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.
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 bass
lime – Espelette – chives – toast – sour cream – turnip cabbage - Avruga
crispy Gandaham – farm butter – mashed eggScallops from Dieppe, à la plancha
risotto of Carnaroli rice – morels – crispy quinoa
30g Royal Belgian Caviar 'Platinum Label' (+ € 55)
mashed potatoes with buttermilk – sour cream – sorrel – potato chips
Hop shoots from our region – poached farm egg (+ € 16)
hand-peeled Zeebrugge shrimps – foamy mousseline sauce
Salad of roasted beets and fresh goat cheese – sour cream - Espelette pepper – focaccia toast - VEGGIE
* Suggestion of the day (+ € 14)
MAIN COURSES
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 – Pomme Anna
Grain-fed beef 'Black Aberdeen', grilled as 'Tagliata'
honey tomato – balsamico vinegar sauce – nut salad – Parmigiano Reggiano – baked potatoes
Fillet of lamb 'Pré salé', from the grill
lacquered eggplant – fermented garlic – polenta – gravy of thyme and rosemary
Farm pigeon from Anjou, fried on the carcass and served in fillets – candied drumsticks (+ € 14)
regional Belgian endives – parsnips – winter truffle juice – our handcut fries
'Ragout' of regional asparagus – morels – wild garlic – bread croutons – oil of spring onions - VEGGIE
* Main course suggestion of the day (+ € 14)
DESSERTS OR CHEESE
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.
When you are in lack of time, please let us know your schedule
open : 12 am till 4pm and 7pm till 12h pm.
Menu à la carte': Compose your own menu with 3 courses at a price of €75 (VAT incl.)
and choose your own wine in our beautiful wine list.
ENTREES
Braised pig neck, served lukewarm
crisp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our signature dish!
Our terrine of duck liver and smoked duck breast (+ € 6)
onion marmalade – brioche bread
Carpaccio of Hamachi
lime – Espelette – chives – toast – sour cream – turnip cabbage – salmon trout eggs
Scallops from our Coast, seared à la plancha
risotto of Carnaroli rice – forest mushrooms – foamy juice of ceps
'Tarte Tatin' of Jonagold apple and fried duck liver 'Maison Mitteault' (+ € 8)
apple syrup with Aceto balsamico
Risotto of Carnaroli rice and saffron – espuma of rouille – Parmigiano Reggiano - VEGGIE
* Suggestion of the day (+ € 15)
MAIN COURSES
salad – capers – shallots – our handcut fries
Ray wing from the North Sea – home peeled shrimps
candied leek – espuma of smoked potato – red wine syrup – fried capers
Flemish farm raised chicken, baked on the skin, with calf's sweetbreads (served for 2 persons)
forest mushrooms – Paris mushrooms – sauce with verjuice – baked potatoes
Ardennes venison, grilled
Fried potatoes – celeriac – burnt Belgian endives – venison juice with red wine
Hare fillet, grilled and served 'Harlequin' (with 2 sauces) (+ € 10)
parsnips – burnt Belgian endives – celeriac – potato churros
Aubergine, lacquered with Japanese soya – artichoke 'en barigoule' – pointed pepper
Foam of smoked potato – 'Old Reypenaer' crisp – black garlic
* Main course suggestion of the day (+ € 16)
DESSERTS
Dessert suggestion of the day
'Dame Blanche', classic but o so nice!
Warm puffed pie – fresh fig – almond ice cream – caramelised walnuts (to order at the start of the dinner)
Poached pear – yoghurt biscuit – chocolate ganache - ice cream of sesame and honey – juice of pear and verben
Cheese assortment, ripened by the master cheese ripener from Leuven 'Elsen (+ € 12)
To be able to bring the dishes beautifully, we ask to limit you to 3 different choices per course
When you are in lack of time, please let us know your schedule
open : 12 am till 4pm and 7pm till 12h pm.
Menu à la carte': Compose your own menu with 3 courses at a price of € 89 (VAT incl.)
and choose your own wine in our beautiful wine list.
ENTREES
Braised pig neck, served lukewarm
crisp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our signature dish!
‘King Crab’, oven baked and served out off the shell (+ € 20)
herb butter – oriental touch - Espelette
Carpaccio of wild sea bass
lime – olive oil Priorat – chives – toast focaccia – sour cream – turnip cabbage – salmon trout eggs
Scottish ‘Red Label’ salmon, dry marinated
sour cream – guacamole – sea salad – ‘Leche de Tigre’
'Tarte Tatin' of Jonagold apple and fried duck liver 'Maison Mitteault' (+ € 8)
apple syrup with Aceto balsamico
Asparagus from our region – bread croutons – morels – sea lavender – chives butter sauce - VEGGIE
*Suggestion of the day (+ € 16)
MAIN COURSES
Yellowfin tuna in tartar
lettuce – red onions – honey tomato - capers – our hand cut French fries
Ray wing from the North Sea
candied leek – espuma of smoked potato – red wine syrup – fried capers – crumble of 'Old Reypenaer'
‘Texel’ lamb grilled rosé
Aubergine lackered with soya sauce – spring vegetables – dauphine potatoes – lamb juice with rosemary
‘Blanquette’ of Guinea Fowl with morels and Paris mushrooms
chanterelle juice – truffle – ‘Hasselback’ potato
Pigeon, from the Anjou region, roasted on the carcass – candied drumstick (+ € 12)
Peas cream – morels – our hand cut French fries – old port juice
Aubergine lacquered with soya sauce – candied spring vegetables – smoked potato foam - VEGGIE
*Main course suggestion of the day (+ € 18)
DESSERTS
'Dame Blanche', classic but o so nice!
Tarrine of rhubarb and strawberries – structures and sorbet of white chocolate – rhubarb juice with honey
Mousse of white chocolate and lime with ganache of bitter chocolate – strawberry sorbet – red fruit
Panna cotta of orange and yoghurt – nut crumble – sorbet of clementines and basil
Cheese assortment, ripened by cheese ripeners Elsen and Vantricht (+ € 14)
To be able to bring the dishes beautifully, we ask to limit you to 3 different choices per course.