Inspiration
Take a look at our dishes and menus for inspiration
All combinations are possible, depending on what the season and nature have to offer
Starters
Fish
Smoked salmon carpaccio with fennel and radish salad, lemon mayonnaise, red beet chips.
Crispy prawns with parsnip cream, green asparagus, curry mayonnaise.
Meat
Serrano ham with marinated plum, tomato and arugula, balsamic reduction, garlic crouton.
Beef tataki with kimchi, ginger vinaigrette and piment, sesame tuile, roasted garlic mayonnaise.
Vegetarian
Eggplant caviar with roasted beets, ricotta cream, walnut crumble, roasted bell pepper.
Goat cheese bonbon with lamb’s lettuce salad, walnut crumble, piment mayonnaise.
Intermediate course
Fish
Crispy plaice with potato cream, spinach, fennel sauce, red onion crisps.
Cod with spiced couscous, roasted tomato, spring onion, chive sauce.
Meat
Honey-glazed chicken thigh with spring onion and red bell pepper salad, roasted tomato sauce.
Slow-cooked pork belly with crispy polenta, roasted broccolini (bimi), date jus.
Vegetarian
Sun-dried tomato, spring onion and ricotta quiche with crispy parsnip, porcini mushroom sauce.
Sweet potato tartare with spinach, roasted red pepper sauce, parsnip chips.
Main course
Fish
Grilled sea bass with crispy potato, celeriac, white asparagus, sauce antiboise.
Salmon with teriyaki glaze, pak choi, Asian noodles, turmeric.
Meat
Duck breast with glazed baby carrots, sugar snaps, potato confit, red wine–cherry reduction.
Steak with potato confit, sautéed asparagus, shallot jus.
Vegetarian
Apricot and goat cheese Wellington with asparagus ribbon salad, roasted tomatoes, cashew nuts.
Gratinated ratatouille with cucumber and pomegranate salad, Comté and fennel tuile.
Desserts
Trifle
Vanilla hangop, marinated strawberry, tarragon crumble, chocolate shard with red pepper
Dark chocolate tart
Honeycomb, vanilla ice cream, crème fraîche
Forest fruit bavarois
Mascarpone cream, meringue, raspberry, raspberry coulis
Apple soufflé
White chocolate, butterscotch
Luxury Amuse Grazing Board
Enjoy generously filled grazing boards with something delicious for everyone. These boards are not just a light bite, but can easily be enjoyed as a full meal.
Luxury Grazing Board
Garlic toast with fresh yogurt dip and curry dip. Charcuterie with fuet, French sausages, and a selection of fine cured meats. A selection of cheeses with grapes and seasonal compote. Cucumber, roasted baby carrots, and cherry tomatoes. Assorted nuts.
Cold Bites
Wrap with cream cheese and smoked salmon.
Toast with Serrano ham and balsamic vinegar.
Pâté with fig chutney.
Goat cheese bonbon with peanut crumble and ginger mayonnaise.
Gazpacho with cucumber and olive oil.
Warm Bites
Albóndigas (classic meatballs).
Crispy prawn with parsnip cream.
Quiche Lorraine with beurre blanc.
* Amuse-bouches are calculated as 1 per person per amuse.
