Lunch & diner

Market Menu

1 menu for the whole group. Composed by our chef (examples):

Appetizer

  • Moelleux of cauliflower with smoked breast of duck or
  • Salad Caprese with Parma ham or
  • Lasagne of tomatoes and goat cheese with extra vierge olive oil and rocket salad or
  • Tomato with a tartar of fresh and smoked salmon, emulsion of crustacean and Parmesan or
  • Beef carpaccio with parmesan and nut oil

Main Course

  • Breast of guinea fowl, roasted pineapple and herb sauce or
  • Stuffed quail with goose liver and Muscat sauce or
  • Filet of salmon, braised witloof and beurre blanc or
  • Rib of piglet with a caramelised ginger sauce or
  • Lamb with Parma ham, anti pasti and red sage juice

Dessert

  • Allumette of chocolate caramel, chocolate crunchy or
  • Panna cotta with red fruit/citrus fruit or
  • Crunchy with red fruit and passion fruits

Coffee, tea and water included

Business menu

1 chosen menu for the whole group. Composed by our chef (examples):

Appetizer

  • Cannelloni of eggplant with a tuna tartar and olive oil extra vierge or
  • Foie gras with apple or
  • Piccata of salmon and red tuna, crunchy vegetables with a wasabi cream or
  • Salad of fried duck liver with green beans and a balsamico vinaigrette or
  • Carpaccio of Irish beef and duck liver with rocket salad and white truffle oil or
  • Carpaccio of Scottish salmon with truffle sauce, salad of cantarels

Main Course

  • Breast of Bresse duck with fresh herbs and confit figs or
  • Veal cutlet with a caviar of eggplant and confit of tomatoes, gravy with thyme or
  • Rack of lamb in a crust of herbs with gratinated vegetables or
  • Filet of veal with morels or
  • Braised pigeon with chicory or
  • Filet of beef with a bordelaise sauce

Dessert

  • Iced nougat with an orange and mint salad or
  • Caramelised pineapple with rum ice or
  • Carpaccio of pineapple with green mint sorbet or
  • Crème brûlée, bourbon vanilla or
  • Mango and pineapple slivers, frangipane and passion fruit sorbet or
  • Croquant of banana, caramel with rum, vanilla ice cream

Coffee, tea and water included

Season's Menu (November and December)

Appetizer

  • Carpaccio of salmon and scallops, apple slices or
  • Foie gras of duck with apples or
  • Piccata of salmon and red tuna with crunchy vegetables and wasabi cream or
  • Salade folle of fried foie gras with green beans and a basamico vinaigrette or
  • Carpaccio of Irish beef and foie gras, rocket salad and white truffle oil or
  • Soufflé of scallops and giant prawns with a fine champagne sauce

Main course

  • Breast of duck with sweet spices and a confit of figs or
  • Breast of pheasant Brabançonne style or
  • Filet of veal with morel mushrooms or
  • Roasted squab with braised chicory or
  • Filet of deer with a pepper sauce or
  • Roasted bass on its Parmentier with olive oil and black truffle

Dessert Gourmand

 

Waters, coffee and the included

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