Starters

Parsnip pâté with prune compote and roasted pistachios, with parsnip gravy, preserved plums, pickled radish and sage crisps. Ⓥ

Marinated Atlantic halibut fillet and smoked halibut fritter, with dill sauce, cucumber, yellow beetroot and fried capers.

Poultry rillette with chicken liver bonbon, apricot chutney, brioche toast, Chioggia beetroot, and radish.

Three croquettes of morels, saffron, salsify and parsley, with saffron mayonnaise. v

Soups

Bouillon of wild mushrooms, porcini mushrooms and fennel seeds, with confit celeriac, chervil oil, and celeriac crisps. Ⓥ

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

Main courses

Crispy potato biscuit with Dutch spices, topinambur cream, red port sauce, green asparagus, topinambur crisps, puffed chickpeas and Amsterdam onion. Ⓥ

Terrine of parsley root, walnut, and Puy lentils, with celeriac gravy, leek, baby carrot, baby carrot chutney and celeriac chips. v

Pan fried North Sea cod fillet with almond crust, white wine beurre blanc, potato mousseline, daikon radish and fennel crisps.

Guinea fowl fillet filled with orange and chestnut, with citrus gravy, Roseval potatoes, parsley root cream, roasted chicory, and parsley root chips.

Grilled venison steak with horseradish gravy, parsnip purée, pickled daikon radish, yellow beetroot and radish.

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.

Pistachio passion fruit tartlet, with caramelized pistachios, passion fruit sauce, pistachio foam and candied kumquats. Ⓥ

Dutch speculaas parfait with egg nog sauce, salted caramel ganache and biscuit.