Roman salad, iceberg lettuce, rucola salad and baby spinach with garlic croûtons, made with French dressing and Grana Padano
Optionally with tender turkey medallions
Tomato and mozzarella
original Italian buffalo mozzarella arranged with sun-ripened tomatoes and fresh basil pesto.
BLOCK HOUSE salad
Iceberg and green salads, tomatoes, bell pepper, cucumber, onions, radish and red radish
fresh diced tomato with pesto of basil, olive oil and onion on BLOCK HOUSE bread
Wafer-thin slices of beef with pesto, rucola and Grana Padano
Tatar from free range beef
classically made fresh for you, served with wholemeal bread
from the North Sea1, with radishes, dill, onions, cucumbers and olive oil, served with wholemeal bread.
For choosing a fresh starter instead of our house salad for your steak menu, we will cross-charge you 3.00.
Choose your dressing:
Sweet, creamy, enhanced with estragon.
spicy with a hint of garlic
Aromatic with herbs and olives
Olive Oil dressing:
consisting of extra virgin oils of olives and sunflowers, white balsamic, garlic.
freshly made with red onions and spicy olive oil dressing.
hearty beef broth with meat from our own breeding and vegetable chunks, served with BLOCK HOUSE bread.
Hungarian hot with fresh bell pepper and plenty of beef and BLOCK HOUSE bread.
French-style onion soup
cooked classically with white wine and cheese gratin
Carrot and ginger soup (NEW)
aromatic, with fresh ginger, enriched with cream, with BLOCK HOUSE bread
Our popular baked potato with sour cream, served with fresh seasonal vegetables and bruschetta
Leaf spinach “Brasserie” with hearty Edam gratin, potato gratin and Bruschetta
The three classics
our large salad with freshly fried seasonal mushrooms, baked potato, BLOCK HOUSE bread
thin ribbon pasta with fresh tomatoes, onions, garlic and chilli, hot spices
a first-class cut from our own butcher, 180 g, from the young, hearty sirloin
from carefully selected BLOCK HOUSE calf with a small, juicy strip of fat, 250 g, meaty and tender
from the rib-eye, 250 g, well marbled with a small eye of fat, juicy and tender
RIB-EYE MASTER CUT , 12 oz
tender, matured prime rib, 350 g, the pride of our butcher, from a lava-stone grill, with freshly grated horseradish
180 g from the most tender cut of the calf, spiced with the popular BLOCK HOUSE Steak Pepper
the best cut of the fillet, 250 g, cut thick and high, crispy outside and tender-pink inside, with herb butter
T-BONE STEAK , 1.1 lb
tender fillet and juicy roast beef on the T-bone, 500 g, with crispy strip of fat and our herb butter. Also for two to share
grilled juicy and crispy, with herb butter and baked potato with sour cream
thin ribbon pasta from durum wheat, prepared with turkey medallions and mushrooms in herb sauce
our crispy vegetables from the pan with juicy beef and spicy green pepper sauce
Tender Saddle of Lamb
160 g, grilled until pink, with potato gratin and finely spiced leaf spinach and herb butter
Ranch Salad (NEW)
seasonal green salad, tomatoes, radish, cucumbers, bell peppers and onions with strips of beefsteak and beef bacon, with American dressing
Steak & Vegetables
160 g sirloin steak, grilled rare, with fresh seasonal vegetables and herb butter
Fillet medallions and Mushrooms
tender fillet of beef medallions with potato gratin and mushrooms in a herb sauce
Salmon trout (NEW)
fried, served with white wine and leek sauce, potato gratin and leaf spinach
200 g beefsteak from 100 % pure beef on BLOCK HOUSE bread, with spicy diced tomatoes and Edam gratin, with french fries
Barbecue Steak Platter
small sirloin steak medallions with beef chilli dip, served with baked potato and coleslaw garnishing.
The 200 grammer
from 100 % pure BLOCK HOUSE beef, fried medium-rare, with baked potato and sour cream
and coleslaw garnishing
180 g (from the 13th of july), from the heart of the rump, with coleslaw garnishing, served with baked potato and sour cream
BLOCK HOUSE Bread
with garlic, fresh from the oven
Baked Potato and sour cream
Green pepper sauce
hot, with green pepper
Beef chilli dip, hot
Fresh seasonal vegetables
Fresh seasonal vegetables
Leaf spinach “Brasserie”
finely spiced, with onions
Crispy fried vegetables
freshly fried bell pepper, snow pea pods, champignons and red onions
Coleslaw “American Style”
Home-made, fresh white cabbage salad, carrots and cucumber gratings
Fresh mushrooms à la Crème