Starters
| Octopus tentacle Octopus carpaccio / caviar and eggplant chips / yuzu lemon Black olives / smoked paprika marinade / Saint Vincent puree |
€ 35 |
| Snow crabs (main season April to October) Crabmeat in hazelnut oil / green apple & cucumber Franchimont blossom foam / “Royal Réserve” caviar & elderflower (“Royal Réserve” caviar +€25) |
€ 42 |
| Crispy artichoke Crispy prickly artichoke / quinoa tabbouleh style Vegetable papardelle / chimichurri / young sprouts |
€ 35 |
| Beef Tortelino of ox cheek / mozzarella di bufala Madeira cream / biscayenne style / celeriac |
€ 35 |
Main Courses
| Veal 2 ways 1. Potato croquette and sweetbread / truffle mayonnaise Chive mayonnaise / Tetragonia & 2. Veal fillet medallion / zucchini marmalade Red onions / smoked mezcal sauce (Italian summer truffle +€20) |
€ 65 |
| Filet of sea bass with basil Creamy potato with olive talgache / vegetable- farandole basil mayonnaise / artichoke |
€ 50 |
Desserts
| Coriander / hibiscus / timut Hibiscus sorbet / coriander / Timut meringue |
€ 20 |
| Watermelon Grilled watermelon / glazed feta dumplings / bitter almond Watermelon syrup and thyme flowers |
€ 20 |
| Cheese Selection from «Maison Straet» Jam from « La Framboiserie from Malmedy » |
€ 22 |
Speak with your server for any allergies or intolerances
