Appetizer With cheddar au gratinated haddock Appetizer Carpaccio of stew In between Mussels in a foam of Hollandaise sauce and mustard Main course Stewed pork cheek with De Koninck dessert Dessert Passion fruit with cardamom and vanilla

Appetizer Various crostini Starter Paté of guinea fowl Starter Scampi with spicy sauce, spaghetti with olive paste, stuffed sardines Main course Pork rib with rosemary Dessert Lasagne with apple

Amuse Cumin filled with tuna tartare and a scoop of lemon ice cream Appetizer Salad of potato, smoked eel and scallops Starter dish Lauwwarme candied brook trout with Serrano ham, chestnut mushrooms and white cabbage Main course Mignons of beef tenderloin, stew of kohlrabi and arugula with sour meat in pointed cabbage Dessert Apple pie with honey variation

Amuse Mousse of Fourme d'Ambert with caramel of apple and basil Appetizer Anjou pigeon with celeriac salad Intermediate dish Fried monkfish with potato paste sauce Main course Lamb fillet and lamb sticks with a sauce of pink grapefruit Dessert Marinated pineapple with a sorbet of yoghurt

Amuse Gin Fizz with scampi and various garnish Appetizer Terrine of smoked salmon and asparagus Starter Red Snapper with an asparagus agout Main course Veal fillet with a pancake stuffed with lobster / chicken and truffle appetade Dessert Strawberry rhubarb ragout with rhubarb and ginger ice cream

Amuse Marinated turkey thighs on an open wonton skin Appetizer Coquilles St. Jacques with a scampi and Dutch shrimp Starter Asparagus with duck liver, red port sauce and potato pancakes Main course Rabbit bolt in two ways with a sherry sauce Dessert Chocolate caramel cheesecake with fleur de sel

Appetizer Tuna tartare on polenta Appetizer In tempura fried monkfish with pineapple chutney Intermediate with a salad of apple and lobster sauce Main course Roast Poussin Dessert Cake with raspberries and Romanoff sauce

Amuse Sushi: Spicy Tuna and Temaki salmon Starter Ragout van Zeeland Mussels Starter Stuffed sardine with yoghurt sauce Main course Entrecote with herbs Dessert Lemoncurd ice cream and raspberry jelly

Appetizer Grilled Grilled Eryngii with mushroom mayonnaise Appetizer Diamond fillet with paprika cream Starter dish Pork fillet with pickles Main course Duck breast fillet Vadouvan Dessert Apple cake with a berry sabayon

Appetizer Coquilles with sweet potato Appetizer Salmon tartare with basil mayonnaise Spoom Sgroppino with Limoncello Starter Stuffed quail with morilles / cepes sauce Main course Hertentournedos with oxtail Dessert Variations on stew

Appetizer Filet Americain Appetizer Salmon oiled in oil Intermediate Baked cannelloni Main course Hare bolt with red cabbage and apple Dessert Muffins with figs