Main Dishes
Seabass in salt crust (2p)
76
virgin sauce - marinated fennel - warm vegetables
Sole sautéed in butter sauce or grilled
48
Grilled or poached turbot
56
mousseline or dijonnaise - young spinach
Monkfish fillet
39
fried langoustine - green asparagus ravioli - jus of vin jaune and saffron from Brussegem - mangetout peas
‘Black Angus’ sirloin
39
black truffels from Piemonte - rucola - Pont-Neuf potatoes - tomato tarte tatin - aioli
Pasta with truffle (vegetarian)
40
Steak tartare style
27
onion – seasonings – raw egg
Seafood platter
160
2 persons - to be ordered one day in advance