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!
Tartar of Belgian beef – goose liver – mushroom toast
clear beef stock with winter truffle
Carpaccio of sea bass
lime – Espelette – chives – toast – sour cream – turnip cabbage - Avruga
Risotto of Carnaroli rice with peas and Octopus
Mechelen asparagus – green herbs – basil oil
Asparagus from our region
Scottish 'Red Label' salmon marinated – herb vinegar sauce
30gr Royal Belgian Caviar 'Gold Label' (+ € 40)
mashed potatoes with buttermilk – sour cream – sorrel – potato chips
Asparagus from our region - Flemish style – crushed farm egg – parsley – clarified butter - VEGGIE
* Suggestion of the day (+ € 12)
MAIN COURSES
Hand cut tartare of Yellow fin tuna
capers – shallots – lettuce – our French fries
Ray wing from the North Sea
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 – forest mushrooms – winter truffle – baked potatoes
Pigeon from Anjou, baked on the carcass (+ € 10)
grilled asparagus – Chantenay carrot - potato churros – madeira sauce
Lamb shoulder candied and crispy baked – grain mustard 'De Ster' – fresh herb salad
spring 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.