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  • Groningen mustard soup with leek and bacon (vegetarian option also available)
  • Beef carpaccio with rocket, Grana Padano and sun-dried tomatoes with a choice of basil pesto or truffle mayonnaise
  • Lukewarm brioche bun with Dutch shrimp, avocado and mild wasabi mayonnaise
  • Thin crunchy pizza with vitello tonnato, capers and vine tomatoes
  • Crispy deep-fried salmon roll with edamame, wakame salad and yuzu dressing
  • Quinoa salad in a preserve jar with crispy vegetables, tahini and fresh mango (vegan)

Main courses

  • Deep-fried artichoke in tempura on fregola pasta with carrot, almond, pumpkin seeds and tomato chutney (vegan)
  • Mixed grill: skewered steak, Black Angus burger, pork tenderloin, bacon, free-range chicken breast, mushrooms, sweet pepper, onion and aioli
  • Pan-fried veal entrecôte marinated with black garlic, a full-bodied red wine sauce, creamy potato mousseline and caramelised chicory
  • Salmon fillet fried on the skin with stir-fried fresh spinach, ravioli stuffed with ricotta and spinach and a white wine sauce
  • Venison hotpot with mashed potatoes, red cabbage and a roasted apple
  • Risotto with oyster mushrooms and celeriac, onion chutney and celeriac crisps (vegetarian)


  • Dutch Dover sole with lemon, butter and parsley (+ €12.50)
  • Tournedos with pepper sauce (+ €7.50)


  • Warm apfelstrudel with vanilla sauce
  • Tiramisu with mocha ice cream and an amaretto and caramel sauce
  • Dame Noire: chocolate ice cream, white chocolate sauce and whipped cream
  • Fluffy coconut mousse with fried pineapple and brandied raisins
  • Forest fruit trifle with custard and farmer’s cake drenched in Disaronno amaretto
  • Cheese platter of Bastiaansen Bio cheeses (vegetarian rennet) with fruit and nut bread and fig jam
    (If you would prefer a vegan dessert, please ask our waiting staff about the possible options.)


Dutch Dover sole with lemon, butter and parsley (+ €12.50)
Tournedos with pepper sauce (+ €7.50)

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