APPETIZERS
Appetizers € 9

 SALMON *
Smoked a’la minute | Gravad Lax with TX Gin | Mousse | Cucumber | Saffron
Wine suggestion: Kendall Jackson Sauvignon Blanc
Gin Tonig suggestion: Hendrick’s Gin with fever tree Elderflower tonic, cucumber and black pepper

TARTAR
Veal I Oyster cream | Olive oil pearls | Samphire tempura | Savora mayonnaise | Yolk 65°C
Wine suggestion: Domaine Saint Lucie MIP

 WATERMELON
Tomato chutney | Goat cheese mousse | Olive crumble
Wine suggestion: Grüner Veltiner

 

IN-BETWEEN
Soups € 6 I In-between € 9
(Also as appetizer available)

BISQUE
Cockles|Wadden Sea Shrimp|Creamy samphire

BROTH OF ROASTED ONIONS
Own potato|Garlic foam I Herbal oil

 BOUILLON VAN PALING
Own potato|Garlic foam I Herbal oil

BUIKSPEK *
Gently cooked | Caviar |Lentils I Crème Fraiche | Double drawn oxtail broth
Wine suggestion: Ramon Bilbao Crianza Rioja 

MAIN COURSES
Fish & Meat € 22 I Vegetarian € 20

 WADDEN MESS
Haddock|Cockles|Foam of Shellfish & Crustaceans I Bonito|TX micro-vegetables
Wine suggestion: Jean Loron Chablis 

MACKEREL FILLET
Samphire | Sauce of Eyerlander and smoked paprika

Wine suggestion: Errazuriz Estate Chardonnay
Beersuggestion: Texels Eyerlander
 

TOURNEDOS *
Texel Piemonteser I Madeira sauce
Wine suggestion: Salentein Barrel Selection Malbec 

TOURNEDOS ROSSINI **
Texel Piemonteser I Foie gras I Truffle sauce
Wine suggestion: Kendall Jackson Vintner’s Reserve zinfandel

TX LAMB TASTING *
Rack | Sweetbread | Neck | Seabuckthorn lamb gravy
Wine suggestion: Chianti Classico Villa Trasqua 

GUINEA FOWL ROULEAU
Poultry gravy  | Popcorn of streaky
Wine suggestion: Bodega Salentein Portillo Pinot Noir

 

PEARL BARLEY RISOTTO
Beetroot | Turnip | Radish | Colored Carrot | Grilled spring onion | Cheese crisp
Wine suggestion: Molitor Haus Klosterberg Trocken Riesling

GNOCCHI
Potato | Morels | Mini zucchini | Parsnip | Red paprika|Green herb oil
Wine suggestion: Kendall Jackson Sauvignon Blanc

 DESSERT
Dessert € 6.50

MATCHA
Choco mousse kitkat | Matcha ice cream | Pistachio Matcha cookie | Sponge cake
Gin Tonic suggestion: Bombay Sapphire Gin with fever tree Indian tonic, matcha, lemon and mint

CARROT & MANDARIN
Passion fruit tangerine coulis | Espuma | Sorbet | Merinque
Liqueur suggestion: Muscat de Beaumes de Venise

 CHEESE *
 Selection of cheeses I Nuts I Toast I Grapes
Port suggestion: Graham’s Six Grapes en Graham’s the Tawny

 


Reservation

Be taken away by the tastes of the polder.
Make your table reservation by filling out the
reservation form or contact us.

+31 (0)222 311 237
restaurant@hoteltexel.com

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