Starters

Tomato and kohlrabi tartare with watercress cream, watercress salad, and olive biscuit. Ⓥ

Cod fillet roll with spinach and chives, with citrus sauce, marinated turnip, and radish.

Tartelette filled with duck ragout and pearl onions, with tomato chutney, strained yogurt, and a crispy chicken skin.

Three croquettes of yellow paprika, celery, and capers, with tarragon mayonnaise and a mixed salad. v

Soups

Soup of fennel, anise, ginger and yellow beetroot, with marinated fennel and fennel chips. Ⓥ

Mussel broth with golden saffron, mussels, chive foam, and a seaweed crisp.

Main courses

Crispy biscuit of black beans, fennel, and beetroot, with topinambur cream, chervil sauce, yellow beetroot salad, topinambur crisps, and crispy kale. Ⓥ

Tartelette filled with caramelized shallot cream, pickled shallot and chard, with hollandaise sauce and roasted hazelnuts. v

Pan fried Atlantic hake fillet with citrus cream sauce, pearl barley with fresh parsley and tarragon, braised peas, samphire, and green asparagus, and leek oil.

Guinea fowl fillet filled with apricot, rosemary, and sun dried tomatoes, with green pepper gravy, roseval potatoes, turnips, and roasted cherry tomatoes.

Pan fried rack of lamb with a pistachio crust, béarnaise sauce, lamb sausage, parsley root mousseline, and baby carrots.

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.

Almond tartlet with candied rhubarb, rhubarb sauce, meringue, and rhubarb sabayon. Ⓥ

Honey parfait with caramel sauce, honey comb, and candied kumquat.