With avocado, tomato and cress.
With fresh sweet and sour vegetables.
With green apple and fresh vegetables.
With delicious old Reypenaer cheese.
Crème fraîche and herring caviar, 6 pieces. Baeri caviar instead of herring caviar, can 10 grams Supplement: +€24.50
Spanish dried ham with cornichons.
Manchego cheese and olives, 4 pieces. (v)
A refined, fresh oyster with a light fruity note and a delicious hint of brine. . Fresh daily supply, can be ordered per oyster.
Balanced and refined, with a gentle saltiness, creamy nutty notes and a full, mineral finish. Fresh daily, can be ordered per piece.
Lightly smoked halibut with oyster leaf and fennel salad
or
Burrata with salad of little gem, puffed grapes and pistachio crunch (v)
Doradefilet with gently cooked pulp, herby couscous and tomato antiboise
or
Tenderly cooked lamb neck, roasted lamb with pulses and plum sauce
or
Ravioli stuffed with ricotta and spinach with sage butter and crunch of hazelnut (v)
Panna cotta with rhubarb and sorbet of raspberry and tarragon
or
Four kinds of domestic and foreign cheeses (supplement 4,50)
With baguette and gratinated Gruyère cheese.
Of lobster with prawns and vadouvan cream.
With mushroom ragout (v).
With quince compote, brioche and pickled red onion.
In herb-garlic butter.
With figs, fennel salad, beetroot and dill (v)
With a soft-boiled egg,
caper berries and mustard caviar.
With thinly sliced fresh tuna.
Apple compote and syrup of Aceto Balsamico with brioche bread.
With raw vegetables and baguette (v)
On a brioche bun with crispy lettuce, tomato, Kesbeke pickle, crispy bacon, and sauce secrète.
With porcini mushroom, browned plant-based beurre noisette (v)
With nameko mushroom, sage and pine nuts (v)
With sautéed mushrooms, potato mousseline, rillettes de volaille and truffle jus
With roasted cauliflower, beurre blanc with Bleue d’Artois crisps
With confit potato, seasonal vegetables, and Madeira sauce. Supplement: pan-fried duck liver (+€12.50).
With its own gravy and capers.
With butter, olive oil and herb dip.
With mayonnaise.
Local seasonal vegetables.
With citrus fruit, meringue,
green tea and orange sorbet.
With coffee ice cream.
With pecan praliné and salted caramel ice cream
With vanilla ice cream.
Pair it with a delicious wine from our wine cellar, and life will smile upon you like never before.
With an Argentinian prawn, herring caviar, pearls of white aceto and citrus cream.
Saint-Jacques with cauliflower, vadouvan, apple, and a crispy fennel.
With chicory, salsify and creamy cèpe sauce with shaved truffle.
With stewed venison with red cabbage, roasted Brussels sprouts, stewed pear and game jus with berries.
International cheeses with nut and fig toast and apple syrup.
With cherry sorbet and a Christmas macaron.
Gepekelde citroen en gedroogde olijf.
Met crunch van pinda en kokos.
Met truffel.
Met dressing van Aceta Balsamico en port waarover geraspte pistache.
Met duxelles van bospaddenstoelen en truffel.
Met krokante schorseneer, geroosterde prei, beurre noisette, hazelnoot en cremolata.
Met gepofte kastanje en een beurre blanc van dadel en kaneel.
Allergies or dietary requirements? Please let us know when booking or upon arrival, prior to your event, lunch, or dinner. Our kitchen and service team will be happy to accommodate your needs.
Elke maand verloten wij een boottocht onder een van onze ontvangers van onze mailinglijst.
Kom langs voor een vrijblijvende bezichtiging. We ontvangen je met een gratis lunch voor twee in onze brasserie.
Vul je gegevens en datum van voorkeur in. Tot snel!
