Culinary Wadden Weeks at Hotel Nap

3 or 4 Course Menu – Hotel Nap

Amuse | Ode to the Cockle

Wild Sea Bass | With mango, lime, avocado, cranberry, yogurt, and red onion

Porcini Mushrooms | With risotto, pork cracklings, fermented garlic, and Terschelling bunker cheese

Pasture-Raised Beef | With sheep’s curd, wild blackberry, and Schoemrakker porter

Beachcomber’s Dessert | With beachcomber’s bitters, cranberry, sea buckthorn, and sea confectionery

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