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

oysters nature - 40

croquette with hand-peeled North Sea shrimp / 2 pcs. - 30

langoustine carpaccio - avocado - green apple - 45

asparagus à la flamandee - hand-peeled North Sea shrimp - 42

cappelletti - asparagus - smoked salmon - 40

FROM THE GARDEN

cauliflower steak - hazelnut - wild mushrooms - 38

FISH & MEAT

cod - asparagus - mussels - lovage oil - 38

beef fillet - 45

coquelet - tarragon creamsauce - 42

pan-fried sole - lemonbutter - fries - 62

milk lamb - grilled vegetables - rosemary - 52 

SWEETS

dame blanche - 18 

chocolate mousse - 16

iced coffee - 18

flan caramel - 18

coupe colonel - 22 

sabayon - Marsala - vanilla ice cream - 22

TO START

oysters nature - 40

oysters Champagne - 48

*with 'Imperial Heritage caviar' 30gr - suppl - 75

croquette with hand-peeled North Sea shrimp / 2 pcs. - 30

salad with North Sea shrimp - quail egg - 48

langoustine carpaccio - avocado - green apple - 45

“Knokke-aise” potato - North sea shrimp - 'Imperial Heritage caviar'  - 85

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

*european lobster 1/2 -  suppl - 38

asparagus flan - asparagus consomme - 'Imperial Heritage caviar' - 95

asparagus - scallops - Pata Negra - balsamic - 45

asparagus à la flamandee - hand-peeled North Sea shrimp - 42

cappelletti - asparagus - smoked salmon - 40

FROM THE GARDEN

cauliflower steak - hazelnut - wild mushrooms - 38

cocotte with seasonal vegetables - gnocchi - 38
 

FISH & MEAT

cod - asparagus - mussels - lovage oil - 38

pan-fried sole - lemonbutter - fries - 62

vol-au-vent - farmhouse chicken - sweetbread - 45

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

hand carved steak tartare - sour cream - 'Imperial Heritage caviar'  50gr - 105

beef fillet  - 45

crispy sweetbread - asparagus – “Dijonaise” - 48

turbot - asparagus - mousseline - 75

french young pigeon - morels - asparagus - 48

FROM THE GRILL

rib eye - 60

milk lamb - grilled vegetables - rosemary - 52 

ROTISSERIE

coquelet - tarragon creamsauce - 42

 

SWEETS

dame blanche - 18

chocolate mousse - 16

caramel flan- 18

crêpes suzette - 22

iced coffee - 18

coupe colonel - 22

cheesecake - breton cookies - yoghurt ice cream - 22

coconut fantasy - coconut ice cream - coconut meringue - coconut dacquoise - 22

golden egg - caramel - passion fruit - pain de gêne - 22 

sabayon - Marsala - vanilla ice cream - 22

irish coffee - 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