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Lunch

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Honest dishes in a modern atmosphere. Traditional dishes in the `Modern Falcon Exclusive jacket`

The menu is composed by me (Patrick van der Grift, Chef) and my team.

When compiling the card, we obviously used high-quality products. I and my team have taken into account the environmental standards and certifications as much as possible. Only use is made of our kitchen

eggs from free-range chickens, the tournedos are from Inac certified Hereford- Black Angus cattle from Uruguay. Another aspect of the menu is products from our immediate environment. The garlic is less than 2 kilometers away from Hotel Wieringermeer. The shrimp croquettes come from our neighboring village, Den Oever.

From 7.50

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