The Menu

We serve the menu from
12.00 noon to 11.00 pm

 

SPECIALS OF THE WEEK( Prices from 300-450 b)

 

 

MONDAY: Beef Bourguigonne. French beefstew in red wine

 

 

TUESDAY: LAMB SHANK Lamb shank Mediteranée with
gratin potatoes Dauphinois

 

 

 

WEDNESDAY: Mixed grill, 3 kind of filet, pork, chicken en beef, sautés potatoes and pepper brandy sauce

 

 

 

THURSDAY: ROAST BEEF Night (Tenderloin) Garden peas and croquets, home made gravy

 

 

 

 

 

 

 

 

FRIDAY: MOULES-FRITES (Belgian style, steamed with white wine and veggies)

 

 

SATURDAY: NZ Tenderloin “Stroganoff” with fries

 

 

 

 

SUNDAY:  A la Carte

 

 

 

LUNCH MENU

-American Breakfast

-Croque Monsieur (toast with ham and cheese)

-BANGERS AND MASH/CHICKEN “DIANE”

-Hamburger with Fries
-Cheeseburger with Fries
-Spaghetti Bolognaise

-Club Sandwich (triple sandwich with eggs, tomatoes, salad, bacon, ham and chicken)

MAIN COURSE MENU:

Our prices start as follows: Appetisers 120-280 baht, Main Courses Chicken/Pork/Fish 300-550 baht, Imported Steaks 650-895-1750 baht, Desserts 150-250 baht. Average price per head for a 3-course meal inc. beer or house wine: 1200 baht.

SALADS

-Egg salad
-Mixed Salad
-Tuna salad
-Pate Maison salad
-Smoked Salmon and Caesar Salad

BELGIAN SPECIALS

-Belgian beef stew (dark beer, onions and herbs)

-Flemish Goulash
-Meatballs in tomato sauce
-Gentse Waterzooi (Flemish chicken casserole with vegetables and cream)
-Vol au Vent

APPETIZERS:

-Prawns in garlic butter
-Prawns Flambé du Chef (in creamy brandy sauce)
-Flemish beef stew croquets (2)
-Flemish meatballs (5)
-Cheese croquets (2)

-Escargots Bourgogne

SOUPS

-Tomato cream soup
-Mushroom cream soup
-Vegetable soup with meatballs
-Flemish pea soup                                                               -Oxtail soup

PORK


-Pork filet (on a bed of apples and prunes with mushroom cream sauce)
-Pork filet Stroganov
-Cordon Bleu
-Pork Snitzel (Wienerschnitzel) (breaded pork scallop)

CHICKEN

-1/2 Roast Chicken with sauce of choice
-Chicken breast with curry or apple sauce
-Chicken filet with mushroom cream sauce
-Vol au Vent (Chicken stew in white wine and cream sauce)

STEAKS

-New Zealand tenderloin Filet
-New Zealand tenderloin Filet Mignon (with  bacon wrapped)
-Thai French T-Bone Steak (350)             

-NZ CHATEAUBRIAND (750 grams, 2 pers.)

TOP IMPORTED AUSTRALIAN “ANGUS” TENDERLOIN, RIB EYE AND LAMB CHOPS.

NEW: ARGENTINIAN TWIN: 2 slices of marinated tenderloin

All dishes are accompanied by your choice of Belgian Fries, mashed, baked, boiled, croquet potatoes or steamed veggies.

SAUCES

A. Pepper Cream
B. Mushroom Cream
C. Bearnaise
D. Provençale
E. Red wine sauce
F. Roquefort Cheese

 FISH & SEAFOOD

-Andaman Seabass filet with Tortinelli sauce

-Thai Sole fish (3) with butter sauce

-Fish and Chips with lemon and tartar sauce
-Australian Salmon steak à la Chef (brandy sauce)

All dishes are accompanied by your choice of Belgian Fries, mashed, baked, boiled, steamed veggies or croquet potatoes.

DESSERTS

The real Belgian Waffle, chocolate mousse, profiteroles

and various ice cream choices

 

 

EVERY FIDAY MOULES-FRITES, 1.2 kg

THAI FOOD

ABOUT THAI FOOD
The Taste of Thailand
“The cuisine that appeals to all the senses”

We have a big choice in our Thai food menu. All ingredients every day fresh from the market. The Thai cuisine is not merely a regional adaptation of Chinese food. Like its language, religion, and culture, Thai food is a combination of its South East Asian neighbors, blending pronounced aromas and distinct flavors of India, Malaysia, and China.

The secret of Thai cooking is the interplay between the spices and the main ingredients, achieving a delicate balance that enhances but does not destroy the taste of each. We’re certain you’ll enjoy our delicately balanced combination of sweet, sour, salty, bitter, and hot flavors. Flavors that will make your taste buds beg for more.

Although spiciness is a hallmark of Thai dishes, not all dishes are hot.

Enjoy!!