Culinary
Restaurant Uden

Dinner

Reserve a table 

Restaurant Koosie's doors open daily from 5.00 PM and the kitchen remains open until 10.00 PM. On Sundays even from 4.30 until 10.00 PM.

Looking for a sunny terrace in Uden? Then take a seat on the spacious terrace by the pond.

We offer you the freedom to make a choice from the extensive a la carte menu, you determine the number of courses and the combinations within these courses.

Or go for convenience, our chef has already put together two menus.

 

A la carte dinner menu

STARTERS
MEAT

FOIE GRAS 16.50
Home made pie of foie gras - brioche - macadamia nuts - foam of apple & nuts - compote of pears

CARPACCIO 12.75
Black Angus beef - rocket - truffle mayonnaise - Parmesan cheese - radish
Supplement foie de canard 4.00

IBERICO 13.75
Thinly sliced Pata Negra ham - structures of yellow & red beets - herb lettuce - beet & truffle vinaigrette

FISH
SCOTTISH SALMON 13.75
Home smoked salmon - marinated quinoa - lime apple - soya beans - herb lettuce - avocado cream

SCALLOP & PORK BELLY 14.50
On the plancha baked scallop - slowly cooked pork belly - cream of Vadouvan - parsnip - herb lettuce

CRAB & CRAYFISH 14.75
Crayfish tails - snow crab - herb lettuce - green asparagus - lime apple - cucumber - shellfish mayonnaise

SOUPS
MUSHROOM SOUP 6.50
Spring onion - wild mushrooms - truffle cream

TOMATO SOUP 6.50
Garnish of meat balls - spring onion

PUMPKIN SOUP 6.50
Spring onion - coconut - pumpkin

VEGETARIAN
CAESAR SALAD 11.00
Yogurt dressing - avocado cream - boiled egg - Parmesan cheese - vegetable crisps
With crispy chicken 13.50
With grilled prawns 15.50

QUINOA 12.50
Quinoa salad - green asparagus - avocado - feta cheese - poched egg - Hollandaise sauce

 

MAIN COURSES
MEAT
CHATEAUBRIAND 27.50 p.p.

Double tenderloin - sliced - pepper & Stroganoff sauce
This dish is served per 2 persons only.

PIGLET 19.50
Slowly cooked and home smoked pig fillet - creamy white beans - sauce of mustard

BEEF ENTRECOTE 24.50
On the plancha baked entrecote - sauce of coriander & shallot

BREADED ESCALOPE 18.00
Lemon - remoulade sauce

GRILL BURGER 17.50
Black Angus burger - onion chutney - bacon - tomato - Cheddar cheese - black brioche bread - tomato ketchup

TOURNEDOS 26.50
Tenderloin steak - pepper- or Stroganoff sauce

COQ AU VIN 19.50
Stewed chicken thighs - pearl onions - mushrooms - sauce of red wine

DUCK BREAST 22.50
On the skin roasted duck breast fillet - ‘bitterbal’ of lentils and duck leg

FISH
PASTA SEAFOOD 23.50
Pappardelle - crayfish - prawn - vongole - mussels - sauce of shellfish

FISH DUO 23.50
Salmon trout - sea bass fillet - sauce of lemon grass & white wine

NORTH SEA SOLE 30.50
Pan fried - lemon - remoulade sauce
Supplement Picasso 4.00

VEGETARIAN
TRUFFLE PAPPARDELLE 18.50
Pappardelle - wild mushroom - green asparagus - rocket - creamy truffle sauce

VEGETABLE CURRY 18.50
Spicy bulgur - romanesco - grilled zucchini - coconut curry - roasted tomato

SENIOR DISHES
MEAT
TOURNEDOS 17.50
Black Angus beef - pepper-or Stroganoff sauce

BREADED ESCALOPE 14.50
Lemon - remoulade sauce

FISH
SALMON TROUT 15.50
On the skin baked - sauce of lemon grass & white wine

VEGETARIAN

VEGETABLE CURRY 14.50
Spicy bulgur - romanesco - grilled zucchini - coconut curry - roasted tomato

 

DESSERTS
DAME BLANCHE 8.50
Vanilla ice cream - whipped cream - sugared nuts - hot chocolate sauce

EXOTIC FRUIT 8.50
Roasted pineapple - mousse of passion fruit & mango - foam of exotic fruit - lychee ice cream - coconut macaroon - passion fruit dressing

TARTE TATIN 8.50
Hot apple pie - cinnamon ice cream - swiss cream

PRALINE 8.50
Mousse of praline - pistachio spongecake - white chocolate cream - pistachio ice cream - crumble of peanuts

BANANA 8.50
Mousse of banana - roasted banana dulche de leche ice cream - caramel sauce

TASTING FOR 2 18.50
Various delicacies from our own patisserie

CHEESE PLATTER 11.00
A tasting of domestic and foreign cheeses - apple syrup - honey

3-course Toucan menu € 27,50

STARTER
Mushroom soup
Wild mushroom – truffle cream – spring onion
Or
Pumpkin soup
Pumpkin – coconut - spring onion 

MAIN COURSE
Victoria perch
On the plancha baked fillet – Hollandaise sauce
Or
Iberico
Softly cooked pork fillet – mustard sauce

DESSERT
Chocolate
Mousse of milk chocolate - vanilla ice cream - custard
Or
Coffee / tea
With chocolates 

3-course Menu of the month December € 33,50

STARTER
Eel & Salmon
Homemade terrine of smoked salmon & mousse of eel – fennel & apple vinaigrette – forgotten vegetables – herb lettuce
Or
Beef tataki
Short- searched beef – vinaigrette of Ponzu – lotus root – rammenas - crispy garlic – herb lettuce

MAIN COURSE
Seabass
Skin-baked – green asparagus from the grill – sauce of lemongrass
Or
Wild boar
Wild boar fillet – mashed potatoes & chestnuts – candied sauerkraut – gravy of trompette de la mort

DESSERT
Cheese platter
Tasting of domestic and foreign cheeses – raisin bread – foam of honey
Or
Sweet dessert
Sweet creation from the Chef

Private dining

We also offer the opportunity to dine with your group in one of our cozy rooms on the second floor.
Please note that room hire will apply for renting a separate room.