GOURMAND MENU / DINNER 

‘BEST OF 45 MENU’ | 1980-2025 |

3-courses € 62

The dishes cannot be ordered separately

 

Starter
Shrimp Cocktail with Prawn Toast

Intermediate course | supplement 9
Oxtail Consommé | Profiteroles | Curry-spiced cream

Main course
Puff pastry filled with a creamy veal & chicken ragout | mushrooms | tarragon

Cheese / Dessert
Cheese Selection | Quince | Spelt Cracker | supplement 6
or
Van Baerle’s Vla-Flip 2.0 | vanilla cream with red fruit | strained yoghurt | raspberry-strawberry coulis | meringue