Restaurant

STARTERS                                                                                                                                           
Buffalo mozzarella, veggie salad with tomatoes and a spring roll with anti-boise cucumber and fennel with aceto balsamico
16,75
“ Ceasar Salad“ fresh salad of smoked corn-fed chicken fillet, Coppa ham with Parmesan cheese and lime mayonnaise     
16,00
Sashimi of tuna steaks, home smoked salmon and dry fried scallop with a Wasabi mayonnaise
17,25
Sirloin Carpaccio with a salsa of tomato and Basil with a pesto mayonnaise                                                 15,75
Summer salad with half a poached lobster, Dutch shrimps and a saffron mayonnaise   
19,50

SOUPS 

Cappuccino of Lobster bisque with shrimp sausage and brioche scoop
11,00 
Light cream soup of smoked corn-fed chicken with spring onion and creme fraiche  
8,75 
Double drawn oxtail bouillon with tomato and celery
8,75 
"Gazpacho" cold Spanish tomato soup with peppers, cucumber and balsamic vinegar * *                             8,75

WARM STARTERS 
Half grilled lobster with Belgian spinach and hollandaise sauce
  19,50 
In panko fried gamba with dry fried scallop, Bok Choy and Sesame-soy sauce                                              19,50
Rosé baked lamb lamb cutlets with a ravioli of veal and a foam of truffle
16,50

MAIN COURSES 

Baked cod fillet with Belgian spinach and a sauce of lobster  
25,50 
Baked sea bream fillet with a seréh and lime and risotto in panko fried gamba with a white wine sauce       26,50 
Baked Beef Fillet with summer vegetables and a sauce of Red Port
28,00 
Grilled rosé kalfsrib-eye on Mediterranean vegetables and a Bearnaise sauce                                          25,00 
Rosé baked Lamb Chops with a peas muslin and a sauce of dragon                                                             26,75 
Crispy fried chicken fillet with a Pearl spring roll with crab and spring onions and a roasted shallot sauce   26,50
Ravioli of Eggplant, tomato and goat cheese with a cream of sweet potato and a foam of garlic**              25,00
Whole fried sole (500 gr.) with a fresh salad and pommes frites                                                                    37,50 
Whole grilled lobster with roasted roseval, green asparagus and a sauce of Chervil                               37,50 
** VEGETARIAN COURSES

DESSERTS 
Dessert of white chocolate and cherry amarenen
11,50
Creation of strawberries with a glass of Fraise du Bois           
10,00
Oublie of vanilla ice cream with red fruit and a compote of Forrest fruit                      
10,00
Raspberry Bavarois with an interior of yogurt Panna Cotta and raspberry sorbet                        
10,00
Pallet of various cheeses with raisin–fig bread and Apple syrup 
12,50

Menu Marche
Sashimi of tuna, home smoked salmon with wasabi mayonnaise and a fried in panko gamba
*** 
Grilled rosé kalfsrib-eye on Mediterranean vegetables and a Bearnaise sauce
*** 
Dessert of white chocolate and cherry amarenen
34,50 per couvert
Wine arrangement/ 19.50 Pro Person

Lobster/Hummer Menu
summer salad of poached lobster with Dutch shrimps and half a Safron mayonaise 
*** 
Cappuccino of lobster soup with shrimp croquettes and a brioche scoop 
*** 
Half grilled lobster with roasted roseval, green asparagus and a sauce of Chervil 
*** 
Raspberry Bavarois with an interior of yogurt Panna Cotta and raspberry sorbet 
41,50  per couvert
Wine arrangement/ 24.50 Pro Person

Menu De La Champagne
Culinary 6-course dinner with matching wines
80,00 per couvert 
Menu’s only per table


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