Menu à la carte': Compose your own menu with 3 courses at a price of € 65 (VAT incl.)
and choose your own wine in our beautiful wine list.
ENTRÉES
Braised pig neck, served lukewarm
crisp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our specialty!
Carpaccio of sea bream
lime – Espelette – chives – toast – sour cream – turnip cabbage - Avruga
Our Vitello Tonnato
veal loin – tomato cream – dressing of tuna and anchovies
Scallops from Dieppe, seared à la plancha
risotto of Carnaroli rice – forest mushrooms – foamy juice of ceps and autumn truffle
'Pomme Moscovite' – 30gr Royal Belgian Caviar 'Gold Label' (+ € 40)
mashed potatoes with buttermilk – sour cream – sorrel from our garden
'Millefeuille' of candied leek with espuma of fresh goat cheese - VEGGIE
nuts – espelette pepper – balsamico vinegar sauce
* Suggestion of the day (+ € 12)
MAIN COURSES
Hand cut tartare of Yellow fin tuna
capers – shallots – lettuce – our French fries
Norwegian Skrei roasted (winter cod)
leek mousselines - capers – espuma of smoked potato - crumble of old Reypenaer - Espelette
Our 'Vol-au-Vent' of Belgian farm raised chicken and crispy calf's sweetbreads
Paris mushrooms – chanterelle – autumn truffle – baked new potatoes
Pigeon from Anjou, baked on the carcass (+ € 10)
green cabbage – lentils from Puy – black salsify - potato churros
Lamb shoulder candied and crispy baked – crust of parsley, herbs and grain mustard 'De Ster'
winter vegetables, oven baked with rosemary
Carnaroli rice risotto with chanterelles, Shimeji mushrooms and foamy juice of ceps - VEGGIE
* Main course suggestion of the day (+ € 12)
DESSERTS OR CHEESE
Dessert suggestion of the day
'Dame Blanche', classic but o so nice!
White chocolate crémeux – burnt mango – sorbet of mango and basil – basil oil
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.