GRAVAD LAX marinated in beet and vodka, salmon tartare with horseradish and dill, beetroot sauce, Mustard Cress, fennel celeriac apple salad with honey mustard dressing, sweet and sour cucumber
VENISON STEW hot lighting (typical Dutch mash potato: potatoes, apple, bacon), Brussels sprouts with bacon and coarse mustard, stewed pear
PORK TENDERLOIN filled with brie, mushroom cream sauce, serrano ham chips, mashed potatoes with rosemary and parmesan, savoy cabbage
WOLFFISH (+1,50) wrapped in Parma ham, black tagliatelle with parsley, garlic red pepper oil, puffed cherry tomato, arugula, prawn cognac cream sauce, ratatouille
