Restaurant The White Room by Jacob Jan Boerma

Pan-seared Anjou quail breast, served with seared foie gras, black truffle, and a delicate jus. A rich and luxurious starter.

Fresh North Sea crab meat, finely diced and tossed with crisp Granny Smith apple, fresh dill, and a light vinaigrette. A refreshing appetizer.

Perfectly cooked turbot fillet, accompanied by roasted cauliflower, toasted hazelnuts, and a warm brown butter sauce. A refined seafood main.

Tender Dutch venison loin, served with celeriac puree, juniper berries, and a rich red wine reduction. A hearty and elegant main course.

A symphony of chocolate in various forms – mousse, crémeux, and soil – paired with tart raspberry and passion fruit. A decadent dessert.