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Reservation

 

 

Rib-eye steak with green pepper or choron sauce

24,00

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Peppered venison Ardennes style

23,00

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Glaced veal breast with horseradish-sesame sauce, savoy cabbage with ginger

22,00

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Filet of young venison with hazelnut crust, game jus with cranberries, corne de gatte and squash

33,00

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Wild duck breast with spiced-plum-sauce, chestnut spätzle and elder-apple-chutney

29,00

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Pheasant, carved and flambé at table, with caramelised apples and Calvados (for 2 persons)

66,00