MENUCARD
CHEF'S MENU JKG
CHEF’S TEASERS
GOAT CHEESE | WILD THYME | CHICKPEAS
HOMEMADE CRACKERS | GREEN CURRY DIP
MERINGUE | SOY | MISO
POMMES MOSCOVITE (EXTRA TEASER FROM THE CHEF 17.50 P.P. FROM 2 PERSONS)
ROYAL BELGIAN CAVIAR “PLATINUM” 10 GRAMS
NORWEGIAN SALMON
CREAM OF GRAVLAX | WATERMELON RADISH | BERGAMOT OIL
*SKREI (EXTRA DISH 18.50)
CHARRED LEEK | VADOUVAN | BEURRE BLANC
GUINEA FOWL
CHARRED POINTED CABBAGE | POTATO | BLACK GARLIC
MILLE-FEUILLE
CARAMEL | BUTTER CREAM | PEAR SORBET | KRAKEN RUM
OR
ASSORTMENT OF CHEESES +8.50
FARMHOUSE CHEESE REFINED BY CHEESE MASTERS VAN TRICHT
MENU 69 WITH WATER AND A GLASS OF WINE PER DISH
*EXTRA DISH 18.50
CHEF'S MENU
CHEF’S TEASERS
GOAT CHEESE | WILD THYME | CHICKPEAS
HOMEMADE CRACKERS | GREEN CURRY DIP
MERINGUE | SOY | MISO
POMMES MOSCOVITE
ROYAL BELGIAN CAVIAR “PLATINUM” 10 GRAMS +17.50
NORWEGIAN SALMON
CREAM OF GRAVLAX | WATERMELON RADISH | BERGAMOT OIL
OYSTER “PIMPED BY THE CHEF” +7.50
SHISO GRANITA | PER PIECE
SKREI
CHARRED LEEK | VADOUVAN | BEURRE BLANC
ANJOU PIGEON
RED BEET | PARSNIP | CONFIT SHALLOT | TRUFFLE PUFFS
CREMA CATALANA
ESPUMA | CARAMELIZED | BLOOD ORANGE
OR
ASSORTMENT OF CHEESES +8.50
FARMHOUSE CHEESE REFINED BY CHEESE MASTERS VAN TRICHT
MENU 89.00
*EXTRA DISHES
WINE PAIRING 45.00
TASTING WINE PAIRING 25.00
SUITABLE NON-ALCOHOLIC DRINKS SERVED PER GLASS
LUNCH
LUNCH
FROM TUESDAY TILL FRIDAY NOON
CHEF'S TEASERS
ENTREE
MAIN COURSE
DESSERT
BITES TO SHARE
OESTER "PIMPED BY THE CHEF"
GRANITE VAN SHISO | PER STUK
6 OYSTERS
GILLARDEAU
NICE TO MEAT YOU (CUT BY THE BERKEL)
PICANHA MADESIMO (ROMAGNOLA)
CROQUETTE DUROC | PIMPED BY THE CHEF
DUROC | PIMPED BY THE CHEF | CREME OF TRUFFLE
WHITE SAUSAGE
BBQ SAUCE | BBQ
PRAWN
BBQ | DIP JALAPENO
TO SHARE OR TO START
POMME MOSCOVITE
ROYAL BELGIAN CAVIAR "10 GRAM" | SOUR CREME
TATAKI
TUNA| MISO | SOJA
LANGOUSTINES
DASHI | X.O. | BEURRE BLANC
SALMON
CREAM OF GRAVLAX | WATERMELON RADISH | BERGAMOT OIL
SHRIMP CROCQUETTE
GREY SHRIMPS | HOMEMADE BY THE CHEF
MEAT
T-BONE STEAK
FRESH FRIES | FRESH SALAD | SAUCE OF YOUR CHOICE
PIGEON D'ANGOU
RED BEET | PARSNIP | CONFIT SHALLOT | TRUFFLE PUFFS
CHICK
BBQ | ZESTE OF LIME | FRENCH FRIES
TOMAHAWK
IRISH | GALOWAY | FRENCH FRIES | 2 PERS
FILET PUR
HOLSTEIN | FRITES FRAÎCHES | SALADE FRAÎCHE |SAUCE AU CHOIX.
BONE-IN RIB STEAK
BELGIAN BLUE BEEF | FRESH FRIES | FRESH SALAD | SAUCE OF YOUR CHOICE
SHARING VEGETABLES (PORTIES VOOR 2PERS)
BURNED LEEK
ROMESCO | AMANDEL
GREEN BEANS
BBQ | BEURRE BLANC | GUANCIALE STAGIONATA
RATTE-PATATOES
ANSJOVISBUTTER| LIME
SPICY CABBAGE
CHILI | BBQ | MISO
FISH
COD
BUTTERNUT | PUMKIN | SMASHED PATATOES | PONZU
PRAWNS SPICY LOVE | GRILLED | ORIENTAL
SPICY LOVE | GEGRILD | OOSTERS GETINT
SOLE
SALADE | FRENCH FRIES | BUTTER SAUCE
GRATIN OF SHELLFISH
OYSTERS | PRAWNS | LANGOUSTINE | SCAMPI | FRESH HAND-CUT FRIES
DESSERT
CREME CATALAN
ESMUMA | SANGUINE | BURNED
TIRAMISU PREPARED AT YOUR TABLE
AMARETTO | ESPRESSO | MASCARPONE
SABAYON
VANILLE ICE-CREAM
CAFE GLACE
ESPRESSO | BAILEYS | WHIPPED CREME
DAME BLANCHE
VANILLE ICE CREAM | HOMEMADE | CHOCOLAT SAUCE | WHIPPED CREAM
SELECTION OF FARMHOUSE CHEESES
REFINED BY THE CHEESE MASTERS “VAN TRICHT”
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Chef-kok Luigi Lefevre kookt intussen al tien jaar de sterren van het dak in de keuken van Le Nord in Roeselare. Samen met zijn collega Nordin Valcke neemt hij deze editie deel aan Jong Keukengeweld.
Reserveer hier