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.
Slagmolen menu
Beef tartar with Belgian Osietra caviar
Lobster with apple
King crab – Mezzaluna – Vin Jaune
Turbot – Local asparagus
Bresse chicken
Yoghurt – Violet
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 – elderflower – verbena
Ostend shrimps – Belgian Osietra caviar
Asparagus from Oudsbergen – tonnato
Langoustine – bisque – vanilla
Rack of lamb – rosemary
Yoghurt – Violet
Bird’s nest of strawberries from Hoogstraten
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
North Sea shrimp – Tomato
Aberdeen Angus tartar – Belgian Osietra caviar
King Crab – butter sauce – Belgian Osietra caviar
European lobster salad – apple
Frog legs – parsley – garlic foam
Two preparations of Langoustine
Potato – North Sea shrimp – Belgian Osietra Caviar
Breton sole rib – lemon
Wild turbot, just the way you like it….
Wild line caught seabass – salt crust (for 2)
Crispy fried veal sweetbreads with Dijonaise sauce
Bresse chicken – Périgord truffle – truffle jus (for 2)
Anjou pigeon with goose liver and truffle
menu ‘becoming’
North Sea shrimp – tomato
—
European lobster – lobster Béarnaise
—
Line-caught sea bass – Gillardeau oyster – Belgian caviar
—
Veal sweatbread – onion
—
Bresse chicken
—
Yogurt – Violet
—
Dame Blanche
Menu Becoming: €235 per person
Winepairing€ 125
Prestige winepairing: € 225
Alcoholfree pairing: € 75
