Plus Valet Quam Lucet

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  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten

« Menu 4 »

Amuse Bouche
House Made Smoked Salmon in Hay
Texture of Beetroots- Horseradish Dill Cream
Cucumber „Gin 1836“
Calf Sweet Bread und Blue Lobster Ravioli Nantua Sauce
Filet of Venaison from the « Hautes Fagnes »
Brussel Sprout- Marron- Butternut Squash- Girolle
Grand Veneur Sauce

Or

Filet of Halibut Softly Cookes Served with Carrot Puree with Tarragon
Mousseline Potato
« Champagne » Vanilla Sauce
Pralin Bavarois Flavored with Pear Williams &
Liège Syrop
Mignardises

Served the whole Table
4 Courses Menu € 72.00
Lunch at Midday 3 Courses € 48.00


« Menu 6 »

Amuse Bouche
House Made Smoked Salmon in Hay
Texture of Beetroots- Horseradish Dill Cream
Cucumber „Gin 1836“
Calf Sweet Bread und Blue Lobster Ravioli Nantua Sauce
Pan fried Scallops
with Celery Velouté and Truffle
Filet of Venaison from the « Hautes Fagnes »
Brussel Sprout- Marron- Butternut Squash- Girolle
Grand Veneur Sauce  

Or

Filet of Halibut Softly Cookes Served with Carrot Puree with Tarragon
Mousseline Potato
« Champagne » Vanilla Sauce
Cheese Selection from Fromagerie Vincent Counasse
Artisanal Liège Syrup
Sweet Pleasure of Chocolate- Cassis- Parsley
Mignardises

Served the whole Table
6 Courses Menu € 95.00

Served with BELGIAN OSCIETRE CAVIAR Supp. € 12.00
Served with Black Truffle Supp. € 12.00

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