BLOODY MARY vodka, tomato juice, worcester, tabasco 11

DARK ‘N STORMY bacardi reserva, gingerbeer, lime 11

MOSCOW MULE vodka, gingerbeer, lime 11

MOJITO mint, soda, cane sugar, lime 12

BELGE SWEET crémant, raspberry, rose 9

BELGE SOUR bourbon, lemon, ginger, eggwhite, angostura 11

SPRING GIN lime Fentimans 15

HENDRICK’S cucumber Fentimans 13

MARULA orange 1724 Tonic 14

WILDEREN DOUBLE YOU liquorice Fent. Connoisseurs 15

BUSS 509 RASPBERRY raspberry and mint Rose lemonade 16

GIN MARE basil, lemon 1724 tonic 16

COPPERHEAD coriander, orange Fent. Connoisseurs 17

LIGHT ‘N BREEZY rumsirup, gingerbeer, lime 7

BELGE VIRGIN lime, ginger, raspberry 7

ORANGE SPRITZ orange bitter, soda 5

VIRGIN MOJITO mint, soda, cane sugar, lime 9

ROSE LEMONADE ROYAL 5

Cocktails

Virgin

Gin & Tonic

THE APERO PLATTER

A mix of hot and cold appetizers of the moment, for a snack for 4 or as a starter for 2. With cold antipasti, croquettes and other hot snacks.

€ 20

Menu Belge

Vitello tonnato with raw tuna, caperberries, rocket,

and radishes

•

Creamy musselsoup with green pesto oil

•

Tenderloin Rossini with foie gras, madeirasauce,

croûton, truffle and baked potato

•

Dame Blanche

55 euro per person

You can only order this menu for the entire table

It is only available untill 20h00

Tasting Dishes

Having a hard time to choose? Or is a starter and main course a bit too much? No worries because our specialty is the tasting dish formula! These are small portions comparable to “half a main course”. By combining two

or three tasting dishes you can try different tasters on the same evening. These dishes wil follow one after the other in a menu style. You can make a choice between all of the tasters on these two pages. The second and third dish will be accompanied by a side dish if desired. Prices vary per tasting dish and are presented in euros next to the explanation.

Quantity guide:

2 Tasting dishes equals a normal main course Perfect for a standard apetite

3 Tasting dishes equals a starter and main course Perfect for a large apetite

Concept

Fish & CrustaceansCREAMY MUSSELSOUP with a green pesto oil 12

SHRIMP CROQUETTE homemade with salad and tartare sauce 13

GAMBA in garlic oil with tartare sauce and fresh vegetable strips 16

MUSSELS BISTRO BELGE with vongole, gamba & razorclams 19

WOLFFISH with vegetable spaghetti, herb sauce and puree 16

FISHERMAN’S STEW with cod, salmon, scampi, shrimp and king crab 18

SOLE MEUNIÈRE (250 gr)with a fresh pickle 19

Maximum 4 different dishes per course per group

For allergy information please consult the staff

Tasting Dishes

Vegetarian BURRATA with Saveur d’Antan tomatoes 11

BRUSCHETTA with basil, tomato, rocket and parmesan 9

TRUFFLE freshly grated over a shiitake and pecorino spaghetti 15

Side DishesFrench Fries, croquet, puree or wedges in the first course 3French Fries, croquet, puree or wedges in the 2nd or 3rd course Incl.Fried shiitake 6Fried Vegetables 4Fresh Summer truffle 8

Meat and PoultryCARPACCIO of dried Rubia beef, rocket and parmesan 16

BURRATA with Prosciutto and Saveur d’Antan tomatoes 14

VITELLO TONATO with raw tuna, caperberries and radishes 16

STEAK TARTARE RAW with egg, capers, pickle and rocket 12

DUCKBREAST marinated with an oriental salad and soba noodles 15

OSSO BUCO veal with linguine and gremolata 16

TENDERLOIN (130gr) with fried vegetables and a creamy pepper sauce 19

TENDERLOIN ROSSINI with foie gras, madeira, croûton and truffle 24

Starters

Fish and CrustaceansCREAMY MUSSELSOUP with a green pesto oil 12

SHRIMP CROQUETTE homemade with salad and tartare sauce 13

GAMBA in garlic oil with tartare sauce and fresh vegetable strips 16

MUSSELS BISTRO BELGE with vongole, gamba & razorclams 19

MeatCARPACCIO of dried Rubia beef, rocket and parmesan 16

BURRATA with Prosciutto and Saveur d’Antan tomatoes 14

VITELLO TONATO with raw tuna, caperberries and radishes 16

STEAK TARTARE RAW with egg, capers, pickle and rocket 12

VegetarianBURRATA with Saveur d’Antan tomatoes 11

BRUSCHETTA with basil, tomato, rocket and parmesan 9

TRUFFLE freshly grated over a shiitake and pecorino spaghetti 15

Maximum 4 different dishes per course per group

For allergy information please consult the staff

Main courses

Fish and CrustaceansMUSSELS BISTRO BELGE with vongole, gamba & razorclams 30

WOLFFISH with vegetable spaghetti, herb sauce and puree 27

FISHERMAN’S STEW with cod, salmon, scampi, shrimp and king crab 28

SOLE MEUNIÈRE (2x 250 gr)with a fresh pickle 32

Meat and Poultry

Vegetarian

STEAK TARTARE RAW with egg, capers, pickle and rocket 22

DUCKBREAST with an Asian salad and soba noodles 25

OSSO BUCO veal with linguine and gremolata 26

TENDERLOIN (230gr)with fried vegetables and choice of sauce 34

choice between: herb butter, creamy pepper; creamy mushroom or béarnaise

RIBEYE (330gr) Australian grainfed, fried vegetables and choice of sauce 39

choice between: herb butter, creamy pepper; creamy mushroom or béarnaise

TENDERLOIN ROSSINI with foie gras, madeira, croûton and truffle 40

TRUFFLE freshly grated over a shiitake and pecorino spaghetti 25

Side dishesFrench Fries, croquet, puree or wedges included if not specifiedFried shiitake 6Fried Vegetables 4Fresh Summer truffle 8

Dessert

Dame Blanche € 9

Coupe strawberries € 11

Chocolate fantasy € 12

Café Glacé (mocha cream, coffe & Kahlua) € 10

Crème Brûlée € 10

Tiramisu € 10

Dessertwines

Jurançon - Foehn - Lionel Osmin € 6

Rouge Estela Vintage - Lionel Osmin € 6,5