BELGE BASIL basilicum, lemon, elderflower, marula gin 11

BLOODY MARY vodka, tomato juice, lemon, worcester, tabasco 11

MOSCOW MULE vodka, gingerbeer, lime 11

MOJITO mint, soda, cane sugar, lime 12

BELGE SWEET crémant, raspberry, rose 9

BELGE SOUR bourbon, lemon, ginger, eggwhite, angostura 11

SPRING GIN lime Fentimans 15

HENDRICK’S cucumber Fentimans 13

MARULA orange 1724 Tonic 14WILDEREN DOUBLE YOU liquorice Fent. Connoisseurs 15

BUSS 509 RASPBERRY raspberry and mint Rose lemonade 16

GIN MARE basil, lemon 1724 tonic 16COPPERHEAD coriander, orange Fent. Connoisseurs 17

LIGHT ‘N BREEZY rumsirup, gingerbeer, lime 7BELGE VIRGIN lime, ginger, raspberry 7 ORANGE SPRITZ orange bitter, soda 5

VIRGIN MOJITO mint, soda, cane sugar, lime 9

ROSE LEMONADE ROYAL 5

Cocktails

Virgin

Gin & Tonic

APERO SHARING

NACHO BELGE beef salsa, cheddar, jalapeño 15

MANCHEGO D.O.P. 12 months matured 8

PROSCIUTTO SAN DANIELE 9

CROSTINI GOATSCHEESE AND FIG with chives 9

HUMMUS with edamame, olive oil and flatbread 7

Menu Belge

Salmon duo as a tartare & with goatscheese and avocado

•

Pumpkin veloute with wild mushrooms and walnuts

•

Pork ham with zucchini, bean, mushroom, potato and

musterdsauce

•

Lava cake with banana espuma

51 euro per person

You can only order this menu for the entire table

Only available untill 20h00

Tasting Dishes

Having a hard time to choose? Or is a starter and main course a bit too much? No worries because our specialty is the tasting dish formula! These are small portions comparable to “half a main course”. By combining two

or three tasting dishes you can try different tasters on the same evening. These dishes wil follow one after the other in a menu style. You can make a choice between all of the tasters on these two pages. The second and third dish will be accompanied by a side dish if desired. Prices vary per tasting dish and are presented in euros next to the explanation.

Quantity guide:

2 Tasting dishes equals a normal main course Perfect for a standard apetite

3 Tasting dishes equals a starter and main course Perfect for a large apetite

Concept

Fish & CrustaceansCREAMY MUSSELSOUP with a green pesto oil 12

SHRIMP CROQUETTE homemade with a tomato-shrimp tartare 13

SEAFOOD COCKTAIL with shrimp, crayfish and coquille 17

SALMON DUO as a tartare & with goatscheese and avocado 16

MUSSELS BISTRO BELGE with vongole, gamba & razorclams 19

DORADE with salsify, puree and breadcrumb 17

SOLE MEUNIÈRE (250 gr)with a fresh pickle 19

Maximum 4 different dishes per course per group

For allergy information please consult the staff

Tasting Dishes

Vegetarian TOMATO carpaccio with mozzarella di bufala and pine nuts 13

PUMPKIN VELOUTE with wild mushrooms and walnuts 11

EGGPLANT in a herb crust with potato cream and tomato coulis 13

Side DishesFrench Fries, croquet, puree or baby potatoes in the first course 3Fried mushrooms 4Fried vegetables 4

Meat and PoultryCARPACCIO of dried Rubia beef, rocket and parmesan 16

VITELLO TONNATO with raw tuna, caperberries and radishes 17

BEEF TARTARE with pine nuts, soy, chalot, basil and pickled onion 13

RISOTTO with San Daniele prosciutto en parmesan crisp 14

CAESAR-CROQUETTE of chicken with romaine, egg and croutons 13

PORK HAM with zucchini, bean, mushroom, potato and musterdsauce 14

TENDERLOIN (130gr) with fried vegetables and a creamy pepper sauce 19

Starters

Fish and CrustaceansCREAMY MUSSELSOUP with a green pesto oil 12

SHRIMP CROQUETTE homemade with a tomato-shrimp tartare 13

SALMON DUO as a tartare & with goatscheese and avocado 16

SEAFOOD COCKTAIL with shrimp, crayfish and coquille 17

MeatCARPACCIO of dried Rubia beef, rocket and parmesan 16

VITELLO TONNATO with raw tuna, caperberries and radishes 17

BEEF TARTARE with pine nuts, soy, chalot, basil and pickled onion 13

CAESAR-CROQUETTE of chicken with romaine, egg and croutons 13

VegetarianTOMATO carpaccio with mozzarella di bufala and pine nuts 13

PUMPKIN VELOUTE with wild mushrooms and walnuts 11

Maximum 4 different dishes per course per group

For allergy information please consult the staff

Main courses

Fish and CrustaceansMUSSELS BISTRO BELGE with vongole, gamba & razorclams 31

DORADE with salsify, puree and breadcrumb 27

SOLE MEUNIÈRE (2 x 250 gr)with a fresh pickle 32

Meat and Poultry

Vegetarian

BEEF TARTARE with pine nuts, soy, chalot, basil and pickled onion 23

RISOTTO with San Daniele prosciutto en parmesan crisp 24

CAESAR-CROQUETTE of chicken with romaine, egg and croutons 23

PORK HAM with zucchini, bean, mushroom, potato and musterdsauce 24

TENDERLOIN (240gr)with fried vegetables and choice of sauce 34 choice between: herb butter, creamy pepper; creamy mushroom or béarnaise

RIBEYE (330gr) Australian grainfed, fried vegetables and choice of sauce 34 choice between: herb butter, creamy pepper; creamy mushroom or béarnaise

EGGPLANT in a herb crust with potato cream and tomato coulis 22

Side dishesFried mushrooms 4Fried Vegetables 4

Dessert

Dame Blanche € 9

Cheesecake € 10Lava cake with banana espuma € 11

Café Glacé (mocha cream, coffee & Kahlua) € 10

Crème Brûlée € 10

Tiramisu € 10

Dessertwines

Rosso Dolce Spumante - Montelvini € 6

Jurançon - Foehn - Lionel Osmin € 6

Rouge Estela Vintage - Lionel Osmin € 6,5