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.

Slagmolen menu

Beef Tartare with Caviar

Lobster & Apple Salad

King crab with Ravioli al Plin and Vin Jaune Sauce

Turbot with White Asparagus and Mousseline Sauce

Bresse Chicken with Port Sauce

Yoghurt Meringue with Violet Sorbet

Dame Blanche*

Slagmolen menu: €220 per person
Adapted wines: €105 per person
non-alcoholic drink package: €75 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.

‘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.

‘Becoming’ menu: €230 per person
Adapted wines: €120 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.

MEDEWERKERS GEZOCHT

Wij zijn steeds op zoek naar gemotiveerde medewerkers voor het uitbreiden van ons team. Zowel voor de bediening als voor de keuken.