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

Our 'Bouillabaisse' of North Sea fish
Zeeland mussels – home peeled shrimps – fennel – toast with 'rouille'

'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

North Sea ray
leek mousselines - capers – espuma of smoked potato - crumble of old Reypenaer

Our 'Vol-au-Vent' of Guinea fowl and crispy calf's sweetbreads
Paris mushrooms – chanterelle – autumn truffle – baked new potatoes

Deer fillet, grilled
Celeriac cream – candied shallots – paksoi with venison stew – potato churros

Partridge, baked on the carcass (+€ 10)
partridge rillettes – green cabbage – potato churros - gravy

Carnaroli rice risotto with chanterelles, morels and foamy juice of ceps - VEGGIE

* Main course suggestion of the day (+ € 12)

DESSERTS OR CHEESE

Creation 'Forêt Noire' with structures of bitter chocolate and marinated cherries

Dessert suggestion of the day

'Dame Blanche', classic but o so nice!

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.
WOULD YOU HAVE LIKED AN EXTRA BREAD : € 5