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:
Menus
August 30 - October 15, 2010
- 3-course menu = € 45,60 p.p.
- 4-course menu = € 54,40 p.p.
- 5-course menu = € 67,70 p.p.
Served with selected wines:
- 3-course menu = € 69,20 p.p.
- 4-course menu = € 80,90 p.p.
- 5-course menu = € 96,70 p.p.
Served with housewines:
- 3-course menu = € 60,80 p.p.
- 4-course menu = € 72,10 p.p.
- 5-course menu = € 87,30 p.p.
Aperitifsuggestion for € 10,30 p.p.:
1 glass off Méthode Traditionelle & 2 appetisers or 1 glass of Cava & 2 appetisers
Choose from the following courses:
Starters
- Carpaccio of Belgian ‘White-Blue' beef with sun-dried tomatoes and Comté cheese.
- ‘Tartare' of Irish organic salmon with sour cream, garden herbs and mustard cress.
- ‘Cocktail' of new-style grey prawns with a tomato balm, quail's egg and tomato spuma.
- Nugget of crispy fried Brittany plaice with chive butter, spinach and fresh tomato.
Entremets
- Salad of grilled vegetables with mozzarella di buffala, basil-perfumed oil and pepper and anchovy cream.
- Cool beef consommé with fine vegetables, curls of goose foie gras and flat-leaf parsley.
Main Courses
- Young cod gently baked with tomato, spring onion, olive oil and green beans.
- Lamb steak marinated in spring garlic and oregano, grilled courgettes and rosemary-perfumed sauce.
- ‘Vol au vent' with black-foot chicken and mushrooms filling, new potatoes and cep spuma. Flaky pastry and truffle biscuit.
- ‘Four-leaf clover' veal escalope with gently braised baby chicory, potatoes with parsley and lardons.
Desserts
- Trio of home-made desserts.
- ‘Javanais' of chocolate mousse with red fruit compote, vanilla ice cream and almonds.
- ‘Leuven Mojito': lime and fresh mint sorbet with white rum granita and ice-cold Chardonnay Meerdael.
- Salad of red fruits with citrus fruit balm, ginger syrup and yuzu.
Coffee and home made sweets included
All prices include service and VAT
