Suggestions starting from the 3rd of March
Fingerfood
Fried calamari – tartar sauce
Pulled pork croquette (4 pieces)
Starters
Carpaccio of smoked Holstein – pickled vegetables – parmesan wafer
Baked skrei – roasted leeks – fennel foam
Poached egg – mousseline sauce – smoked salmon
Main dishes
Cuckoo roulade (from Malines = ‘Mechelen) – pointed cabbage – seasonal vegetables - rosti
Hereford beef ribeye - garlic - salad - chips
Stew of pigs cheeks – sauce St. Bernardus triple – rosti
aked skrei – roasted leeks – fennel foam - mashed potatoes
Crown roast of lamb - sauce ratatouille - couscous
Dessert
Chocolate cake lave & vanilla ice-cream