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CERAMIQUE-MENUKAART-HERFST-2023-ENG

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VEGETARIAN VEGAN MEAT FISH SUSTAINABLE

STARTERS

Tomato soup with basil-mascarpone cream.

Vegan version available.

Pumpkinsoup.

Butternut squash from our own vegetable garden, celeriac and carrot.

Mexican stewed Jackfruit vegan Taco.

Stewed with black beans and corn.

2 spring rolls.

With sweet chili sauce.

Carpaccio of pickled kohlrabi.

With a Bloody Mary dressing and tomato-celery-apricot pesto.

SECOND COURSE

Homemade mushroom croquettes.

With truffle dip.

Home-made falafel.

With dip and mini pita’s.

Vegan steam bun.

With hoisin mushroom stuffing.

Onion soup gratinated.

Vegan version possible. Organic Onions from “de Poshoof”.

Carpaccio “Ceramique” of beef tenderloin.

MAIN COURSE

Homemade veggie Burger of white beans, beetroot.

Served on an organic vegan sesame bun, sweet potato fries with

truffelmayo and homemade BBQ sauce.

Vegan Rendang made from Jackfruit.

Served with white rice.

Indian cauliflower-chickpeas Dahl.

5 types of organic lentils served with basmati rice and mango

chutney.

Quinoa-nut salad with grilled vegetables,

mixed herbs and lentils.

(glutenfree, sugarfree)

Salad Shawarma made of oyster mushrooms

and vegan “chicken”.

Served with Sriracha mayonnaise.

Chicory-Rhubarb Lasagne.

In brie-béchamel and vodka-lime sauce.

“Zuurvlees” traditional beef stew, made of Quorn ©

Traditional Limburg stew in a vegetarian version.

vegetarian

“Acid meat”, traditional Limburg beef stew.

From home-cut beef.

Round steak.

Served with a creamy Mushroom or Gorgonzola sauce.

Jamaican Jerk Chicken, chicken thigh marinated in allspice.

With Arroz Moro, rice with bacon and black beans.

Scampi “Ceramique” on grilled zucchini.

With Old Amsterdam cheese and Aceto Balsamic vinegar syrup.

DESSERT

Coffee “Frisjdrank” home-made eau de vie de pommes.

Is made from quince and apple.

Scropino “Frisjdrank”. Lemonsorbet, prosecco and

home-made eau de vie de pommes.

Vegan Chocolate dessert.

A chocolate brownie with strawberry sorbet, choco crumble

and butterscotch.

Walnut hony parfait.

Homemade ice cream freeze.

Vanilla ice cream with red fruit sauce.

Affogato

Scoop of vanilla ice cream in an espresso with an almond biscuit.

Quince chutney.

With lime sorbet ice-cream.

Raw Vegan Trio.

Banana petit fours of dried fruit and nuts.

Made by Joep “the pastry banana”.

Dessert wine, Organic, Muscat, Authentic Frontignan.

You can choose between a 2-, 3- or a 4 course menu.

34.50 euro, main dish and dessert.

36.50 euro, starter and main dish.

38.50 euro, intermediate- and main dish.

40,50 euro, starter, main dish and dessert.

42,50 eur0, intermediate- main and dessert.

44.50 euro, starter, intermediate- and main dish.

46.50 euro, starter, intermediate-, main dish and dessert.

In addition, the kitchen appreciates that no more than

4 different dishes are chosen per table. All sauces and

dressings are served separately!

Unless otherwise stated, all main courses are served with

fresh warm vegetables, chips and salad.

vegan

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