MAIN COURSES
NORTH SEA SOLE
poached, with pâte viennoise, couscous of hempseed,
dashi and cep sauce
50
FARMHOUSE DUCK, Peking duck
lacquered duck with sweet-and-sour beet, celeriac and tonka bean,
rillettes, liver and jus with cherries
48
TEXEL LAMB, pré salé
matured in beeswax with herb hay, eggplant, artichoke,
amlou, lemon cream and lamb gravy
48
SWEETBREADS
cooked in hay, lacquered and served with artichoke, cream potato and ox-tail jus
45
FARM “DE NOORDERHOEVE”
seasonal vegetables with rouille, verjus, herb mousseline and oloroso
40
