Starters
Marinated beetroot carpaccio
25
goat cheese - walnuts
(ASPARAGUS UNTIL MID JUNE)
Scottish smoked salmon
26
Cheese croquettes
20
Shrimp croquettes
24
Gillardeau°°° oysters
34
6 pieces
Smoked Eastern Scheldt eel
31
Bonito tuile - soft goat cheese mousse - assorted beet mix
Fried scallops
34
sautéed soil-grown chicory - white pudding ‘Dierendonck’ - Jerusalem artichoke and lemon thyme foam
Asparagus Flemish style
27
Asparagus with smoked Scottish salmon
29
mousseline sauce
Asparagus ‘Napoleon’
29
Flemish style - Scottish smoked salmon
Oxtail stew
29
farmhouse egg prepared at 63°C - potato espuma - young spinach - Grimbergen Double jus
Frog legs
32
herb butter
Moscovite potato
79
Caviar Gourmet House 'White Sturgeon' 30 gr