La Riguethe menu
Chef Peter Goossens introduces you to his passion for Belgian and French cuisine.
TO START
croquette with hand-peeled North Sea shrimp / 2 pcs. - 30
salad with North Sea shrimp - quail egg - 52
langoustine carpaccio - avocado - green apple - 48
pomme “Knokke-aise” - grey shrimp
Royal Belgian caviar - 85
veal loin - tomato - tuna - avocado - 34
white asparagus - Flemish style - 29
white asparagus - North Sea shrimps - 35
white asparagus - morel - pata negra - 38
FROM THE GARDEN
salad with green beans - fregola sarda - artichoke - feta - grapefruit - 34
fine ravioli - ricotta - mushrooms - lobster - 42
cocotte with seasonal vegetables - gnocchi - 38
tortellloni - tomato - basil - parmezan - 32
FISH & MEAT
cod - braised leeks - mussels - lovage oil - 42
pan-fried sole - lemonbutter - fries - 62
vol-au-vent - farmhouse chicken ‘De Schoorenaer’ - sweetbread - 48
steak tartare ‘bavette’ - ground at the moment - 35
beef fillet ‘Holstein’ - green peppercorn sauce - 48
brill fillet - peas - asparagus - warm vinaigrette - 39
FROM THE GRILL
rib eye ‘Holstein’ - béarnaise - 58
pluma iberico - grilled vegetables - pickles sauce - 48
ROTISSERIE
coquelet - tarragon sauce - 42
ON THE SIDE
mixed green salad - 6
chicory salad - 6
tomato salad - 8
SWEETS
dame blanche - chocolate ‘Brasil 74%’ - 18
chocolate mousse - mascarpone - coffee - 16
caramel flan - bergamot - 18
baba - pineapple rotissoir - rum ‘Eminente 7y’ - 25
red fruits - pistachio - coulis minute - 20
millefeuille - raspberry - vanilla - 22
crêpes suzette - orange - vanilla ice cream - 22
iced coffee - 18
omelette sibérienne “La Rigue” /2cts - 20pp
OF THE FARM
cheese selection
‘Cheese Master Van Tricht’
orange chutney - nut and raisin bread - 28 -