Appetizer Fried quail egg in brick dough Appetizer Salad of rosé roasted rabbit back fillet Entree fried cod fillet with potato garlic purée and carrot sauce Main course Wild boar fillet and neck with a sauce of mustard and sauerkraut Dessert Tarte tatin, a ravioli of marzipan with apple sorbet and a sabayon

Appetizer Mousse of mackerel on baguette and mackerel in oriental style Appetizer Terrine, mousse and fried sweetbread Intermediate Dorade fillet with pepper sauce and crostini with Parma ham Main course Entrecote with red wine sauce Dessert Orange pie with meringue and fruit

Amuse Savory fried pancakes with pineapple and cheese Starter Reibekuche with duck liver and black pudding Starter Sea bass fillet on caponata with sage oil Main course Lamb fillet with a fig biscuit, portcullis sauce and green pea pods Dessert Dessert café Liegois with attorney bavarois and tuilles

Amuse Scampi in spring rolls and a soup of carrot and kummel Appetizer Quail salad with tomato mousse Starter Fillet of sole in puff pastry with a sauce of mustard and Parmesan cheese Main course Veal escalope with vanilla risotto and powerful veal gravy Dessert Chocolatesorbet with apricot sauce

Appetizer Vegetarian stuffed Auberginerolletje Appetizer Three soups of asparagus Starter Melon marinated in Moscato D'Asti with lemon cream Main course Salmon roasted on coarse sea salt with stewed asparagus and a sauce of reduced fish fond Dessert Melon marinated in Moscato D'Asti with lemon cream and ice cream of grape

Appetizer Cornish Pasty Appetizer Slow-cooked pork loin with mousse of fresh goat's cheese and compote of sweet and sour mango and shallot Intermediate dish Poulet Vallée d'Auge Main course Cassoulet from the sea with a fumet of crayfish Dessert Panna cotta with red fruit

Appetizer Piquant shrimp balls Appetizer Cannelloni of potato stuffed with smoked salmon Starter soup Soup of red cabbage with mustard ice Main course Tournedos with three kinds of herb butter Dessert Parfait of pistachio and champagne; feuillantine with lemon balm cream

Appetizer Tartar of tuna, olive tapenade and quails Ceviche of mackerel Crustacean with crust of pistachio, tomato chutney and eggplant puree Main course Deer calf with a spicy sauce of cornichons and capers Dessert Chocolate cream mousse with gin and tonic granite

Appetizer Chicory soup with blue cheese cheese Appetizer Timbaaltje of sweetbread with mushrooms and wine sauce Sandwich with celeriac Main course Duck breast with oxheart cabbage and marloeskes, sauce of orange and coarse mustard Dessert Mousse of buttermilk and chips of spice cake

Amuse Briouats with minced lamb Starter Lobster salad and home-made mayonnaise Starter Lauw-warm oysters with chicory Main course Hazenrug with apples and sauerkraut with goat's cheese Dessert Hard schnapple filled with ganache and pear, chocolate fudge and champagnesorbet

Amuse Meatballs with Ras el Hanout herbs, figs and dipping sauce Starter Smoked salmon with Coquilles St. Jacques and Kerriedressing Sandwich Venus shells with garlic, sweet onion and parmesan Main course Lamb with herbs and blue cheese cooked in hay Dessert Terrine of cheese with prunes and Vanilla mousse with forest fruit crumble