Voorgerechten en Salades
- Turnip Cream Soup
- Ravioli – wild mushrooms – crispy toast
- € 9.00
- Oxtail Soup
- Stewed – crostini – white onion – parsley
- € 11.00
- Artichoke salad
- Quinoa – chicory – pickle – daikon – salted macadamia – sushi vinegar
- € 12.00
- Caesar salade
- €12.50
- Romaine lettuce – anchovies – croutons – Parmesan cheese – Caesar dressing
- With grilled chicken € 4.00 supplement
- With fried gamba’s € 6.00 supplement
- Buffel Mozzarella
- Avocade – raw nuts – tomato – plum vinaigrette
- € 13.00
- Sardines from "Bretagne"
- Red onion – red chili – red pepper – green olives
- € 15.00
- “Black Angus” tartar
- Quail egg – crispy potato – brioche toast – truffle dressing
- € 16.50
- 'Personally I stand for the products I use and I always try to preserve the character of each product.'
Edwin van den Heijkant – Executive Chef - Quail
- "Granny Smith" apple – " le Puy" lentil – crispy breadcrumb – roasted butter
- € 17.00
- "Umami" oysters
- Three oysters – cucumber – daikon – sourdough – Greek Yoghurt
- € 17.00
- Salmon
- smoked & slowly cooked – cucumber – tomato – verjuice
- € 18.00
- Lobster bisque
- Razor clams – atlantic cod – saffron rouille – toasted sourdough
- € 20.00
- 'This dish offers all the flavours of the sea in its purest way. It is a classic dish and one of my personal favourites.'
Edwin van den Heijkant – Executive Chef
Sandwiches
- Panini Eggplant
- Pomodori – mozzarella - eggplant
- € 7.50
- Panini Duxelles
- Dutch cheese – cooked ham – sun dried tomato
- € 8.50
- “Croquettes”
- “MRIJ” beef with soft rolls and mustard cream
- € 9.00
- Parma ham Di’ Originale
- Multigrainbread – olive tapenade – rucola – hazelnut
- €10.00
- Veal Pastrami
- Toasted sourdough bread – fried egg – piccalilli
- €11.00
- Smoked “Norwegian” salmon
- Rye Bread – cucumber – yuzu – radish – lettuce
- €12.00
- Hilton Classic Club Sandwich
- Three layer sandwich – bacon – lettuce – tomato – egg – grilled chicken – French fries
- €17.00
- Hilton Classic Burger
- Black Angus beef – French fries – tomato – onion – choise of Cheddar or Dutch cheese – French fries
- €20.00
Main Courses
- Spanish “Bomba” rice
- Hen’s egg – chestnut mushroom – “Parmesan” cheese – celery in tempura
- € 18.00
- Guinea Fowl
- Gebraden – knolselderij – groene kool – gevogelte jus
- € 26.00
- Atlantic Cod
- Shallot onion – pumpkin chutney – pistachio – beurre blanc – anise – mushrooms
- € 28.00
- Atlantic Cod (Skrei) is an adult cod fish from the “Barentsz Sea” and because it travelled a long distance without many food the texture of the fish is firm and colored bright white. In Norway Atlantic Cod is a well known delicacy Edwin van den Heijkant – Executive Chef
- Grilled “Black Angus” entrecote (180 gram)
- Cabbage – “Marloeskes” onion – veal cheek – “Taggiaschi” olive – French fries
- € 34.00
Desserts
- Apple Pie
- € 4.50
- “Maison Kelder” pastry
- Hazelnut / meringue
- € 5.00
- Coffee complete
- Chocolate – macrons – tartlet
- € 7.00
- Melon
- "Verveine" Tea – lime – mint – yoghurt – olive oil
- € 8.00
- Banana
- Brown Rum – dark chocolate – cinnamon – almond crumble
- € 9.00
- "Doyenne du Comice" pear
- Anise – cinnamon – citrus – cake ice cream
- € 10.00
- 'Through infusing the pears with spices, the flavours are beautifully enhanced. The combination of the citrus and the ice
cream forms a great contrasting balance.'
Edwin van den Heijkant –Executive Chef - Warm chocolate tart
- Canned cherries – cinnamon – orange ice cream
- € 11.00
- Tarte Tatin
- "Goudreinet" apple – honey – caramel – vanilla ice cream
- € 12.00
- Cheesecake Bonbons
- White chocolate – caramel – pure chocolate – passion fruit ice cream
- € 13.00
- Assortment of Cheese
- € 13.00
- Served with walnut bread, fig compote, crackers and rye bread
- You may choose four of your favourite cheeses from the list below:
- * Crottin Chavignol, French goat cheese, short salted and dried, w ith a fresh and smooth taste
- * Basque Goat Cheese, Spanish half hard cheese, with a full taste
- * Comte A.O.C., French hard cow cheese light and sweet taste
- * Fontina Aosta, Italian cheese, light and sweet, with a touch of nuts
- * Epoisse, French red bacterium cheese, washed with “Marc de Bourgogne” cognac
- * Reblochon Fermier, French red bacterium cheese, w ith a taste of smoke
- * Blue de Gex, French blue cheese from “ de Jura” , with a touch of nuts
- Complete your cheese dessert with a wonderful glass of port
- Sandeman Ruby Port supplement
- € 5.00
- For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask for the manager
- All prices are in Euro’s and include taxes.
Restaurant Pearl
HILTON THE HAGUE
ZEESTRAAT 35,
2518 AA DEN HAAG
ZEESTRAAT 35,
2518 AA DEN HAAG
T: +31 70 710 7025
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