Starters
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Fried foie gras on caramelised asparagus, with a syrup of Haspengouw raspberries and white balsamico
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Steak tartare of Irish “Black Angus” tenderloin with a poached farm egg, mature Reypenaar cheese and home made tomato sauce.
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Three ways with Scottish wild salmon:
-Salmon cannelloni with pickled vegetables and a soya-sesame vinaigrette
-Salmon, marinated in Hasselt jenever and herbs from our garden
-Salmon tartare with Piccalilly sauce
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Fresh “Barendzee” crab cakes, fresh asparagus salad and egg salad
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Lukewarm baby lobster on a salad of Cavaillon melon, crispy Jabugo ham, with an asparagus mousse and a Yuzu vinaigrette


Fish
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Fried Sea Bass with grilled langoustines, green garden herb risotto and dried tomatoes, cream of parmesan and herb oil
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Grilled Sole on braised inland cauliflower florets and Iberico ham, veal gravy with fresh summer truffles and a potato-parsnip cream
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Home made ribbon pasta with fried garlic lobster, chanterelles, spring onion, water cress, glasswort and mature cheese


Meat
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Roasted Bresse pigeon with cannelloni of oxheart cabbage, young leeks and foie gras, crème fraîche potatoes and a croquet of the drumstick with summer truffle
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Veal rib, cooked on a low temperature, potato-truffle mash, mushroom duxelles and grilled asparagus and his own braising gravy
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Grilles slices of Irish “Black Angus” tenderloin, on a cream of peas, summery glazed vegetables and a dressing of Szechuan pepper and coriander




Sampler Menu
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Lukewarm baby lobster on a salad of Cavaillon melon and crispy Jabugo ham with an asparagus mousse
***
Fresh “Barendzee” crab cakes with a fresh asparagus salad
***
Sea Bass with a potato-parsnip cream, veal gravy and summer truffle
***
Sorbet of Cavaillon Melon with Basil
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Roasted Bresse pigeon with cannelloni of oxheart cabbage, young leeks and foie gras, crème fraîche potatoes
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Honey-mustard scones, with a Saint-Maure goat's cheese cream and a pine nut-raisin sauce
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Lemon verbena cheese cake, poached peach, raspberry sorbet