La Rigue introduces you to it's passion for Belgian and French cuisine.

*All our dishes are served with a matching vegetable and potato
garnish.

*For groups of 9 or more people, we kindly ask you to limit your order to a maximum
of 4 different appetizers and main courses to ensure efficient service.

BUSINESSLUNCH

2-course – 50
3-course – 65
Chef's Inspiration – drinks not included

*The business lunch is not available during weekends and public holidays.

MENU ON MONDAY & TUESDAY

TO START

croquette with hand-peeled North Sea shrimp / 2 pcs. - 29

langoustine carpaccio - avocado - green apple - 45

FROM THE GARDEN

cauliflower steak - hazelnut - wild mushrooms - 35

cappelletti - truffle - black cabbage - barrilotto - 42

FISH & MEAT

cod - braised leeks - mussels - lovage oil - 38

beef fillet ‘butcher's choice’ - green peppercorn sauce - 45

coquelet - tarragon sauce - 42

pan-fried sole - lemonbutter - fries - 55

SWEETS

dame blanche - chocolate ‘Brasil 74%’ - 18 

chocolate mousse - 16

iced coffee - 18

millefeuille - chocolate – praline - 22

 

*The limited menu on Monday and Tuesday does not apply during school holidays.

TO START

gratinated oysters from Zeeland 5.0 / 6 pcs. - 45 

*with royal Belgian Caviar 30gr - suppl - 75

croquette with hand-peeled North Sea shrimp / 2 pcs. - 29

salad with North Sea shrimp - quail egg - 48

langoustine carpaccio - avocado - green apple - 45

“Knokke-aise” potato - North sea shrimp - Royal Belgian caviar - 85

fine ravioli - ricotta - mushrooms - North Sea shrimp - 42

*european lobster 1/2 -  suppl - 38

checkerboard of scallops - winter truffle - truffle vinaigrette - 42

FROM THE GARDEN

cauliflower steak - hazelnut - wild mushrooms - 35

cocotte with seasonal vegetables - gnocchi - 38

cappelletti - truffle - black cabbage - barrilotto - 42
 

FISH & MEAT

cod - braised leeks - mussels - lovage oil - 38

pan-fried sole - lemonbutter - fries - 55

vol-au-vent - farmhouse chicken - sweetbread - 42

*black truffle - suppl - 25

steak tartare ‘bavette’ - ground at the moment - 32

hand carved steak tartare - sour cream - Royal Belgian Caviar 50gr - 105

beef fillet ‘butchers choise’ - green peppercorn sauce - 45

crispy sweetbread - spinach – “Dijonaise” - 48

FROM THE GRILL

rib eye ‘butchers choise’ - 60

turbot - chicory - grain mustard mousseline - 65

ROTISSERIE

coquelet - tarragon sauce - 42

french young pigeon ‘Anjou’ - 45

SWEETS

dame blanche - chocolate ‘Brasil 74%’ - 18

chocolate mousse - 16

caramel flan - bergamot - 18

millefeuille - chocolate – praline - 22

crêpes suzette - orange - vanilla ice cream - 22

iced coffee - 18

coupe colonel - La Rigue - 22

brownie – chocolate crumble – vanilla - 22 

apple slice – almond ice cream – calvados sabayon - 22 

OF THE FARM

cheese selection

‘Cheese Master Van Tricht’

orange chutney - nut and raisin bread - 28 -

BREAKFAST

viennoiserie
assorted bread
 
farmhouse butter
seasonal jams
chocolate spread
 
coffee, tea
fresh orange juice
 
seasonal fruits
yogurt
cereals
 
cheese
cold cuts
 
brioche toast
 
soft-boiled egg,
scrambled eggs, fried egg, omelette,
pan-fried farm bacon
 
- 45 p.p. - 30 p.p. children up to 12 years old