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
green asparagus - iberico ham - eggs from the farm - 36
fine ravioli - ricotta - mushrooms - lobster - 52
FROM THE GARDEN
salad with tomatoes - burrata - arugula - 28
salad with green beans - fregola sarda - artichoke - feta - grapefruit - 34
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
north sea bouillabaisse - rouille /2cts - 65pp
sea bass ‘line-caught’ - fennel - eggplant - 58
vol-au-vent - farmhouse chicken - sweetbread - 48
steak tartare ‘bavette’ - ground at the moment - 35
beef fillet ‘Holstein’ - green peppercorn sauce - 48
FROM THE GRILL
rib eye ‘Holstein’ - béarnaise - 62
pluma iberico - vegetable salad - pickles choron - 58
ROTISSERIE
coquelet - tarragon sauce - 42
ON THE SIDE
mixed green salad - 6
chicory salad - 6
tomato salad - 9
SWEETS
dame blanche - chocolate ‘Brasil 74%’ - 18
chocolate mousse - mascarpone - coffee - 16
caramel flan - bergamot - 18
red fruit - pistachio - coulis minute - 20
millefeuille - raspberry - vanilla - 22
crêpes suzette - orange - vanilla ice cream - 22
iced coffee - 18
île flottante - caramel - red fruit - 20
coupe colonel - ‘Belvedere’ - 22
Irish Coffee - Bushmills - espresso - cream - 22
OF THE FARM
cheese selection
‘Cheese Master Van Tricht’
orange chutney - nut and raisin bread - 28 -