At Frank, everything starts from scratch—beginning with the bread. We source directly from Belgian farmers and local artisans, keeping our supply chain short and sustainable.

That’s why our menus evolve with the seasons, both locations have their own seasonal menu, bringing each a selection of new dishes to the table every month.

Vegetables take center stage, celebrating the hard work of the farmers in our backyard.

Allergens

Brunch Combo

Frank's Selection for Two — 34 per person

Everything at the table, nothing to decide.

To share (per 2): Sweet pastry of the day · Yoghurt granola · Fluffy pancake stack · Seasonal salad with homemade pickles

Your eggs — choose one: Brasvar Bacon Benedict / Francine Benedict / Norwegian Salmon Benedict

To drink: Organic apple juice & specialty coffee of your choice

Signature Classics

Brasvar Bacon Benedict — 21,6

House-smoked pork shoulder & thick-cut Brasvar bacon, poached eggs, hollandaise on an English muffin. Spiced salt, whole grain mustard & carvi vinaigrette.

L, GFO

Francine — Roasted Vegetables — 20

Roasted yellow beetroot, pumpkin & sunchokes, baked greens & red beetroot cream, poached eggs, hollandaise on an English muffin. Whole grain mustard & carvi vinaigrette.

V, L, GFO

La Monnaie — Norwegian Salmon — 23,8

Norwegian smoked salmon, seaweed sour cream, poached eggs & hollandaise on an English muffin. Furikake salt, whole grain mustard & carvi vinaigrette.

L, F, GFO, SE

Pancakes

American Pancakes — 15

Fluffy double stack, poached pear, red fruit chutney, white chocolate mascarpone cream, honey lemon syrup, almond crumble.

Go triple stack +2

V, L, N

Savoury Pancake Stack — 18,6

Double stack, fried egg, baked greens, honey lemon syrup.

Choose your protein: Brasvar bacon · Norwegian salmon · Roasted seasonal vegetables

Go triple stack +2

L

Seasonals & Sandwiches

TEX-MEX Cubano — 16

Tex-Mex spiced slow cooked pork shoulder,cheddar from La Fruitière, crunchy salsa with corn, coriander & red onion, lime mayo on our famous sweet hawaiian bun L, GFO

TOFU Cubano — 16

Fried Shoyu koji & buttermilk fried tofu, kombucha BBQ sauce, pickles, kimchi mayo on our famous sweet hawaiian bun V, L, GFO

Pastrami Sandwich — 18

Beef brisket brined 6 weeks, smoked & slow-cooked 48h in a black pepper & coriander crust. Fermented red cabbage, witlof, mustard emulsion, melted Emmental on shokupan.

L

Buttermilk fried chicken/tofu & waffle — 17

Shoyu koji & buttermilk fried chicken thigh, kombucha BBQ sauce, pickles, kimchi mayo on a homemade waffle. L - 17

Make it veggie: swap chicken for fried Shoyu koji & buttermilk fried tofu V

Little Bites

Soy Labneh & Chutney — 8

Soy labneh cream, tomato chutney, roasted pistachio.

VE, S, N

Frank's Granola Bowl — 11

Fresh fromage blanc or soy yoghurt, seasonal compote & fruit, almond chia granola, honey lemon syrup, roasted hazelnut cream.

V, L, VEO, S, N

Glutenfree Banger — 12

Cashew black garlic cream, apple, mustard & witlof salad on a gluten-free muffin. Also available on sourdough.

VE, GF, C

Sweet Toast — 10

Caramelised brioche, caramel beurre salé, lemon cream, citrus selection.

V, L

Leek Toast — 12

steamed leek with black garlic & Aurelie goat cheese on buttered sourdough toast from Mains Bakery. V, L

Classic Toast — 8

Sourdough from Mains Bakery, fried or poached egg, whipped butter.

Add smoked ham and cheese of the moment by La Fruitière
L