For the culinary aspects of your banquets and functions, whether they be professional or family occasions, Faculty
Club offers a unique solution. In the 13th century Infirmary Hall we seat groups up to 200 people, while the different private salons offer a more intimate atmosphere for smaller groups.
During weekends and on holidays Bart Claes (Bart Claes Catering) offers a range of possibilities. For a personalised quote you can contact the sales team on 016/32 95 00 or via info@facultyclub.be.
From Mondays to Fridays you and your guests are in for a treat thanks to Arenberg@FacultyClub, the new culinary concept created by Lieven Demeestere from the award-winning Restaurant Arenberg, located in nearby Egenhoven. His team, lead by Pieter De Keyser, guarantees a light and fresh cuisine. You can make a selection from the following dishes for you and your party:
Menu proposals
9th January - 24th February 2012
- 3-course menu = € 48 p.p.
- 4-course menu = € 57,30 p.p.
- 5-course menu = € 71,30 p.p.
Served with selected wines:
- 3-course menu = € 72,50 p.p.
- 4-course menu = € 84,80 p.p.
- 5-course menu = € 101,30 p.p.
Served with housewines:
- 3-course menu = € 64 p.p.
- 4-course menu = € 75,80 p.p.
- 5-course menu = € 91,80 p.p.
Aperitifsuggestion for € 10,80 p.p.:
1 glass off Méthode Traditionelle & 2 appetisers or 1 glass of Cava & 2 appetisers
Choose from the following courses:
Starters
- Salad of crunchy chicory with fried supreme of quail, apple and walnuts. Slightly sour dressing with lardons.
- Mashed polder potatoes with North Sea shrimp, crispy fried cauliflower and foamy butter.
- Baked shellfish with artichoke 'barigoule', sun-dried tomatoes and black olives. Garden herb crumble.
- Scallops and braised bacon, fried with creamed carrot, red wine sauce and souffleed lardons.
Entremets
- Small bouillabaise of red gurnard and shellfish with fennel and white celery. Toast with rouille and sun-dried tomatoes.
- Tart with candied duck and goose foie gras, served lukewarm with chicory soup and fresh green herbs.
Main Courses
- Brochette of pollack with fine risotto of chanterelle mushrooms, mushroom espuma and extra virgin olive oil.
- Leg of lamb slice with creamed slow-cooked aubergines and gratin of Provençal vegetables. Thyme and oregano gravy.
- Medium-rare fillet of pork with glazed winter vegetables, potato soufflé, creamed pickles and red wine syrup.
- Farmhouse chicken breast roasted skin side down with brown Leffe sauce, shallots, mushrooms and capers. Turnip and carrot cocottes.
Desserts
- Sampler platter of 3 desserts made by our patissier.
- Apple and raisin chutney with caramel mousse, pecan nut crumble and vanilla ice cream.
- 'Baba au rhum' with rum granita, piña colada sherbet and exotic fruits.
- Lemon tart with citrus fruit mousse and ice cream with candied lemon zest and fresh mint.
Coffee and home made sweets included
All prices include service and VAT
