Amuse-Bouche

~

Mona Lisa potato

foie gras and truffle sauce, diced foie gras terrine

or

Porcini ravioli glazed with veal jus

truffle, chestnut, thyme

or

Raw sliced Dieppe scallops

caviar, Granny Smith–celery sorbet

~

Dieppe scallops

scallop savarin, Jerusalem artichoke, marbled lobster bisque

or

Slow-cooked veal fillet

marbled mirror sauce, dauphine potatoes, tempura pak choi

~

Pre-dessert

~

Brugmann’s sweet delight

Amuse-Bouche

~

Crab spiral

yuzu pearls, pomegranate, cucumber pearls, tigermilk, passion fruit–coriander sorbet

&

Brugmann’s Mona Lisa

foie gras and truffle sauce, diced foie gras terrine

~

Low-temperature cooked veal fillet

marbled mirror sauce, dauphine potato, tempura pak choi

or
Scallops from Dieppe infused with truffle

scallop savarin, Jerusalem artichoke, marbled lobster bisque

or
Brabançonne-style pheasant fillet by Brugmann

Albufera sauce, variation on Belgian endive

~

AOP cheese selection

~

Pre-dessert

~

Brugmann’s Sweet Delight