Signature Dishes
- BURRATA – wild boar mortadella – musterd greens 24€
- SALMON TARTARE – ginger - cucumber - wasabimayonnaise - sesam 24€
- SALMON TATAKI – ginger - soya - wasabi 24€
- CARPACCIO OF FILET D’ANVERS – truffle vinaigrette, arugula, Parmesan, fresh truffle 32€
- CARPACCIO OF FLEUR DE WAGYU – pur nature 42€
- RISOTTO – Carnaroli rice, fresh truffle 42€
- RAVIOLI – filled with burrata, hazelnut butter, Parmesan, fresh truffle 44€
- TAGLIATELLE – truffle cream sauce or hazelnut butter, fresh truffle 42€
Experience - starters
- 3 ‘GEAY’ OYSTERS – natural 16€
- 3 ‘GEAY’ OYSTERS – poached in Champagne – salsify beurre blanc 21€
- 3 ‘GEAY’ OYSTERS – Mangalica, hazelnut and sherry 21€
- CARPACCIO OF SCALLOPS – Iberico ham – Lardo di Colonnata 28€
- SEARED SCALLOPS – confit chicory, pancetta, Talouma beurre blanc 36€
- ROASTED KING CRAB – lemon butter 58€
- PÂTÉ EN CROÛTE – farm chicken, foie gras, pistachio 28€
- QUESADILLA – Belgian endive and truffle, aged Comté ‘Fort St. Antoine’ 24€
- JERUSALEM ARTICHOKE VELOUTÉ – seared foie gras, truffle foam 18€
Experience - main courses
- NORWEGIAN SALMON – roasted chestnuts, clementine and celeriac 42€
- MONKFISH (fish of the year) – parsnip, juniper beurre blanc 48€
- WILD SEA BASS – risotto with fresh truffle 58€
- HOLSTEIN TOURNEDOS ‘ROSSINI’ - fresh truffle 58€
- VENISON TENDERLOIN – butternut squash and Amarena cherries 46€
- ROASTED PHEASANT ‘ALBUFEIRA’ – chicory stuffed with ragout (of the legs) – truffle potato gratin 44€
Desserts
- DAME BLANCHE 14€
- CAFÉ GLACÉ 14€
- GALANGA SORBET – lemongrass, chili and limoncello 14€
- PANNA COTTA - Tonkabean and mandarin 12€
- TIRAMISU 10€
- WARM CHOCOLATE MOELLEUX – salted caramel ice cream 14€
- CHAMPAGNE SABAYON - wild berry sorbet 18€
- ASSORTMENT OF CHEESES 'Van Tricht' 24€