The menu of the month

Roasted sea bass
Roasted sea bass / Fresh bulgur with herbs / Yellow pepper / Beetroot / Chioggia / Egg plant caviar / Basil olive oil

Marinated duck filet with coffee and spicy
Marinated duck filet with coffee and spicy / Red wine sauce / Orange and carrot / veggies pickles / Apple and cinnamon / Salty biscuit

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

Veal ‘Osso Bucco’ cooked low temperature
Veal ‘Osso Bucco’ cooked low temperature / Potatoes puree with candied lemon / Fresh tomatoes and dark olive Taggiasche / Lemon veal juice / Bone marrow

Grilled pollock fish
Grilled pollock fish / Braised fennel and fennel puree / Orange, grapefruit and ginger olive oil / Green olive / Wild shrimp

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

Lactose-free milk dessert
Lactose-free milk dessert: strawberries / basil / Lemon / Pistachios

Dark chocolate fondant / Pineapple and cardamom tartare / Passion coulis / Passion sorbet / Dark chocolate coulis with Tonka beans

Lemon pie
‘Lemon pie’ like pannacotta: lemon / Meringue / Speculoos

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
Rooibos / Spices / Cinnamon / Honey