Starters

Tartare of paprika, peas, olives and shiitake, with chive mayonnaise, carrots, marinated peas, sea fennel and green herb dressing. Ⓥ

Salmon fillet marinated in citrus fruit, with dill lemon sauce, candied green asparagus, radish and crispy capers.

Poultry rillette with candied quail leg, compote of silver onion and sorrel, sweet and sour sherry syrup, chicory salad and icicles.

Croquettes of celery, ginger and apricot, with ginger chervil mayonnaise and herb salad. v

Soups

Bouillon of fennel and aniseed, with paprika foam, pan fried fennel and paprika. Ⓥ

Haddock saffron bouillon, with pan fried haddock, mussels and wild garlic foam.

Main courses

Crispy chickpea sage biscuit, with tomato-almond sauce, antiboise, kohlrabi salad, radish and almond biscuit. Ⓥ

Puff pastry filled with courgette mousse and caramelised shallot, with chervil salsa, capuchin peas and spinach-fennel salad. v

Pan fried Atlantic hake fillet with anchovy butter sauce, buttermilk mousseline, stewed cockles, stewed leek and marinated kohlrabi.

Pan fried guinea fowl fillet filled with shallot, garlic and orange cream, with thyme gravy, roasted potato and salad of radicchio, green beans, peas and French beans.

Grilled lamb steak with bearnaise sauce, potato gratin, glazed green asparagus, carrots and almond crumble.

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 tart, with caramelized pistachios, pistachio ice cream and candied kumquats.

Strawberry parfait with marinated strawberries, vanilla cream, basil bonbon, vanilla crumble and meringue. Ⓥ