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Seasonal suggestions

Jazz Menu
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Seasonal suggestions

Appetizer

  • Queen's Bite, Chanterelle Mushrooms, Sweetbreads, Foie Gras Shavings 29,50
  • Landes Foie Gras Cooked in a Cloth, Fresh Figs, Elderflower Jelly, Toasted Cramique Bread 26,50
  • Hot Lyon sausage, gravy, caramelised onions, fried potatoes 25,00
  • Sautéed Mussels with Snails (Garlic, Parsley, Shallots, White Wine) 24,00
  • Scallops, curry apple brunoise, langoustine coulis 28,00

Starters

  • Pan-fried scallops, kale, lobster cream sauce 28,00
  • Delicious Frog Legs Roasted in Butter, Garlic and Parsley 26,50
  • Tagliata of Iberian Pluma, rocket, Parmesan, Espelette aioli 25,00
  • Hot Lyon Sausage with Pistachios, Candied Onions & Veal Jus, Baby Potatoes 25,00
  • Scampi Gratin with Witloof & Mushroom Duxelle 27,50

Main Course

Whole Roast Pheasant in a Casserole Dish (2 servings): (minimum 30 minutes’ waiting time)

  • • Brabançonne 65,00
  • • Fine Champagne 70,00
  • Fillet of venison, pepper sauce, cranberries, homemade croquettes 39,50
  • Pan-fried hare saddle fillet, harlequin sauce, celeriac purée 38,00
  • Sole "Vapeur" Ostend style (Mussels, Shrimps, Langoustine Coulis) 45,00
  • Pan-fried Australian Black Angus beef, homemade matchstick potatoes (+/- 350g). 46,50

Main Course

  • Beef Fillet with String Beans, Grandmother's Vegetables, Old-Fashioned Mustard 46,50
  • Steamed Skrei fillet, green olive purée, mousseline sauce 36,00
  • English-style veal liver, bacon, green beans, garlic confit purée 33,50
  • Braised Lamb Shank, Seasonal Vegetables, Confit Garlic Clove 36,00
  • Pan-fried sweetbreads, morel sauce, braised chicory, homemade matchstick potatoes 58,00