Café André

Three oysters.

Ceviche prepared with langoustine.

Foie gras served with chutney and sweet bread.

Tuna tartare with wasabi.

Burrata prepared Melanzane style.

Beef tartare with quail egg and pickle.

Bisque with Zeebrugge shrimp and baguette.

Bolo André with burrata and basil.

Layers of veal mince, mashed potatoes and winter vegetables.

Gratin with lobster, scallop and prawns.

Pelé royal with oven vegetables, pepper and croquettes.

Pork chop with Liège salad and honey-mustard sauce, for two people.