Main courses

Main Dishes

• Ghent Waterzooi with chicken

  (chicken casserole with vegetables)

• Half chicken served with salad

• Côte à l’os (2 p.)

• Spare ribs

• Raw minced steak

• Raw minced steak

• Chateaubriand

• Tenderloin

• Steak
• seasonal

  Mussels

• Scampi ‘t Vosken

  tarragon, cream Sauce with wine

• Fried scampi

• Tagliatelle with scampi

• Tagliatelle with seafood

• Fish dish cooked ‘au gratin’

  Salmon, cod, mushrooms, fish sauce

• Tomate-crevette (tomato with shrimp)

• Pan-fried sole

Sauces

• Béarnaise

• Pepper

• Cream mushroom

• Mushroom

Specialties

• Pork tenderloin with goat cheese and port sauce

• Traditionally prepared rabbit

  (with potatoeS and appleSauce)

• Mixed grill

  (chicken, fried ham, Steak, Spare riBS, cream Sauce, french frieS, Salad)

• Fried ham

  (with grain mustard from meaux)

• Sea fish Waterzooi

  (north Sea fiSh caSSerole with vegetaBleS)

• Beef stew

• Fish soup Provençale

• Belgian endive au gratin

  (chicory and ham in a cheeSe- Sauce cooked ‘au gratin’)

• Ghent Waterzooi with chicken

  (chicken casserole with vegetables)

• Spare ribs

• Chateaubriand