Cheese platter
10,-

CHARCUTERIE MET GANZENRILETTE EN AMSTERDAMS TAFELZUUR
Charcuterie platter with goose rilettes and pickled vegetables
12,50

Oysters

FINES DE CLAIRES NO 3
with
SHALLOT VINAIGRETTE
a piece 2,95
GIN, FENNEL AND GRANNY SMITH
a piece 3,50
SOY-GINGER SYRUP, SPRING ONION AND RED PEPPER
a piece 3,50

Caviar

10Gr FINEST SELECTED BAERII CAVIAR BY AKEF WITH BLINIS
19,50
combine the caviar with
A GLASS OF VEUVE CLICQUOT BRUT
29,50

STARTER

Gebakken coquilles, pastinaakcréme, groene asperges, avocadocréme en
een beurre blanc met zee-egel
Sautéed scallops, parsnip cream, green asparagus, avocado cream and
a beurre blanc with sea urchin

{ENTREMET I}

Tortellini van hert, hertentartaar, rode kool, eidooiercréme en roze peper
Venison tortelliuni, venison tartare, red cabbage, egg-yolk cream and pink pepper

{ENTREMET II}

Langoustine geroosterd met tandoori specerijen, kabeljauw en saffraanrisotto
Roasted langoustine with tantoori spices, cod and a saffron risotto

MAIN

Kalfsrib-eye met eendenlever, schorseneren, bospaddestoelen, spruiten en
een truffeljus
Veal Rib-Eye with sautéed duck liver, salsify, forest mushrooms, sprouts and
a truffle gravy

DESSERT

Kaneel-cheesecake met gestoofde peer, pure chocolade, cranberries en een pistache Madeleine
Cinnamon cheesecake with poached pear, dark chocolate, cranberries and a pistachio Madelein

STARTER

Tartaar van rode biet, kastanje-karamel, gerookte Manchego, pecannoten en een Pedro Ximénez reductie
Beetroot tartare, chestnut caramel, smoked Manchego and a Pedro Ximénez reduction

{ENTREMET I}

Ravioli met ricotta, groene asperges, gedroogde cherrytomaten en een saffraanbouillon
Ricotta ravioli with green asparagus, dried cherry tomatoes and a saffron broth

{ENTREMET II}

Pompoenrisotto met geroosterde pompoenpitten, geitenkaas en een saus van salie
Pumpkin risotto with roasted pumpkin seeds, goats cheese and a sage sauce

MAIN

Gebakken pastinaak-gnocchi met kingbolet, gepocheerd ei, tempura van BBQ-prei en een saus van zwarte wintertruffel
Sautéed parsnip gnocchi with king boletus, poached egg, tempura of BBQ leek and a sauce of black

DESSERT

Kaneel-cheesecake met gestoofde peer, pure chocolade, cranberries en een pistache Madeleine
Cinnamon cheesecake with poached pear, dark chocolate, cranberries and a pistachio Madelein

STARTER

Yellowfin tonijn met soya sabayon, gekonfijte gamba, groene asperges, forelkuit en een sesamtuille
Yellow fin tuna with soy sabayon, confit prawn, green asparagus, trout caviar and a sesame tuille

MAIN

Hert met saffraanrisotto, gyoza van hert, gebakken paddestoelen, chantenay wortel, spruiten en trufflejus
Venison with saffron risotto, gyoza of venison, forest mushrooms, chantenay carrots, brussel sprouts and a truffle sauce

DESSERT

Witte chocolade brownie, profiterole gevuld met vanillemousse, gekarameliseerde amandelen en passievruchten
White chocolate brownie, Profiterole filled with vanilla mousse, caramelized almonds and passion fruit

STARTER

Pompoen gemarineerd met komijn, kikkererwten, ingelegde rode ui en een Sriracha-yoghurtdressing
Pumpkin marinated in cumin, chick peas, pickled red onion and a Sriracha-yoghurt dressing

MAIN

Arancini met saffraanrisotto, zachtgekookt ei, BBQ groene asperges, bloemkool en een crème met zwarte wintertruffel
Arancini with saffron risotto, soft boiled egg, BBQ green asparagus, cauliflower and a cream of black winter truffle

DESSERT

Witte chocolade brownie, profiterole gevuld met vanillemousse, gekarameliseerde amandelen en passievruchten
White chocolate brownie, Profiterole filled with vanilla mousse, caramelized almonds and passion fruit

Download pdfs