"fine casual" a la carte

IN BETWEEN

LOBSTER
roasted lobster tail . tomato antiboise . basil butter
35

PORK & SCALLOP
slow-cooked pork belly . roasted scallop . morel emulsion
25

PIEPERTJE "WIESEN"
boiled potato . 20 grams Perle Imperial caviar . dashi . yuzu
65

FROG LEGS
Inspired by Toine Hermesen . finger food delight 
6 or 12
20/35

NORTH SEA CRAB
thermidor . gratinated with béchamel and Comté . lime
45

FOIE GRAS & SMOKED EEL
pan-seared . lukewarm smoked eel . umeboshi
35

MAINS

REDFISH
roasted . barigoule . tomato . olive . white wine sauce . oregano
35

TURBOT
pan-fried on potato . wild mushrooms . truffle butter
45

COD 
pan-fried . brandade of salt cod . beurre blanc with lovage
35

BEEF 
bavette . Brussels chicory . bone marrow . shallot . bordelaise jus
40

LAMB
braised lamb neck with rosemary . eggplant . yoghurt . harissa . mint
35

SPRING CHICKEN
roasted with thyme and lemon . pommes fondant . Chantenay carrots
35

DESSERTS

CHEESE
selection cheeses by affineur Guillaume
20

BANOFFEE
salted caramel . ice cream made of smoked banana and vanilla
16

PROFITEROLES
choux pastries filled with crème pâtissière . chocolate sauce . vanilla ice cream
16

CRÈME BRÛLÉE
caramelised vanilla custard . Tahitian vanilla
16

CARAMEL
Normandy caramel ice cream . fleur de sel . smoked olive oil
15

CRÊPES SUZETTE
marsala . amaretti . almond brittle . dulce de leche ice cream
16

AFFOGATO
vanilla ice cream . espresso on the side
8
with Berta Amaretto
15