Belgian Restaurant Week
Monday, July 13th – Saturday, July 18th
Three Course Dinner $55++
(Please select one appetizer, one main course, and one dessert)
Voorgerechten / Starters
Vitello Tonnato Moderne
Roasted veal, tuna cream, baby herb salad, fried capers, tomatoes, anchovy
Carpaccio de Tomates & Burrata
Heirloom tomato carpaccio, buffalo burrata, burned avocado, basil oil, tiny croutons
Kroketten van Zwezerik & Champignons
Sweetbread–mushroom croquettes, parsley, tarragon tartare sauce
Gelakte Berkshire Pork Belly
Glazed Berkshire pork belly, bourbon reduction, smoked apple gel, pickled onion, crispy puffs, micro herbs
Hoofdgerechten / Main Courses
Gegrilde Zeebaars met Mosseltjes
Crispy‑skinned sea bass, herbs from the chef’s garden, herb‑saffron vinaigrette, mussels & clams
Kabeljauw met Preifondant
Roasted cod, leek fondant, cod brandade mousse, leek ash, squid‑ink oil
Gegrilde Kipfilet 'Paillard'
Grilled chicken paillard, charred broccolini, blistered cherry tomato, lemon‑thyme vinaigrette, micro fennel
Gestoofde Varkenswangen met Groentestoofpotje
Braised pork cheeks, summer vegetable stew, creamy polenta, Belgian beer sauce
Desserts
Cannelé au Fromage Bleu
Canelé de Bordeaux, port sauce, blue cheese ice cream, red‑wine pear, hazelnut‑cacao crumble
Rabarber–Amandeltaart
Rhubarb almond cake, cassis sorbet, almond streusel, vanilla mousse, micro basil