Lunchen op het Rapenburg in Leiden - Restaurant Verboden Toegang

Lunch with groups

Having lunch...
...with a group
Would you like to have lunch on the most beautiful canal in the Netherlands, on the edge of the center? From 10 people you can book a group lunch with us. We have a separate room accomodating up to 27 people. You can also book other parts of the restaurant, so that your reservation can run up to 80 people!
How...
...does it work
You choose one of the options below. Each menu has a choice of meat, fish and vegetarian. On the afternoon itself, your guests can choose which sandwich or dish they want.
Where...
...can I make a reservation
Do you want to make a reservation? Then send an email to restaurant@verbodentoegang.nl. For more information you can always call. We are available from 14:00 !
Can...
...I also have an invoice sent
Are you having lunch with a company? Then we can also send the invoice. All you have to do is provide your billing information when booking and sign it on the day itself. The invoice will automatically appear in your email!

3 courses
changes every 3 months

Appetizer
Soup
creamy beet soup with smoked beet hummus and choggia beetroot
Sandwich
Carpaccio
carpaccio of beef tenderloin with fried bacon, Parmesan cheese, seeds and truffle mayonnaise on cornbread
Halibut
smoked halibut with green mustard mayonnaise on cornbread
Truffle mousse
Truffle mousse with red onion compote and roasted oyster mushroom on cornbread
Dessert
Stew pear cheesecake
poached pear cheesecake on a Bastogne biscuit base with farmer's boy ice cream

3 courses
changes every 3 months

Starters
RED CARD
carpaccio of beef tenderloin with fried bacon, Parmesan cheese, seeds and truffle mayonnaise
Construction fraud
millefeuille of truffle mousse, red onion compote, roasted oyster mushroom and port syrup
Main dishes
In a stew
beef stew with bock beer, served with a potato pie
Undercover
skrei fillet with herb crust, carrot garlands, eggplant cream and green mustard mayonnaise
Stoned out of squash
stuffed butternut squash with corn, kidney beans, nachos, jalapenos and vegan cheddar, served with homemade BBQ sauce
Dessert
Not to trifle with
apple raisin trifle with vanilla mascarpone, cinnamon crumble and apple strudel ice cream
FIRE HAZARD
white chocolate crème brûlée with cherry ice cream

3 courses
changes every 3 months

Starters
Sweet talk
sweet potato muffin with duck pâté, cherry compote and a sugar bread crisp
Hold an eel by the tail
smoked halibut with a panna cotta of smoked eel, green pea lime cream and apple gel
Collaboration
grilled brioche bread with grilled prawns, schwarzwalder schinken and red curry mayonnaise
Construction fraud
millefeuille of truffle mousse, red onion compote, roasted oyster mushroom and port syrup
Main dishes
TOP CRIMINAL
grilled steak with stir-fried vegetables and creamy pepper sauce
Turn the other cheek
stewed pork cheek with smoked hutspot, caramelized pickled onions, served with its own gravy and apple syrup
Undercover
skrei fillet with herb crust, carrot garlands, eggplant cream and green mustard mayonnaise
Fungamental right
mushroom burger with grilled salsify, truffle mayonnaise and caramelized silver onions
Dessert
STIFF CONVERSATION
cheese plate with toasted sugar bread
Go pear shaped
poached pear cheesecake on a Bastogne biscuit base with farmer's boy ice cream
Go (coco)nuts
coconut orange panna cotta with pineapple compote, rum foam and pineapple ice cream