belge basil - bistro belge · belge basil basilicum, lemon, elderlower, marula gin 11 bloody mary...
TRANSCRIPT
BELGE BASIL basilicum, lemon, elderflower, marula gin 11
BLOODY MARY vodka, tomato juice, lemon, worcester, tabasco 11
MOSCOW MULE vodka, gingerbeer, lime 11
MOJITO mint, soda, cane sugar, lime 12
BELGE SWEET crémant, raspberry, rose 9
BELGE SOUR bourbon, lemon, ginger, eggwhite, angostura 11
SPRING GIN lime Fentimans 15
HENDRICK’S cucumber Fentimans 13
MARULA orange 1724 Tonic 14WILDEREN DOUBLE YOU liquorice Fent. Connoisseurs 15
BUSS 509 RASPBERRY raspberry and mint Rose lemonade 16
GIN MARE basil, lemon 1724 tonic 16COPPERHEAD coriander, orange Fent. Connoisseurs 17
LIGHT ‘N BREEZY rumsirup, gingerbeer, lime 7BELGE VIRGIN lime, ginger, raspberry 7 ORANGE SPRITZ orange bitter, soda 5
VIRGIN MOJITO mint, soda, cane sugar, lime 9
ROSE LEMONADE ROYAL 5
Cocktails
Virgin
Gin & Tonic
APERO SHARING
NACHO BELGE beef salsa, cheddar, jalapeño 15
MANCHEGO D.O.P. 12 months matured 8
PROSCIUTTO SAN DANIELE 9
CROSTINI GOATSCHEESE AND FIG with chives 9
HUMMUS with edamame, olive oil and flatbread 7
Menu Belge
Salmon duo as a tartare & with goatscheese and avocado
•
Pumpkin veloute with wild mushrooms and walnuts
•
Pork ham with zucchini, bean, mushroom, potato and
musterdsauce
•
Lava cake with banana espuma
51 euro per person
You can only order this menu for the entire table
Only available untill 20h00
Tasting Dishes
Having a hard time to choose? Or is a starter and main course a bit too much? No worries because our specialty is the tasting dish formula! These are small portions comparable to “half a main course”. By combining two
or three tasting dishes you can try different tasters on the same evening. These dishes wil follow one after the other in a menu style. You can make a choice between all of the tasters on these two pages. The second and third dish will be accompanied by a side dish if desired. Prices vary per tasting dish and are presented in euros next to the explanation.
Quantity guide:
2 Tasting dishes equals a normal main course Perfect for a standard apetite
3 Tasting dishes equals a starter and main course Perfect for a large apetite
Concept
Fish & CrustaceansCREAMY MUSSELSOUP with a green pesto oil 12
SHRIMP CROQUETTE homemade with a tomato-shrimp tartare 13
SEAFOOD COCKTAIL with shrimp, crayfish and coquille 17
SALMON DUO as a tartare & with goatscheese and avocado 16
MUSSELS BISTRO BELGE with vongole, gamba & razorclams 19
DORADE with salsify, puree and breadcrumb 17
SOLE MEUNIÈRE (250 gr)with a fresh pickle 19
Maximum 4 different dishes per course per group
For allergy information please consult the staff
Tasting Dishes
Vegetarian TOMATO carpaccio with mozzarella di bufala and pine nuts 13
PUMPKIN VELOUTE with wild mushrooms and walnuts 11
EGGPLANT in a herb crust with potato cream and tomato coulis 13
Side DishesFrench Fries, croquet, puree or baby potatoes in the first course 3Fried mushrooms 4Fried vegetables 4
Meat and PoultryCARPACCIO of dried Rubia beef, rocket and parmesan 16
VITELLO TONNATO with raw tuna, caperberries and radishes 17
BEEF TARTARE with pine nuts, soy, chalot, basil and pickled onion 13
RISOTTO with San Daniele prosciutto en parmesan crisp 14
CAESAR-CROQUETTE of chicken with romaine, egg and croutons 13
PORK HAM with zucchini, bean, mushroom, potato and musterdsauce 14
TENDERLOIN (130gr) with fried vegetables and a creamy pepper sauce 19
Starters
Fish and CrustaceansCREAMY MUSSELSOUP with a green pesto oil 12
SHRIMP CROQUETTE homemade with a tomato-shrimp tartare 13
SALMON DUO as a tartare & with goatscheese and avocado 16
SEAFOOD COCKTAIL with shrimp, crayfish and coquille 17
MeatCARPACCIO of dried Rubia beef, rocket and parmesan 16
VITELLO TONNATO with raw tuna, caperberries and radishes 17
BEEF TARTARE with pine nuts, soy, chalot, basil and pickled onion 13
CAESAR-CROQUETTE of chicken with romaine, egg and croutons 13
VegetarianTOMATO carpaccio with mozzarella di bufala and pine nuts 13
PUMPKIN VELOUTE with wild mushrooms and walnuts 11
Maximum 4 different dishes per course per group
For allergy information please consult the staff
Main courses
Fish and CrustaceansMUSSELS BISTRO BELGE with vongole, gamba & razorclams 31
DORADE with salsify, puree and breadcrumb 27
SOLE MEUNIÈRE (2 x 250 gr)with a fresh pickle 32
Meat and Poultry
Vegetarian
BEEF TARTARE with pine nuts, soy, chalot, basil and pickled onion 23
RISOTTO with San Daniele prosciutto en parmesan crisp 24
CAESAR-CROQUETTE of chicken with romaine, egg and croutons 23
PORK HAM with zucchini, bean, mushroom, potato and musterdsauce 24
TENDERLOIN (240gr)with fried vegetables and choice of sauce 34 choice between: herb butter, creamy pepper; creamy mushroom or béarnaise
RIBEYE (330gr) Australian grainfed, fried vegetables and choice of sauce 34 choice between: herb butter, creamy pepper; creamy mushroom or béarnaise
EGGPLANT in a herb crust with potato cream and tomato coulis 22
Side dishesFried mushrooms 4Fried Vegetables 4
Dessert
Dame Blanche € 9
Cheesecake € 10Lava cake with banana espuma € 11
Café Glacé (mocha cream, coffee & Kahlua) € 10
Crème Brûlée € 10
Tiramisu € 10
Dessertwines
Rosso Dolce Spumante - Montelvini € 6
Jurançon - Foehn - Lionel Osmin € 6
Rouge Estela Vintage - Lionel Osmin € 6,5