Cafedraal

100 grams of Mangalica pork ham.

Homemade chickpea hummus served with Lebanese bread.

Eight pieces of shrimp goujonettes with tartar sauce.

Flatbread with halloumi, roasted cauliflower and herb yogurt.

Burger made of beetroot with truffle mayonnaise.

Fish soup with rouille and cheese toast.

Hand-cut smoked salmon with shallots and parsley.

Salad of Canadian lobster with apple, tarragon and light curry dressing.

Beef carpaccio with pine nuts, Parmesan cheese and balsamic.

Scallops with butternut and bacon bits.

Cod fillet Dugléré served with polder puree.

Three fried sole fillets with farm butter and tartar sauce.

Eel in cream sauce with mushrooms, tomato and chives.

Three homemade shrimp croquettes with fries.

Fish soup with rouille and cheese toast.

Homemade steak tartare with a salad and fries.

Côte a l’os served with fries.

Beef tenderloin with Belgian white beer, fries and a choice of four sauces.

Venison fillet with celeriac, mini shiitakes and cranberries.

Hare loin with celeriac, mini shiitakes and cranberry.

Hunter's shoulder of pheasant, hare or venison with winter vegetables.

Fried chicken fillet with the puree of the day.

Fish fingers with fries and ketchup-mayonnaise.

Meatballs in tomato sauce with a choice of fries or puree.

Dame blanche with vanilla ice cream and warm chocolate sauce.

Colonel with lemon sorbet and vodka.

Homemade chocolate mousse with tuile, whipped cream and popping pearls.

Crunchy chocolate with banana.

Three Belgian cheeses with fig jam, nuts and brioche.