CERAMIQUE-MENUKAART-HERFST-2025-oct-ENG

VEGETARIAN VEGAN MEAT FISH SUSTAINABLE
STARTERS
Ordered separately: €9.00 including sourdough bread and
Olicatessen olive oil.
Pumpkin Soup.
Muscat pumpkins from our own 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
Ordered separately: €12.00 including sourdough bread and
Olicatessen olive oil.
Gratinated Onion Soup
Vegan option available. Organic onions from “de Poshoof.”
Homemade mushroom croquettes.
With truffle dip.
Vegan steam bun.
With hoisin mushroom stuffing.
Mushroom Risotto.
Carpaccio “Ceramique” of beef tenderloin.
MAIN COURSE
Ordered separately: €29,50 including sourdough bread and
Olicatessen olive oil.
Homemade veggie Burger of white beans, beetroot.
Served on an organic vegan sesame bun and sweet potato fries.
Vegan Rendang made from Jackfruit.
Served with white rice.
Indian cauliflower-chickpeas Dahl.
5 types of organic lentils served with white rice and mango
chutney.
Quinoa Nut Salad, with grilled vegetables, mixed herbs and
lentils. (gluten-free, sugar-free)
Chicory-Rhubarb Lasagne.
With rhubarb from our own garden, Brie béchamel and a
vodka–lime sauce.
“Zuurvlees” traditional beef stew, made of Quorn©.
Traditional Limburg stew in a vegetarian version.
“Acid meat”, traditional Limburg beef stew.
From stewed home-cut beef poulet.
Round sirloin steak.
Served with a creamy mushroom or Gorgonzola sauce.
Duck Breast Fillet.
With an orange–rhubarb sauce. Using rhubarb from our
own garden.
Venison Steak.
With red wine sauce.
Scampi ‘Ceramique’ on grilled zucchini.
Gratinated with Old Amsterdam cheese and a balsamic syrup.
DESSERT
Ordered separately: €8,50.
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 sorbet ice cream and choco crumble.
Walnut hony parfait.
Homemade ice cream freeze.
Crème brûlée.
Vanilla ice cream with red fruit sauce.
Affogato.
Scoop of vanilla ice cream in an espresso with an almond cookie.
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.
39,50 euro, intermediate- and main dish.
41,50 euro, starter, main dish and dessert.
43,50 euro, intermediate- main and dessert.
45,50 euro, starter, intermediate- and main dish.
47,50 euro, starter, intermediate-, main dish and dessert.
In addition, the kitchen appreciates that no more than 4 different
dishes are chosen per course. All sauces and dressings are served
separately! Unless otherwise stated, all main courses are served
with fresh warm vegetables, chips and salad.
vegetarian
vegan