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Menu

15 juli - 28 juli

Gurnard & mussel
yuzu marshmallow - cucumber - radish - couscous - gel of tomato -
salted lemon mayo - foam of mussel - crisp of rice - oil of tarragon

Lemon sole & langoustine

black pearls - sea lavender - pickled fennel - cauliflower -
coconut saffron sauce - curry crumble

Dutch duck breast “Veluwe”
black berries - balsamic - pumpkin - boletus - mustard seeds -
hazelnuts - gravy of beet

Sirloin of selected Dutch marbled beef
smoked mackerel brandade - pickles - Portobello - yellow carrot - gel of piccalilli - tomato - crisp of potato - truffle sauce

Supplement pan fried foie gras or sweetbread +7
French fries - truffle mayonnaise +3.50

Melon
grilled watermelon - marinated Galia melon - beetroot - Cantaloupe foam - sugared pistachio nuts - carrot gel - lemon ice cream

Menu

3 courses

(Gurnard - Entrecote - Melon)

39

4 courses

(Gurnard - Lemon sole - Entrecote - Melon)

46

5 courses

(Gurnard – Lemon sole - Duck - Entrecote - Melon)

56

Wine pairing

3 glasses

20,5

4 glasses

26,5

5 glasses

32,5

Replacing dessert for in between course +6
Replacing dessert for cheese (3 pieces of your choice) +6

The menu can be ordered per table only.
It is not possible to change the order of the courses.


A la carte

Starters

Carpaccio “Weiderund”
pine nuts - pesto Genovese - parmesan cheese - capers

13

Pan fried foie gras
“villa mandori” 12 years old aceto balsamico - munster cheese - apple - truffle - roasted sugar bread

24

Gurnard & Mussel
yuzu marshmallow - cucumber - radish - couscous - gel of tomato - salted lemon mayo - foam of mussel - oil of tarragon

15

hoofdgerechten

Entrécote of Dutch marbled beef
smoked mackerel brandade - pickles - Portobello - yellow carrot - gel of piccalilli - tomato - crisp of potato - truffle sauce

24

Salad with fresh fish
gurnard - lemon sole - king prawns - pickled anchovies - tomato - boiled egg - creamy dressing - capers - croutons - parmesan cheese

24

Chateaubriand (450 gram, per 2 persons)
seasonal vegetables - pepper sauce

36 p.p.

Pan fried foie gras or sweetbread - supplement + 7
French fries - truffle mayonnaise + 3,50

Wagyu

Wagyu is the world’s most renown beef from Japan. With the Grade A5 we can serve you the meat with the best fat marbling you will find. It has a different flavor, texture and marbling than all other countries.

Next to this we have Wagyu from the rest of the world. A different experience than the Japanese, again unique. Moderated in its marbling but also in price point.

Chilean Wagyu
carpaccio of the rib eye

29

Japanese Wagyu
A5+ sirloin (BMS 12)

115

Australian Wagyu
Petit Tender (BMS 6-7)

55


It is possible to add wagyu to the menu

Dessert & Cheese

Melon
grilled watermelon - marinated Galia melon - Cantaloupe foam - beetroot - sugared pistachio nuts - carrot gel - lemon ice cream

12

Cheese
Selection of 5 different cheeses

15

Cheese

With the below stated cheese you can create your own cheese platter. We will serve your choices with Dutch apple syrup and different crackers.
3.5 per piece

Reblochon

De Reblochon is made in the Savoie area, France. It is made from raw cow milk. The end result has creamy ivory colored core with a saffron yellow crust. The flavor is mild and nutty.

Oude gracht kaas
A Dutch old cheese mad from pasteurized cow´s milk. 4 weeks after production of the cheese it is shipped to a warehouse in which it matures for 52 weeks.

Epoisse
The production of Epoisse started in the 16th century in Burgundy. Epoisse is made of pasteurized cow´s milk and repeatedly washed with `Marc de Bourgogne`. This cheese is a delicious, creamy red flora.

Livarot
A cheese of pasteurized cow´s milk with a shiny, orange brown, washed crust. From the inside Livarot is golden yellow it has a fragrant rich nose with a powerful taste.

Munster
A well-known red flora from Alsace, France. The cheese is made from unpasteurized cow´s milk. Munster is named after the village in which it is matured. A beautiful red flora cheese with a pungent nose and a lovely sweetness un the palate.

Rochebaron
This creamy and soft bleu cheese is made in the Auvergne, France. It has a black outer layer due to a crust made of charcoal and salt. The crust is edible and gives a distinctive flavor to this cheese.

Saint Agur
A pasteurized cow’s milk cheese from Haute-Loire. Due to the paraffin crust in which it ripens it cannot get rid of its moisture. This gives this blue flora cheese it’s creaminess.

Dessert wines

Grande Maison “Cuvee des Anges”, Semillon / Sauvignon blanc,
Monbazillac, France, 2016

A wine with a very typical flavor and aroma of Botrytis, sweet but not sticky with great exotic fruit flavors.
Glass: 7

Barbeito “5yrs”, Boal, Madeira, Portugal
They stop the fermentation of Madeira at the desired level of sweetness. After this it is matured on French oak barrels for 5 years. This process results in a wine with aromas of dried fruit, light smokeyness and a fresh after taste.
Glass: 7

Domini Veneti “Recioto della Valpolicella”, Valpolicella, Italy, 2016
Recioto starts of as Amarone, but the fermentation is stopped. This results in a rich wine with residual sugar. It has a portlike texture and flavor profile but with a lot less alcohol.
Glass: 7.5

Castello di Ama ‘Vin Santo reserva’, Trebbiano / Malvasia,
Toscany, Italy, 2007

Lovely balanced wine, not to sweet and very powerfull. Aromas of nuts and coffee, caramel and vibrant acidity. Honey, almonds and raisins which are typical for vin santo.
Bottle: 45

Henri Giraud “Ratafia Champenois Solera 1990-2013”, Pinot Noir,
Champagne, France

The Ratafia de Champagne is made from grapes from the champagne harvest, but fortified with a natural flavored alcohol. The ratafia of Giraud is very rare, since he works with a Solera system made from the best harvests over a period of 20 years. The most beautiful pinot noir grapes matured on oak barrels.
Bottle; 85

Niepoort
Niepoort has a big reputation on Colheita ports, tawny ports from one single year. Next to this he has great ruby and tawny ports and renown vintage ports. His wines have a sweet accent with a perfect acidity to balance it.

Niepoort, White Port Glass: 7
Niepoort, Ruby Port Glass: 7
Niepoort, Tawny Port Glass: 7
Niepoort, LBV Port 2013 Glass: 9
Niepoort, Colheita 2004 Glass: 10


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Contact

U kunt op verschillende manieren contact opnemen met Restaurant De Goedheyd.

Online reserveren kan bij ons!
Ga naar de pagina online reserveren

Direct contact met ons?
Bel gewoon met (+31) 030 2468472

Liever een e-mail versturen?
Mail via info@degoedheyd.nl


RouteBeschrijving

Restaurant De Goedheyd is eenvoudig te bereiken. Maak gebruik van bijvoorbeeld GoogleMaps voor de meest effectieve manier om bij het restaurant te komen.

Adres: Hamburgerstraat 17 te Utrecht

Ga naar Google Maps:
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* v.a. 17.30 uur geopend
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* is op beide kerstdagen gesloten


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