LUNCH

Salmon law sandwich  €11

Home-cured salmon on toasted white bread with poached egg. In the 17th century, there was a law prohibiting employers from serving their domestic workers as food more than 3 times a week because salmon was relatively cheap.

Delft Omelet  €9

Creamy omelette with local cheese and tasty fresh vegetables on our home-baked bread. The local cheese gives it that little bit of Delft!

Bacon for my mouth  €9

Our famous marinated and slowly cooked streaky bacon on rustic bread with a scoop of our own potato salad. Our streaky bacon cooks in our oven with VOC spices at a low temperature for 14 hours and makes it buttery soft.

Strammer Max   €8

Egg with bacon and baked cheese on bread. The “Strammer Max” is originated around Berlin in the 17th century and was called a “Strammer Max” there.

From Abraham (vegetarian option)  €6

Creamy mustard soup of coarse mustard with leeks and fried bacon. Mustard is traditionally made from ground mustard seeds, vinegar, water and salt. It was an important seasoning in the 17th century, especially when exotic spices such as pepper were still very expensive. A lot of coarse mustard is produced in the Netherlands. The membranes of the seeds are then not filtered out, as with the sharper Dijon mustard.

The fish must swim   €13

Richly filled homemade Dutch soup with fresh North Sea fish and seafood on a lobster base. This fish soup is originally a poor food dish: unsaleable fish were boiled in seawater by fishermen on the beach at the end of the working day and then eaten together. The cooking liquid (broth) was poured over pieces of toasted bread (croûtons) and eaten with a spiced mayonnaise as a starter. The cooked fish was the main course.

From Grandma’s Kitchen!  €13

Classic Dutch shrimp cocktail with fresh North Sea shrimp, lettuce and our own cocktail sauce with a homemade bar of toast with butter. For many of us a nice childhood memory but here and now back on the menu.

Seize the day! €5

Homemade cake: ask for the cake of the day!

De 17e eeuw, bekend als de Gouden Eeuw, was een periode van de handel van specerijen uit Afrika. In 1669 verscheen er een kookboek, De verstandige kock of sorghvuldige huyshoudster. Hierin stonden bijzondere gerechten, o.a. gebraden kip met kurkuma. Dat is bijzonder, want dat wordt tegenwoordig nauwelijks gebruikt in de keuken. 

The 17th century, known as the Golden Age, was a period of trading spices from Africa. In 1669 a cookbook was published, The wise cook or careful housekeeper. It contained special dishes, including roast chicken with turmeric. That is special, because it is hardly used in the kitchen these days.

In 17e eeuw was er een regel dat men een dienstbode niet meer dan drie maal in de week zalm te eten mocht geven. Zo goedkoop was deze vis en men vond de zalm destijds geen delicatesse.

In the 17th century there was a rule that a servant should not be allowed to be feed salmon more than three times a week. This fish was so cheap and the salmon was not a delicacy at the time.

WITH A DRINK

Bowl of house roasted nuts with raisins €3,00

Appetiser Dish p.p. €7,00

Bread basket with butter and chopping pot €5,00

STARTERS

Bread basket €5

A delicious combination of our beautiful bread with herb butter and a chopping pot of fresh seasonal vegetables and beautiful oil.

From Abraham (vegetarian option) €6

Creamy mustard soup of coarse mustard with leeks and fried bacon. Mustard is traditionally made from ground mustard seeds, vinegar, water and salt. It was an important seasoning in the 17th century, especially when exotic spices such as pepper were still very expensive. A lot of coarse mustard is produced in the Netherlands. The membranes of the seeds are then not filtered out, as with the sharper Dijon mustard.

The fish must swim €13

Richly filled homemade Dutch soup with fresh North Sea fish and seafood on a lobster base. This fish soup is originally a poor food dish: unsaleable fish were boiled in seawater by fishermen on the beach at the end of the working day and then eaten together. The cooking liquid (broth) was poured over pieces of toasted bread (croûtons) and eaten with a spiced mayonnaise as a starter. The cooked fish was the main course.

Cold-smoked Herring €10

Deliciously fresh bacon on our own homemade potato salad with celery. Bacon buckling is cold smoked herring. Buckling has been the number one popular food for centuries, cheaply available and has a long shelf life. This position disappeared due to the fall in meat prices at the end of the nineteenth century. The Delft herring boats can be seen on “View of Delft” by Johannes Vermeer himself!

From Grandma’s Kitchen! €13

Classic Dutch shrimp cocktail with fresh North Sea shrimp, lettuce and our own cocktail sauce with a homemade bar of toast with butter. For many of us a nice childhood memory but here and now back on the menu.

Pull that cart! €10

Hearty beef sausage tartare on its own toast with a poached egg. Ox sausage is originally Amsterdam sausage, which was made from oxen. This specialty has its origins in the seventeenth century, when oxen were widely imported from Denmark and Germany. The spices in this sausage, such as pepper, cloves, mace and nutmeg, came from the Dutch East Indies. Traditionally, ox sausage is made from matured meat that is smoked at a low temperature, keeping the meat raw.

MAIN DISHES

At the table with the Captain  €15

Our classic dish of capuchins, fried bacon and onion rings, apple and a hearty piece of pork belly. A dish consisting of ingredients that have a long shelf life and was therefore served on board our VOC ships, where the crew only received the bacon fat and the captain a nice piece of pork belly from his own stock.

The cream of the…  €15

Baked salmon with parsnip, carrot, samphire, baby potatoes and lemon mayonnaise. In the 17th century our rivers were still amply filled with salmon, but that quickly declined. In particular through the construction of water mills. Special dams were constructed in many places in the Netherlands for water mills. These were an obstacle for the salmon swimming upstream to lay eggs.

Summer cake (vegetarian)   €12

Delicious oven-baked summer tart of puff pastry with goat cheese, nuts, leek, fennel, carrot and hard cheese and salad. A French 17th century recipe, but with a Medieval German origin.

Say, do you know the Mosselman? daily special, daily price

We serve fresh mussels from Thursday to Sunday, while supplies last and if we find the quality offered good. Optionally cooked in white wine or beer with bread or bantam and of course our homemade sauces. It is highly appreciated if you sing the song while your mussel pan is served …

Delicious on a stick! €15

Oven-baked responsible chicken satay with a mixture of corn, sugar snaps, zucchini and fried baby potatoes. Of course with our own mayonnaise.

Strong piece of beef €18

Sous-fide pre-cooked steak with parsnip cream and a mixture of carrot, sugar snaps, zucchini and fried baby potatoes. Of course with our own mayonnaise. Beef as a steak was mainly eaten in the 17th century by the wealthy bourgeoisie. The people mainly ate pork that was cheaper and thought to be healthier.

DESSERTS - €9,-

Millionair’s Shortbread €9

The famous Millionair’s Shortbread made by our Chef Rudolph. Think of a Twix: a crusty cookie dough base with a layer of caramel and a layer of chocolate on top, but bigger and tastier! With whipped cream and a sprinkle of chocolate sauce. Shortbread is a classic Scottish dessert consisting of flour, sugar and butter. Although shortbread was made as early as the 12th century, its sophistication has been attributed to 16th century Mary, Queen of Scots.

Seize the day €5

Variable pastries from our own oven, such as fresh apple pie, chocolate / cherry pie and more. Ask for what is there!

Thank you Alva! €9

Chocolate ice cream with mocha / hazelnut cream. Chocolate became known in the Netherlands because it traveled with the Duke of Alva and his Spanish army. Coffee and chocolate houses then emerged in the Netherlands. The chocolate drink that was served there was called “seculation”. In 1660, signs hung in Amsterdam with the text “Here people pour Seculation”. After that, many applications were added. We make our own chocolate ice cream with a full flavor that really makes you happy!

Red perfection €9

A homemade red parfait of buttermilk and fresh red fruit. Traditionally, buttermilk is a by-product of small-scale butter production and is created by churning (soured) cream. A common Dutch instrument from the past is the shock churn, a narrow, upright barrel in which a round plank or other stirring instrument is inserted up and down by means of a stick (see the painting hanging from our kitchen showing a churn). During the churning process, the fat in the milk is released and clumps together into butter cubes. The butter is removed from the churn and stored. The leftover sour liquid is drunk like buttermilk. But you can also make perfect fresh desserts with it!

Milkmaid’s joy €9

Home-baked sugar bread with a scoop of “Boerenjongens” (Farmerboys) ice cream, whipped cream and a lawyer. Sugar bread is white bread in which granules of sugar are baked and to which cinnamon and sometimes ginger syrup are added. In the Golden Age, the bread was given as a gift to mothers who gave birth to a girl. “Boerenjongens” ice cream is actually the Dutch version of the Spanish Málaga ice cream based on milk, cream, sugar and eggs. The distinctive feature of Málaga ice cream is the addition of raisins inlaid in Málaga wine, a sweet dessert wine.

Board mooh and bèh €12

A delicious cheese board with various cheeses from cow’s milk and goat’s milk. With a spoonful of traditional apple syrup, some walnuts and, if desired, a glass of port or 25-year-old sherry. An originally French tradition to have a cheese platter before the sweet dessert had to do with the fact that you could enjoy the wine from the main course. The Dutch nobility took over in the 17th century. Nowadays ordinary citizens can also have cheese as a dessert even without a sweet dessert afterwards …

DRINKS

Bij de menukaart hebben een gebruikelijk aanbod van dranken zoals koffie, thee, 
bier, wijn, frisdrank, melk, vruchtensappen en divers binnenlands en buitenlands gedistilleerd.

The menu has a usual range of drinks such as coffee, tea, beer, wine, soft drinks, milk, fruit juices and various domestic and foreign spirits.