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.
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 — 22,2
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 — 21
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 — 24,3
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 — 16,2
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 — 19,3
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 — 18,4
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
NY-Buffalo sandwich — 17
Our veggie take on a Buffalo classic: roasted umami forest mushrooms with caraway seeds & garlic confit, Emmental cheese béchamel, spiced wild garlic & spinach cream, horseradish, rye shokupan.
V, L, N
ZUCHINNI CALLING— 17
Fried pizza dough loaded with green pesto, charred roasted zucchini, olive oil & lemon-zucchini pickles, Parmigiano & lemon thym.
V,L
waffle & fennel sausage— 19,5
Smokey veal & pork sausage, fennel seeds, Belgian chicon, fermented cabbage, pickles, mayo on our homemade savoury waffle.
L
asparagus social club— 21
Ricotta salad loaded with top-tier asparagus from Stéphane Longlune, peas, chili & lemon marinated fennel and green oil, finished with dried egg yolk for the salty kick, comes with bread.
V,GFO,L
EARLY BREAKFAST
CHEESE CROISSANT — 7
Croissant filled with Emmental & Cheddar cheese.
Add fried egg +3
V,L
Classic Toast — 8,5
Sourdough from Mains Bakery, fried or poached egg, whipped butter.
Add smoked ham & cheese of the moment by La Fruitière +8
Add seaweed sour cream & smoked Norvegian salmon +8
Add salad & pickles +5
Add jam or or nut cream +3,5
Frank's Granola Bowl — 13
Fresh fromage blanc or soy yoghurt, seasonal compote & fruit, almond chia granola, honey lemon syrup, roasted hazelnut cream.
V, L, VEO, S, N
Leek Toast — 14
steamed leek with black garlic & Aurelie goat cheese on buttered sourdough toast from Mains Bakery. V, L