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