Starters

Pâté of mushrooms, Puy lentils, sage, and hazelnuts, with red port sauce, roasted carrots, hazelnut crumble, and fig orange compote. Ⓥ

Ceviche of sea bass with citrus oil, gremolata, radish, cucumber, and dill mayonnaise.

Terrine of goose confit, goose mousse, pistachios, and prunes, with shallot compote, sourdough toast, and gherkin foam.

Three croquettes of leek, mustard, garlic, and saffron, with pickled red onion and rouille. v

Soups

Almond soup with roasted parsnips and chestnuts, with roasted almonds, roasted chestnuts, and celeriac chips. Ⓥ

Lightly creamy North Sea shrimp bisque with crème fraîche, dried cherry tomatoes, and cognac foam.

Main courses

Tartelette with celeriac cream, roasted celeriac, walnuts, chickpeas, marinated red onion, thyme sauce, apple ginger compote, and celeriac crisps. Ⓥ

Puff pastry filled with dill cream, braised beetroot, tomato compote, balsamic orange sauce and roasted pine nuts. v

Pan fried Atlantic cod fillet with creamy apple cider sauce, roasted topinambur, potato, topinambur crisps, and fennel rucola salad.

Pan fried duck breast with morel gravy, parsnip cream, yellow carrot, kohlrabi, and potato crisps.

Grilled venison steak with red port cassis gravy, sage bonbon, celeriac mousseline, Brussels sprouts, and roasted hazelnuts.

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.

Pecan parfait with spice mousse, blueberry compote, pecan crumble, and marinated blueberries. Ⓥ

Blood orange meringue tartlet with candied blood orange, vanilla crumble, and lemon balm.