04 Menu
| Starters |
Cannelloni of yellow fin tuna/ sole crostinis/ cold asparagus soup and wakamé mousse
Poached farm egg/ asparagus/ North sea prawns / mousseline sauce.
Langoustine a la plancha/ langoustine soufflé /organic vegetables/ carrot and ginger gravy.
Lobster salad with marshmallows/ tomato structures and heart of head lettuce
Scallop/ hazelnut/ asparagus coulis/ ganache of peas and duck's liver/ Limburg asparagus of farmer Simons Organic onion structures with Ommersteyn goat's cheese (vegetarian) |
| Main courses |
Turbot/ potato and bread cubes crispy/ asparagus and mousseline sauce.
Lobster a la plancha/ mango/ red curry, coconut and coriander.
Sea bass/ sweet-sour carrot/ lentils/ lobster / citrus vinaigrette
“Collection 2011” beef tartar/ filet pur and oxtail
Anjou pigeon/ sweet-sour shallot/ spinach/ garlic.
Rack of lamb/ Jerusalem artichoke/ young organic vegetables/ Lamb's shoulder comfit with fennel and sweet garlic |
| Desserts |
Micuit of Chocolate/ homemade vanilla ice-cream. "E Limburgs Wit Wief" (Dame Blanche Vivendum Style). Multi vitamins/ frivolous structures and fresh fruit preparations. Aubergine comfit/ mousse of white chocolate/ black tea ice cream. Blood orange and tarragon/ two ways chocolate. Bombe of white chocolate/ citrus fruit/ hot caramel and soy sauce. Assortment of Belgian Regional cheeses refined by Maitre-fromagier Peter Verbruggen. |
| Menu 'Puur Maasland' |
In this menu I try to incorporate as many regional products as possible. With new cooking and preparation techniques we can hugely enhance the taste, colour and texture of the products.
I wish you and your company a fabulous afternoon or evening. Alex Clevers and team Mackerel / fennel / tomato / gastric-mayonnaise. *** Pike-perch from the region / onion structures / sabayon Achelse Triple / Summer of Steyn goat cheese *** Anjou pigeon / bio-summer vegetables / black rice risotto. *** Selection of Belgian regional cheeses * and / or chocolate red fruit / fruit crumble / sherbet * *** Poached apricot / rice cream / olive cake / lavender ice cream. 4-course € 69.50 P.P.
5-course € 79.50 (* 5-course choice at) PP 6-course € 89.50 P.P. Wine package exclusive dessert wine / port / sherry / madeira € 28.50 P.P. Maasland” |
|
Menu 'Cousy Sunday'
This menu changes weekly |
Each Sunday:
The " COSY SUNDAY " menu for 59.50 € all in
(only Sunday and only phone or e-mail bookings) except public holidays This includes ... (Example menu. It changes weekly) Aperitif Maison (Champagne supplement 7 €) with 2 Amuse bouches
Poached farm egg/ mashed potato/ grey prawns/ mousseline sauce
Grilled Schar sole/ Puy lentils/ softly roasted belly bacon/ garlic mousse/ aniseed mushrooms
Creation of the Patissier
Coffee with sweets |
| Internet surprise menu |
We present to you the Internet surprise menu!
This four courses menu for 77 € includes suitable wines, coffee and water. You can only book this menu online. The menu is not printed on the menu sheet. Menu including selected wines, water and coffee Not on Saturday night and public holidays. |
| Business lunch | Starter, main course and coffee with sweets 38 €. (all in: choice of aperitif, selected wines, water and coffee 65€) |
| Menu Jeunes Restaurateurs d'Europe: |
This menu is composed according to the daily fresh purchases of the chef.
You have the choice from a three courses or four courses surprise menu. This menu is proposed at your table and is not served on Saturday. Three courses menu 50 € / with selected wines 75 € Four courses menu 69 € / with selected wines 99 € |