Main Dishes
Hare back Harlequin (2 p.)
90
poached pear - cranberries - almond croquettes
Feasant ‘Brabantine style’ (2p.)
80
chicory - old gueuze sauce
Monkfish fillet
37
Vichyssoise of bacon and smoked trout - leek cream - winter purslane oil - chateau potatoes
Feasant ‘Fine Champagne’ (2p)
82
poached pear - cranberries - almond croquettes
Venison medallion “Grand-Veneur”
40
Brussels sprouts - butternut squash cream - forest mushrooms - almond croquettes
Grilled or poached turbot
54
mousseline or dijonnaise - warm vegetables
Pasta with truffle (vegetarian)
40
Sole sautéed in butter sauce or grilled
46
Seafood platter
160
2 persons - to be ordered one day in advance
Steak tartare style
26
onion – seasonings – raw egg