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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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auberge

 

 

 

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STARTERS

 

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

 

 

 

 

 

 

 

 

 

MAIN DISHES

 

 

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

 

 

 

 

auberge the restaurant

 

 

              

Seasonal Specialities

 

 

 

 

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.

 

 

 

 

 

 

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