Beneluxx Tasting Room Menu

Homemade.

Chef’s selection.

Croutons, lime, smoked paprika.

Chef’s selection.

Oranges, arugula.

Toast, accompaniments.

Tomatoes, roasted red peppers, snow peas, shaved manchego.

Shitake mushrooms, dijon, croutons, baby arugula.

Roasted red pepper pesto, with cherry tomatoes.

Citrus emulsion, croutons, shaved parmesan cheese. Add chicken, steak.

Mixed greens, dried cranberry emulsion, croutons, toasted pine nuts.

Orange-sherry vinaigrette, croutons.

Smoked gouda, sharp cheddar, boursin tomato, sourdough bread.

Caramelized onions , herbed cream cheese, ciabatta roll.

Cherry mustard, frisee, sharp cheddar, ciabatta roll.

Braised swiss chard, sambal, vinaigrette, baguette.

Mozzarella, prosciutto, oven dried tomatoes, basil.

Spinach, ham, asiago, with a sunny side up egg.

Shrimp infused tomato sauce, lemons, horseradish.

Gruyere, white wine, lemon, cherry brandy, nutmeg.

Chef’s choice.

Herbed cream cheese, asiago, old bay, worcestershire, dijon, white win.

Stella artois, sharp cheddar, dry mustard.

Billet-savarin, french cow camembert, french cow valence, french goat.

Point reyes, cow, california roaring forties, cow, australia roquefort, sheep, france.

Chevrot, french goat chimay, belgian cow rolling hills cheddar, ny cow.

cantalet (dop), french cow.

Beemster, dutch cow jasper hill, vermont cow midnight moon, california goat pecorino brochette, italian sheep.

Taleggio, italian cow.

Smoked paprika, cayenne, cinnamon.

Chocolate ganache.

Chef’s choice of sinful, decadent orgasmic chocolates with apples, bananas, cookies.