In order to provide a smooth and efficient service, we request
groups as of 10 persons
to select one of our groupmenus, with two or three options per course
groups as of 20 persons
to compose one similar menu for all guests.
Menu 1
Starter
Our shrimp croquettes with parsley biscuits
or
Emincé of Belgian ´Charolais´ beef, leekshoots and spinach leaves, old ´Colline´ cheese shavings
Main course
Minit salmon on julienne of vegetables sautéed in a wok, coulis of basilicum, soft garlic
or
Meatballs as in Liège (sauce based on a meat stock and pear/apple syrup), hand cut fries
Dessert
Trilogy of white, brown and dark mousse with a crispy cookie
or
Gingercookie ice-cream with stewed raspberries
Menu 2
Starter
Foie gras of duck prepared in a towel,, raspberry wine jelly of Jean-Pierre Born or
Fresh pan-fried scallops, reduction of Duvel with fresh butter from the Ardennes
or
Puff paste with Grey shrimps from Ostend, fried monkfish cheeks, mushroom sauce and pan-fried duck liver
Main course
sole meunière, fresh vegetables
or
Oven roasted cuckoo from Malines (Belgian poultry) on gingerbread with pear syrup, homemade chips
or
Double "Charolais" surloin steak, Belgian breed, beer-based béarnaise sauce, seasonal vegetables and hand cut fries
Dessert
Trilogy of white, brown and dark mousse with a crispy cookie
or
Ice-cream with belgian sweet made of strawberries and cherries
Menu 3
Cold starter
Salmon marinated with Rodenbach(Belgian Beer) and herbs, mild mosterd dressing
or
Emincé of Belgian ´Charolais´ beef, leekshoots and spinach leaves, old ´Colline´ cheese shavings
Warm starter
Fresh pan-fried scallops, reduction of Duvel with fresh butter from the Ardennes
or
Puff pastry with Grey shrimps from Ostend, fried monkfish cheeks, mushroom sauce and pan-fried duck liver
Maincourse
Royal Cod on crushed potatoes with olive oil, butter of Sauvignon Luc Pirlet (white wine) and artichokes chips
or
sole meunière, fresh vegetables
or
Oven roasted cuckoo from Malines (Belgian poultry) on gingerbread with pear syrup, homemade chips
or
Double "Charolais" surloin steak, Belgian breed, beer-based béarnaise sauce, seasonal vegetables and hand cut fries
Dessert
Trilogy of white, brown and dark mousse with a crispy cookie
or
Ice-cream with belgian sweet made of strawberries and cherries
