BBQ roasted porcini mushroom and celeriac with harissa, puffed quinoa, and cumin hollandaise

Grilled North Sea sole with cockles from the Waddenzee, sofrito, and lemon from the BBQ (supplement 30,-)

Salad of North Sea crab, seaweed and oak leaf lettuce from Middenmeer with crispy chicken skin and "Polder Parmesan" from Warmerdam (supplement 7,-)

Torched North Sea cod with green peas, seaweed butter, and Vin Jaune sauce with 'zolderspek' from Overijssel

Fire-roasted spring chicken with Dutch shrimp, herbs from our own garden, and a shellfish bisque

"Beet au poivre" with onion compote, marloeskes, and green pepper sauce