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Spend some gourmet moments

along the "Forêt de Soignes"


 



Restaurant - Suggestions

:: Fish and shellfish

Fish and shellfish served from October 15th until January 15th 2014

Starters


Half a dozen of Zealand oysters "000"

€21,50

Minced salmon marinated in dill


€14,00

Shrimps cocktail

€18,50

Lobster and foie gras salad


€28,50

Marinated swordfish in lime


€14,50

Scampis cooked with leak


€17,50

Eels in herb sauce


€16,50

Main Courses


Bass with cooking salt (2 pers)


€51,50

Grilled young turbot fish with various vegetables (2pers)


€56,50

Grilled sole or sole meunière


€29,50

Grilled lobster or lobster with minced vegetables


€55,00

Thick slice of braised salmon in mousseline sauce (lemon, cream and egg yolk whipped with butter)


€21,50

Mix of grilled fish (prawns, young sole, salmon and bass)


€28,50

Wing of skate in a browned butter sauce


€21,50

Eels in herb sauce

€21,50
Our wild game meat suggestions : first- and maindishes

Starters and main dishes served from October 15th until 15th January 2015 : Wild Game Suggestions



Starters



Duck liver and truffles stuffed raviolis


€18,50

Toasts with wild mushrooms


€21,00

Pappardelle pasta with a delicious hare stew

 

€16,50

Fettuccine pasta with wild mushrooms


€18,00

Smoked and minced duck greats with foie gras


€21,00

Mushrooms and truffles risotto (2pers)


€48,00

Veal kidneys and sweetbread in shallot sauce

 

€27,50

Beef filet in a creamy bolet mushroom sauce


€27,00

Sweetbread with cèpes mushrooms


€31,00

Charolais beef in truffle sauce


€27,50

Main courses


Harre terrine on toast


€11,50

Wild pheasant pâté with red currant jelly


€11,50

Young wild boar filet in a creamy mustard and mushrooms sauce


€29,50

Deer filet in "Grand Veneur" wine sauce

 

€31,00

Wild game meat festival (hare, deer wild boar) in a 3 colour sauce (wine, pepper and cranberry sauce)


€31,00

Roast wild duck with wild mushrooms sauce (2pers)


€51,00
Hare filet "Arlequin" with 2 sauces (creamy pepper and wild game sauce) (2 pers) €49,00

Pheasant in its Brabant region glitter (2pers) with Belgian endives


€56,00

Dear haunch in Arlequin sauce with red currant jelly and cépes mushrooms from Bordeaux


€26,50

Hare filet in a creamy Cremona mustard sauce


€27,00

Roasted partridge wrapped in fig leaf, and its braised chicory


€33,00

Pheasant flambé with "Fine Champagne" (2pers)


€59,00
:: Nos suggestions saisonnières : plats



Plats servis du 15/10/2014 au 15/01/2015
Prix
Terrine de lièvre sur toast garni €11,50
Paté de faisan à la gelée de groseille €11,50
Filet de marcassin à la moutarde et champignons €29,50
Noisette de chevreuil sauce Grand Veneur €31,00
Festival de gibier "sauce Tricolore" / Grand Veneur, poivrade, airelles (Lièvre, chevreuil, marcassin) €31,00
Canard sauvage rôti aux champignons des bois  (2 cts) €51,00
Râble de lièvre sauce "Arlequin" double sauces €49,00
Faisan à la brabançonne €56,00
Gigue de chevreuil sauce Arlequin à la gelée de groseilles et cèpes de bordeaux €26,50
Filet de râble de lièvre à la moutarde de crémone €27,00
Perdreau rôti en feuille de vignes et son chicon braisé €33,00
Faisan flambé à la fine champagne €59,00