Monastery brasserie De Kanunnik

Transcription

1 Welcome in

2 Monastery brasserie De Kanunnik Between 1104 and 1794, Rolduc was a classical abbey named Kloosterrade. In the abbey, men (and initially also women) lived according to the rule of Saint Augustine. Therefore, they were called Augustinian Canons or Canons Regular of Saint Augustine. The Rolduc canons were no monks, because monks devoted themselves to a life of contemplation of prayers and work and basically never left the monastery. The Rolduc canons, however, also had several tasks outside of their community. Some worked for example as chaplain or priest in the surrounding parishes. In general, the life of the canons of Kloosterrade wasn t much different from the life of monks in other monasteries. They lived a simple life according to strict rules, focusing on community life, prayer, refraining from private property, labour and study. In the strictly regulated daily rhythm of the monks, meals were very important. These were the moments in which the community gathered in order to feed themselves with whatever God s creation had delivered. Mostly, meals were simple, but good. The monks often prepared meals according to own recipe, using whatever the land produced in that specific season. Water was the most important beverage, but because of its good taste and long preservability, the monks also drank beer and wine. Therefore, many abbeys, like Rolduc, owned their very own brewery and vineyard. The dining hall or refectory was often modestly furnished: with long wooden tables and plain benches. At meal time, there was a peaceful atmosphere, which was only interrupted by the voice of a lecturer, who read from an edifying book or who dictated the monastery rule. In the monastery brasserie De Kanunnik, Rolduc Abbey tries to revive some of that classical monastery atmosphere, by combining simplicity and style. Like the friars of Kloosterrade, our chefs prepare every meal with love and dedication. Whenever the season permits, the meals will be prepared with ingredients from our very own monastery garden. The menu has been composed according to the daily rhythm of the Divine Office: Between Sext and None (our lunch menu) Between Vespers and Compline (our dinner menu)

3 Opening hours Kloosterbrasserie de Kanunnik Until Sunday January 7 th and from Monday February 19 th 2018 Monday until Thursday Lunch menu Dinner menu Friday until Sunday Lunch menu Dinner menu until o clock until o clock until o clock until o clock until o clock until o clock From Monday January 8 th until Sunday February 18 th 2018 Monday until Thursday Regional sweet pie & abbey platter Dinner menu Friday until Sunday Lunch menu Dinner menu until o clock until o clock until o clock until o clock until o clock until o clock

4 Between Vespers and Compline (Our dinner menu) Appetizers Corn chips with salsa dip 2,50 Green olives filled with capsicum and spelt bread 3,50 Grissini (Italian breadsticks) with regional Livar ham and spiced meatballs 4,50 Starters Carrot variation: cake, flan and marinated carrots 11,00 Marinated beef shoulder tender with Piccalilli cream, herb filo and salad 12,50 Home smoked haunch of venison with cranberry compote and parsnip cream 13,50 Seared tuna and tuna tartar with wasabi cream, wakame and sesame crunch 13,50 Entremets Creamy parsley root soup with truffle cream and bacon 8,50 Braised pork cheek with creamy lentils and crispy bacon 12,50 Baked sea bass with creamy leek and white wine sauce 13,50 Main courses Regional specialty of the day (only from Monday until Thursday!) 16,50 Kanunnik burger: veal burger on brioche buns with onion compote, truffle cream, Livar bacon, Romaine lettuce, melted Cheddar cheese, served with French fries and tomato ketchup 18,00 Creamy lentils with regional vegetables 19,50 Fresh fish from the market : let us surprise you! 21,50 Baked rib-eye-steak with potato tartlet, seasonal vegetables and Mayschoss wine sauce 22,50 Baked duck breast with orange fondant potato, mixed carrots and orange sabayon 22,50 Wild boar rack and neck fillet with potato waffle, seasonal vegetables and red port wine sauce 23,50 Additional French fries with main course 3,00 All main courses are served with creamy potato gratin, except for the Kanunnik burger.

5 Dessert / Cheese Abice : ice-cup with different flavours of ice cream 7,50 Chocolate creation: chocolate cake, white chocolate brownie and chocolate ice cream 9,50 Cheesecake with poached peer, Bastogne crumble and almond ice cream 9,50 Regional matured raw milk cheese with black walnut, fruit loaf and elderberry jelly 12,50 Coffee- Compline Coffee with friandises 5,50 Abbey coffee (with Frangelico liqueur) 6,50 Irish coffee (with Irish whiskey) 6,50 Spanish coffee (with Tia Maria) 6,50 Italian coffee (with Amaretto) 6,50 Limburgian coffee (with Els la Vera) 6,50 Groups up to 8 persons can choose from the a la carte menu. Groups of 9 persons or more can choose from our group menu. Our dishes can contain allergens! If you have an allergy, please let us know!

6 Father Abbot s wine cellars Sparkling wines Prosecco Frizzante Gioiosa 100% Prosecco This sparkling wine, produced from the Prosecco grape, is a very pleasant aperitif wine. This wine is characterized by a fresh taste and a light mousse. Glass 4,00 Bottle 22,50 White wines House wine: Louval, Vin de Pay s D Oc (2014) 70% Chardonnay, 30% Viognier A full-bodied, heavy and aromatic wine. Tropical fruit, lychee, pineapple and candied fruit. The Viognier grape provides a perfumed scent and a flowery taste. This wine is an excellent aperitif and goes well with salads, fish and shellfish. Glass 4,00 Bottle 22,50 Lanzos, Vino de la Tierra de Castilla y Léon (2014) 50% Sauvignon Blanc, 50% Viura An intense nose of ripe fruit. This Spanish wine is also served as an aperitif and goes well with starters. Glass 4,50 Bottle 25,00 Domaine de Luc, Vin de Pay s D Oc (2012) 100% Viognier Full-bodied, heavy wine with typical blossom scent, a rich and long finish. Because of its strength, this wine goes well with main courses. Castel Firmian, Trentino (2014) 100% Pinot Grigio Typical Pinot Grigio produced in the north-east regions of Italy (Dolomites). The beautiful notes of acid and fruit are nicely balanced. This wine goes well with starters and main courses. Glass 5,50 Bottle 29,50

7 Domaine Bichot, Bourgogne AC (2012) 100% Chardonnay Vieilles Vignes A beautiful, heavy, full-bodied wine produced in the Côte d Or region, made from more than 30 year old grapevines. The wine has aged for 12 months in oak barrels. Naturally, this mature wine is best served with main courses. Bottle 32,50 Rosé wines House wine: Louval, Vin de Pays D Oc (2013) 50% Cabernet, 50% Grenache A refreshing, tasteful Rosé wine produced in the South of France. This wine is characterized by lots of red fruit and light mint notes. This wine is best served as an aperitif and goes well with several starters. Glass 4,00 Bottle 22,50 Red wines House wine: Perdido, Navarra DO (2014) 100% Tempranillo This dark, ruby red wine has aged for a short while in wooden barrels. The Tempranillo grape is very common in the north of Spain. The scent of wild blossom, ripe forest fruit and cherries provide a pleasant finish. Glass 4,00 Bottle 22,50 Domaine de L Arnet, Saint Saturnin (2012) Appelation Coteaux du Languedoc Controlé Carignan, Grenache noir, Syrah, Cinsault, Mourvèdre A balanced and juicy wine with scents of common red fruit like cassis and blackberries. The wine aged for 3 months in wooden barrels, providing a nice, light, woody taste. This full-bodied, spicy wine goes well with main courses. Glass 4,50 Bottle 25,00 Château Hauchat, Bordeaux Fronsac (2011) Merlot, Cabernet Franc This full-bodied red wine aged for 18 months in oak barrels and is made from more than 30 year old grapevines. Light notes of vanilla en mild spices provide an excellent finish. Bottle 32,50

8 Contessa Carola (2010) - Salice Salentino Riserva Negroamare & Malvasia grape from Puglia Ruby red and a light orange colour. Scent of ripe fruits and herbs. The taste is well developed and balances with elements of prunes and vanilla. Bottle 35,00 Château Viranel Saint-Chinian Languededoc 2013 Syrah, Grenache Noir, Mourvedre, Carigan A delightful aromatic wine with a soft, pleasant taste. A finish of light scents of liquorice and eucalyptus which gives this wine its complexity. Bottle 35,00 Elicio - Merlot Grenache Grenache and Merlot of the Ventoux region create the perfect mix in this pleasant wine with a slight herbal scent of pure fruits. Surprisingly deep and full-bodied ripe sweet fruits. This wine from the southern Rhône-area is produced biologically at the Domaine de Cascavel.

9 Wines from Mayschoss Sparkling wines Sekt, cuvée prestige, Riesling brut Mayschoss 2014 Bottle 29,75 An extra dry, very fruity sparkling wine with fine bubbles. An ideal aperitif! White wines Spätburgunder Blanc de Noir trocken Mayschoss 2016 White wine made of red grapes! The bouquet reminds of peaches and pears. Fruity taste. Riesling Klassiker, trocken Mayschoss 2015 An aromatic, fruity, full-bodied Riesling. Delicate scent of melon and citrus. Riesling Halbtrocken Mayschoss 2011 A typical medium dry Riesling from the Ahr region with a lot of character. Rivaner Trocken Mayschoss Scent of mint, hay and nutmeg. A nice, fine, dry Pinot-Grigio-type. Red wines Spätburgunder trocken, Nicolaus N, DQ Mayschoss 2015 The aristocrat amongst the Spätburgunders from Mayschoss. An aromatic and intense taste! Rosé wines Rosé Halbtrocken, Mayschoss 2015

10 Beverages Beer Rolduc Abbey beer 4,50 Beer of the month 4,50 Brand Pilsener (0,2l) on tap 2,25 Brand Pilsener (0,3l) on tap 3,50 Brand Pilsener (0,5l) on tap 5,50 Brand Weizen (0,3l) 4,00 Brand Weizen (0,5l) 6,00 Brand Saison 4,00 Brand Imperator 4,00 Brand Lentebock 4,50 Brand Dubbelbock 4,50 Brand Oud Bruin 2,75 Affligem Dubbel 4,50 Affligem Blond 4,50 Affligem Tripel 4,50 Tripel Kanunnik 5,00 Judas 5,00 Ciney Blond 5,00 Ciney Bruin 5,00 Liefmans Fruitesse 4,00 Mort Subite Kriek Lambic 4,00 Mort Subite Witte Lambic 4,00 Wieckse Witte 4,00 La Chouffe 5,00 Duvel 5,00 Amstel Malt 0,0% 3,00 Amstel Radler 0,0% 3,00 Amstel Radler 2,0% 3,00 Non-alcoholic beverages, Juices & water Sourcy Mineral Water 2,25 Sourcy Mineral Water (0,75l) 6,50 Pepsi Cola 2,25 Pepsi Max 2,25 7-UP 2,25 Sisi Orange 2,25 Royal Club bitter lemon 2,25 Royal Club cassis (lemonade) 2,25 Royal Club tonic 2,25 Lipton Ice Tea 2,50 Rivella 2,50 Chocomel (cold chocolate) 2,50 Fristi (yoghurt drink) 2,50 Royal Club apple juice 2,25 Royal Club orange juice 2,50 Tomato juice 2,50 Apfelschorle 2,75

11 Port wine, Sherry, Vermouth Kopke Port ruby 3,50 Kopke Port white 3,50 Osborne Sherry dry 3,50 Osborne Sherry medium dry 3,50 Martini Vermouth bianco 3,50 Martini Vermouth rosso 3,50 Liqueur Frangelico monastery liqueur 5,25 Grand Marnier 5,25 Drambuie 5,25 Cointreau 5,25 Amaretto 5,25 Licor 43 5,25 Tia Maria 5,25 Baileys 5,25 Sambucca 5,25 Passoã 5,25 Campari 5,25 Pisang Ambon 5,25 Aperol Spritz 6,50 Armagnac, Cognac & Calvados Cles les ducs Armagnac VSOP 6,00 Joseph Guy 5,50 Remy Martin VSOP 6,00 Rochenac VSOP 6,00 Pere Magloire Calvados VSOP 6,00 Regional Digestives Els la Vera (Regionial herbal digestif) 3,50 Coebergh classic 3,50 Bols Vieux 3,50 Bols Jonge jenever 3,50 Bols zeer oude 3,50 Bols Corenwijn 3,50 Berentzen Apfelkorn 3,50 Jägermeister 3,50 Whisky Johnnie Walker red label 5,50 Jameson, Irish whiskey 6,00 Glenfiddich 6,00 Foreign Digestives Bacardi carta Blanca 5,50 Bacardi carta negra 6,50 Smirnoff vodka 5,00 Gordon s dry gin 5,00 Pernod 5,00 Ricard 5,00

12 Coffee (pelican rouge) & hot drinks Coffee 2,25 Tea 2,25 Decaf 2,25 Espresso 2,25 Double espresso 3,25 Cappuccino 2,50 Café au lait 2,50 Latte Macchiato 3,00 Hot chocolate 2,50 Hot chocolate with whipped cream 3,00 Special coffees Abbey coffee (with Frangelico liqueur) 6,50 Irish coffee (with Irish whiskey) 6,50 Spanish coffee (with Tia Maria) 6,50 Italian coffee (with Amaretto) 6,50 Limburgian coffee (with Els la Vera) 6,50

13 Rolduc Abbey wine Rolduc Abbey s wine history dates back to the 12th century. In 1106, Embrico of Mayschoss and his family joined the still very new monastery community of Rolduc. He donated his entire property to the abbey, including farming fields and vineyards in the German Ahr valley. For centuries, its profits were an important source of income for Kloosterrade. At the same time, a very own vineyard was constructed near the abbey. However, during the French Revolution, at the end of the 18th century, all religious properties were confiscated and Rolduc Abbey lost its wineries. In 1999, a vineyard had been set up in an open space in the forest next to Rolduc, in preparation for the 900 year existence of Rolduc Abbey in Every year, this vineyard produces about 1300 bottles of red wine made from the Regent grape. Recently, another vineyard with nearly 900 grapevines has been constructed within the monastery garden of Rolduc Abbey, duplicating Rolduc Abbey s wine production within several years. Both vineyards are being maintained by the Winzer van Rode (Winemakers of Rode). This is an association of volunteers, who dedicate their free time to winemaking. The wine is produced in collaboration with the Winzergenossenschaft Mayschoss (association of winemakers from Mayschoss) in the Ahr valley, which, after 9 centuries, brings us right back to how it all started. Rolduc Abbey beer Mens sana non potest vivere in corpore sicco Like many monasteries and abbeys, Rolduc Abbey has an old tradition of brewing its own beer. According to the monastery chronicles Annales Rodenses, Rolduc Abbey possessed a beer brewery as early as Naturally, the most important beverage amongst the Augustinian Canons was water, which was made more tasteful by adding liquorices, honey or wine. However, water was often polluted and caused many infections and diseases. Therefore, the canons of Rode developed their own barley beer, which they could easily produce on their own. As a result of its cooking process, beer was in many cases healthier than water. And even more tasteful, we may add. So it s not surprising that the motto of our abbey beer is: A healthy spirit can t survive in a dry body. Nowadays, the Rolduc Abbey beer is still brewed according to own recipe. It s a deeply gold/yellow coloured triple abbey beer of high fermentation with a fresh, rich, full and light fruity taste. The alcohol content is about 8% and the beer completes its fermentation in the bottle.