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'A la carte' Winter-Spring Menu

Cheeses, Desserts
and Gourmandizes


Diamond Menu

Privilege Menu

Weekly Menu
served Monday to Friday,
not available for Vanlentine's Day

Bongo Menu
served Monday to Friday,
not available for Vanlentine's Day



Aziz Bhatti & Erik Lindelauf
The Master Chefs present:
 

From the Sea

Filet of saint-pierre and/or saint-jacques [scallops] from Brittany stuffed with truffles
Enrobed in leek and steam-cooked with a foamy fresh black truffle nectar
75,00
   
Steamed filet of cod served in a large ginger and coconut cappuccino
String bean and sliced half moon of granny-smith
39,00
   
Medallions of monk fish roasted with poppy seeds, dried candied tomato with oregano
Fresh vegetables julienne with salted parmigiano biscuit and sweet paprika sauce
40,00
   
Roasted lobster, quintessence of crustaceans enriched of dark chocolate with “fleur de sel”
Foamed zucchini mousse with basil and multicolor risotto lightly seasoned with saffron
43,00







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