Chef Peter Goossens introduces you to his passion for Belgian and French cuisine.

TO START

oysters from Zeeland 5.0 - oriental vinaigrette / 6 pcs.
*with royal Belgian Caviar 30gr suppl.
 
croquette with hand-peeled North Sea shrimp / 2 pcs.
 
salad with North Sea shrimp - quail egg
 
langoustine carpaccio - avocado - green apple 
 
pomme "Knokke-aise" - grey shrimp Royal Belgian caviar
 
bisque - North Sea shrimp - sour cream
 
goose liver terrine - port - candied oignons - brioche
 
toast - smoked eel - green herbs

FROM THE GARDEN

salad with green beans - fregola sarda artichoke - feta - grapefruit
 
thin ravioli - sage - parmesan - wild mushrooms - 
*with black wintertruffle 10gr suppl 
 
cocotte with seasonal vegetables - gnocchi

FISH & MEAT

cod - braised leeks - mussels - lovage oil
 
pan-fried sole lemonbutter - fries
 
vol-au-vent - farmhouse chicken ‘De Schoorenaer’ black wintertruffle - sweetbread
 
steak tartare ‘bavette’ - ground at the moment
 
beef fillet ‘Holstein’ - green peppercorn sauce
 
tournedos Rossini - chicory - potato with black truffle

FROM THE GRILL

rib eye ‘Holstein’ - béarnaise
 
veal chop - potato mousseline 
 
tete de veau en tortue / 2cts

ROTISSERIE

coquelet - tarragon sauce

ON THE SIDE

mixed green salad
 
chicory salad
 
braised chicory

SWEETS

dame blanche - chocolate ‘Brasil 74%’ 
 
chocolate mousse ‘Costa Rica 75%’
 
caramel flan - bergamot
 
baba - pineapple - rum ‘Eminente 7y’
 
poached pear - almonds - sabayon
 
millefeuille - caramelised apple - vanilla
 
crêpes suzette - orange - vanilla ice cream
 
tiramisu
 
iced coffee
 
vacherin “La Rigue” /2cts

OF THE FARM

selection of ‘Cheese Master Van Tricht’ orange chutney - nut and raisin bread

BREAKFAST

viennoiserie
assorted bread
 
farmhouse butter
seasonal jams
chocolate spread
 
coffee, tea
fresh orange juice
 
seasonal fruits
yogurt
cereals
 
cheese
cold cuts
 
brioche toast
 
soft-boiled egg,
scrambled eggs, fried egg, omelette,
pan-fried farm bacon
 
- 38 p.p. - 25 p.p. children up to 12 years old