Starters
Celeriac carpaccio (vegetarian)
25
hummus - peanut/sambal crunch
Scottish smoked salmon
26
Cheese croquettes
20
Shrimp croquettes
24
Gillardeau°°° oysters
34
6 pieces
Wild salmon gravlax
33
Auber'gin and lime espuma - pomegranate - honey mustard vinaigrette
Crispy sweetbreads
34
"Deluxe" brioche toast - forest mushrooms with tarragon - truffle mayonnaise
Slow cooked pork cheek ‘Duroc De Batallé’
29
Grimbergen Double - potato and Reblochon tartiflette - braised soil-grown chicory
Pan-fried foie gras
34
caramelized apples - aged port sauce
Moscovite potato
79
Caviar Gourmet House 'White Sturgeon' 30 gr