Lunch
We serve three-course or four-course business lunches on Monday, Tuesday, Thursday and Friday afternoons.
Appetizers
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Starter
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Entremet*
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Main Course
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Dessert
3-course lunch: €95 per person
4-course lunch*: €125 per person
Lunch can be ordered until 14:00.
This excludes public holidays.
Slagmolen menu
Beef tartar with Belgian Osietra caviar
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European lobster with apple
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King crab – Mezzaluna – Vin Jaune
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Turbot – Brussels chicory – Mustard
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Anjou Pigeon – Périgord truffle
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Yoghurt – Violet
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Dame Blanche
Slagmolen menu: €235 per person
Winepairing: €115 per person
Prestige winepairing: €225 per person
Alcoholfree pairing: €75 per person
*Cheeses instead of dessert: suppl. €15
*Cheeses: suppl. €25
This menu may be ordered in the afternoon until 13:30 and in the evening until 20:30
Menu taken per table.
From here
North Sea crab – crab coulis – langoustine
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Pan-fried scallops from Dieppe, hazelnut and salsify
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North Sea shrimp and Belgian Osietra caviar
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Morels – beurre noisette – Périgord truffle
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Beef pithivier – Brussels chicory
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Yogurt – Violet
—
Meyer lemon – granité of Champagne
From here menu: €235 per person
Winepairing: €115 per person
Prestige winepairing: €225 per person
Alcoholfree pairing: €75 per person
*Supplement: € 35
Cheeses instead of dessert: suppl. €15.
Cheeses: suppl. €20.
This menu may be ordered in the afternoon until 13:30 and in the evening until 21:00.
Menu taken per table.
A la carte
Aberdeen Angus tartar – Belgian Osietra caviar
King Crab – “Mezzaluna” – Vin Jaune
European lobster salad – apple
Three preparations of Langoustine
Potato-North Sea shrimp – Belgian Osietra Caviar
Zeeland flat oyster
Raw
Au gratin with champagne sauce
Dieppe scallops
Pan fried- walnut dressing – melted goose liver
Pan fried- salsify- black Périgord truffle
Carpaccio – Belgian Osietra caviar
Breton sole – lemon
Wild turbot, just the way you like it….
Wild line caught seabass – chive butter sauce
Crispy fried veal sweatbreads with Dijonaise sauce
Bresse chicken- Périgord truffle – trufflejus (for 2)
Beef pithivier with Brussels chicory
Anjou pigeon with fresh Périgord truffle
menu ‘becoming’
Kingcrab Cocktail
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Oyster Minestrone, Dashi and Lime
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Sole – Amalfi Lemon – Tomato
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NorthSea Shrimp, Belgian Oscietre Caviar
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Paling in ‘t Groen (Eels in a Green Sauce)
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Filled Oignon with Sweetbreads and Lobster
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Limousin Lamb and its Gravy, spicy Yogurt and green Vegetables
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Light and Warm Soufflé “Expo”
Menu Becoming: €205 per person
Adapted wines: €80 per person
*Cheeses instead of dessert: suppl. € 15
*Cheeses: suppl. € 20
This menu may be ordered in the afternoon until 13:30 and in the evening until 21:00.
Menu taken per table.
