A rouleau of lobster poached in a lemon and verbena escabeche, with a tomato broth and brioche bread with lobster caramel
WADDENGOUD SEABASS
Ceviche and sashimi of seabass on a salad of legumes and jalapeño, with a Thai basil sauce and green apple granita.
BEEMSTER VEAL
Veal tartare and glazed cheek with crispy potato, horseradish foam, and a sorbet and vinaigrette of pickles.
BROCCOLI
Prepared with seaweed and shaved ice of Dutch wasabi, with a passion fruit vinaigrette and Thai basil.
BEET X FOIE
Roulade of red beet with seared foie gras, umeboshi gel, nori crumble, and Albufeira sauce.
Main dishes
NORTH SEA TURBOT
Pan-fried on the bone with celeriac cream, chanterelles, beurre blanc, and Hollandaise with Perle Imperial caviar.
SWEETBREADS
Crispy fried veal sweetbread larded with Volendam eel, preparations of artichoke, veal jus, and a sherry foam.
YELLOW VEGETABLES
Various preparations of beetroot and zucchini with butter beans, pattypan squash, and field mushrooms, with saffron sauce and grapefruit vinaigrette.
DUTCH WILD DUCK
Breast fillet glazed with honey and chamomile. Cream of braised fennel with orange, and a duck jus enriched with fermented honey.
SEABASS
Skin-on roasted fillet with tomato fondant–stuffed zucchini flower, preserved lemon sauce, and beurre aromatique.
Desserts
PORCINI & CARAMEL
Ice cream of porcini and coffee with a chocolate mousse, salted caramel and spices, served with spekko
SICILIAN PISTACHIO
Pistachio mousse and ice cream with caramelized white chocolate and a lemongrass vinaigrette. Pistachio financier with Tahiti vanilla and lemongrass ice cream.
ADVOCAAT
Advocaat mousse with tonka bean and buttermilk ice cream, lemon balm vinaigrette, brandy baba, and advocaat foam and ice cream.
YANGSHUO
Osmanthus blossom ice cream with a mousse of green oolong tea and kumquat vinaigrette. Sorbet of candied kumquat with osmanthus iced tea.
CHEESES
From Fromagerie Kef in Amsterdam, served with nut bread.
