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Taste our Menu

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Taste our steakhouse menu

IN OUR SHARING CONCEPT YOU CAN SHARE SEVERAL BITES TO START (NOT AS A MAIN COURSE), WE RECOMMEND 2-3 BITES PER 2 PEOPLE.
ON FRIDAY & SATURDAY NIGHTS WE SERVE STARTER (AT LEAST 1 BITE PER PERSON) & MAIN COURSE ALWAYS,
THAT WAY OUR MEAT GETS THE TIME IT NEEDS.
THIS IS A SAMPLE MENU, WE WORK WITH DAILY FRESH PRODUCTS AND SOME DISHES MAY VARY ACCORDING TO THE DAILY SUPPLY.
PRICES PER DISH RANGE FROM €19.50 TO €39.50 .
CHARCUTERIE & CRUDO
BEEF CARPACCIO
OF BELGIAN BERUGI STRIPLOIN & BEEF GARUM
BEEF CARPACCIO WITH AUTUMN TRUFFLE
OF BELGIAN BERUGI STRIPLOIN & BEEF GARUM
WAGYU CARPACCIO
OF JAPANESE BLACK WAGYU “KUROGE WASHU” A5 BMS 10-12, LIGHTLY SEARED
WAGYU CECINA
OF SPANISH USHIDO WAGYU, PICKLED VEGETABLES, SOURDOUGH BREAD
BEEF TARTARE & CAVIAR
OF BELGIAN JERSEY, 20 GR IMPERIAL HERITAGE CAVIAR
BEEF TARTARE & AUTUMN TRUFFLE
OF BELGIAN JERSEY
GILLIS’ SIGNATURE BITES
SLOW-COOKED PORK BELLY
OF ZEELAND DUROC, WITH MISO BUTTER, BUTTERNUT SQUASH, GIROLLES & SAGE
BEEF "KEBAB"
FINELY SLICED HOLSTEIN AAA FILLET PUR, BUNS & ASIAN GLAZE
HOMEMADE VEAL SWEETBREAD CROQUETTES
WITH FRESH TARTAR SAUCE & MUSTARD
ROASTED MARROW BONE
FROM ANGUS GRAND CRU, WITH ROASTED BRIOCHE BREAD
ROASTED MARROW BONE WITH BEEF TARTARE
OF BELGIAN JERSEY, WITH TOASTED BRIOCHE BREAD
OSCIETRA ROYAL - IMPERIAL HERITAGE CAVIAR
10 GR / 30 GR
CHEF’S SELECTION
BEEF TONGUE CARPACCIO
OF ANGUS “GRAND CRU”, WITH SILVERSKIN ONION & GHENT PICKLES
BRIOCHE WITH BEEF TONGUE & AUTUMN TRUFFLE
OF ANGUS “GRAND CRU”, WITH SHIITAKE & BONE MARROW
RISOTTO WITH OXTAIL
OF ANGUS “GRAND CRU”, WITH GIROLLES & MEAT JUS
DRY-AGED BEEF GYOZA
OF BELGIAN WAGYU “TAJIRI”, WITH BONE MARROW & CRISPY CHILI
GREAT THINGS TAKE TIME!
OUR MEAT IS A SLOW FOOD PRODUCT, IT NEEDS TIME TO DRY AGE AND TO GRILL (+- 45 min),
SO TAKE YOUR TIME TO EAT IT…
ON FRIDAY & SATURDAY NIGHTS, WE SERVE STARTER (AT LEAST 1 BITE PER PERSON)
& MAIN COURSE ALWAYS, SO OUR MEAT GETS THE TIME IT NEEDS.
THIS IS A SAMPLE MENU, WE DRY AGE AND CUT OUR MEAT INHOUSE,
SO THE SELECTION MAY VARY DAILY
1 PERSON
PRICES PER DISH RANGE FROM €50.00 TO €120.00 .
TENDERLOIN - CENTER CUT - HOLSTEIN AAA
NOT DRY-AGED
TENDERLOIN - CHEF’S SELECTION - HIMMERLANDSKØD
14 DAYS DRY-AGED
TENDERLOIN - CHEF’S SELECTION - SPANISH WAGYU
14 DAYS DRY-AGED
BONE-IN STRIPLOIN: JERSEY
70 DAYS DRY-AGED
BONE-IN STRIPLOIN: HEREFORD
90 DAYS DRY-AGED
BONE-IN STRIPLOIN: BELGIAN WAGYU
100 DAYS DRY-AGED
BONE-IN STRIPLOIN: GRIGIA ALPINA
170 DAYS DRY-AGED
BONE-IN STRIPLOIN: FRISONA
60 DAYS DRY-AGED
BONE-IN STRIPLOIN: TURINA
60 DAYS DRY-AGED
BONE-IN STRIPLOIN: AROUQUESA
50 DAYS DRY-AGED
BONE-IN STRIPLOIN: MARONESA
60 DAYS DRY-AGED
BONE-IN STRIPLOIN: BLACK ANGUS
90 DAYS DRY-AGED
BONE-IN STRIPLOIN: ASTURIANA
40 DAYS DRY-AGED
BONE-IN STRIPLOIN: AUSTRIAN WAGYU
120 DAYS DRY-AGED
2 PERSONS
PRICES PER DISH RANGE FROM €169.00 TO €275.00 .
BONE-IN RIBEYE: LAKENVELDER
60 DAYS DRY-AGED
BONE-IN RIBEYE: HEREFORD
90 DAYS DRY-AGED
BONE-IN RIBEYE: BELGIAN WAGYU
100 DAYS DRY-AGED
BONE-IN RIBEYE: BELGIAN WAGYU "TAJIRI"
80 DAYS DRY-AGED
BONE-IN RIBEYE: JERSEY "XO"
50 DAYS DRY-AGED & 120 DAYS TALLOW-AGED
BONE-IN RIBEYE: GRIGIA ALPINA
170 DAYS DRY-AGED
BONE-IN RIBEYE: FRISONA
60 DAYS DRY-AGED
BONE-IN RIBEYE: TURINA
60 DAYS DRY-AGED
BONE-IN RIBEYE: AROUQUESA
50 DAYS DRY-AGED
BONE-IN RIBEYE: MARONESA
60 DAYS DRY-AGED
BONE-IN RIBEYE: ASTURIANA
40 DAYS DRY-AGED
T-BONE: AUSTRIAN WAGYU
60 DAYS TALLOW-AGED
BONE-IN RIBEYE: AUSTRIAN WAGYU
120 DAYS DRY-AGED
SIDES INCLUDED
HAND-CUT FRIES
HOMEMADE MAYONNAISE
POTATO
WITH HERB BUTTER
TOMATOES
MARINATED, WITH ONION & BASIL
ROASTED CAULIFLOWER
WITH BEURRE BLANC
EXTRA SIDES
BÉARNAISE
€4.50
THIS IS A SAMPLE MENU, WE WORK WITH DAILY FRESH PRODUCTS AND SOME DISHES MAY VARY ACCORDING TO THE DAILY SUPPLY.
PRICES PER DISH RANGE FROM €12.50 TO €24.50 .
DESSERT
TIRAMISU
SABAYON
CAFÉ GLACÉ
CHOCOLATE MOELLEUX
VANILLA ICE CREAM & HOT CHOCOLATE SAUCE
COUPE COLONEL