La Riguethe menu
Chef Peter Goossens introduces you to his passion for Belgian and French cuisine.
MENU ON MONDAY & TUESDAY
TO START
croquette with hand-peeled North Sea shrimp / 2 pcs. - 30
langoustine carpaccio - avocado - green apple - 48
FROM THE GARDEN
cauliflower steak - hazelnut - wild mushrooms - 35
FISH & MEAT
cod - braised leeks - mussels - lovage oil - 42
beef fillet ‘Holstein’ - green peppercorn sauce - 48
SWEETS
dame blanche - chocolate ‘Brasil 74%’ - 18
chocolate mousse - mascarpone - coffee - 16
BUSINESS LUNCH
2 - courses - 50
3 - courses - 65
Beverages excluded
TO START
gratinated oysters from Zeeland 5.0 /6pc - 45
*with royal Belgian Caviar 30gr - suppl - 75
croquette with hand-peeled North Sea shrimp / 2 pcs. - 30
salad with North Sea shrimp - quail egg - 52
langoustine carpaccio - avocado - green apple - 48
“Knokke-aise” potato - North sea shrimp - Royal Belgian caviar - 85
fine ravioli - ricotta - mushrooms - North Sea shrimp - 45
caramelized chicory - xerex - foie gras - 42
foie gras - brioche - chutney - 48
FROM THE GARDEN
salad with green beans - fregola sarda - artichoke - feta - grapefruit - 34
cauliflower steak - hazelnut - wild mushrooms - 35
cocotte with seasonal vegetables - gnocchi - 38
tortellloni - tomato - basil - parmesan - 32
FISH & MEAT
cod - braised leeks - mussels - lovage oil - 42
bouillabaisse - rouille /2cts - 65pp
pan-fried sole - lemonbutter - fries - 62
vol-au-vent - farmhouse chicken - sweetbread - 48
steak tartare ‘bavette’ - ground at the moment - 35
beef fillet ‘Holstein’ - green peppercorn sauce - 48
hare saddle “Harlequin” - cranberries - apple compote /2cts - 56pp
FROM THE GRILL
rib eye ‘Holstein’ - béarnaise - 65
sweetbread - spinach - pickleschoron - 55
ROTISSERIE
coquelet - tarragon sauce - 42
young pheasant - fine champagne - chicory /2cts - 54pp
ON THE SIDE
mixed green salad - 6
chicory salad - 6
braised chicory - 10
tomato salad - 9
SWEETS
dame blanche - chocolate ‘Brasil 74%’ - 18
chocolate mousse - mascarpone - coffee - 16
caramel flan - bergamot - 18
baba au rhum - pineapple “broche” - 25
millefeuille - caramelized apple - vanilla - 22
crêpes suzette - orange - vanilla ice cream - 22
iced coffee - 18
floating island - pear - caramel - 20
coupe colonel - La Rigue - 22
Irish Coffee - Bushmills - cream - 22
OF THE FARM
cheese selection
‘Cheese Master Van Tricht’
orange chutney - nut and raisin bread - 28 -