Lunch menu Lunch platter 19,50 Vegetarian Cold zucchini mint soup | Red pepper and Puylinzen croquette | Caramelized cevennes onion tart | Radicchio salad with roasted vegetables." Non vegetarian Creamy bisque of beach crabs | Gray gurnard and shrimp croquette | Poultry terillette with shallot chutney | Fennel rucola salad with walnut." Lunch dishes Creamy shore crab bisque filled with cockles and hake fillet, with Pernod cream and basil butterfly. 15 Soft Amsterdam cheese with radicchio kohlrabi salad, citrus dressing, Puylinzen, tomato and pistachio nuts. 11,50 Caramelized cevennes onion tart with walnut, lemon cream, herb salad and shallot chutney. 13,50 Salmon fillet marinated in passion fruit juice, with rocket salad, fennel and pearl barley. 13,50 Two warm pasties filled with lamb ragout, potato and bell pepper, with green herb salsa, roasted tomato and fennel salad. 10 Sweets Hemelse Modder; chocolate mousse with vanilla cream. 6 Hemelse Modder ice cream; chocolate ice cream with orange compote, chocolate crumble and vanilla cream. 7,50 Raspberry tartlet with raspberry macarone. 6 Anise pancakes with syrup and fresh fruit. 7,50 Snack platter Vegetarian 16,50 Kalamata olives | Pickles of rettich, radish and cucumber | Two croquettes of red pepper and Puylinzen | Two kinds of cheese with apricot cutney | Bread with green herbal salsa. Non vegetarian 17,50 Kalamata olives | Pickles of rettich, radish and cucumber | Two croquettes of gray gurnard and shrimps | Poultry terillette with shallot chutney | Bread with green herbal salsa.