{"id":577,"date":"2025-03-14T09:36:26","date_gmt":"2025-03-14T08:36:26","guid":{"rendered":"https:\/\/hotelstellamaris.nl\/?page_id=577"},"modified":"2026-10-12T09:59:59","modified_gmt":"2026-10-12T07:59:59","slug":"menu","status":"publish","type":"page","link":"https:\/\/gerardushoeve.nl\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"
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Menu<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Lunch<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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until 4.00 pm<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • Pepesan ikan sandwich<\/h5>
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    13<\/div><\/div>
    Smoked, slightly spicy mackerel | sweet-and-sour onion | ginger gel |<\/div><\/div><\/div><\/li>
  • Indonesian porchetta sandwich<\/h5>
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    13<\/div><\/div>
    Atjar | crispy onion | lime mayo |<\/div><\/div><\/div><\/li>
  • Winter minestrone<\/h5>
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    8<\/div><\/div>
    Smoked wild boar sausage from the Vijlenerbos |<\/div><\/div><\/div><\/li>
  • Celeriac soup<\/h5>
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    8<\/div><\/div>
    Apple | walnut |<\/div><\/div><\/div><\/li>
  • Goat\u2019s cheese cream sandwich<\/h5>
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    13<\/div><\/div>
    Walnut | spicy honey | Granny Smith |<\/div><\/div><\/div><\/li>
  • Pepesan ikan salad<\/h5>
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    22<\/div><\/div>
    Slightly spicy smoked mackerel | ginger gel | lime mayonnaise |<\/div><\/div><\/div><\/li>
  • Wild boar coppa salad<\/h5>
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    22<\/div><\/div>
    Blood orange | figs | walnut |<\/div><\/div><\/div><\/li>
  • Loaded nachos Gerardushoeve<\/h5>
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    15<\/div><\/div>
    Pulled pork | spicy chipotle BBQ sauce |\n<\/div><\/div><\/div><\/li>
  • Vegetable Burger <\/h5>
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    19<\/div><\/div>
    Beetroot relish | barbecue sauce | little gem | fries\n<\/div><\/div><\/div><\/li>
  • Carpaccio of tenderloin from our Lakenvelder cattle<\/h5>
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    16,50<\/div><\/div>
    Truffle mayonnaise | deep-fried oyster mushrooms | pine nuts | rocket | Parmesan |<\/div><\/div><\/div><\/li>
  • Fried eggs<\/h5>
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    16,50<\/div><\/div>
    Mergelland egg | vineyard cheese | KUUSJ ham | white country bread |<\/div><\/div><\/div><\/li>
  • Vid\u00e9e <\/h5>
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    16,50<\/div><\/div>
    Hoenragout | vol-au-vent | mixed salad\n<\/div><\/div><\/div><\/li>
  • Grandma Mia's ape salad<\/h5>
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    16,50<\/div><\/div>
    Hussar salad | poached salmon | cocktail sauce |<\/div><\/div><\/div><\/li>
  • Duck blood sausage from Baelen (B) <\/h5>
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    16<\/div><\/div>
    Spelt bread | apple | apple syrup \n<\/div><\/div><\/div><\/li>
  • Gerardushoeve preuve plank<\/h5>
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    29<\/div><\/div>
    A changing selection of small dishes from our menu, to share together and sample a little of everything.<\/div><\/div><\/div><\/li>
  • 2 croquettes of roast beef or 2 vegetable croquettes<\/h5>
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    15,50<\/div><\/div>
    Mustard | salad | white country bread\n<\/div><\/div><\/div><\/li>
  • Kie\u00ebs bret Gerardus <\/h5>
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    19<\/div><\/div>
    Dutch and regional cheese | nut bread | apple compote <\/div><\/div><\/div><\/li>
  • Chef \u2018s Burger<\/h5>
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    21<\/div><\/div>
    Laekender burger \n
    Gherkin | barbecue sauce | KUUSJ bacon | vineyard cheese | vineyard cheese
    \n\n \nExtra XXL version 400 g +6<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Pancakes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Until 5.00 pm<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Natural jam | syrup<\/h5>
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      8,50<\/div><\/div><\/div><\/div><\/li>
    • Sultanas<\/h5>
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      11,50<\/div><\/div><\/div><\/div><\/li>
    • Peach or ginger or pineapple or apple<\/h5>
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      11<\/div><\/div><\/div><\/div><\/li>
    • Apple and sultanas or hot cherries<\/h5>
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      14<\/div><\/div><\/div><\/div><\/li>
    • Bacon or ham or cheese<\/h5>
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      12<\/div><\/div><\/div><\/div><\/li>
    • Bacon with apple or bacon with cheese<\/h5>
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      15<\/div><\/div><\/div><\/div><\/li>
    • Ham and apple or ham and cheese<\/h5>
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      14,50<\/div><\/div><\/div><\/div><\/li>
    • Gerardus<\/h5>
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      16,50<\/div><\/div>
      Peach | Grand Marnier | granulated sugar<\/div><\/div><\/div><\/li>
    • Prelude<\/h5>
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      16,50<\/div><\/div>
      Apple | Grand Marnier | granulated sugar<\/div><\/div><\/div><\/li>
    • Apple<\/h5>
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      16,50<\/div><\/div>
      Cinnamon sugar | cinnamon liqueur<\/div><\/div><\/div><\/li>
    • Hawaii<\/h5>
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      17<\/div><\/div>
      Cheese | pineapple | ham<\/div><\/div><\/div><\/li>
    • Hunter<\/h5>
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      17,50<\/div><\/div>
      Bacon | onions | pepper | mushrooms<\/div><\/div><\/div><\/li>
    • Farmers<\/h5>
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      16,75<\/div><\/div>
      Salami | onions | cheese<\/div><\/div><\/div><\/li>
    • Vegetarian<\/h5>
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      16,50<\/div><\/div>
      Mushroom | onion | leek | tomatoes | cheese<\/div><\/div><\/div><\/li>
    • Chicken ragout<\/h5>
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      16,75<\/div><\/div><\/div><\/div><\/li>
    • Taco<\/h5>
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      17,50<\/div><\/div>
      Minced meat | cheese | iceberg | garlic sauce<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      Over drinks<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • Gyoza<\/h5>
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        9<\/div><\/div>
        5 wagyu gyoza with umami glaze<\/div><\/div><\/div><\/li>
      • Shrimp<\/h5>
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        9<\/div><\/div>
        6 deep-fried prawns\nwith chilli sauce<\/div><\/div><\/div><\/li>
      • Bitterball<\/h5>
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        9<\/div><\/div>
        Lakenvelder croquettes\nwith mustard mayonnaise<\/div><\/div><\/div><\/li>
      • Cheese board<\/h5>
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        19<\/div><\/div>
        Dutch and region cheese | nut bread and apple compote <\/div><\/div><\/div><\/li>
      • Chicken Karaage<\/h5>
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        9<\/div><\/div>
        Crispy chicken pieces with ponzu mayonnaise<\/div><\/div><\/div><\/li>
      • Chips<\/h5>
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        8<\/div><\/div>
        Sweet potato fries with Parmesan and garlic mayonnaise<\/div><\/div><\/div><\/li>
      • Loaded nachos<\/h5>
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        15<\/div><\/div>
        Pulled pork | spicy chipotle BBQ sauce |<\/div><\/div><\/div><\/li>
      • Roll<\/h5>
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        7<\/div><\/div>
        Baker\u2019s roll | black garlic butter |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        APPETITIONS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • Hearty baker\u2019s roll<\/h5>
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          7<\/div><\/div>
          Black garlic butter |<\/div><\/div><\/div><\/li>
        • Winter minestrone<\/h5>
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          8<\/div><\/div>
          Smoked wild boar sausage from the Vijlenerbos |<\/div><\/div><\/div><\/li>
        • Celeriac soup<\/h5>
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          8<\/div><\/div>
          Apple | walnut |<\/div><\/div><\/div><\/li>
        • Carpaccio of tenderloin from our Lakenvelder cattle<\/h5>
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          16,50<\/div><\/div>
          Truffle mayonnaise | deep-fried oyster mushrooms | pine nuts | rocket | Parmesan |<\/div><\/div><\/div><\/li>
        • Red mullet<\/h5>
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          15<\/div><\/div>
          Beetroot | blood orange | horseradish |<\/div><\/div><\/div><\/li>
        • Wild boar terrine from the Vijlenerbos<\/h5>
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          15<\/div><\/div>
          Fig | yellow carrot | herb crisp |<\/div><\/div><\/div><\/li>
        • Pheasant<\/h5>
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          15<\/div><\/div>
          Salsify cream | mustard seeds | hazelnut | green apple |<\/div><\/div><\/div><\/li>
        • Pumpkin tartare<\/h5>
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          14<\/div><\/div>
          Goat\u2019s cheese | verjus gel from Domein Steenberg | pumpkin seeds |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          MAIN COURSES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • Cod<\/h5>
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            28<\/div><\/div>
            Potato mousseline | grey shrimps | spinach | Nantua sauce |<\/div><\/div><\/div><\/li>
          • Lightly cured halibut<\/h5>
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            29<\/div><\/div>
            Red cabbage kimchi | roasted pork rind | smoked bacon foam |<\/div><\/div><\/div><\/li>
          • Mallard<\/h5>
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            30<\/div><\/div>
            Candied pork joint | pommes Anna | beech mushroom | chicory | port sauce |<\/div><\/div><\/div><\/li>
          • Venison fillet<\/h5>
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            30<\/div><\/div>
            Celeriac | Brussels sprouts | pommes dauphine | parsley root | juniper berry sauce |<\/div><\/div><\/div><\/li>
          • Structures of cauliflower<\/h5>
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            25<\/div><\/div>
            Roasted | cream | couscous | romanesco | cauliflower with beurre blanc |<\/div><\/div><\/div><\/li>
          • Lakenvelder steak<\/h5>
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            30<\/div><\/div>
            Wild mushrooms | celeriac cream | carrot | chips | chilli sauce |<\/div><\/div><\/div><\/li>
          • Chef \u2018s Special<\/h5>
            <\/div><\/div>
            Alternating a surprising dish of beef from our Lakenvelders game or North Sea fish<\/div><\/div><\/div><\/li>
          • Matching set<\/h5>
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            Every dish is carefully prepared and served with a matching side dish, just as the chef intended. Would you prefer chips with that? That\u2019s always an option: \u20ac4 per person, including mayonnaise.<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            DESsERT<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            • Speculaas parfait<\/h5>
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              12<\/div><\/div>
              Braised pear | caramel and coffee cream | blackcurrant gel |<\/div><\/div><\/div><\/li>
            • No-bake cheesecake<\/h5>
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              12<\/div><\/div>
              Vanilla | white chocolate crumble | mandarin | dark chocolate sorbet |<\/div><\/div><\/div><\/li>
            • White Lady<\/h5>
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              9,5<\/div><\/div>
              Vanilla ice cream | chocolate fudge | whipped cream\n<\/div><\/div><\/div><\/li>
            • Ulvend<\/h5>
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              9,5<\/div><\/div>
              Vanilla ice cream | hot cherries | whipped cream\n<\/div><\/div><\/div><\/li>
            • Chatterbox<\/h5>
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              9,5<\/div><\/div>
              Vanilla ice cream | chunky biscuit | caramel | whipped cream\n<\/div><\/div><\/div><\/li>
            • Ki\u00ebs gerardus<\/h5>
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              15<\/div><\/div>
              Assortment of Dutch & regional cheeses<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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              SEASON MENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              • Celeriac soup<\/h5>
                <\/div><\/div>
                Apple | walnut |<\/div><\/div><\/div><\/li>
              • Wild boar terrine from the Vijlenerbos<\/h5>
                <\/div><\/div>
                Fig | yellow carrot | herb crisp |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                • Cod<\/h5>
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                  Potato mousseline | grey shrimps | spinach | Nantua sauce |<\/div><\/div><\/div><\/li>
                • Mallard<\/h5>
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                  Candied pork joint | pommes Anna | beech mushroom | chicory | port sauce |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  • Speculaas parfait<\/h5>
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                    Braised pear | caramel and coffee cream | blackcurrant gel |<\/div><\/div><\/div><\/li>
                  • White lady<\/h5>
                    <\/div><\/div>
                    Vanilla ice cream | chocolate fudge | whipped cream<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    • 3-courses<\/h5>
                      <\/div>
                      47,50<\/div><\/div>
                      cheese supplement +5<\/div><\/div><\/div><\/li>
                    • 2-course lunch menu<\/h5>
                      <\/div>
                      37<\/div><\/div>
                      Starters and main courses | available only between 12.00 and 15.00 |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      The set menu is available between 12.00 and 15.00 and from 17.00 onwards.<\/p>

                      The two-course menu (starter and main course) is available exclusively between 12.00 and 15.00. Individual dishes from this menu are not available at lunchtime.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                      CHEFF-RY MENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      • Red mullet<\/h5>
                        <\/div><\/div>
                        Beetroot | blood orange | horseradish |<\/div><\/div><\/div><\/li>
                      • Lightly cured halibut<\/h5>
                        <\/div><\/div>
                        Red cabbage kimchi | roasted pork rind | smoked bacon foam |<\/div><\/div><\/div><\/li>
                      • Venison fillet<\/h5>
                        <\/div><\/div>
                        Celeriac | Brussels sprouts | pommes dauphine | parsley root | juniper berry sauce |<\/div><\/div><\/div><\/li>
                      • No-bake cheesecake<\/h5>
                        <\/div><\/div>
                        Vanilla | white chocolate crumble | mandarin | dark chocolate sorbet |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        \n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        • 3-courses<\/h5>
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                          53<\/div><\/div><\/div><\/div><\/li>
                        • 4-course<\/h5>
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                          62,50<\/div><\/div>
                          Cheese supplement +5<\/div><\/div><\/div><\/li>
                        • 2-course lunch menu<\/h5>
                          <\/div>
                          40<\/div><\/div>
                          Starters and main courses | available only between 12.00 and 15.00 |<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          The set menu is available between 12.00 and 15.00 and from 17.00 onwards.<\/p>

                          The two-course menu (starter and main course) is available exclusively between 12.00 and 15.00. Individual dishes from this menu are not available at lunchtime.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                          Menu Lunch tot 16.00 uur Broodje pepesan ikan 13Gerookte licht pikante makreel | zoetzure ui | gembergel | Broodje Indische porchetta 13Atjar | krokante ui | limoenmayo | Winterse minestrone 8Rookworst van everzwijn uit het Vijlenerbos | Soep van knolselderij 8Appel | walnoot | Broodje cr\u00e8me van geitenkaas 13Walnoot | spicy honey | granny smith […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-577","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/pages\/577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/comments?post=577"}],"version-history":[{"count":181,"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/pages\/577\/revisions"}],"predecessor-version":[{"id":2582,"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/pages\/577\/revisions\/2582"}],"wp:attachment":[{"href":"https:\/\/gerardushoeve.nl\/en\/wp-json\/wp\/v2\/media?parent=577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}