• Carpaccio of Limousin beef, old balsamic, rucola and Grana Padano
• Carpaccio of salmon with lime, thick cream and herring roe
• Small slice of fish terrine, watercress coulis

• Cassolette of scampi with small vegetables and light cream with bisque
• Creamy risotto with mushrooms or asparagus (depending on the season) and Serrano ham
• Cannelloni of salmon with florentine sauce
• Cold or hot seasonal starter according to the chef's inspiration

• Duck breast with orange and young onions a la plancha
• Poultry ballotine stuffed with mushrooms, veal juice with herbs and glazed vegetables
• Iberian pluma in tagliata (candied rocket and tomato) with polenta fries and strong juice (10 days' notice)
• Sea bass cooked on the skin with a beurre blanc and tarragon sauce
• Half-cooked salmon loin béarnaise and its fried Liege sauce
• Cannelloni with ricotta and spinach, tomato coulis and parmesan cream
• seasonal dish inspired by the chef

• Duo of local cheeses, Liege syrup and brioche bread
• Warm apple pie with cinnamon ice cream
• Tiramisu
• Chocolate dome with vanilla cream
• Dome of red fruit and seasonal fruit
• Lemon dome with seasonal fruit
• Chef's seasonal dessert

A special order? Our pastry chef is at your service!

• Slice of foie gras, seasonal chutney and brioche bread
• Tuna tartar with ginger, coriander and young onions
• Beef carpaccio with truffle, dried fruits and balsamic bran

• Scallop cassolette with fine herbs and leek fondue
• Half-cooked red tuna and foie gras cubes, green bean salad and citrus-soy vinaigrette
• Confit of quail, potato cream, herb oil and crusty bread
• Cold or hot seasonal starter according to the chef's inspiration

• Confit of lamb, sweet potato purée, glazed turnips and thyme juice
• Yellow poultry supreme, morel and yellow wine sauce, potato pancake and braised chicory
• Fillet of veal Fontina, Parma ham, cannelloni and marsala juice
• Cod fillet in virgin oil, potatoes and piperade
• Fillet of red mullet and its vegetables in tagliatelle, artichoke cream and orange and ginger mousseline
• Courgette risotto, mascarpone and cherry tomatoes
• Seasonal dish inspired by the chef

• Plate of 4 Belgian cheeses, Liège syrup and brioche bread
• Chocolate fondant with a scoop of vanilla ice cream
• Crème brûlée with the flavour of the moment
• Seasonal dessert according to the chef's inspiration
• Piece of cake (extra charge)