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, Bio Quail Egg yolk
Kataifi of North Sea Shrimps, Cucumber Mousse, Baby Yellow Tomatoes with Mastiha Red Tuna and Swordfish Mosaic, Amchoor Dressing Variations of semi-smoked Norwegian Salmon, Kalamansi Sherbet, Brussels Honey
Grilled Large Prawns, Avocado Tartar with Ginger, Coriander and green Lemon
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8€-15€ |
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SOUPS
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Spinach Soup, Goat Cheese Tempura, Yuzu Pearls
Lemongrass Soup, Black Sesame, Chicken Candy with Malagasy Pepper
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7€-13€ 8€-14€ |
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VEGETARIAN
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on request
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FISH AND SEAFOOD
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Roasted Cod “ à la Polita” with a Fricassée of Artichokes, Carrots, Lemon Juice
Lobster Ravioles in his Juice, Tomatoes Caviar, Tasmanian Pepper Leaves
Sea Bass Saltimbocca, Spinach Sprouts, Candied Fennel, Malagousia Wine Sauce
"Meunière" Sole with Beetroot Butter, Potatoes with Parsley
Suggestion by the Fishing of the Day (ask the Chef)
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14€-26€
15€-27€ 16€-28€
32€
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MEET AND POULTRY
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Chicken Fillet stuffed with tomatoes and Burrata, Pistachios Pesto, Mousseline with Basil
Rack of Lamb in a Garlic Leaves, Juice, Eggplants Trilogy, Taleggio Polenta Revisited Veal Tournedos "à la rossini", White Aspargus from Malines Bristish Ashdale Beef Fillet, Vegetables Mix, Espelette Pepper Sauce
T-Bone Steak "à la Tsiknakos" ( minimum for 2 persons from...
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14€-26€
17€-29€ 19€-31€
20€-33€
85€
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DESSERTS
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Hot Tart with Pajottenland Apples and Szechuan Pepper, Ice Cream of Vanilla from Madagascar
Strawberries and Juniper Berries Cold Soup, fresh Mint Ice Cream
Trilogy of Sherbets by Master Ice Cream Maker Samuel Droeshaut, Sweets of Candied Fruits Loukoumades Donaughts, Speculoos Shortbread with Cinnamon
Halvas with Goji Berries, Pecan Nuts and Honey, Açai Mousse
Homemade Chocolate Tonka “Moelleux” Cake and Yoghurt Ice Cream with Figs Palette of Fine Cheeses Selection, Dried Fruits Salad, Gingerbread from Dandoy |
12€
12€
13€ 13€ 14€ 15€ 9€-16€ |
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BE LELLA DESIGN MENU - 32€
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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 ) Loukoumades Donaughts, Spéculoos Shortbread with Cinnamon |
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BE SPRINGTIME MENU - 37€
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Red Tuna and Swordfish Mosaïc, Amchoor Dressing
Rack of Lamb in a Garlic Leaves Juice, Eggplants Trilogy, Taleggio Polenta
Strawberries and Juniper Berries Cold Soup, fresh Mint Ice Cream
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BE SPECIAL MENU
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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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