Tartare of akami with goose liver mousse, seaweeds, and a passion fruit–coriander vinaigrette.
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.
AMELA TOMATO
Mousse of Japanese tomato with marinated tomato, red curry cream and oil, served with strawberry broth.
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.
SEABASS
Skin-on roasted fillet with tomato fondant–stuffed zucchini flower, preserved lemon sauce, and beurre aromatique.
DUTCH POLDER CHICKEN
Breast filled under the skin with truffle farce and a roulade of the leg with goose liver, served with cauliflower cream and mace jus.
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.
Desserts
BETUWE CHERRY
Almond mousse and ice cream with cherry caramel, Japanese black chocolate, and sakura vinaigrette. Cherry sorbet and marinated cherry with panna cotta and almond foam.
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.
CHEESES
From Fromagerie Kef in Amsterdam, served with nut bread.
YANGSHUO
Osmanthus blossom ice cream with a mousse of green oolong tea and kumquat vinaigrette. Sorbet of candied kumquat with osmanthus iced tea.
