Banquets and functions

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