Starters

Tartelette with tarragon cream, peas, radish, and preserved lemon, with parsnip chips. Ⓥ

Tartare of herring, ginger and mace, with pickled vegetables and ginger sauce.

Quail fillet filled with chicken liver mousse, with confit quail leg, balsamic syrup, apple compote, and hazelnut.

Three croquettes of kohlrabi, pea, dill, and lime, with creamy lime mayonnaise and mixed salad. v

Soups

Lightly creamy yellow bell pepper and orange soup with marinated celery and sour cream almond foam. Ⓥ

Lightly thickened tomato fish soup with North Sea cod, mussels, and grey mullet, with rouille and garlic croutons.

Main courses

Crispy Dutch potato cookie with radish leaf cream, pickled radishes, sage crisps, green herb salsa, and roasted pumpkin seeds. Ⓥ

Corn biscuit with sun-dried tomato and roasted bell pepper sauce, sautéed spinach, marinated yellow and red cherry tomatoes, and hazelnuts. v

Pan fried Atlantic hake fillet with North Sea cockles, saffron cream sauce, grilled little gem lettuce, roasted potato, and romanesco.

Pan fried duck fillet with green peppercorn gravy, green asparagus, roasted potato, and parsley root.

Grilled rack of lamb with thyme gravy, lamb sausage, potato mousseline, broad beans, young carrots, and pistachio 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.

Tartelette filled with almond cream, with caramel sauce and vanilla strained yogurt.

Lemon parfait with marinated blueberries, with citrus meringue, citrus crumble, and redcurrant jelly. Ⓥ