Welcome to Ingridients Restaurant, welcome to our home.

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1 Welcome to Ingridients Restaurant, welcome to our home. Since we first envisioned Ingridients we wanted it to be different, to be far from clichés and common places, we wanted it to be unique and personal, like us, like you. We ve been in the tourism industry for decades; and in that time we ve had the chance of visiting hundreds of restaurants, but only a handful of them did earn a place in our minds and hearts. Our food is based on the Mediterranean cuisine and uses the basic principles of the French, Spanish and Italian cuisine. Next to that we use our local produce and serve all this next to the magical blue waters of the Caribbean Sea. We wanted to create a space of comfort and luxury, of fresh elegance; a place for you to dine different. We tried to put our personal experience in everything, from the food, the decoration, and yes, the name. Hopefully we ll earn a place in your good memories. That s it, this is us, this is Ingridients, this is our home, please let it be your home as well. Enjoy! All prices in US dollars. Including 6% government taxes. Excluding gratuities. Please cut above the cutting line

2 Appetizers Oyster Tasting Oyster served in the shell on Bonaire sea salt, an oyster served as a shooter Bloody Mary style and an oyster au gratin with Gruyere cheese. Blue Marlin from the Weber Salad of lightly house smoked blue marlin marinated with lime accompanied by a green apple compote and a cream of goat cheese. Weber smoked Duck Breast House smoked duck breast fillet combined with marinated fennel, green asparagus, tomato coulis and onion-raisin chutney. Harry's Bar Steak Tartar Tartar sliced Uruguay tenderloin, shaved Parmesan, arugula, pine nuts, poached egg yolk and flavored mayonnaise. Wicked Tuna Shooter of clear tuna broth, tuna tataki and marinated tuna tartar served with wakame salad, ponzu soy sauce and wasabi. Goat cheese with Quinoa Spicy quinoa with goat cheese, pine nuts, balsamic and blood orange glace accompanied by an oven baked herb bread. Lobster and Scallop Salad of Lobster and sautéed scallop presented with a dressing of Cadushy liquor and lime served with an orange-colored traditional Dutch kletskop.

3 Perfect to share Prosciutto di Parma Prosciutto is the Italian word for ham and is mostly used for the uncooked, dry-cured ham (prosciutto crudo). Parma Ham is prosciutto from that area of Emilia- Romana defined by European law as the region of Parma and is regarded as the only true prosciutto. Oysters Freshly imported, served in the shell on Bonaire sea salt. 3 pieces pieces pieces Entremets Shrimp Bisque 9.75 Creamy shrimp bisque served with 'Vongole' shells, shrimp and a cream of cilantro. Soup of the Day 9.75 Daily changing soup with different garnishes. Ibérico Pata Negra This ham is from Spanish pigs that are pastured and fed a combination of acorns and grain. The ham has cured for at least 24 months. A true delicacy! Oysters au Gratin Freshly imported, gratinated with Gruyere cheese, served with a sea weed salad. 3 pieces pieces pieces Parmesan Truffle Pasta Tagliatella, truffle and Italian Brandy. Prepared at your table in a wheel of Parmigiano-Reggiano cheese. Chef's salad 9.95 Daily fresh selection topped with your choice of the finest Ingridients Pulled chicken 4.50 Grilled goat cheese 4.50 Catch of the day 5.50 Shrimps 5.50 Please cut above the cutting line

4 Tarte Flambée Flammekueche Flammkuchen In French, it's known as tarte flambée, in Alsatian it's flammekueche, in German flammkuchen. Whatever you call it, it's mouthwateringly good! Basically, it's a VERY thin crust pizza topped with lardons (bacon), onions and fromage blanc (crème fraiche/sour cream). Not only Italians eat pizza! Pizzas Pizza Carpaccio 17,50 Tomatoes, cheese, thinly sliced Salentein beef, arugula, Parmesan cheese, pesto-oil, homegrown basil. Pizza Gamberetti 18,50 Tomatoes, cheese, onions, olives, giant shrimps, homegrown basil. Pizza prosciutto 19,50 Tomatoes, cheese, prosciutto, arugula, homegrown basil. Pizza Tartufello 19,50 Tomatoes, cheese, truffle salsa, mushrooms, bacon, egg, homegrown basil.

5 Pastas. Carbonara and Truffle Bacon, cream, egg, shaved Parmesan cheese, arugula, flavored with truffle. Pasta Vongole Fresh vongole, linguine pasta, tomato, white wine, garlic and parsley. Filetto di Manzo Tenderloin, truffle sauce, mushrooms, shaved Parmesan cheese and arugula. Pasta shrimps Gigantic shrimps, spaghetti, creamy tomato sauce, fennel and home grown basil. Risotto primavera Creamy risotto with shaved Parmesan cheese, green asparagus, baby bok choy, cherry tomatoes topped off with a poached egg. Please cut above the cutting line

6 Main Courses Meat Uruguay tenderloin Uruguay s premium tenderloin beef straight from the Pamplona plains. Served with a béarnaise sauce with a hint of spice. Go Rossini! Add truffle flavored toast and soft duck liver Picanha Low and slow grilled rump cap from Uruguay also known as tapa de quadril. The meat has a beautiful layer of fat that protects all it juices from the grill. One of our best kept secrets. Served with Chimmichurri. Iberico cheeks Super soft stewed cheeks of the Iberico pig, served with green asparagus and cherry tomatoes in a sauce of mushrooms, red wine and pancetta. Accompanied with our famous Pata Negra chips. The Quack Pack Seared duck breast accompanied with a spring roll filled with a red curry coconut duck confit. Served with a red port sauce. All of our meat dishes are served with a great selection of fresh vegetables and greens, pasta Aglio e Olio and homemade Belgian style fries.

7 Fish Blue Marlin Local caught by our fisherman and gently seared by our chefs. Served with a traditional antiboise. Gamba s al ajillo Giant garlic flavored prawns. Served with aioli, shrimp infused ketch-up and premsela. Lobster half whole Lobster served in its shell with a saffron mayonnaise. Daily catch day price Freshly caught by our local fisherman. Please ask your waiter for today s catch. Sea salt crusted Dorade Also better known as sea bream. 25 minutes of oven time. 1 dorade serves 2 people. Bonaire s sea salt used at its best. 50 p.p. 28 All of our fish dishes are served with a great selection of fresh vegetables and greens, pasta Aglio e Olio and homemade Belgian style fries. Please cut above the cutting line

8 Desserts. Lime Pie Ingridients" 9.75 A must try! Sweet, tangy and creamy, be surprised by the crust made of Oreo cookies. Brûlée Cuarenta Y Tres 9.75 Classic Crème brûlée with a whiff of liquor 43 served with vanilla cream, tuile biscuit and caramel sauce. Chocolate Parfait 9.75 Light and airy chocolate parfait breaded with crumbled pistachios, served with whipped cream and a white chocolate sauce. Cheesecake The Dutch one 9.75 Cheesecake like you never ate before, hints of elegant vanilla flavors, a crust of our famous Dutch Bastogne biscuits topped off with a coulis of fresh red fruits. Tasting of Cheeses Our personal selection of 4 assorted cheeses: Reypenaer Aged, semi-hard Dutch cheese. Manchego Firm Spanish cheese made out of sheep's milk. Gorgonzola A veined Italian blue cheese. Époisses French cheese with an extremely soft texture. All cheese platters are served with honey, figs and bread and a free glass of Oupa Se Wyn or Oumaa Se Wyn. 1 person: persons: 19.50

9 Please do not forget to check our daily specials All prices in US dollars Including 6% government taxes Excluding gratuities Please cut above the cutting line

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11 Please cut above the cutting line

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