Menu available from july 27 to august 29.
Dutch salt herring with tartar of broad beans, apple, onion,
straw potatoes and a cider dressing
Gazpacho of cucumber and green peas with freshwater-crayfish
Fried plaice filet served with a soft coconut-lemongrass sauce,
mussels from Zeeland, fennel, seaweed and small potatoes
strawberry ice cream and lemon sorbet with rhubarb,
blueberries and vervain