Starters

Pâté of lentils, porcini mushrooms and pistachios, with apple compote, radish and marinated radish. Ⓥ

Marinated salmon fillet with smoked salmon mousse, cucumber, white beetroot and dill mayonnaise.

Tartelette filled with ragout of domestic and wild rabbit, smoked bacon and apricots, with carrots and tarragon salsa.

Three croquettes of smoked cheese and roasted almonds, with pickle mayonnaise and herb salad. v

Soups

Bouillon of fennel and fennel seed, with roasted pine nuts and orange oil. Ⓥ

Bouillon of crayfish tails and tomato, with cognac foam and crayfish tails.

Main courses

Crispy biscuit of black beans, paprika and red onion, with turnip cream, white port sauce, roasted turnips and kohlrabi salad. Ⓥ

Grilled celeriac in a nut crust, with celeriac gravy, pickled rettich, carrot cream, Puy lentils and parsley tapenade. Ⓥ

Pan fried Atlantic hake fillet with creamy sauce of North Sea shrimps, roasted roseval, fried fennel, samphire and crispy capers.

Fillet of guinea fowl stuffed with smoked almond and wild mushrooms, candied leg of guinea fowl, poultry gravy, roasted roseval and stewed red cabbage.

Grilled venison steak with red wine gravy, chorizo gratin, parsnip and chicory.

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.

Tartelette filled with vanilla cream, citrus meringue, blackberry jelly, citrus crumb and orange cardamom ice cream.

Pistachio pudding with candied figs, cinnamon crumb and pistachio ice cream. Ⓥ