Sunday’s menu

 

 Pure pork fillet gravlax

---

Prawn tails, leek fondue, traditional curry sauce

---

 Mallard duck breast and confit leg
Gooseberry sauce

---

Assortment of local farmhouse cheeses (4 varieties)

---

 Apple and cinnamon crumble, hazelnut ice cream

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Saturday’s menu

 

 Small salad with smoked beef, fresh figs and walnut kernels
Pickled Bordeaux cep mushrooms

---

 Mackerel fillet cooked skin-side down, parsnip velouté
Squid ink tuile

---

 Supreme of chicken stuffed with organic coppa from Cens
Rosemary infusion
Organic vegetables

---

Assortment of local farmhouse cheeses (4 varieties)

---

 Crème brûlée with orange zest and cardamom

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Friday’s menu

 

 Trout rillette mille-feuille, shallots, flat-leaf parsley,

Rapeseed oil

---

Chicken cream soup, chervil and julienne vegetables

---

 Venison stew with red wine,
Onions, bacon and mushrooms
Pear, cranberry and ‘cwene di gatte’

---

Assortment of local farmhouse cheeses (4 varieties)

---

 Brest pear with praline cream

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Thursday’s menu

 

Spring roll with marinated vegetables and hummus

---

Pike quenelles with bisque sauce and small vegetables

---

Veal chop with spinach sauce
Duchess potatoes

---

Assortment of local farmhouse cheeses (4 varieties)

---

Raspberry crème brûlée

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Wednesday’s menu

 

Bluefin tuna and grapefruit tartare
Soy marinade

---

Soft-boiled egg, minced beef
Red wine reduction

---

Beef strips, chimichurri sauce
French fries

---

Assortment of local farmhouse cheeses (4 varieties)

---

Chocolate charlotte

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Tuesday’s menu

 

Wild boar terrine with figs, onion jam and Liège syrup

---

Endive “tatin tart” and confit duck leg – chestnut cream

---

Haddock fillet

Paëlla-style rice and chorizo crisps

---

Assortment of local farmhouse cheeses (4 varieties)

---

Wild berry sorbet and meringue

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Monday’s menu

 

Smoked salmon rillettes with lime
Sprouted seeds

---

Veal sweetbreads and prawn fricassée
Broad bean velouté

---

Pork flank with honey and thyme
Vegetable and potato lumpia

---

Assortment of local farmhouse cheeses (4 varieties)

---

Citrus freshness

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

 

Starter
Medallion of foie gras, onion and passion fruit jam	25,50€
Melon and smoked salmon carpaccio – mozarella – basil pesto	23,80€
Rossini sweetbread escalope	26,80€

Main course
Entrecote of beef – butter with chives and flowers – Pont Neuf apples	43,00€
Ballotine of smoked trout stuffed with crayfish and tarragon – watercress coulis	29,50€
Rack of lamb – méli mélo of vegetables – farm butter jus	42,00€
Stuffed courgette with curry sauce and saffron flavour – rice and vegetables All dishes are served with different organic vegetables, depending on the production.	28,00€
Dessert
A plate of cheeses from the region’s farms, 6 types	14,00€
Ardennes coffee crème brûlée	9,80€
Dark chocolate mousse	9,80€
Dame Blanche ice – or – Brésilienne ice	9,80€
Iced nougat, red fruit coulis	11,00€

 

Every evening, the kitchen offers you a 3-course menu Kid’s menu (-12 years) (first, main course, dessert)	45,00€ 21,50€
The lunch for now From Monday to Friday noon 2 services : 30€ 3services : 38€
Tomato and mozzarella gazpacho or Trout carpaccio with fine herbs oil Fried leeks and pink pepper or Ambly peppercheese fondue
Courgette flowers stuffed with baby vegetables and potato mousseline. Cream of red pepper with garlic or Beef hanger steak, small wild salad with Pont Neuf potatoes Garlic, thyme, and rosemary butter or Salmon steak with citrus fruit and garden herbs. Tagliatelle with baby vegetables
Fruit salad with vanilla ice cream or Eclair with chocolate cream filling