- 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