Free Shuttle from Brussels Midi Station upon request
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MENU |
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STARTERS
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Chef’s Beef Tartar, Capers Leaves from Cyclades Islands, Bio Quail Egg yolk
Kataifi of North Sea Shrimps, Cucumber Mousse, Baby Yellow Tomatoes with Mastiha Liqueur Mosaïc Carpaccio of Octopus from Messolonghi with Yuzu Pearls, Galanga Root Espuma Raviolis from Sparta stuffed with Belgian Snails and Tomatoes in a Broth of Pink Garlic and Dill Variations of semi-smoked Norwegian Salmon, Kumquat from Corfou Sherbet, Brussels Honey |
15€ |
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SOUPS
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Hellenic Gazpacho, Manouri Cheese Praline, Black Olives from Kalamata Paste
The “Nicholas Soup” with Lemongrass, Black Sesame, Chicken Candy with Coriander and Cumin |
13€ 14€ |
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VEGETARIAN
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Thiny-sliced Mediterranean Vegetables “au Gratin”, Béchamel Sauce with Graviera Cheese from Creta
Cannelloni of Artichokes Hearts with Pistachios, Summer Truffle Flakes, Coulis of Red Peppers |
21€ 23€ |
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FISH AND SEAFOOD
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Roasted Cod “ à la Polita” with a Fricassée of Artichokes, Carrots, Lemon Juice
Sea Scallops with Tarama Powder, Infusion of Krokus Saffron and Orange Tea, Trahanas Mousseline Duo of Turbot and Sea-Urchin wrapped in Wine Leaves, Fennel and Santorini Favas Caviar Grilled Sole Filet, Drops of Argan Oil, Risotto of Kritharaki with Cuttlefish Ink and Curry |
28€
31€ 33€ 34€ |
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MEET AND POULTRY
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Chicken from Malines crumbed with Corn, Almonds and Figs Stuffing, Quinoa Taboulé and grilled Okras
Rack of Lamb in a Herbs Crust, braised Pancetta with Muscat Wine of Samos, smoked Eggplants Black Angus Pure Filet with Cacao Sprinkels , Gratin Dauphinois, Vegetables Briam T-Bone Steak “à la Tsiknakos”, the Chef ‘s Speciality, with Choice of Garnish (minimum 2 persons) |
27€
29€ 33€ 90€ |
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DESSERTS
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Trilogy of Melon from Cavaillon ( Panna cotta, Cold Soup, Tartar )
Four Seasons of Sherbets by Master Ice Cream Maker Samuel Droeshaut, and Sweets of Candied Fruits Hot and Cold of Loukoumades Fritters and Ice Cream of Thyme Honey from Thasos, Pinch of Cinnamon Parfait of Strawberries from the Countryside on a Biscuit, Spirals of Black Chocolate with Spices Homemade Chocolate Tinori “Moelleux” Cake and an Ice Cream of Vanilla from Madagascar Palette of Fine Cheeses Selection, Dried Fruits Salad |
13€
13€ 14€ 14€ 15€ 16€ |
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BE LELLA DESIGN MENU - 39€
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Kataifi of North Sea Shrimps, Cucumber Mousse, Baby Yellow Tomatoes with Mastiha Liqueur
Roasted Cod “ à la Polita” ( Artichokes, Carrots, Lemon Juice ) Hot and Cold of Loukoumades Fritters and Ice Cream of Thyme Honey from Thasos, Pinch of Cinnamon |
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BE BRUSSELICIOUS SUMMERTIME MENU - 49€
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Raviolis from Sparta stuffed of Belgian small Snails and Tomatoes in a Broth of Pink Garlic and Dill
Chicken from Malines crumbed with Corn, Almonds and Figs Stuffing, Quinoa Taboulé and grilled Okras Parfait of Strawberries from the Countryside on a Biscuit, Spirals of Black Chocolate with Spices |
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BE LELLA GASTRONOMY MENU - 59€
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Chef’s Beef Tartar, Capers Leaves from Cyclades Islands, Bio Quail Egg yolk
Black Angus Pure Filet with Cacao Sprinkels , Gratin Dauphinois, Vegetables Briam Homemade Chocolate Tinori “Moelleux” Cake and an Ice Cream of Vanilla from Madagascar |
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BE SLOW FOOD TASTING MENU - 79€ for 7 services with selected Wines
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Upon Executive Chef Nicholas Tsiknakos Suggestions
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