All products used in the preparation of our dishes, have carefully been selected and supplied by Belgian craftsmen who respect the quality and tradition of the Belgian homeland for your and our supreme pleasure.

Starters 15,00€ and 28,00€

Brochette of fresh beked scallops, tips of green asparagus, tomato vinegar

Fresh pan-fried scallops, reduction of Duvel beer and butter from the "Ardennes"

Foie gras of duck prepared in a towel, raspberry wine jelly of Jean-Pierre Born

Stock of garden snails from Namur in crust flavored with ‘cubeb’ pepper

Emincé of Belgian “Charolais” beef, leekshoots and spinach leaves, old "Colline" cheese shavings

Puff pastry with grey shrimps from Ostend, fried monkfish cheeks, mushroom sauce and pan-fried duck liver

Rabbit ‘rillettes’ perfumed with goose liver, slice of rye bread, small pot of torrefied goose fat

Our shrimp croquettes with parsley biscuits

‘Open’ ravioli of King Crab, grated truffle, chips of white celery

Duck trilogy : terrine, smoked duck liver, pan fried duck liver, various colourings

Salmon marinated with "Rodenbach" and herbs, mild mustard dressing

Belga Queen salad (marinated salmon, grey shrimps from Ostend, dried ham from the Sûre valley, duck liver prepared in a towel, mango and mixed salad)

Superb lobstersoup (1/2 lobster), foamy whipped cream

For vegetarians and others

Aubergines stuffed with other vegetables au gratin on a coulis of tomatoes and fresh herbs

Lasagna of grilled vegetables and confied tomatoes

Warm Berger d’Acremont cheese, rocket, beggar’s fruits, vinaigrette of cider and syrup of Liège

Large dish of all vegetables, various cooking styles

Pan fried wild mushrooms and herbs

Cream of cauli-flouwer, mimosa eggs and croutons (garnish served separately)

Fish and seafood (Between 21,00€ and 45,00€)

Lobster "Belle vue"

Lobster baked on a hot plate, birds beak peppers, lemon juice and olive oil

Eel “au vert”(fish stock, cream and a mix of green herbs), cone of fries BQ

Sole ‘meunière’ (3 pcs/kg), pan-fried vegetables

Turbot with skin baked on a hot plate, mousseline sauce

Minut salmon on julienne of vegetables sautéed in a wok, coulis of basilicum, soft garlic

Semi-baked tuna, stewed and dried tomatoes and mashed broccolis, pure olive oil with coriander

Royal cod on a leek stoemp, maltsauce, spinach, crusty chiffonade of dried ham from Sûre Valley

Pike-perch filet with lemon anf with Blanche of Steendonck beer caramelized acacia honey, fried wild mushrooms

Iranian caviar: regular grains (iodized) : 30 gr (125€)

Belga Queen caviar (Petrossian House) 12gr.

Meat (Between 20,00€ and 32,00€)

Loin of lamb, crust of old Ghent mustard, small pot of flageolets with rosemary cream sauce

Pan-fried veal chop, morels sauce, braised endives, potatoes baker’s style

Duck from Chalans, sauce ‘Fine Napoleon’, confied oranges, mange-tout, fried horseradish

Oven roasted cuckoo from Malines (Belgian poultry) on gingerbread with pear syrup on top, homemade chips and a mixed salad with a cider vinaigrette

Rabbit variation wit Kriek (cherry beer), pumpkin, young potatoes

Fresh tartar of “Charolais” beef with caviar, “Pékèt” (Belgian eau de vie) and cone of fries BQ

Meatballs as in Liège (sauce based on a meat stock and pear/apple syrup), cone of fries BQ, lettuce with beer vinegar and virgin olive oil

Double “Charolais” sirloin steak (Belgian breed), beer-based béarnaise sauce, seasonal vegetables and cone of fries BQ (2 people)

Châteaubriand, choron sauce, sautéed geen beans, BQ-fries (2pers)

Belgian Charolais tenderloin, sauce of Orval reduction with broken pepper (or beer based béarnaise sauce), cut beans, Enryngii mushrooms, cone of fries BQ