Autumn menu

Heerlijke alcoholvrije rode wijn bij het eten

Starter:

Roasted beetroot salad with goat cheese and walnuts
Roasted beetroot combines with creamy goat cheese and crunchy walnuts, finished with a light dressing. The earthy flavours of the beetroot and creamy goat cheese are perfectly enhanced by the tangy finish of Rebels 0.0% Botanical Dry alcohol-free gin , mixed in a refreshing tonic.

Pumpkin soup with roasted chestnuts and truffle oil
A delicious, creamy pumpkin soup with a nutty twist from roasted chestnuts and a subtle hint of truffle oil. The warm, nutty flavours of the pumpkin and chestnuts get a surprisingly fresh twist from the fruity and full tones of the sparkling tea from Acala Red .

Wild pate with fig compote and toast
Rich and full game pate served with a sweet fig compote and crispy toast. The rich and full flavours of the game pate are beautifully balanced by the fresh citrus and herbal tones of this sparkling tea White Wine style from Acala .

Roasted Pumpkin and Mushroom Salad with Balsamic
Roasted pumpkin and mushrooms mixed with a rich balsamic dressing, which together create a delicious combination of sweet and savory. The subtle sweetness and fruity notes of pear and apple in the alcohol-free white wine from Weingut Apel Einmal Ohne Riesling perfectly complement the earthy flavors of the pumpkin and mushrooms.

Parsnip and apple tarte tatin
A surprising parsnip and apple tarte tatin, where the sweet caramelization of the vegetables and fruit contrasts beautifully with a crispy crust. This is perfectly complemented by the bitter and fruity flavors of the alcohol-free spritz Blood Orange from Abstinence .

Main course:

Traybake with chickpeas, fennel, tomato, carrot and potatoes
A colourful and nutritious traybake, packed with roasted vegetables including fennel, tomato, carrot and baby potatoes, combined with hearty chickpeas. The rich, ripe fruit notes of the alcohol-free Sauv'terre red wine enhance the roasted flavours of the vegetables, adding depth and a pleasant counterpoint to the dish.

Creamy mushroom risotto with parmesan and thyme
A rich risotto with a mix of wild mushrooms, melted parmesan and a hint of fresh thyme. The creamy texture is beautifully balanced by the fresh, tropical notes of the alcohol-free white wine Ara Sauvignon Blanc .

Pumpkin ravioli with sage and brown butter
Soft pumpkin ravioli, generously topped with nutty brown butter and crispy sage leaves. The rich and full flavours of the ravioli are enhanced by the peach and orange tones of the sparkling tea Saicho Darjeeling . This refreshing, not too sweet sparkling tea adds a light, fruity finish that elevates the dish.

Cod with mushroom cream sauce and parsnip puree
Perfectly cooked cod fillet, served with a creamy mushroom cream sauce and a velvety parsnip puree. The earthy and full flavours of the mushrooms and parsnips beautifully complement the delicate taste of the cod, while the fresh and fruity notes of the alcohol-free white wine Cognato Chenin Blanc provide a perfect harmony.

Roasted carrots with quinoa, feta and pomegranate seeds
Roasted carrots combined with airy quinoa, salty feta and fresh pomegranate seeds. The fresh, fruity notes of the alcohol-free white wine ME.JS Ohne Kater Muskateller add liveliness and make for a nice combination with the sweet and savoury elements of this dish.

Rack of lamb with rosemary, garlic and roasted potatoes
Rack of lamb, marinated with rosemary and garlic, served with crispy potatoes. The spicy and succulent flavour of the lamb is enhanced by the fruity and herbal notes of the New Zealand alcohol-free red wine Giesen Merlot . The flavours of blackberries, plums and toasted oak complete the dish and add an extra layer of flavour.

Dessert:

Pear tarte tatin with cardamom and vanilla ice cream
A delicious upside-down tart with caramelised pears, delicately flavoured with cardamom, and served with a scoop of creamy vanilla ice cream. The warm, sweet flavours of the tarte tatin are beautifully balanced by the delicate smoky flavours and nutty notes in this sparkling tea from Saicho Hojicha .

Speculaas Tiramisu with Caramelized Apple
This tiramisu gets an autumnal twist by using speculaas instead of the classic ladyfingers. The layers of mascarpone cream are alternated with caramelized apple slices, which are softly cooked in a mix of cinnamon and brown sugar. The deep flavor of vanilla and caramel in the alcohol-free rum of Rebels 0.0% enhances the sweetness of the dessert.

Roasted Chestnut Parfait with Chocolate Ganache
A soft parfait made with roasted chestnuts, which have a delicate, sweet flavour. The parfait is served with a chocolate ganache and finished with a crunchy topping of caramelised hazelnuts. The Three Spirit Night Cap elixir , with its warm notes of tree sap, aromatic plants and valerian, adds a rich and spicy dimension that perfectly complements the nutty and rich flavours of the chestnut parfait and chocolate ganache.

Autumn Fruit Crumble with Oatmeal and Cinnamon, Served with Whipped Cream
A warm, crispy crumble of seasonal fruit, combined with a crumble layer of oatmeal and a hint of cinnamon, served with fluffy whipped cream. The sparkling red and black fruit tones of this alcohol-free red wine from Kolonne Null prickly red are a delicious counterpoint to the warm crumble and cinnamon.

Fresh lemon tart with a crispy base
A light, fresh lemon tart with a crispy base and a creamy lemon filling. The refreshing and slightly bitter notes of the sparkling tea Acala Spritz Style complement the sweet and sour flavours of the lemon tart beautifully, making it a refreshing end to the meal.