Suggestions of the chef
|
VG |
HG |
| Marinated salmon served with a selection of fresh asparagus in a lemon dressing with crunchy radish and shredded chives |
€ 19,00 |
|
| Deep-fried filet of sole served with a fresh salad of lardoons, poached quail egg with caviar, topped with a Gribiche dressing |
€ 21,00 |
€ 25,50 |
| Crunchy salad with a selection of white and green asparagus served with fried sweetbread in a mustard dressing |
€ 23,00 |
€ 27,50 |
| Asparagus à la Flamande sprinkled with North Sea shrimps, quail egg and caviar |
€ 21,00 |
€ 25,50 |
| Roll of Scottish salmon served with fresh asparagus in a Champagne sabayon with glasswort |
€ 21,50 |
€ 26,00 |
| River eel in a chervil sauce served with home-made French fries |
|
€ 23,00 |
| Filet of veal served in its gravy with shallots and Parisian mushrooms, stir-fried spring vegetables and baked new potatoes |
|
€ 28,00 |
| Fried sweetbread of veal in a cream sauce with Morcella mushrooms, served with a selection of Mechelen grown asparagus and truffled butter tagliatelle |
|
€ 31,50 |
Service & VAT included
|
