Roasted tuna with petits légumes and a salsa of puffed paprika
Or
Cha siu of veal with a Thai salad and vinaigrette of shallots and pepper

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In the oven prepared cod fish with raisins and smoked garlic, served with a red wine sauce
Or
Duck breast, crispy sautéed on the skin with a sauce of caramelized spices

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Mousse of mascarpone with a jelly of coffee and ice cream of Haagsche Hopjes

Grand entrée: a tasting of starters presented in our own way

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Suzuki mulloway, sautéed on the skin with stewed kai-lan and a sauce of green tea
Or
Filet steak with ratatouille and a sauce of rosemary

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Petit grand dessert

In the “green egg” grilled lobster with a muslin of Jerusalem artichoke
Or
Duck breast lacquered with maple syrup and star anis with a vinaigrette of sherry and nutmeg

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Sea bass sautéed on the skin with fennel, pickled in brine, and a shellfish tea

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Slowly cooked turbot with a potato soufflé and a sauce of morels
Or
Roasted entrecote of veal with a cream of artichokes and a sauce of tarragon and capers

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Chocolate lava pie with ice cream of buttermilk and strained yoghurt with vanilla