Own Cocktails BELGE BASIL 10. Classic Cocktails LAZY RED CHEEKS 11. Virgin Cocktails LIGHT N BREEZY 7 BELGE SWEET 9

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2 Own Cocktails BELGE BASIL 10 Marula Gin, St. Germain elderflower, lemon juice, cane sugar and fresh basil BELGE SWEET 9 Gales crémant, raspberry syrup and rose syrup BELGE SOUR 10 Bulleit Bourbon, lemon juice, ginger syrup and agnostura bitter BELGE BITTER 9 Appleton Signature rum, Campari, red vermouth and orange juice Classic Cocktails LAZY RED CHEEKS 11 Belvedere Wodka, raspberries, lime juice and violet BLOODY MARY 10 Belvedere Wodka, tomato juice, lemon juice, worcester and tabasco DARK & STORMY 10 Appleton Signature rum, Fentimans gingerbeer and lime juice MOJITO 11 Appleton Signature rum, fresh mint, soda, cane sugar and lime AMERICANO 9 Campari, red vermouth, orange juice and soda MOSCOW MULE 10 Belvedere Wodka, Fentimans gingerbeer and lime juice Virgin Cocktails LIGHT N BREEZY 7 Lime juice, gingerbeer and rum syrup ORANGE SPRITZ 5 Orange bitters and soda BELGE VIRGIN 7 Lime juice, ginger syrup, raspberry syrup and soda VIRGIN MOJITO 8 Rum syrup, fresh mint, soda, cane sugar and lime ZENZERO 5 Crodino rosso and Fentimans gingerbeer

3 Bubbels GALES - Blanc de Blancs Brut - Crémant 7/glas 35/btl GALES - Private Cuvée Rosé 8/glas 40/btl CLAUDE BARON - Champagne Cuvée Saphir 11/glas 54/btl MOËT & CHANDON - Brut Impérial MOËT & CHANDON - Rosé Impérial BOLLINGER - Special Cuvée 75/btl 90/btl 98/btl Housewine WHITE - Chardonnay-Viognier (fr) 5/glas 25/btl RED - Merlot (fr) 5/glas 25/btl ROSE - Garnacha (sp) 5/glas 25/btl SWEET - Villa Chambre d Amour (fr) 6/glas 30/btl Gin & Tonic Bulldog Gin orange Fentimans 12 SPRING GIN lime Fentimans 15 HENDRICK S cucumber Fentimans 13 MARULA orange 1724 Tonic 14 WILDEREN DOUBLE YOU liquorice Fent. Connoisseurs 15 BUSS 509 RASPBERRY raspberry and mint Rose Lemonade 16 GIN MARE basil, lemon 1724 tonic 16 COPPERHEAD coriander, orange Fent. Connoisseurs 17 Apero Aperol Spritz 10 Kirr Royal 8 Kirr 6 Campari 6 Ricard 6 Martini Bianco 5 Martini Rosso 5 Porto 5 Sherry dry 5 Pineau des Charentes 5 Beer Primus 5,2% 2,5 Duvel 8,5% 4,5 Tongerlo Lux 6,0% 4 Tongerlo Nox 6,5% 4 Westmalle Dubbel 7,0% 4,3 Westmalle Tripel 9,5% 4,5 Bittburger 0.0 0,0% 3

4 Small dishes as a starter or as tasting dishes How?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. starting from 5 persons, there is a max of 4 different kinds of dishes per group. Wild PUMPKIN - SMOKED DUCK 13 Pumpkin veloute soup with smoked duckbreastand different kinds of wild mushrooms WILD PLATTER 16pp A platter with different kinds of game charcuterie of boar and venison, pate, jams and grain mustard. WILD BOAR 15* Stew made of wild boar with bacon, silverskin onions and mushrooms served with glaced chicory and Brussels sprouts VENISON 18 Grilled venison steak accompanied by a game jus and parsnip puree, wild mushrooms and winter vegetables DUCK 16 Fried duck s breast wit savoy cabbage, pear chutney, hasselback potatoes and a red port sauce Vegi PUMPKIN - WALNUTS 11 Pumpkin veloute soup with differen kinds of wild mushrooms and grilled walnuts RAVIOLINI TRUFFLE 15 Raviolini filled with forest mushrooms and served in a creamy mushroom sauce with truffle oil and grated autumn truffle EGGPLANT 13 Sliced eggplant breaded in a herb crust and fried in the oven, with a smooth potato cream and warm tomato coulis

5 Small dishes as a starter or as tasting dishes Land Sea Extra CARPACCIO CECINA 16 Thinly sliced dried Rubia beef with olive oil, rocket, pine nuts, capers, sundried tomatoes and parmesan shavings STEAK TARTARE 13* Handcut beef, served raw with pickle, capers, musterdmayo, shallot and egg yolk. Presented together to mix yourselves! CAESAR-CROQUETTE 13 Our self developed croquette filled with parmesan, chicken fillet, anchovies and parsley in a panko crust served with lettuce heart, croutons and caesar dressing TENDERLOIN 19* A juicy fillet from Belgian Blue beef (140gr). Very tender and without fat. Served with sautéed seasonal vegetables and a creamy pepper sauce SHRIMP-CROQUETTE 13 Our famously homemade croquette rich with shrimp, served with a tomatoshrimp melange, lettuce heart and fresh tartare sauce SEAFOOD COCKTAIL 17 A classic cocktail with shrimp, prawns, king crab and crayfish on a bed of crispy salad with a cocktail sauce of our own recipe SALMON TRIO 16 Smoked salmon rollade with goat s cheese and avocado filling, raw salmon tartare with fennel and olive oil and a salmon mousse CODFISH 17 A fresh cod fillet on a bed of pan fried leek, fennel and puree, with a white wine sauce and a carrot cream SOLE MEUNIÈRE 19* Fresh sole (circa 250gr) fried in a buttersauce and served with chopped parsley and a sour veggie mix with chive mayonnaise Fries, potato croquette or puree 3 Fries, potato croquette or puree with a * dish Incl. Fried mushrooms 4 Fried vegetables 4 Starting from 5 persons, there is a max of 4 different kinds of dishes per course please ask the staff for any allergy information

6 Main courses Wild WILD BOAR 26* Stew made of wild boar with bacon, silverskin onions and mushrooms served with glaced chicory and Brussels sprouts VENISON 29 Grilled venison steak accompanied by a game jus and parsnip puree, wild mushrooms and winter vegetables DUCK 26 Fried duck s breast wit savoy cabbage, pear chutney, hasselback potatoes and a red port sauce Land Sea STEAK TARTARE 23* Handcut beef, served raw with pickle, capers, musterdmayo, shallot and egg yolk. Presented together to mix yourselves! CAESAR-CROQUETTE 23* Our self developed croquette filled with parmesan, chicken fillet, anchovies and parsley in a panko crust served with lettuce heart, croutons and caesar dressing FILET PUR 34* A juicy fillet from Belgian Blue beef (230gr). Very tender and without fat. Served with sautéed seasonal vegetables and a sauce of your choice: creamy mushroom, creamy pepper, béarnaise or herb butter RIBEYE 37* A Ribeye from the Australian grainfed Black Angus beef (330gr). There is a small layer of fat entwined within the meat wich melts on being fried, it gives the ribeye a very rich flavour. Best when served medium rare. Served with sautéed seasonal vegetableand a sauce of your choice: creamy mushroom, creamy pepper, béarnaise or herb butter CODFISH 27 A fresh cod fillet on a bed of pan fried leek, fennel and puree, with a white wine sauce and a carrot cream SOLE MEUNIÈRE 33* Two fresh soles (circa 250gr/piece) fried in a buttersauce and served with chopped parsley and a sour veggie mix with chive mayonnaise Starting from 5 persons, there is a max of 4 different kinds of dishes per course please ask the staff for any allergy information

7 Vegi Extra Main courses RAVIOLINI TRUFFLE 24 Raviolini filled with forest mushrooms and served in a creamy mushroom sauce with truffle oil and grated autumn truffle EGGPLANT 22 Sliced eggplant breaded in a herb crust and fried in the oven, with a smooth potatoe cream and warm tomato coulis Fries, potatoe croquette or puree 3 Fries, potatoe croquette or puree with a * dish Incl. Fried mushrooms 4 Fried vegetables 4 Menu A taste of autumn PUMPKIN - SMOKED DUCK Pumpkin veloute soup with smoked duckbreastand different kinds of wild mushrooms - RAVIOLINI TRUFFLE Raviolini filled with forest mushrooms and served in a creamy mushroom sauce with truffle oil and grated autumn truffle - VENISON Grilled venison steak accompanied by a game jus and parsnip puree, wild mushrooms and winter vegetables - CHEESECAKE New York style cheesecake with raspberry coulis and berries 49 euro per person Only for the entire table Can only be ordered during dinner and before 20h30

8 Dessert DAME BLANCHE 9 Vanilla ice cream with hot chocolate sauce, with or without whipped cream CHEESECAKE 10 New York style cheesecake with raspberry coulis and berries LAVA CAKE 9 (untill 22h00) Chocolate cake with vanilla ice cream and caramel sauce CAFÉ GLACÉ 10 Mocha ice cream, coffee, Kahlua and whipped cream CRÈME BRÛLÉE 10 Vanilla pudding with a burnt sugar crust TIRAMISU 10 Homemade Italian dessert Dessertwines Rosso Dolce Spumante - Montelvini 6 Jurançon - Foehn - Lionel Osmin 6 Rouge Estela Vintage - Lionel Osmin 6,5