à la carte

• starters

  Baked veal brains, chicory salad, tartare sauce
  € 27
  
  Escargots “Petits gris de Namur”, green herbs, nuts and croutons
  € 25
  
  Asparagus à la Flamande
  € 24
  
  Roasted gamba, glazed pork belly “Duke of Berkshire”, candied and marinated carrot, curry
  € 37
  
  Baked goose liver, candied rhubarb, rhubarb compote and spice sauce
  € 39
  
  Three small starters (from 2 pers)
  € 49 pp
  
  Starter menu
  € 24
  

• Main corses

  Cod baked on the skin, asparagus, sea lavender, mousseline sauce and baked potatoes
  € 39
  
  Roasted cockerel
  French fries, salad and tarragon sauce
  € 33
  Morels, asparagus, potato mousseline
  € 43
  
  
  Shoulder of lamb with a rosemary crust baked on a low temperature, potato gratin and seasonal vegetables (2 pers)
  € 41 pp
  
  Pigeon Clamart, peas, baked potatoes
  € 43
  
  Sweetbreads of veal, cauliflower, potato mousseline, veal gravy
  € 48
  
  
  Filet Pur of beef “Simmental”, French fries and salad
  € 49
  
  Malinese chicken on the spit, handcut fries and a salad
  ( 1 uur 20 min, 2 pers.)
  € 43 pp
  
  Main course menu
  € 29
  
  

• Barfood

  Dim Sum
  € 15.00 per 3
  
  Oester Gillardeau
  € 18.00 per 3
  
  Mangalica ham
  € 19.00
  

• Dessert

  Dame Blanche
  € 13
  
  Café glacé
  € 14
  
  Café glacé
  € 14
  
  Panna Cotta, red fruits, meringue and lemon cream
  € 18
  
  Cheese plate with its garnishment
  € 19
  
  Coupe Colonel by Geert Van Hecke
  € 16