THE APPETIZERS

• Ibérico ham Bellota 75%

  cured 42 months

  15 - 28

• Wild tuna and truffle Carpaccio

  marinated in truffle olive oil, chives

  15 - 28 €
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  Carpaccio from heirloom tomatoes and North sea shrimps

  garden herbs, home-made mayonnaise

  21 €
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  Asparagus fron Mechelen on Flemish style

  boiled egg, butter sauce, parsley

  21 €

• Home-made shrimp's croquettes

  shrimp's sauce

  23 €

• Asparagus from Mechelen with smoked salmon

  mousseline sauce

  29 €

THE MAIN COURSES

• Turbot fillet

  Belgian endives in cream sauce | Hollandaise sauce

  46 €

• Baked sole on millers style

  according weight

  100 grs.  15 €
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  On skin baked Danish cod 

  asparagus romanesco, elderflower syrup

  26 €
• MENU BIB GOURMAND SELECTION

  Duck fillet from Challons with figs

  duck liver raviolis

  26 €

• Fillet of Irish Angus beef

  black pepper cream sauce | Belgian fries

  44 €

• Baked veal sweetbread

  Béarnaise sauce  OR   cream sauce with morels mushroom

  47 €