Sunday’s menu

 

Pea gazpacho with goat cheese chantilly

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Shrimp fondue with herbs

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Confit of lamb parmentier, with thyme and garlic sauce
Organic vegetable brunoise

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Assortment of local farmhouse cheeses (4 varieties)

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Trio of sorbets

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

Additional dish : +10€

Saturday’s menu

 

White and green asparagus salad

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Porto Bello mushroom gratin with black garlic cream
and Ardenne walnut cubes

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Beef aiguillette with a three-pepper sauce
Potato rösti with cheese

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Assortment of local farmhouse cheeses (4 varieties)

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Pastry with strawberries, mango, and savory

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

Additional dish : +10€

Friday’s menu

 

Old-fashioned tomato tartare with Orval cheese

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Trout fillet cooked on the skin, saffron sauce

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Chicken ballotine stuffed with fresh herbs
Baby vegetables, parsley sauce
New potatoes

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Assortment of local farmhouse cheeses (4 varieties)

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Garden redcurrant cheescake

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

Additional dish : +10€

Thursday’s menu

 

Spring roll with marinated vegetables and hummus

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Pike quenelles with bisque sauce and small vegetables

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Veal chop with spinach sauce
Duchess potatoes

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Assortment of local farmhouse cheeses (4 varieties)

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Raspberry crème brûlée

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

Additional dish : +10€

Wednesday’s menu

 

Beef carpaccio
Parmesan and leek oil

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Tomato puff pastry
Arugula pesto, toasted pine nuts

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Duck breast with orange and savory sauce
Dauphine potatoes

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Assortment of local farmhouse cheeses (4 varieties)

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Cherry clafoutis, Morello cherry gel, vanilla ice cream

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

Additional dish : +10€

Tuesday’s menu

 

Lamb terrine with pistachios

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Poached egg, cauliflower, bacon crisps

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Fish of the day, wild garlic sauce
Sweet potato mousseline

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Assortment of local farmhouse cheeses (4 varieties)

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Dark chocolate mousse, cocoa nibs

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

Additional dish : +10€

Monday’s menu

 

Smoked salmon rillettes with lime
Sprouted seeds

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Veal sweetbreads and prawn fricassée
Broad bean velouté

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Pork flank with honey and thyme
Vegetable and potato lumpia

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Assortment of local farmhouse cheeses (4 varieties)

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Citrus freshness

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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€
Baby lobster salad with orange vinaigrette	25,90€

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€
Baby lobster – garlic persillade – tagliatelle with preserved vegetablesor	42,80€
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