Hertebos menu overview at Schilde Belgium restaurant Hertebos offers an exquisite culinary journey with a focus on Belgian and French flavors crafted from fresh, local ingredients.
Beginning your dining experience with the tantalizing starters, Hertebos presents the Tartaar van filet d'Anvers. This dish combines tender Antwerp filet with fresh mini courgette, complemented by a zesty jalapeño cream and a vibrant crème of fresh green herbs. Luxurious touches like Buddha's hand, Oscietra caviar, a delicate buttermilk jus, and chive oil elevate this appetizer into a refined taste sensation.
Mains
Hertebos’ main courses showcase an artful blend of classic and innovative preparations. The Geelpootkip features succulent yellow-legged chicken paired with fresh green asparagus, a crispy polenta croquette, creamy Roscoff onion purée, and a savory chicken thigh farce, all finished with a fragrant vadouvan and turmeric jus. For seafood enthusiasts, the Sole Limande with mushrooms, celeriac, and a hint of truffle offers delicate yet earthy flavors. Another standout is the Turbot with lobster béarnaise, a luxurious combination that highlights the richness of the sea. For those seeking bold contrasts, the Pigeon is served alongside carrot, red beet, and fresh raspberry, creating a vibrant and memorable dish.
Desserts and drinks
To conclude your meal, the Raspberry and Yoghurt dessert is a sublime choice. Featuring fresh raspberries intertwined with creamy yoghurt and Amaretto, served atop a moist cake base, this dessert offers a perfect balance of tartness and sweetness. Complement your meal with Hertebos’ curated selection of wines, beers, and expertly crafted cocktails, ensuring an elevated dining experience in the cozy, refined atmosphere of the Schilde venue.
- Starters: Tartaar van filet d'Anvers with jalapeño cream, Buddha’s hand, and Oscietra caviar.
- Mains: Geelpootkip with polenta croquette and vadouvan jus; Sole Limande with truffle; Turbot with lobster béarnaise; Pigeon with carrot and raspberry.
- Desserts: Raspberry and yoghurt dessert with Amaretto and cake base.
