|
Starter
A half lobster in in autumn ornament with advocado, dried tomato and green herbs. Everything seasoned with ' fleur the sel ', truffle oil and ' aceto Balsamico Tradizionale '.
***
Plate of cold marinated scallops and smoothed oysters from the Netherlands. All seasoned with olive oil, lemon, ' sel de Guerande 'and stocky white pepper. All this scented with fresh autumn herbs.
***
Pallet of caramelised small chicory leaves served with finely melting fresh goose liver, brought on taste with lukewarm truffle vinaigrette.
***
Slices of goose liver in combination with young apples and red cabbage. The sauce made on the basis of veal gravy, apple juice and cubes of fine butter.
***
Touredos of cod fish in a frock of fresh goose liver, flaunting on a pillow of fine vegetables and pasta. The sauce is a muslin of turnip celery scented with truffle.
***
A Nort Sea bouillon with bits fresh fish, crustacean and shell-fish seasoned with herbs, vegetables bound with a touch of cream
***
Creamy blanquette of veal-thymus and blonde Parisian mushrooms, finished with finely cut chive and truffle.
***
An ‘ olleke-bolleke ' of house-made goose-liver pie, crumbed in almond slices and served with season jelly and sweet bread.
***
Oven-dish of large shrilps; fresh pasta and vegetables with exotic seasoned butter sauce.
***
A silver goblet filled with crystals and Iranian caviar surrounded by a golden cutlery and toast.
Main course
In olive oil ' extra vierge Sabina ' and on skin baked turbot filet baked with a pallet of season vegetables and butter sauce.
***
Culinary quintet from the ice-cold North sea area, according to the house style ' the Colvenier ' and accompanied by gentle butter and crisp vegetables.
***
Fantasy of vineyard snails from Namen and large sole filet from the North Sea served with a sauce of chives and autumn vegetables.
***
Fine cut Antwerp roastbeef, in the middle of vegetables and served with a pepper-creamed sauce, scented with cognac.
***
French young dove (without any nibbling) roasted in white butter with goose-liver and a sauce based on veal-gravy and truffle juice.
***
Lamb ribs with mustard and a stew of savoy and bacon
***
Fine slices of crispy veal-thymus with a sauce of truffles.
***
Fine-cut breast of a wild caged duck, lightly roasted and served in fine slices poured over with a sweet sauce based on red wine.
***
In consultation with the chef you can taste from the offer of wild meat of the day; young partridge, pheasant, filet of deer, roe-buck, doe, hare....
 example menu
| |
For those who visits Huis De Colvenier, must absolutely honour the wine cellar with a visit. Thereby you can combine the useful with the pleasant. You simply take the elevator and enjoy underground your appetizer in the immediacy of hundreds of class wines which represent almost the complete world...