menu's
His menu is following the seasons but asparagus, lobster and lamb remain the constant values of the house. Fresh products such as foie gras, exclusive kinds of fish, game and homemade desserts are included in the menu.
3-coursesmenu | € 45
Winter salad with a pheasant brunoise, beans, red -love apple and raisins, sprinkle with honey vinaigrette
Fillet of deer calf with winter vegetables, porcini mushrooms, cranberries and truffle sauce
Dessert De Colvenier House with almond ice cream
4-coursesmenu | € 60
Winter salad with a pheasant brunoise, beans, red -love apple and raisins, sprinkle with honey vinaigrette
Modern, lightly flavored navarin of North Sea fish, crustaceans and shellfish, aromatic vegetables and green herbs
Fillet of deer calf with winter vegetables, porcini mushrooms, cranberries and truffle sauce
Dessert De Colvenier House with almond ice cream
5-coursesmenu | € 75
Winter salad with a pheasant brunoise, beans, red -love apple and raisins, sprinkle with honey vinaigrette
Modern, lightly flavored navarin of North Sea fish, crustaceans and shellfish, aromatic vegetables and green herbs
Fillet of deer calf with winter vegetables, porcini mushrooms, cranberries and truffle sauce
Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.
Dessert De Colvenier House with almond ice cream
6-coursesmenu | € 90
Winter salad with a pheasant brunoise, beans, red -love apple and raisins, sprinkle with honey vinaigrette
Modern, lightly flavored navarin of North Sea fish, crustaceans and shellfish, aromatic vegetables and green herbs
Fried foie gras with compote of plum and peach, crumble of speculoos
Fillet of deer calf with winter vegetables, porcini mushrooms, cranberries and truffle sauce
Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.
Dessert De Colvenier House with almond ice cream
7-coursesmenu | € 105
Winter salad with a pheasant brunoise, beans, red -love apple and raisins, sprinkle with honey vinaigrette
Modern, lightly flavored navarin of North Sea fish, crustaceans and shellfish, aromatic vegetables and green herbs
Fried foie gras with compote of plum and peach, crumble of speculoos
Lemon sorbet and Belgian mint liqueur from Zwevezele.
Fillet of deer calf with winter vegetables, porcini mushrooms, cranberries and truffle sauce
Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.
Dessert De Colvenier House with almond ice cream
Since almost 25 years I am receiving guests in my restaurant. They appreciate my personal approach, the special setting and the surprising dishes.
Patrick Van Herck
Since almost 25 years I am receiving guests in my restaurant. They appreciate my personal approach, the special setting and the surprising dishes.
Patrick Van Herck
