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
spring onion soup with honey mustard mascarpone
Sandwich
Carpaccio
carpaccio of beef with bacon, Parmesan cheese, mixed seeds, rocket and pesto mayonnaise
salmon
salmon rillette and mesclun on cornbread
Couscous salad
red curry mousse with couscous salad on cornbread
Dessert
Peach pie
vegan peach pie with peach compote, thyme crumble and peach prosecco ice cream

3 courses
changes every 3 months

Starters
RED CARD
carpaccio of beef with bacon, Parmesan cheese, mixed seeds, rocket and pesto mayonnaise
THIRD PARTY
vegan trifle of red curry mousse, couscous salad, tomato foam and crispy couscous topping
Main dishes
JUVENILE DETENTION
stew of lamb with corn, carrots and peas, served with rocket hotchpot
RED NOTICE
red bass fillet with Parmesan cheese crust, pearl couscous, zucchini, peas and string beans with black garlic mayonnaise
PETTY OFFENSE
vegan green asparagus burger with tomato salsa and carrot, served with tarragon mayoline
Dessert
IMPEACHMENT
vegan peach pie with peach compote, thyme crumble and peach prosecco ice cream
FIRE HAZARD
white chocolate crème brûlée with cherry ice cream

3 courses
changes every 3 months

Starters
SUSPICIOUS VEALING
grilled veal burger with red onion compote, truffle mayonnaise and brioche bread
IT’S FISHY
salmon rillette with tartar of crayfish, apple and radish with a fennel crumble
SLIPPERY CUSTOMER
sliced lamb roulade with eel mousse on grilled brioche bread, served with green asparagus mayonnaise
BEEHAVE YOURSELF
spring onion soup with honey mustard mascarpone
Main dishes
TOP CRIMINAL
grilled steak with stir-fried vegetables and creamy pepper sauce
STICKY SITUATION
lamb rump steak with stir-fried lamb sweetbread, oyster mushrooms and broad beans, served with apple syrup mayonaise
HEAD OF SECURITY
fried gilt-head bream fillet with turnip- cauliflower cream, roasted cauliflower and saffron mayonnaise
SUSPICIOUS PACKAGE
quiche with broad beans, spinach, pointed pepper, broccoli, peas, tomato and Parmesan cheese
Dessert
STIFF CONVERSATION
Assortment of cheese with fig bread and fig compote
SLICING THE PIE
mango cheesecake with Bastogne bottom and American cookie ice cream
NARCOTIC LAWS
trifle of limoncello mousse, rhubarb compote and white chocolate crumble