first course
Cocktail of Dutch brown shrimps with shredded Romano lettuce

main course
Beef braised in red wine, served with a potato, carrot and onion medley
Potato Mousseline with a chicory gratin
Cabbage leaf roll stuffed with sausage
Garnish of crispy fried lardons, pickles and mustard

dessert
Strawberries and cream (Spring/Summer)
An airy spiced-biscuit mousse, served with a chocolate sauce
and burnt almonds (Autumn/Winter)

On the table: freshly baked traditional farmhouse bread
with salted butter and herb butter.

During dinner we served drinks from the Dutch bar.