Amuse Carpaccio and rocket rolls Voorgerecht Cuttlefish salad stuffed with tuna and baked scampi Tussengerecht Sea bass with celery mousse and mushrooms Hoofdgerecht Stuffed veal with pecorino cheese and sage Nagerecht Classic tiramisu with coffee ice cream

Appetizer Mousse of red beets and smoked mackerel Appetizer Salad of roast quail with watercress dressing and vadouvan mayonnaise Intermediate dish Rye wing stuffed with a farce of haddock Main course Guineafowl fillet under the skin stuffed with red mullet casserole Austrian dessert Apfelstrudel with vanilla sauce and vanilla ice cream

Appetizer Trout mousse with horseradish cream Appetizer Vitello tonato with green spice mayonnaise and rucola salad Appetizer Redfish fillet on a sauce antiboise with paprika jelly and mango onion compote Main course Tournedos with oxtail and fried salsify and green asparagus Dessert Perenbavarois with food and compote of dried fruit

Amuse Stuffed egg with a puff pastry dish Appetizer Four times marinated hake, each with its own sauce Entity dish Plaice with poffertjes, cauliflower and piccalilly Main course Melted veal with a bitterball, spring vegetables and deep-fried sweet potato Dessert Kaasterrine with 5 different types of cheese and a creamy jelly of sherry and port

Amuse Farce of pigeon and chicken liver with candied orange and puree of pea and mint Appetizer Suckling of the calf with langoustine with Japanese flavors and puffed rice Starter Lightly bound soup of Asparagus with foam of eel and brioche bread Main course Rack of lamb with crispy asparagus, potato truffle puree and two preparations of tomato Dessert Water gruel with marinated strawberry and impregnated watermelon

Amuse Skewers of the barbecue with turkey, scampi and victorian perch Starter Salad of veal sweetbread in panko, spicy pineapple and dragonfruit Intermediate Pigeon breast of the barbecue with couscous, carrot sauce, muntraita, artichoke and hummus Main course Ossobuco a la Milanese with a tartlet of vermicelli Dessert Pistache with white chocolate, stewed rhubarb, lichee ice cream and vanilla noodle gel

Amuse Sambal Goreng Telor Ajam Semor Appetizer Sambal Goreng Ikam Pedis Saté Ajam Goreng Substitute Babi Ketjap Spicy Chicken Slices Prawnbread Main course Sambal beans Oedang Goreng Tepong Sajoer Lodeh Dessert Pisang Goreng Tepong Juice

Amuse Merguezworst with red onion, truffle potato, smoked pumpkin and espuma of pineapple Appetizer Steamed red bean with mushrooms à la Grecque Starter Paillard de poulet with sauce of bresse bleu with pesto samosas and puffed corncob with honey and butter Main course Magret de canard prepared on the plancha with a sauce of apple cider with a combination of apple and neufchatelkaas Dessert Crêpes Suzette with vanilla ice cream

Amuse Scampi with salsa verde Appetizer Poached oysters with chicory and oyster mushrooms Intermediate Cod with risotto nero, curry onions Main course Kangaroo or ostrich, exotic sauce, sweet potato Dessert Parfait of fresh apple

Amuse Stuffed mushroom with laurel sauce Appetizer Salad with marinated beetroot, steak and chocolate Intermediate Tomato pie with fried monkfish Main course Hertentournedos with sauce Grand Veneur Dessert Champagnecharlotte with macarons

Amuse Risotto with forest mushrooms Appetizer Salad of rosé roasted pigeon breast with lentils and bacon Starter Vegetable stock with herb jelly Main course Roast fillet of hare with olive tarragon sauce Dessert Parfait with nougatine and speculaas ice cream