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DRY-AGED STEAK
200 gr. / 400 gr.
From our special ‘dry aging’ cabinet. After the beef has matured it get’s very tender and has a more intense flavour.

TER MARSCH BURGERS
ALL OF OUR BURGERS ARE SERVED MEDIUM RARE.

The Royal Dutch
WORLD FOOD CHAMPIONSHIPS BURGER, KISSIMMEE FLORIDA
Dry Aged Rib Eye, Japanese Wagyu, lettuce, tomato fermented mini pickles, pancetta*, Old Amsterdam custard, Remeker crunch and ponzu Sambia gravy.

‘De Burgeresse’
WINNER BEST HAMBURGER NETHERLANDS 2015
150 gr. Lady Burger / 200 gr.
Scottish Angus beef and Japanese Wagyu, gravy of winter truffle, lettuce, pickle, plum tomato, Spanish onion, farmhouse cheese, pancetta*, truffle mayonnaise and Ter Marsch sauce.

Ter Marsch Grande 200 gr.
WINNER GOLDEN BURGER SPATULA 2014 /2015
Scottish Angus beef, lettuce, tomato, pickle, lightly grilled Spanish onion, farmhouse cheese, pancetta* and truffle mayonnaise.

Ter Marsch Classic
Scottish Angus beef, lettuce, tomato, pickle, lightly grilled Spanish onion and Ter Marsch sauce.

Ter Marsch Burger Boerenkaas
Scottish Angus beef, lettuce, tomato, pickle, lightly grilled Spanish onion, farmhouse cheese and tomato salsa

Hot & Smokey Scottish Angus Beef or Farmhouse chicken
Smoked jalapenos, spicy pimento salsa, nacho cheese crumble, coriander/lime cream en farmhouse cheese.

*Pancetta is Italian bacon

Snacks

Slow Roasted Homemade Pork Belly
Six ‘Bitterballen’ from Rotterdam with grape musterd
Six Beemster cheese croquettes with roasted garlic mayo.
Cheese Plate
A selection of farmhouse cheeses with fig bread.
Butcher’s Platter
A selection of charcuterie.

Extra

EXTRA TOPPING FOR THE BURGERS
Farmhouse cheese / Pancetta (Italian bacon)

TER MARSCH SAUCES FOR HOME
Truffle sauce
Garlic sauce
Biological Cannabis sauce

FRIES
Fresh Fries with roasted garlic mayonnaise
Fresh Fries with truffle mayonnaise
Fresh Fries with rosemary and lime mayonnaise
Fresh Fries with biological Cannabis sauce

Salads

Vegetarian Salad with Goat Cheese
Cabbage lettuce with Texelse goat’s cheese, yellow beetroots, grilled pimento, cheese crumble, crunchy buckwheat, a light sherry vinaigrette and cheese foam.

Caesar Salad
Romaine lettuce, grilled farmhouse chicken, garlic croutons, parmesan cheese, poached egg and anchovies crème.
Vegetarian option available.

Green Asparagus from Grill
With parmesan cheese, poached egg and béarnaise sauce.

Sandwiches until 6PM

Sandwich Pulled Pork, ‘Duke of Berkshire’ BBQ sauce
With cabbage, pickle and horseradish on the side.

Serrano Ham Sandwich
14 Months ripened serrano ham with roasted pimentos, coriander pesto and cheese crunch.

Grilled Pork Belly Sandwich
Pork belly, yuzu-gravy, sweet&sour rettich, carrot, coriander and buckwheat crunch.

Grilled farmhouse chicken Sandwich
Sweet & sour vegetables, Asian gravy with five spices, seaweed Cassava crunch and homemade ketchup.

Desserts & pastries

Raspberry Tiramisu with white chocolat
Choco Mousse
Crème Brûlée
Brownie
Butter biscuit

Products

For over 125 years Ter Marsch & Co works with the most exclusive products of the highest quality available. Our guests have high appreciation for our products, the great feeling of casual hospitality and the lively but unconstrained atmosphere.

Meat

Our business revolves around high quality meat and plays an integrated part in our menus. Whether it is one of our fine gastronomic hamburgers or a selection of high quality steaks from our Dry Aged cabinet. Our products reassure meat, as meat should be. With numerous years of experience, our chefs prepare the very best burgers and know the ‘secret’ ingredients to prepare the marinades and sauces to perfection

Wagyu

Wagyu Beef is worldwide known as the most special and delicate kind of beef, by its amazing tenderness and juiciness. At Ter Marsch & Co we work with this splendid piece of holiness. Would you like to know a bit more about Wagyu Beef and what makes it so special?

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Dry aged

At Ter Marsch & Co we prepare our meat with great attention and commitment. In our restaurant you can find a specially installed Dry Aged cabinet in which we ripe our sirloin steak. Click below if you would like to know how this exactly works and why this is so damn tasty.

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History hamburger

Is the hamburger an original concept from the US or was the hamburger born in the German city of Hamburg? And how did the burger make its way to our plates in its shape that we are familiar with today? The team of Ter Marsch & Co were stuck in discussions for years, therefor we did some thorough investigation to close this discussion for once and for all. The History Of the Burger.

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Kitchen philosophy

Hier komt een quote/stukje tekst van de serie Neflix ‘Cooked’, aflevering ‘Meat’.

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Story

The history of Ter Marsch & Co dates back to the 1890’s. Tracks and traces are still visible up until today. Let us share the story of the Ter Marsch family and how we are still working every day to keep the spirit of this family alive.

1890
The name of the bar-restaurant was inspired by the original ‘Fabriek der Verduurzaamde Vleeschwaren’, translated as Factory for Preserved Meats. This was an old fashioned term for a high quality butcher shop. This Factory for Preserved Meats was located on Witte de Withstreet 70, the exact location where the bar-restaurant is located now. You can find a number of physical features in Ter Marsch & Co displaying the history of the butcher shop of the family Ter Marsch of 125 years ago.

2016
In modern days we still strive towards the same goal as the family Ter Marsch in the 1890’s. We are located in the original building, which is now part of the city area that is known for its great atmosphere and liveliness with all sorts of bars, restaurants and art galleries. We are open 7 days a week for lunch, dinner and after dinner drinks. A personal touch, a bit of cheeky humor, unconstrained gratification of award-winning burgers, a fine craft beer, a beautiful glass of white Bordeaux or one of our perfectly served Gin & Tonic’s.

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Awards

Ever since the opening of the bar-restaurant Ter Marsch & Co back in 2014, especially our hamburgers have been getting a lot of public attention nationally and internationally. After a number of national awards, we were asked to participate in the World Food Championships in Florida, USA.

Would you like to know how we got there and how it went?