From June 21th till August 8th 2018

On every service from Tuesday at noon to Friday at noon.
Compose your own menu with 3 courses (entrée, main course, dessert) at a price
of 59 euro (service and 12% VAT included)

 

 

Entrées

Braised pigs neck, served lukewarm
crisp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our specialty!

 ‘Caesar salad’, new style
candid quail – quail egg – anchovies – cream of Old Reypenaer – lettuce heart

‘Ceviche’ of Omega bass, marinated with lime, mirin and olive oil
green apple – celeriac – fennel – caviar Avruga

‘Niçoise’ salad with yellow fin tuna, shortly grilled
french beans – candied tomato – coagulated egg yolk – olive crumble

 Potato mousselines enriched with buttermilk and hand peeled brown shrimps
sorrel – butter sauce with ‘verjus’ – potato chips

* Suggestion of the day (+ € 10)

 

Main courses

Ray fin from the North Sea, cooked at low temperature
mashed potatoes with sorrel and leek – brown butter with capers

Sea bass, seared on the skin
candied tomato – artichoke – fennel – juice ‘ratatouille’ – saffron oil

Veal cheek, shortly braised
mushrooms – candied carrots – truffle juice with madeira – polenta

‘Vol-au-vent’ of Belgian farm raised chicken, new style
croquette of the candied leg – calf’s sweetbread – ‘Pomme Pont-Neuf’ potato – Paris mushrooms

 Grilled lamb fillet
green asparagus – artichoke cream – Pomme Anna - juice with rosemary – garlic and basil oil

 
* Main course suggestion of the day (+ € 10)

 

Desserts or cheese

Your choice from the dessert menu.


When you are in lack of time, please ask for the BUSINESS LUNCH (at midday)
consisting of the seasonal products on the market.

Entrée – main dish – dessert : 50 euro