Due to covid measures, the restaurant and guesthouse are currently closed.

Due to covid measures, the restaurant and guesthouse are currently closed.

Lunch 

We serve three-course or four-course business lunches on Monday, Tuesday, Thursday and Friday afternoons.

Appetizers

Starter

Entremet*

Main Course

Dessert

3-course lunch: €95 per person
4-course lunch*: €125 per person
Lunch can be ordered until 14:00.
This excludes public holidays.

jubilee menu

North Sea Crab Salad
or
Beef Tartare with Caviar

Lobster Salad with Apple

Potato, North Sea Shrimp, Belgian Osietra Caviar *  

Scallops with Foie Gras and White Alba Truffle

Grilled Turbot with Brussels Chicory and Mustard Sauce

Deer with Poivrade Sauce and Celeriac

Dame Blanche 
or
Lemon Dessert 

Jubilee menu: €225 per person
Adapted wines: €115 per person
Prestige wines: €225 per person
non-alcoholic drink package: €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.

Slagmolen menu

Beef Tartare with Caviar

Lobster & Apple Salad

King Crab with Ravioli al Plin

Grilled Turbot with Oyster Béarnaise

Anjou Pigeon with Foie Gras and Périgord Truffle

Violet

Dame Blanche*

Slagmolen menu: €235 per person
Adapted wines: €115 per person
non-alcoholic drink package: €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 21:00.
Menu taken per table.

‘becoming’ MENU

Our menu ‘Becoming’ consists of 7 small dishes and is composed by the two chefs and their team according to their inspiration and the season.

We work with the finest ingredients that nature currently offers us. It’s a play of traditional values with an innovating touch where the product is always at the centre.

North Sea Crab with Riesling and Dashi

Potato – Shrimp – Belgian Osietra Caviar

Dieppe Scallops, Salsify and Truffle

Dover Sole Slagmolen Style

Bourguignon slow-cooked Beef Sukade

Dame Blanche or Millefeuille with Tahitian vanilla

Our menu ‘Becoming’ consists of 7 small dishes and is composed by the two chefs and their team according to their inspiration and the season.

We work with the finest ingredients that nature currently offers us. It’s a play of traditional values with an innovating touch where the product is always at the centre.

‘Becoming’ menu: €225 per person
Adapted wines: €115 per person
Adapted wines ‘Prestige’: €225 per person
non-alcoholic drink package: €75 per person
This menu may be ordered in the afternoon until 13:30 and in the evening until 21:00.
Menu taken per table.

 menu ‘becoming’

Kingcrab Cocktail

Oyster Minestrone, Dashi and Lime

Sole – Amalfi Lemon – Tomato

NorthSea Shrimp, Belgian Oscietre Caviar

Paling in ‘t Groen (Eels in a Green Sauce)

Filled Oignon with Sweetbreads and Lobster

Limousin Lamb and its Gravy, spicy Yogurt and green Vegetables

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.