{"id":5126,"date":"2015-06-04T07:51:29","date_gmt":"2015-06-04T07:51:29","guid":{"rendered":"https:\/\/fortnassau.mystagingwebsite.com\/wfsn\/nl\/menu\/"},"modified":"2026-07-28T16:17:08","modified_gmt":"2026-07-28T16:17:08","slug":"menu","status":"publish","type":"page","link":"https:\/\/fortnassau.com\/nl\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"
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Please be a traveler, not a tourist.
\nTry new things, meet new people,<\/div>\n
and look beyond what’s right in front of you.
\nThose are the keys to understanding this
\namazing world we live in.<\/div>\n

Andrew Zimmern<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Lunch<\/h2>\n
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\n\t\t \tSoep<\/span>
\n\t\t \t<\/span>
\n\t\t \tVANAF CG. 12.75<\/span><\/h5>\n
Mosterd soep met gerookte eendenborst, pijnboompitten, bieslook<\/div>\n<\/div>\n
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\n\t\t \tSalades<\/span>
\n\t\t \t<\/span>
\n\t\t \tVANAF CG. 20.00<\/span><\/h5>\n
Caribbean salade met oyster-sesam vlees & mango | Fish taco\u2019s | Caesar salade of Poke bowl, allen verkrijgbaar met garnalen, zalm (tartaar), kip of tofu <\/div>\n<\/div>\n
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\n\t\t \tSandwiches<\/span>
\n\t\t \t<\/span>
\n\t\t \tVANAF CG. 22.50<\/span><\/h5>\n
Ciabatta met gebakken zalm | Maria’s ‘jerk’ kip op focaccia | Rib eye hamburger | Mediterranean, slow cooked lamb shoulder met pita | Beef carpaccio<\/div>\n<\/div>\n
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\n\t\t \tPasta<\/span>
\n\t\t \t<\/span>
\n\t\t \tVANAF CG. 28.50<\/span><\/h5>\n
Romige groene Linguinetti | edamame | spinazie | sperziebonen | basilicum-olijfolie | gremolata van amandel, peterselie, citroen & Parmezaan. Verkrijgbaar met kip, Cajun-garnaal of aangebraden zalm.<\/div>\n<\/div>\n
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\n\t\t \tHoofdgerechten<\/span>
\n\t\t \t<\/span>
\n\t\t \tVANAF CG. 35.50<\/span><\/h5>\n
Gegrilde ossenhaas met chili paddenstoelen & peultjes | Gebakken zalmfilet met ‘sticky rice’ en mosterd-creme saus | Garnalen in een lichte mediterrane paprika-tomatensaus & kruidencouscous<\/div>\n<\/div>\n<\/div>\n
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Download volledig Lunch Menu<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Tasting<\/h2>\n
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Naast de a la carte kaart serveren wij ook een drie-gangen speciaal menu welke dit kwartaal in het teken staat van mosselen! Naast de mosselpannen, op drie wijzen bereid, serveren wij ook een extra voorgerecht trio en dessert. Benieuwd naar het menu, klik: Fort Nassau Chefs menu<\/a><\/span><\/p>\n<\/div>\n


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Voorgerechten<\/h2>\n
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\n\t\t \tDijon mosterd soep<\/span>
\n\t\t \t<\/span>
\n\t\t \tCG. 24.00<\/span><\/h5>\n
gerookte eendenborst, pijnboompitten, bieslook<\/div>\n<\/div>\n
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\n\t\t \tZwarte quinoa en spinazie salade<\/span>
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\n\t\t \tCG. 27.00<\/span><\/h5>\n
geitenkaas-truffel kroketen | gezouten pecannoten | bramen | tamarinde vinaigrette<\/div>\n<\/div>\n
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\n\t\t \tRunder carpaccio<\/span>
\n\t\t \t<\/span>
\n\t\t \tCG. 32.50<\/span><\/h5>\n
rucola | Parmezaanse kaas | pijnboompitten |kappertjes | zwarte peper | micro-basilicum | truffel- en basilicummayonnaise<\/div>\n<\/div>\n
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\n\t\t \tTartaar van zalm<\/span>
\n\t\t \t<\/span>
\n\t\t \tCG. 27.50<\/span><\/h5>\n
Zoetzure komkommer en radijs | zwarte sesame zaad | zeewier mayoneaisse | cassave chips | soya kaviaar<\/div>\n<\/div>\n<\/div>\n


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Hoofdgerechten<\/h2>\n
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\n\t \tOvengeroosterd lamsrack<\/span><\/span>
\n\t\t \tCG. 89.50<\/span><\/h5>\n
Ovengeroosterd lamsrack | zoete aardappelpuree met truffel | kruidenmos | champignon & spinazie | geroosterde knoflooksaus <\/div>\n<\/div>\n
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\n\t \t\u2018Blackened\u2019 Red Snapper filet<\/span><\/span>
\n\t\t \tCG. 54.00<\/span><\/h5>\n
kokos-gember velout\u00e9saus | risottorijst met saffraan, venkel, kardemom en walnoten | in boter gestoofde wortel met sinaasappel en dille<\/div>\n<\/div>\n
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\n\t \tMet spek omwikkelde ossenhaas<\/span><\/span>
\n\t\t \tCG. 60.50<\/span><\/h5>\n
puree van knolselderij & witte chocolade | geroosterde zoete aardappel met rode paprika, rode ui en curry | gegrilde groene asperges<\/div>\n<\/div>\n
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\n\t \tZalm met citroen-knoflook en krokante panko-korst<\/span><\/span>
\n\t\t \tCG. 58.50<\/span><\/h5>\n
masago-aioli | sushirijst met Furikake | krokante, gekruide sperziebonen | miso-Hollandaise saus<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Download full A la Carte menu<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Nagerechten<\/h2>\n
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\n\t\t \tKokos & chiazaad panna cotta<\/span>
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\n\t\t \tCG.18.50<\/span><\/h5>\n
exotisch fruit | passievrucht siroop | gesuikerde pecannoten<\/div>\n<\/div>\n
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\n\t\t \tCr\u00e8me br\u00fbl\u00e9e Limoncello<\/span>
\n\t\t \t<\/span>
\n\t\t \tCG. 17.50<\/span><\/h5>\n
limoengras en verse braambes<\/div>\n<\/div>\n
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\n\t\t \tGrootmoeders appeltaart<\/span>
\n\t\t \t<\/span>
\n\t\t \tCG. 17.50<\/span><\/h5>\n
Hollandse appeltaart | geroosterde noten melange | vanille anglaise | ‘dulce de leche’ ijs<\/div>\n<\/div>\n
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\n\t\t \t‘No-bake’ chocolade taart<\/span>
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\n\t\t \tCG. 19.50<\/span><\/h5>\n
oreo, walnoot, pecan en honing krokant | passievrucht coulis | white chocolade en gekonfijte gembermousse<\/div>\n<\/div>\n<\/div>\n
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Wijnlijst<\/h2>\n

De wijnkaart van Fort Nassau is samengesteld door Valeska Boom van Vavino. Ze bevat mousserende wijnen, frisse en complexe witte wijnen, elegante ros\u00e9s, lichte tot volle rode wijnen en dessertwijnen, afkomstig van zowel gerenommeerde als boutique wijngaarden in Zuidwest-Europa en Latijns-Amerika. Voor een overzicht van de wijnen, klik hier Fort Nassau Wine menu 2026<\/a><\/span><\/div>\n


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 <\/div>\n","protected":false},"excerpt":{"rendered":"

Please be a traveler, not a tourist. Try new things, meet new people, and look beyond what’s right in front of you. Those are the keys to understanding this amazing world we live in. Andrew Zimmern Lunch Soep VANAF CG. 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