Menu Summer II

1e Voorgerecht: Cold beet salad with potato, apple, walnuts and raisins and a fresh tarragon mayonaise dressing (2009 Saar Riesling Spatlese feinherb)
2e Voorgerecht: Luke-warm terrine with mackerel, colliflower, grilled pork and carrot and tarragon dressing (2009 white Bergerac)
Hoofdgerecht: Slow-cooked and grilled lamb roast, with tomato salsa, duxelles of chanterelle mushrooms, boiled potatoes in the skin and a red wine sauce (Gamay, Vin de Savoie)
Dessert: Ice cream coupe with blueberry sorbet, fresh strawberries, redcurrant and Reine Claude (Greengage) plums, a plum couli with Slivovitch and limoncello

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