BEVERAGES COLD BEVERAGES WINES BEERS STERKE DRANKEN HOT BEVERAGES COFFEE SOFT DRINKS TEA ICE TEA/ICE TEA GREEN ESPRESSO TOMATO JUICE CAPPUCCINO

Size: px

Start display at page:

Download "BEVERAGES COLD BEVERAGES WINES BEERS STERKE DRANKEN HOT BEVERAGES COFFEE SOFT DRINKS TEA ICE TEA/ICE TEA GREEN ESPRESSO TOMATO JUICE CAPPUCCINO"

Mariah Stokes
6 years ago
Views:

BEVERAGES COLD BEVERAGES HOT BEVERAGES COFFEE 2.10 SOFT DRINKS 2.10 TEA 2.10 ICE TEA/ICE TEA GREEN ESPRESSO 2.10 TOMATO JUICE CAPPUCCINO FRISTI/CHOCOMEL LATTE MACCHIATO FRESH ORANGE JUICE 3.

70 AMSTEL RADLER 2% SHERRY, PORT, MARTINI AMSTEL RADLER 0% CAVA 3.80 AMSTEL MALT HOUSE APERITIF 3.90 JONKHEER DUBBEL 4.50 WINEARR. 3-COURSE 17.50 JONKHEER TRIPEL 4.50 WINEARR. 4-COURSE 20.

1 BEVERAGES COLD BEVERAGES HOT BEVERAGES COFFEE 2.10 SOFT DRINKS 2.10 TEA 2.10 ICE TEA/ICE TEA GREEN ESPRESSO 2.10 TOMATO JUICE CAPPUCCINO FRISTI/CHOCOMEL LATTE MACCHIATO FRESH ORANGE JUICE 3.20 LATTE (KOFFIE VERKEERD) EARTH WATER BOTTLE 4.50 FRESH MINT TEA SPECIAL COFFEES HOT CHOCOLATE 2.40 WHIPPED CREAM 0.20 WINES BEERS HEINEKEN HOUSE WINES ZARAFA 3.70 AMSTEL RADLER 2% SHERRY, PORT, MARTINI AMSTEL RADLER 0% CAVA 3.80 AMSTEL MALT HOUSE APERITIF 3.90 JONKHEER DUBBEL 4.50 WINEARR. 3-COURSE JONKHEER TRIPEL 4.50 WINEARR. 4-COURSE JONKHEER BLOND BOBARR. 3-COURSE 1 JONKHEER WIT BOBARR. 4-COURSE SEASONAL BEERS TAP/BOTTLE BOTTLE OF HOUSE WINE ASK FOR OUR MENU CARD STERKE DRANKEN YOUNG DUTCH GIN WHISKEY SPECIAL 5.50 OLD DOTCH GIN COGNAC 4.00 GIN, RUM 3.75 GRAND MARNIER 4.00 WHISKEY 3.75 LIQUEURS 4.00 DRAMBUIE 4.00 DOMESTIC DISTILLED

2 WINES Red wines Nebla Tempranillo Young wine with a deep black red colour. Tempranillo Spain Castillo De Monila Carmenère Reserva Caracteristic purple colour, aromas of plums, herbs and tobacco. Carmenere, Cabernet Chile Pasque Pasimento Romeo en Julliet Fragrances of red fruit with spicy tones, soft tannins and a smooth aftertaste. Merlot, Corvina, Croatina 2 Italy Luigi Bosca Malbec Full and creamy red wine with tones of tobacco, blackberries, vanilla and wood. Malbec Argentina Altemura Sasseo Primitivo Dark rubyred, full flavour of ripe plums. Primitivo Italy Palacios La Montesa Biological modern rioja, seductive aromas of red and black fruit. Garnacha Tinta, Tempranillo, Mazuelo Spain M. Chapoutier Rasteau Deep darkpurple, From one of France s most respected wine makers. Grenache Noir, Syrah, Mouvedre France Hamilton Russell Southern Right Dark red and fragrant, tones of blackberries, plums and berries. Pinotage South Africa 3

3 WINES Sparkling wines MVSA Cava Brut Aromas of ripe melon, banana but mostly green apple. Macabeo, Xarel-Lo, Parellada Spain Vajra Moscato d Asti Surprisingly fruity with tones of peach, apricot and exotic fruit. Moscato Italy Champagne Taittinger Brut Réserve A fine champagne with nutty aromas and a delicate and mild mousse. Chardonnay, Pinot-Noir, Pinot-Meunier France Dry wines Arbos Pinot Grigio Fresh and fruity dry wine with apple, pear and light tones of citrus. Pinot Grigio 2 Italy Nebla Verdejo Very aromatic and dry wine with tones of fennel and tropical fruit. Verdejo Spain La Linda Viognier Beautiful viognier with tones of peach, full dry wine. Viognier Argentina One Tree Sauvignon Blanc Flavours of passion fruit and lime supplemented with tones of basil. Sauvignon Blanc New Zealand Famille Hugel Gentil Beautiful fruity dry wine from Elzas. Sylvaner, Pinot Blanc, Riesling, Pinot gris France Pascal Jolivet Sancerre The typical fruity level minerality is unparalleled. Dry and intense. Sauvignon Blanc France Craggy Range Chardonnay Delicious aromas of honey and fresh citrus. Chardonnay 3 New Zealand

4 DINNER Main dishes Deerbeef with with chanterelle with a gravy of sherry and star anise, kale, sweet potato cream and a compote of stew pear Baked monkfish with pancetta, crunchy ravioli filled with a farce of white fish, samphire and oyster, salsify cream and a sauce of sea urchin 2 North American beef shoulder steak with a stew of beef, muslin of celeriac Partridge fillet and partridge bolts with a gravy of Armagnac, creamy sauerkraut, grilled bacon, cream of sprouts 2 Grilled turbot fillet with lobster ragout with vineyard snails, wild spinach, fresh pasta with hollandaisesauce and lobster oil 2 Crust dough filled with ricotta, sundried tomatos and hazelnuts with green asparagus, risotto with pesto cream and porta bella BI G GR EE N EG G THE BIG GREEN EGG BBQ FOR THE REAL MEAT LOVER Pork Rib Dykhoeven with a rouleau of pulled pork and kloosterham served with a gravy of dragon 2 Calf entrecote with a topping of mushrooms and bread crumb risotto with calf rilette and truffle cream All dishes are served with fries made from the potatos of Fierkens. Desserts Crème-brûleé of cinnamon and rosemary, crust dough with spice cake, almond paste, caramelized apple and orange ice cream 6.80 Parfait of white chocolate, brownie and a jelly of red dessert wine, mascarpone cream, crème fraiche and bastogne 7.20 Homemade pear sorbet with layers of sugarbread with a mousse of pure chocolate and speculaas meringue Cheese plate with European cheese and nutbread 9.50 Questions about allergens? Let us know!

5 DINNER Delicious starters to share (per person to order) Liemers whole grain with garlic mayonaise, mediterranean sausage, tapenade from pesto and olives 2.40 P.P. Mediterranean bread, tuna cream with anchovy, marinated olives, tomato tapenade and Italian sausage 3.20 P.P. Two wild oysters with raw tuna, smoked salmon, wakame and sweet and sour ginger 8.50 P.P. Seasonal plate with deerham, deersalami, wild boar coppa, mont d Or de vacherine and figs compote 6.10 P.P. Starters Marbré of wild duck breast, duck liver and pied de mouton with a coppa of wild boar and a herbal jelly Redfish fillet with tuna in sesame and a wakame mayonaise, beet rettich, compote of shallot and an antibes Beef carpaccio with kloosterham and truffle mayonaise, Parmesan cheese, pine nuts and sesame dressing Triptych of deerback fillet, dried deerham and deersalami, macadamia, chestnut, apple and a cream of Butternut pumpkin Lightly smoked grilled salmon with gravad lax, baked quail egg with baked gamba and a spaghetti of cucumber 1 Briochebread with goat cheese, honey and thyme, avocado with oyster mushrooms and caramelized walnuts Soups Bisque of lobster and langoustine with salmon, mousse of smoked trout 7.80 Spicy oxtailbroth with oxtail, spring onions and forest mushrooms possibility of ordering as an intermediate course for 5.50 possibility of ordering as an intermediate course for 4.80 Questions about allergens? Let us know!

6 DINNER TA S T E E V E R Y T H I N G AT V I L L A C O P E R A PER PERSON FOR 32,50 (STARTING FROM TWO PERSONS) Appetizers Dried deerham and deersalami Beef carpaccio with truffle mayonaise Tuna in a crust of sesame with beet rettich Gravad lax with a spaghetti of cucumber Mabré of duck and duckliver and a coppa of wild boar Soup Main dishes Deersteak with kale and a compote of stew pear North American beef shoulder steak Cream of celeriac Monkfish fillet and lobster ragout with vineyard snails Stew of beef Desserts Parfait of white chocolate and brownie Mousse of pure chocolate and speculaas meringue Cream of mascarpone and Bastogne Sorbet ice Pamper yourself culinary with our surprise menu 3-course for 35.- / 4-course for 44.Guide your dishes with a wine or bob (non-alcoholic) selection wine selection: 3-course for / 4-course for bob selection: 3-course for 1 / 4-course for Questions about allergens? Let us know!

7 The regions of RESTAURANT UNLIMITED EVERY WEDNESDAY UNLIMTIED SNACK EVENING FOR 29,50 Come and enjoy our regions. Two dishes per persoon per order. Order per table. From 17:30 until 21:30 our kitchen is open. Dishes on the menu are also available to order. DELICIOUS LUNCH 3-COURSE KNICK-KNACKERY FOR 26,50 Includes two drinks of your choice (additional costs for mix drinks and wines from the wine card) MAKE A RESERVATION FOR THE 1 ST AND 2N D DAY OF CHRISTMAS BRUNCHBUFFET FOR 27,50 From 11:00 till 15:00 hour (excl. drinks) DINER 4-COURSE FOR 49,50 Extend to a 5-course for 58,00 villa-copera.nl info@villa-copera.nl

8 D E L I C I O U S L U N C H AT V I L L A C O P E R A VILLA VILLA COPERA COPERA HEEFTHEEFT ZO ZIJN STREKEN HEEFT ZO ZOEIGEN ZIJN ZIJN EIGEN EIGEN STREKEN STREKEN T H R E E C O U R S E K N I C K - K N A C K E R Y F O R 2 6, 5 0 P. P INCL. TWO DRINKS OF YOUR CHOICE (additional costs for mixdrinks or wines of the wine card) FINGERFOOD DELICIOUS VAN DOBBEN-BEEF DUTCH BITTERBALLEN WITH DIJONMUSTARD (7 PCS) LIEMERS WHOLE GRAIN WITH GARLIC MAYONAISE, MEDITERRANEAN SAUSAGE, TAPENADE FROM PESTO AND OLIVES 4.80 MEDITERRANEAN BREAD, TUNA CREAM WITH ANCHOVY, MARINATED OLIVES, TOMATO TAPENADE AND ITALIAN SAUSAGE 6.40 TWO WILD OYSTERS WITH RAW TUNA, SMOKED SALMON, WAKAME AND SWEET SOUR GINGER 8.50 SEASONAL PLATE WITH DEERHAM, DEERSALAMI, WILD BOAR COPPA, MONT D OR DE VACHERINE AND VIGS COMPOTE SOUPS BISQUE FROM LOBSTER AND LANGOUSTINE WITH SALMON, TUNA IN SESAM AND CHIVES SPICY OXTAILBROTH WITH OXTAIL, SPRING ONION AND FOREST MUSHROOMS 7.80 LUNCH DISHES HOMEMADE BREAD / GRAVAD LAX / ARAGULA / SWEET AND SOUR DAIKON / WAKAME MAYONAISE 9.50 LIEMERS WHOLE GRAIN / KLOOSTERHAM / FRESH PESTO / GREEN ASPARAGUS / SESAME DRESSING 7.50 HOMEMADE BREAD WITH TWO BURGUNDIER MEAT KROKETTEN WITH MUSTARD MAYONAISE 7.50 BEEFCARPACCIO WITH KLOOSTERHAM AND TRUFFELMAYONAISE, PARMESAN CHEESE AND PINE NUTS MEDITERRANEAN BREAD WITH GOAT CHEESE, AVOCADO AND CARAMELIZED WALNUTS SWEET LUNCH DELICIOUS APPLE PIE MADE BY BAKERY VAN BENTUM PARFAIT OF WHITE CHOCOLATE, BROWNIE AND A JELLY OF RED DESSERT WINE, MASCARPONE CREAM, CRÈME FRAICHE AND BASTOGNE 7.20 CHEESE PLATE CONSISTING OF EUROPEAN CHEESE AND NUT BREAD 9.50 Questions about allergens? Let us know!

WHITE WINE. Nebla. Couveys Chardonnay. Allram Grüner Veltliner Strassentaler. Ashbourne Sauvignon Blanc/Chardonnay. Wild Rock Sauvignon Blanc

WHITE WINE. Nebla. Couveys Chardonnay. Allram Grüner Veltliner Strassentaler. Ashbourne Sauvignon Blanc/Chardonnay. Wild Rock Sauvignon Blanc CAVA & CHAMPAGNE MVSA Cava Brut Spain, Macabeo, Parellada, Xarel-Lo Fruity aromas of ripe melon, banana and especially green apple. This cava has a dry and harmonious taste with a resh acidity. The aftertaste