Starters

Tartare of parsnip, parsley root, gherkin and shallot, with parsnip cream, marinated radish, chive mayonnaise and parsnip chips. Ⓥ

Halibut fillet filled with horseradish, capers and tomato, with citrus sauce, radish, and roasted cherry tomatoes.

Wild goose pate wrapped in bacon, with red cabbage compote, hazelnut crumble, roasted carrots and brioche.

Three croquettes of smoked cheese and celery, with pickled red onion and gherkin mayonnaise. v

Soups

Bouillon of wild mushrooms, porcini mushrooms and fennel seeds, with chervil oil, candied celeriac and celeriac chips. Ⓥ

Seaweed bouillon with Atlantic hake fillet, marinated fennel and fennel chips.

Main courses

Crispy biscuit of black beans and yellow and red beetroots , with topinambur cream, red port sauce, yellow beet salad, topinambur chips, and crispy kale.

Savory nut cake with pistachio cream, gratinated with sheep’s cheese, with grilled paprika sauce, shallot compote, roasted cauliflower and rucola salad.

Pan fried North Sea cod fillet with clam and saffron sauce, antiboise, purslane mash and romanesco.

Tartelette filled with ragout of tame and wild duck and pearl onions, with roasted chicory, pickled shallot and chestnut crumble.

Grilled venison steak with red wine fig sauce, tarragon gratin, celeriac, parsnip and parsnip chips.

Cheeses

Selection of three Dutch cheeses with fig bread.

Selection of three three French cheeses with fig bread.

Desserts

Hemelse Modder; dark and white chocolate mousse with vanilla cream.

Blackberry parfait with vanilla sabayon, vanilla crumble, vanilla meringue and marinated blackberries.

Pistachio cream with caramel jelly, pistachio gingerbread and caramel bonbon. Ⓥ