MENUS
Starters
| 4 different ways of tuna | 22,00 |
| Crème brulee of goat cheese, marinated red cabbage, jelly of beetroot and a crispy apple salad | 16,00 |
| Vitello tonato " Classic style" |
16,00 |
| Caesar salad with tataki of tuna | 17,00 |
| Scallops with varieties of tomato, bisque and basil | 20,00 |
| 3 different preparations of crab, risotto & basil - focaccia & olives - zucchini & tomato pesto |
20,00 |
Starters :: SUGGESTIONS
| Our suggestions are adapted to the season | |
Main Course
| Bream with southern salsa, cream of artichoke, pepper mayonnaise, caviar of eggplant and potato confit | 21,00 |
| Baked halibut with gazpacho of cucumber, tartar of avocado and smoked eel, duo of prawns ens a jelly of tomato | 24,00 |
| Grilled baby lobster with green herb oil and summer salad | 27,00 |
| Filet mignon "Thai beef salad" | 24,00 |
| Lamb with cream of sweetbreads, baby pak choi, glasswort and tomato confit | 25,00 |
| Poached veal fillet with fritters of escargots and fennel | 26,00 |
Main Dishes :: SUGGESTIONS
| Our suggestions are adapted to the season | |
Desserts
| Marshmallow of pasion fruit with grapefruit salad and a sorbet of coconut and chocolate | 9,00 |
| Creamy chocolate tart with mousse of coconut, red fruit and a granite of Camapi with orange | 9,00 |
| Chocolat brownie with American Strawberries, jelly of rose hip, nut crumble, vanilla oil and strawberry sorbet | 9,00 |
| Pineapple "De Kleine Zavel" | 9,50 |
| Assortment of cheeses | 10,00 |
Menu Carte Blanche of the chef
| (before 21h00 and only served by table) | |
| Appetizer- Starter - 2 entremets - Main course,2 desserts | 70,00pp |
| Menu Carte Blanche with selection of wines | 95,00pp |
Lunch menu, served between 12h00 en14h00
| Starter, main course & dessert | 30,00 |
| Starter & main course | 24,00 |
| Main course & dessert | 24,00 |