Group formulas

Group formulas are served as from 15 persons.
5 days in advance we expect the number of participants and their choice in main course.
As from 50 persons we will serve 1 main course.

The “Market” menu € 35,00 pp

Belgian cheese croquettes
Classically served with deep- fried parsley and lemon

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Antwerp Stew
prepared with local ‘De Koninck’ beer and served with thick-cut chips and stewed green vegetables.

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Belgian “Callebaut” chocolate mousse

The “Brasserie” menu € 43,00 pp

Paté de Campagne
Homemade paté de Campagne, chestnut blinis, gel of mandarin, golden raisins seasoned by the chef with Japanese mizuna salad.

or

“Gravad lax” Salmon
Salmon slow cooked and marinated in beetroot and dill with yuzu and  green lentil sprouts with textures of beetroot and cream of avocado. Served with shrimp krupuk.

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Ostend slip soles
Fried Ostend slip soles, tarragon mousseline, sautéed vongole,  tartare of mussels from Zeelandic Flanders with a tomato salsa. Served with matchstick fries or a boiled potato.

or

Pappardelle
Tuscan wild boar ragu with onion, carrot and peas in the pod finished  with salsa verde in a tomatoed sauce and homemade Tuscan crumble.

or

Ballotine of Puy Lentils
With truffle oil, zucchini flour, crispy artichoke, dried tomatoes, kombu dressing and matcha tea.

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Crème brûlée

The ”Appelmans” menu € 45.00 pp

Beef Carpaccio
Thinly sliced Black Angus beef, crispy artichoke, mustard caviar,  grated Grana Padano, rucola, dried cherry tomatoes and crispy kamut.

Or

Avocado salad
Mesclun salad, mintchutney, springvegetables, fried avocado.

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Danish Cod
Creamy violet mashed potatoes, sautéed kale, peas in the pod  and forest mushrooms with Bordelaise sauce and bone marrow.

or

Pork belly
lacquered with Mort Subite Kriek beer, cooked for 6 hours in  “Lost in Spice” beer on cedar wood. Served with cream of butternut seasoned with ras el hanout and served with Brussels sprouts, pancetta and Blackwell sauce.

or

Ballotine of Puy Lentils
With truffle oil, zucchini flour, crispy artichoke, dried tomatoes, kombu dressing and matcha tea.

***

Dame Blanche
Lovely homemade vanilla ice cream with warm Callebaut Chocolate sauce and fresh whipped cream.

Group formulas are served starting from  15 persons.

  5 days in advance we expect the right number of participants and their lunch/diner choices. Starting from 40 persons, we limit the main course to one dish.