Pieter Pourbus

Fried cod strips served with fresh tartar sauce.

Six Holstein-Rubia Gallega croquettes with dipping sauce.

Four gratinated oysters served with Fine Champagne.

Carpaccio of smoked beef tenderloin with arugula, Parmigiano and dressing.

Short-grilled tuna with oriental dressing and mango.

Pan-fried scallops with white wine sauce and celeriac puree.

Shelled lobster tail with Mekong rice and a creamy tom kha bouillon sauce.

Frog legs served with garlic cream sauce.

Pan-fried scallops with risotto, shiitakes, beech mushrooms and Parmigiano.

Shelled lobster with scallops, fine vegetables, baby potatoes and langoustine sauce.

North Sea bouillabaisse served with toast, rouille and cheese.

Pan-fried cod loin with leek puree, Mediterranean sauce and grey shrimp.

Hereford rib-eye with a salad and fries.

Angus filet mignon with a salad and fries.

Lamb crown with potato gratin, Bordelaise sauce and warm vegetables.

Chateaubriand with warm seasonal vegetables and Hasselback potatoes.

Grilled marinated king prawns with sauce diabolique and Mekong rice.

Wagyu bavette with a salad and fries.

Bouillabaisse with North Sea fish, lobster, scallops, toast, rouille and cheese.

Vanilla ice cream profiterole with warm Belgian chocolate sauce.

Tarte Tatin served with vanilla ice cream.