LUNCH Pastrami with thym oil, aged Rotterdams cheese and a crumble of roasted onions
Or Lightly cooked red mullet with a basil crème and a bell pepper jam
Or Beet tartare with lukewarm feta cheese and vadouvan mayonaisse
Veal Sucade slow cooked with porcini sauce, mushrooms and grilled vegetables
Or Seawolffilet baked with capes, ricotta and grilled vegetables
Or Risotto with celeriac and pumpkin, truffle and oyster mushroom (served with fries)
Homemade fudge with fudge-salted caramal sauce and white chocolate ice cream