Restaurant Rouge Tomate in Brussels | Book a table

FROM MONDAY TO FRIDAY - THE LUNCH
FROM THE MARKET one "balanced" dish and one coffee 17 €
"BALANCED" BUSINESS MENU one starter, one dish and one coffee 26 €

 

STARTERS

Chervelroot vélouté, wild forest mushrooms, Bayonne ham "Pierre Oteiza", lovage oil

and corn snow                                                                                                                                                  16

Tartar of Brittany lobster,light mousse of avocats, persimmon, coriander, lemon juice       25

Mi-cuit of bonito, sea urchin, wakame, shimijii, chawan mushi and red shiso                       22

Tartar of Dieppe scallops, "Perle Blanche" oyster, mousseline of cauliflower, caviar

from Turnhout                                                                                                                                                  27

Salma salmon marinated with citrus fruits, egg yoke smoked in it's shell, sour girolles,

Aïgo-bulido with fresh herb                                                                                                                           18

Beetroots and carrots in several colors, fresh goat's cheese, ras el hanout, Aragula shoots

and black balsamique vinegar                                                                                                                        17

Thin slice of terrine of duck breast and duck liver with pistaccio, autumn vegetables, fig

chutney and herbal mesclun                                                                                                                          21

Salads

Herbal and floral salad, brick pastry, seasonal vegetables shavings, white balsamic vinaigar              16

Salad with « Pattes Jaunes » chicken breast, cress, endives, raddichio, rocquefort, hazelnuts and black balsamic reduction                                                                                                            19

Main courses

Slow cooked market vegetables, roasted violet potatoes, hazelnuts, bird’s beak chile peppers and mixed herbs                                                                                                                          23

Wild autumn mushroom risotto “Rouge Tomate”, black truffles, Périgord verjus reduction and parmesan                                                                                                                      25

Open Brittany lobster ravioli, chestnuts, celery, chanterelles and tarragon lobster bisque   26

Cod filet, forgotten vegetables, hand peeled grey prawns from Zeebrugge, rocket arugula and ceccina beef                                                                                                                                28

Baby sole fished from Zeebrugge, celeriac, red mache salade, dried olives, flageolet beans and Basque seasonings                                                                                                            31

Turbot à la plancha, sautéed wild mixed mushrooms, sun choke purée, open field grown endive, seasonal herbal salad and a light béarnaise                                                                     33

Squab breasts and confit leg, fingerling potatoes “boulangères”, crapaudine beets, natural reduction and black truffles                                                                                                                 29

Glazed venison shank, salsify, radicchio, ginger bread crumbs, root vegetable chips, sweet onions and sauce poivrade                                                                                                                   31

“Rouge de Flandre” Flank steak, potato and porcini cake, turnips, carrots, fines herbs and shallot jus                                                                                                                               30

DESSERTS

Molten 80% cacao chocolate cake, Citrus fruits, lemon sorbet                                        11

Medley of autumn apples; roasted, preserved and compressed, grapes, raisins and a bread pudding ice cream                                                                                                                11

Pumpkin cheese cake with a spéculoos crust, yogurt glazed butternut, cranberry compote           11

Pear “Belle Helen”, vanilla sorbet, honey, melting chocolate                                           11

Mixed seasonal fruit sorbets                                                                                         10       

Every night our seasonal menu :
Mise en bouche

Chestnut velouté, celery, bouquet of fresh herbs truffle  emulsion

Starter

Wild Scottish salmon, vegetables  mirepoix, pumpernickel and dill

Main course

Duck breast, turnips, carrots,endives confitted with orange, bigarade reduction

Dessert

Banana and walnuts Soufflé, blood orange sorbet

Price without beverages:     39