Starters
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Fried foie gras on caramelised asparagus, with a syrup of Haspengouw raspberries
and white balsamico
***
Steak tartare of Irish “Black Angus” tenderloin with a poached
farm egg, mature Reypenaar cheese and home made tomato sauce.
***
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
***
Fresh “Barendzee” crab cakes, fresh asparagus salad and egg
salad
***
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
***
Grilled Sole on braised inland cauliflower florets and Iberico ham, veal
gravy with fresh summer truffles and a potato-parsnip cream
***
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
***
Veal rib, cooked on a low temperature, potato-truffle mash, mushroom duxelles
and grilled asparagus and his own braising gravy
***
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
***
Roasted Bresse pigeon with cannelloni of oxheart cabbage, young leeks
and foie gras, crème fraîche potatoes
***
Honey-mustard scones, with a Saint-Maure goat's cheese cream and a pine
nut-raisin sauce
***
Lemon verbena cheese cake, poached peach, raspberry sorbet
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