Pecan Woodland Delight

A rustic fricassee of King Bolete mushrooms, tender butternut squash, and fragrant sage.

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Delicately cured organic Irish salmon with a tangy ponzu drizzle, complemented by pickled beetroot and a bright yuzu gel.

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North Sea Red Gurnard nestled with nutty buckwheat and delicate shimeji mushrooms in a fragrant shellfish broth.

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Slow-roasted dairy beef is paired with earthy artichokes, olive oil-crushed potatoes, and a vibrant artichoke salsa, all brought together with a rich jus.

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The very best small batch artisan cheeses from the renowned Het Kaasatelier, served with rosemary crackers and fruit compote.

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