Bonsoir Clara

Our Address

 

rue A. Dansaert 22-26
B-1000 Brussels

reservation:
information:

phone: +32 (0)2 502 09 90

fax: + 32 (0)2 502 55 57

please click on the image for a map

Google Plan

Opening Hours

Opening Hours:

Monday until Thursday:
    - midday to 2:30 PM
    - 7 PM to 11:30 PM

Friday:
    - midday to 2:30 PM
    - 7 PM to midnight

Saturday:
    - closed at midday
    - 7 PM to midnigh

Sunday:
    - closed at midday
    - 7 PM to 11:30 PM

 

Menu

 

Cold starters

  • Cold minestrone slightly flavoured with tomato, spices, chorizo and smoked salmon
  • Sweet tomato mousse with mozzarella di bufala, pine nuts and rucola pesto
  • Scallops cut into thin slices, salsa verde and ice cream with soft mustard
  • Terrine of duck foie gras "from the house" fantasy of a mixture of dried fruits
  • Sashimi of salmon marinated gravelax style, “kunzumiyuzu ” and poppy seeds vinaigrette
  • Beef carpaccio with truffle oil, topped with ruccola and aged parmesan

Salades

  •  Mix of young salad shoots "Clara's" way € 12.90
  • Avocado guacamole with smoked salmon, goat cheese and tomato syrup € 17.00
  • Salad of quail home-smoked, foie gras of duck, chutney of dried fruit and caramel arabica € 17.90

Hot starters

  • Homemade shrimp croquettes served with a shellfish Coulis     Starter: € 18.20       Dish:    € 26.50
  • Noix de Saint-Jacques poêlées, oignons confits, jus de fruits rouges acidulés et mie de pain au curry léger
  • Fried scallops, candied onions, acidic red fruit gravy and breadcrumbs with light curry

              starter    € 19.50               Dish    € 28.50

Viandes/Meat

  • Supreme of lacquered Mechelen cuckoo with mild spices, Golden apples with brown sugar and citrus gremolata
  • Grilled veal cutlet, courgette crisps and spaghetti and crumble of parmesan
  • Rack of lamb oven baked in thyme oil flavored with garlic, vegetable lasagna with old parmesan cheese 
  • Grilled “Irish” rib eye steak, salad, frech fries served with a pepper and béarnaise

FISH

  • “Chinoiserie” of scampi poached with broth perfumed with galanga, rice paste with coconut milk € 21.50
  • Fillet of hake fried on its skin, stewed aubergines and pesto of onions with coriande € 21.70
  • Duo of panfried baby soles, served with an assortment of vegetables € 22.50
  • Tartare of fresh salmon with sesame seeds and with wasabi, soya cream and fresh fries € 22.90 

VEGE

  • Salad of grilled southern vegetables, light vinaigrette with hazelnut oil € 15.00
  • Tortilla with red onions, brown mushrooms, salted tomato marmalade with green olives € 14.00 
  • Grilled vegetable lasagna, tomato sauce and basil pesto €16.90

DESSERTS

  • Dark chocolate mousse with citrus chutney € 7.00
  • Coconut pannacotta with vanilla and orange jelly € 7.00
  • Nougat ice cream with a red fruit coulis           € 7.00                
  •  « Dame blanche » vanilla ice cream    € 7.00
  • Dark chocolate cake with cashew nuts € 7.50
  • Tartare of fresh pineapple with mint and lemon sorbet € 8.00            

GROUPS MENU

MENU 35.€

MENU A

Country-style terrine, zucchini chutney with sesame seeds

Supreme of lacquered Mechelen cuckoo with mild spices, Golden apples with brown sugar and citrus gremolata

Coconut pannacotta with vanilla and oranges in jelly

MENU B

Sashimi of salmon marinated gravelax style, “kunzumiyuzu ” and poppy seeds vinaigrette

“Chinoiserie” of scampi poached with broth perfumed with galanga, rice paste with coconut milk

Dark chocolate mousse with citrus chutney

MENU 45.€

MENU C

Beef carpaccio with truffle oil, topped with ruccolo and aged parmesan

Rack of lamb oven baked in thyme oil flavored with garlic, vegetable lasagna with old parmesan cheese

Nougat ice cream with a red fruit coulis

MENU D

Home made shrimps croquettes served with a shelfish Coulis

Fillet of hake fried on its skin, stewed aubergines and pesto of onions with coriande

Dark chocolate cake with cashew nut

MENU 50.€

MENU E

Duck foie gras cooked by us naturally, hotchpotch of dried fruit and Sichuan pepper

 Grilled veal cutlet, courgette crisps and spaghetti and crumble of parmesan

Tartare of fresh pineapple with mint and lemon sorbet

MENU F

Scallops cut into thin slices, salsa verde and ice cream with soft mustard   

Tartare of fresh salmon with sesame seeds and with wasabi, soya cream and fresh fries

Puff pastry with vanilla cream and caramel with herbs