Goose liver with onion chutney
Scallops and prawns in butter
Hind steak with a honey sauce and winter vegetables
Typpical belgian dessert
40,00
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Cheese croquettes with Old Bruges cheese
Flemish carbonades
French fries
Sherbet
31,70
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Venison paté
Pork's rib in sjallots and beer
carrots and turnips
Creme brûlée
29,35
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Spanish raw ham
Eels in green sauce
Vanilla ice cream with hot chocolate
35,50
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Goose liver 16,50
Shrimp croquettes 12,80
Cheese croquettes 10,20
Tamato with shrimps 13,25
Scallops in butter 12,15
Spanish raw ham and season's vegetables 13,20
Cod loin with tomato and mushrooms in cream sauce 19,45
Eel cooked in beer with shrimps 24,80
Eel
in cream sauce with
mushrooms
22,50
Scallops and vegetables in cream sauce
22,70
Carbonade as in Flanders (beef boiled in dark beer) 16,50
Veal's kidneys in mustard sauce 23,30
Pork's rib on the grill with Béarnaise sauce 15,75
Fillet steak with goose liver 24,75
Fillet steak "Auberge" 22,45
Fillet steak with pepper cream sauce
22,45
Every
weekend between July and the following March, the season for mussels,
we serve Zeeland Mussel specialities and, during the Autumn and
Winter months, our menu features local game delicacies.
For those who wish we offer menu of take-away meals.
Mussels à la façon du chef 20,55
Mussels with cream and garlic
20,55
Mussels with cream
20,55
Mussels with tomatoes
20,55
Mussels in dry white wine
20,55
All the mussels are served with French fried potatoes.