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EN
+31 (0)20 46 59 260
Stadionweg 320
1076 PK Amsterdam
Directions
Menu
à LA CARTE
Carrot - Cardamom - Goat Cheese Cream - Crispy Buckwheat
16Steak tatare - Paté - Tarragon - Crispy Mustard - Hollandaise - Brioche
18Mackerel - Sour Cream - Dill - Green Apple - ‘Amsterdamse’ Onion
17Monkfish - Cockles - Sweet Potato - Green Asparagus - Smoked Cockle Sauce
19Cauliflower (vegan) - Horseradish - Hummus - Chimichurri - Dukkah Spice - Nuts
16Bouillabaisse - Mussels - Daily Fish - Baby Potatoes - Fennel - Crostini - Rouille
19Pumpkin Ravioli - Truffle - Mushroom Cream - Parmesan - Beurre Noisette - Hazelnut
20Duo Of Lamb - Sweet Potato And Baharat Cream - Green Beans - Fermented Honey And Thyme Sauce
21Sirloin - Eggplant - Antoboise - Basil
21Côte de boeuf with Bearnaise and beef butter. Dry Aged (minimum 28 days) Holstein Friesian Beef. Ask your waiter which cuts we available today.
Price per 100 grs, 14Boneless BBQ Dorade, beurre blanc & wild garlic, salty veggies
49MENU
3 Courses
47 (no dessert? + €6)4 Courses
575 Courses
67SIDES
Fort Negen sourdough bread with dip
6Frietboutique fries with Belgian mayonnaise
6, with Parmesan +2.5Side salad with shallot vinaigrette
6Glazed bok choy with green curry and peanut
8DESSERT
Sgroppino
9Pineapple, lemon cheesecake, salted caramel, almond sponge cake, pineapple sorbet
12Coffee cake, caramelized white chocolate mousse, marinated orange, orange clove sorbet
12Platter with 4 of Abraham Kef's cheeses, compote, nut bread
16Lunch
Homemade brioche, tomato, remoulade, little gem, pickles
15 Bacon +2.5 Cheddar +1.5Grilled Beemster cheese sandwich, prosciutto di Parma, kimchi dip
12Sourdough Steak Tartare, 64 °C egg yolk, tarragon, piment d’ espelette, crispy potato, shimeji mushroom
17Sourdough Burrata (V), beetroot, raspberry, lovage, macadamia
15Sourdough black angus steak, pesto, herb salad, Parmesan
17Lobster roll, crayfish, lobster hollandaise, little gem, lemon
18Poached eggs, roasted Brioche, spinach, hollandaise
12 + Smoked salmon 5 + Prosciutto 4Sourdough grilled cheese, prosciutto di Parma, ‘Beemster’ cheese, grilled zucchini, kimchi
12Caesar salad, poached egg, Parmesan, anchovies, croutons
15, chicken thighs +4Power Lunch Menu
main-dessert
29starter-main
34starter-main-dessert
47ALL DAY MENU
Apart from our brunch specials we serve our dinner menu all day.
Snacks
Bread and dip, by Bakery 'Fort Negen'
6Oyster – Asian or French topping
4Tempura Oyster mushroom, crispy chili mayo, sesame
9.5Thai mussels, coconut-kaffirfoam, red peper, coriander
15Prosciutto, kimchi, crostini’s
12Sticky ribs, Hoisin, spring onion, red pepper, crispy onion
15Crispy rice bites, furikake, bonito, Japanese mayo, ginger
12Vegan rendang croquettes, kaffir mayonnaise
7Beef "bitterballen (6), Dijon mosterd
8.5Frites 'Frietboutique' with mayonaisse
6, with Parmesan +2.5Crispy Chicken (5) with chilisaus
9.5Truffle arancini (5)(V), aioli, Parmesan
9.5Olives (VGN)
6Cheese platter 4 cheesen from Abraham Kef, compote, nut bread
16BAUT Snack platter, a mix of our favorites
22.5White
Finca Constancia - Altozano, Verdejo, Sauvignon Blanc - Toledo ES
5.5 / 29Boschendal - 1685 Grande Cuvée, Sauvignon Blanc - Franschhoek, ZA
42Von Winning - Win Win Trocken, Riesling - Pfalz, DU
36Gruber Röschitz - klassik, Grüner Veltliner - Niederösterreich, AT
32Anselmo Mendes - Muros Antigos Escolha, Vinho Verde, Loureiro, Avesso, Alvarinho – Vinho Verde, POR
30Umami Ronchi - Montipagano, Pecorino - Abruzzo, IT
38Paul Jaboulet - Aîné, Viognier – Rhone, FR
7.5 / 39Jackson Estate - Ponga, Sauvignon Blanc, Marlborough, NZ
39Sacchetto – L’Elfo, Pinot Grigio – Veneto IT
6.5 / 35Spier - Seaward, Chenin Blanc, Swartland, ZA
39Prieto Pariente, Viognier - Rueda, ES
47Bodegas Martín Códax, Albariño - Rías Baixas, ES
45Boeckel - Réserve, Pinot Blanc - Elzas, FR
39Fournier - Puilly Fume Les Deux Cailloux, Sauvignon Blanc - Loire, FR
69Jean Marc Brocard - Chablis, Chardonnay - Bourgonne, FR
59Joseph Faiveley, Chardonnay - Bourgogne, FR
58Dumanet - Réserve, Chardonnay - Languedoc, FR
7.5 / 39Bodega Norton - Reserva, Chardonnay - Mendoza, AR
45Bodegas Martín Códax - Ribeiro Blanco Anxo Martin - Godello, Albariño, Treixadura – Ribeiro, ES
39Francis Ford Coppola - Diamond Pavillion, Chardonnay - California, US
59Finca Constancia - Parcela 52 Barricas, Verdejo - Vino de la Tierra Castilla, ES
47Bubbles
Bodega Norton - Cosecha Especial Extra Brut, Chardonnay - Mendoza, AR
8.5 / 45Vilarnau - Brut Reserve Rose, Garnacha, Pinot Noir - Penedes, ES
7.5 / 39Nicolas Feuillatte - Brut Réserve, Chardonnay, Pinot Noir - Champagne, FR
79Red
Cembra – Pinot Nero – Trentino, IT
7 / 37Antinori - Le Maestrelle, Sangiovese, Merlot, Syrah - Toscane, IT
38Château de la Gardine - Côtes du Rhône, Grenache, Syrah, Mourvèdre, Rhône, FR
39Cantina Tollo - Ponte Levatoio, Sangiovese - Abruzzo, IT
6.5 / 35Beronia - Rioja Reserva, Graciano, Mazuelo, Tempranillo - Rioja, ES
59Boschendal - 1685 S&M, Shiraz, Mourvèdre - Franschhoek, ZA
46Mocavero - Primitvo del Salento igp - Primitivo - Puglia, IT
39Francis Ford Coppola - Diamond Collection - Pinot Noir - Californië, US
59Fontanafredda - Barolo d’Alba Serralunga - Nebbiolo - Piemonte, IT
85Olivier Leflaive - A.C. Bourgogne, Pinot Noir - Bourgogne, FR
65Antinori - Peppoli Chianti Classico - Sangiovese - Toscane, IT
59Paul Jaboulet - Les Cèdres Châteauneuf-du-pape, Cinsault, Grenache, Mourvedre, Syrah - Rhône,
79Umani Ronchi - Montipagano, Montepulciano d’Abruzzo - Abruzzen, IT
42Bodega Norton - Reserva, Malbec - Mendoza, AR
8.5 / 45JCP Maltus “Pezat” - Bordeaux Supérieur, Cabernet Franc, Merlot - Bordeaux, FR
55Tedeschi - Amarone delle Valpolicella, Corvina, Corvinone, Rondinella - Veneto, IT
79Bodega Norton - Privada, Malbec, Merlot, Carbernet Sauvignon - Mendoza, AR
65Menhir Salento – No. Zero, Negroamaro – Puglia, IT
38Rosé
Fratelli Zuliani - Blush, Pinot Grigio – Veneto, IT
6.5 / 35Château Sainte Roseline - Prestige, Cinsault, Grenache, Syrah - Côtes de Provence, FR
49 / 89 (magnum)Costaripa – Rosa Mara, Groppello, Marzemino, Sangiovese, Barbera – Lambardia, IT
49BAUT COCKTAIL BAR
YUZU SAKE SHOT - Experience the perfect harmony of a refreshingly sweet, citrus bite combined with the rich depth of junmai sake.
5HAZELNUT NAVY - Smooth sailing ahead with this creamy, nutty upgrade on the classic Army & Navy. We’ve swapped almonds for hazelnuts, shaken it up with Bombay Sapphire, and added Amaro Montenegro for depth and a cheeky rhubarb twist. Refreshing, rich, and ready to conquer!
14HARAKIRI - You would voluntarily fall into your sword for just one sip of this umami cocktail: Bombay Citron Pressé in the mix with sake, yuzu, raspberry & lychee, followed by a silky finish. What’s not to die for?
15PINK PALOMA - Cazadores Blanco and Patron Reposado blend with tangy grapefruit, luscious red fruits, and a hint of pink peppercorn. This refreshing drink highlights the honey notes of agave, making it an exciting but easy-drinking cocktail you can’t go wrong with.
15CALAMANSI DAIQUIRI - This one’s got the flair of a Pornstar Martini—think sour, fragrant calamansi citrus with sweet vanilla notes that playfully dance around the rum. A tropical twist featuring Bacardi Carta Blanca and Bacardi Cuatro for depth.
15OLD FASHIONED - A bold twist on a true legend. We swapped the bitters for Barolo wine, adding a rich, velvety touch. Expect a smooth, tannic kick with a chocolatey aroma, all driven by the strength of Woodford Reserve. Classy, with a rebellious side.
15CUCUMBER MULE - Meet the Moscow Mule’s breezy cousin. 42 Below vodka teams up with fresh cucumber for a crisp, clean twist on the classic. Fruity, fizzy, and perfect for those who want their Mule a little greener and a lot fresher.
14MANDARIN GIMLET - Winter’s answer to the classic Gimlet: Bombay Sapphire East meets a sweet, tangy mandarin sherbet that takes over for the usual lime cordial. Add a dash of Italian bitter for a fuller mouthfeel and a zesty blood orange aroma, and you’ve got yourself a cocktail that’s equal parts cozy and refreshing.
15SUBZERO MANHATTAN - Not your usual Manhattan—this one’s colder, bolder, and served straight from the freezer... Jack Daniel’s Bonded Rye brings the spice, with fortified wine and a subtle hint of coconut in the background. Coconut water pre-dilutes the cocktail, giving it a thicker, smoother consistency.
14SPRITZERS
ELDERFLOWER SPRITZ, Experience fresh and floral elegance with St. Germain, cava, soda, and a hint of lime in every sip.
12APEROL SPRITZ, A refreshing blend of Aperol, prosecco, and soda water, garnished with an orange slice. Bitter, sweet, and bubbly —a taste of Italy in every sip!
12VIRGIN DRINKS
VIRGIN PORNSTAR MARTINI, Impossible you say? Not at Bar BAUT. Perfect twist with Ginamis 0.0%.
12HOMEMADE ICED TEA, Chamomile and mint infused with zesty lemon, crafting a truly refreshing homemade iced tea.
6.5LYRE’S AMARETTI SOUR, Can you really taste the difference between this one and the original? I dare you to find out for yourself.
12HOMEMADE NEEGRONI, Martini Vibrante with citrusy Bergamot notes infused with autumn spices, served on the rocks with a zesty orange twist.
10BAUT G&T BAR
CLASSIC, Bombay London Dry / Lime & Fever-Tree Indian Tonic
12EAST, Bombay East / Ginger / Lemongrass & Fever-Tree Indian Tonic
13HENDRICK'S, Hendrick’s Gin / Cucumber & Fever-Tree Indian Tonic
15GIN MARE CAPRI, Gin Mare Capri / Lemon / Torched Rosemary & Fever-Tree Indian Tonic
15BOBBY'S GIN, Distilled with citrus and Indonesian spices / clove & orange / Fever-Tree Indian Tonic
15