Seasonal dishes

Our recommendations change with the seasons; come and discover them for yourself at our restaurant in Woluwe-Saint-Pierre.

October – November

The venison, pheasant and hare saddle are here!

Appetizer

Small Fried Baby Squid, Homemade Aioli with a Hint of Saffron 19,50
Caramelised Gravlax, Herb-infused Sour Cream & Pomegranate 24,00
Buffalo Burrata, ‘Coeur de Boeuf’ Tomato Carpaccio, Homemade Pesto 22,50
Smoked Holstein Beef Carpaccio, Foie Gras Shavings, Toasted Sesame Vinaigrette 24,00
Thai-style or Roquefort-style Zeeland Mussel Stir-fry 25,50

Bouchée à la Reine, chanterelle mushrooms, sweetbreads, shavings of foie gras 35,00
Landes Foie Gras Cooked in a Cloth, Fresh Figs, Elderflower Jelly, Toasted Cramique 27,00
Hot Lyon sausage, gravy, caramelised onions, pan-fried potatoes 25,00
Sautéed clams with garlic, parsley, shallots and white wine 25,00
Scallops, Brunoise of Curry-flavoured Apples, Langoustine Coulis 27,50

Main Course

game from Belgium

Whole Roasted Pheasant in a Casserole Dish (2 portions): minimum 30-minute waiting time

Brabançonne 35,00 / pp
Fine Champagne 38,00 / pp

Venison fillet with Poivrade sauce, cranberry potatoes and handmade croquettes 43,50
Pan-fried hare saddle fillet, Arlequin sauce, celeriac purée 41,00

‘Steamed’ sole with scallop shavings, langoustine coulis 54,00
Linguine with Clams 35,00

Zeeland mussels: Marinière-style 28,00
Zeeland mussels with white wine OR Roquefort OR Provençal-style OR garlic and cream OR curry 32,00
Iberico Pluma Tagliata, Linguine all’Amatriciana 32,50
Homemade Bouillabaisse – Rouille, Croutons, Grated Cheese, Served at the Table 38,00
Neapolitan-style Osso Bucco, Tagliatelle 32,50
Braised Lamb Shank, Gravy and Confit Garlic, Artisanal Croquettes 32,50