For this event, we proudly present two carefully curated menus that reflect our passion for seasonal ingredients, refined techniques, and balanced flavors.

Regular Menu

Amuse:
Tartelette van bieten tartaar, Zwolse mosterd, mierikswortel en augurk
Beet tartare tartlet with Zwolle mustard, horseradish and gherkin

Starter:
Tataki van zalm met basilicumcrème, Aziatische lak en zoetzure groenten
Salmon tataki with basil cream, Asian glaze and sweet-and-sour vegetables

Intermediate course:
Ravioli met scampi, bisque en venkel
Ravioli with scampi, bisque and fennel

Main course:
Salttimbocca met romescocrème, gebrande prei, schuim van gerookte paprika en proene peper olie
Saltimbocca with romesco cream, charred leek, smoked paprika foam and green pepper oil

Dessert:
Basque burnt cheesecake met frambozensorbet en crumble
Basque burnt cheesecake with raspberry sorbet and crumble


Vega Menu

Amuse:
Tartelette van bieten tartaar, Zwolse mosterd, mierikswortel en augurk
Beet tartare tartlet with Zwolle mustard, horseradish and gherkin

Starter:
Tataki van knolselderij met basilicumcrème, Aziatische lak en zoetzure groenten
Celeriac tataki with basil cream, Asian glaze and sweet-and-sour vegetables

Intermediate course:
Ravioli Alde Fryske, pompoen, salie boter
Alde Fryske ravioli with pumpkin and sage butter

Main course:
Specerijen polenta met romesco crème, gebrande prei, schuim van gerookte paprika en groene peper olie
Spiced polenta with romesco cream, charred leek, smoked paprika foam and green pepper oil

Dessert:
Basque burnt cheesecake met frambozensorbet en crumble
Basque burnt cheesecake with raspberry sorbet and crumble