The menu of the month

Roasted mackerel
Roasted mackerel / Dark olive Taggiasche tapenade / Yellow pepper / Beetroot / Chioggia / Piquillos coulis / Basil olive oil

Beef oxtail cooked slowly with red wine
Beef oxtail cooked slowly with red wine / Orange and carrot / Foie gras cromesquis / Red wine sauce with Sirop Liège

Half lobster
Half lobster / Passion fruit and ginger butter / Lime (extra 10€ / p) –
WHOLE LOBSTER ( EXTRA 20€)

Bouchot mussels / Fresh and dried tomatoes / Bayonne ham / Garlic / Olive oil / Herbs

Belgian beef steak
Belgian beef steak cooked only one side / Olive oil / Parmesan / Truffle / Rocket salad / Grenailles potatoes

Poultry cooked on low temperature
Poultry cooked on low temperature / Artichokes houmous / Grilled artichokes / Potatoes, citrus, dark olive Taggiasche / Lemon veal juice / Zucchini flower beignet

Grilled sea bream filet
Grilled sea bream filet / Tomatoes, yellow pepper, green olives / Tomatoes pesto / Yellow zucchini and mint crumble

Cheese platter
Cheese platter from ‘Ferme des Grandes Fagnes’ / Olive oil / Rocket salad / Dried fruit / Blueberries

Lavander Crème Brulée
Lavander Crème Brulée with lactose-free milk

Rhubarb and strawberries
Rhubarb and strawberries / strawberries bavarois / strawberries sorbet / rhubarb jelly

Roasted Apricot with honey and almonds
Roasted Apricot with honey and almonds / pistachios nuts ice cream / biscuit

Légumes & fruits Jardin Orléans à Spa Culture Naturelle Bio – Champignons grottes Eben-Emael

Gibiers La Fagnarde Waimes Chasse Locale

Petits pains de confection maison élaborés à base de farine de froment blanche BIO BEL’GRAINS (Gembloux)

With your menu, we suggest a tasting of iced teas at 5€ / per dish

Starter
Rosemary, Blackcurrant, Garden angelica infusion / Rose petal and Orange flower

Main course
Green tea ‘Miss Damman’ / Yuzu lemon / Ginger

Dessert
Verbena & Curcuma OR Rooibos / Spices / Cinnamon / Honey