amuse bouche
Pizza slice, grilled Polar bread with crème fraîche, smoked salmon,
mango chutney, red onion rings and coriander
or
Cream of pea cappuccino with a truffle foam
or
Amuse spoon with carpaccio of fillet of beef, rocket, pine nuts and Parmesan shavings

first course cold
Caesar salad, a salad of Romaine lettuce, Parmesan shavings, capers,
parsley and freshly made croutons
or
Creation of tuna tart, aioli and toasted farmhouse bread

entrée
Shot glass of velvety bisque and a shot glass of a spring-onion coulis
or
Roast duck served on a bed of noodles with a splash of pungent soy bouillon
infused with lemongrass, lime leaf and ginger
or
Baked fillet of salmon on rösti, served on a bed of marinated courgettes

spoon
Casis and Champagne surprise

main course
Slow-cooked tenderloin of beef served
with griddled green asparagus and a Béarnaise sauce
or
Delicately marinated fillet of lamb braised in thyme butter,
served on a honey and mint couscous tart
or
Slow-cooked saddle of venison, served with a mousseline of sprouts,
apricot confit and a Calvados-infused game jus

dessert
Marinated strawberries served with a cold tarragon-infused sabayon
or
Petit grand dessert, a selection of the chef’s sweet specialities
or
Cheese Palette, a selection of cheeses

On the table: freshly cut French bread and herb butter.

Coffee with friandise

During dinner we served drinks from the Dutch bar.