From November 16th till January 10th 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!

Salad of edible crab from the North Sea and celeriac

candied vegetables – sour cream - horseradish

Breton scallop, lightly marinated and burnt

Avruga caviar – daikon – radish – stock of dashi and yuzu

Risotto of Carnaroli rice and forest mushrooms with ‘sot-l’y-laisse’ of farm raised chicken

crispy Grana Padano – foamy juice of ceps

Our ‘Bouillabaisse’ of red mullet, shells and crustaceans

candied fennel - espuma of ‘rouille’

 

* Suggestion of the day (+ € 10)

 

Main courses

Our ‘Salade Niçoise’ with shortly grilled yellowfin tuna

candied tomato – olive crumble – tarragon espuma – ‘Pomme Pont-Neuf’ potatoes

Red gurnard, fish of the year

burnt Belgian endives – parsnips – shallot stew – juice with Madeira and soya

Grilled deer filet ‘Tagliata’ with nut salad

Parmesan cheese – baked mushrooms – Aceto Balsamico

Hare fillet with croquette of the candied leg

Butternut – carrot – polenta – juice with orange and ginger

Hen pheasant, oven-baked (served for 2 persons - + € 6 pp)

mousselines of parsnips and celeriac – creamy juice with goose liver and tarragon

 

* 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