Menu à la carte': Compose your own menu with 3 courses at a price of € 73 (VAT incl.)
and choose your own wine in our beautiful wine list.
Braised pig neck, served lukewarm
crisp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our specialty!
Carpaccio of 'Hamachi'
lime – Espelette – chives – toast – sour cream – turnip cabbage - Avruga
crispy Gandaham – farm butter – mashed egg30g Royal Belgian Caviar 'Platinum Label' (+ € 55)
mashed potatoes with buttermilk – sour cream – sorrel – potato chips
North Sea Cod fillet
stew of beef heart tomato, rhubarb and basil
Salad of roasted beets and fresh goat cheese – sour cream - Espelette pepper – focaccia toast - VEGGIE
* Suggestion of the day (+ € 14)
Ray wing from the North Sea
leek mousselines - capers – espuma of smoked potato – crumble of old Reypenaer
Sea bass, cooked at low temperature – salsa of tomato, ginger and ponzu
potato mousselines 'bouillabaisse' – zucchini tempura
Flemish farm raised chicken, baked on the skin, with calf's sweetbreads (served for 2 persons)
morels - cream sauce of Paris mushrooms – our handcut fries
Grain-fed beef 'Black Aberdeen', grilled as 'Tagliata'
honey tomato – balsamico vinegar sauce – nut salad – Parmigiano Reggiano – baked potatoes
Lamb fillet from Texel 'pré salé'
candied aubergine – spring vegetables – polenta – lamb juice with thyme and rosemary
'Ragout' of regional asparagus – morels – bread croutons – oil of spring onions - VEGGIE
* Main course suggestion of the day (+ € 14)
Dessert suggestion of the day
'Dame Blanche', classic but o so nice!
'Terrine' of rhubarb and red fruit – chiboust cream of cheese cake and lemon – white chocolate sorbet
Assortiment of cheeses, ripened by the master cheese ripener from Leuven 'Elsen' (+ € 10)
Our bread is homemade according to the 'Respectus Panis' philosophy and is gladly offered to you.
To be able to bring the dishes beautifully, we ask to limit you to 3 different choices per course