October Menu
Amuse-Bouches Selection
– Starters –
Seared Scallops
Brown jus with lovage · Salsify · Samphire · Lardo di Colonnata
Anjou Pigeon Breast smoked over Beechwood
Poultry liver mousse · Lingonberry butter
Celeriac brunoise · Shallots · Chives
– Signature Intermezzo –
Tsarine Potato
Caviar Royal Belgium (10 g) · Isigny cream · Smoked eel
– Main Courses –
Wild Boar Loin or Free-Range Chicken Breast
Game jus reduced with Calvados · Red cabbage · Apple compote
Pumpkin mousse with rosemary · Cwènes di Gatte (traditional potato dumplings)
Or
Grilled Red Mullet & Saffron Risotto
Shellfish bisque · Dill oil
Edamame · Candied lemon
Or
Live Lobster – 500/600 g (Supp. €32)
Seared in herb butter · Herb-roasted baby potatoes · Seasonal vegetables
– Desserts –
Selection of Belgian & French Cheeses (Supp. €5)
Grapes · Dried fruits · Goat cheese mousse · Apple & pear syrup
Liégeois Coffee Sabayon
Coffee biscuit · Chocolate crumble & crémeux
Smoked Madagascan vanilla ice cream quenelle
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3-course menu ( 1 starter, main course, dessert )
→ €58 – Wine Selection : €35
4-course menu ( 2 starters, main course, dessert )
→ €70 – Wine Selection : €40
5-course menu ( 2 Starter, entremets, main course, dessert )
→ €115 – Wine Selection: €55