Amuse Dutch shrimp, tomato and basil watercream Starter Burger of crayfish tails and crab salad Starter Slow-cooked haddock with a stew of lettuce and bacon Soup Creamy mushroom soup Main course Tenderloin with sauce of olives Dessert Red fruit with sabayon and hazelnut roe

Amuse Coquille Saint Jacques with curry cream Appetizer Candied pheasant with its own pasta and forest mushrooms Intermediate meal Fillet of sole with mussels, vongole and mash Spoom Spoom with sorbet of peach Main course Deer fillet with a sauce of port and madeira Dessert Baba with chocolate mousse, sorbet and stew