Frog legs, roasted with rosemary, parsley coulis, garlic mousse

Crayfish broth With fines herbes, shiitake, sesame emulsion

Sautéed slice of goose foie gras, Mandarin, parsnip, bitter orange, beetroot foam

Confit duck breast, root vegetables, pine nuts, tarragon sauce
or
River monkfish steamed, Crosne, fennel, white wine sauce            suppl. 10 €

Lemon delight, Italian meringue, crunchy English cream
or
Cheese assortment refined by Van Tricht             suppl. 15 €

3 course menu à 65 €
4 course menu à 80 €
5 course menu à 95 €

Menus are served for the whole table.