Sitting dinner menus

We will work together to create the best sitting dinner menu. As you wish a 3 or 4-course menu or if time and budget allow a 7 or 8-course dinner. See our sample menu’s on this page or ask us to mail you some menus.

Dinner catering mediterranean menu header

Mediterranean menu

Starters

Poultry rouleau with lentil quinoa salad, avocado cream, salad of baby leaves, served with a shallots vinaigrette

Niçoise salad with fresh grilled tuna

Carpaccio of the smoked steak with Amsterdams pickles and shredded chips of Old Bastian cheese

Soup

Cappuccino of forest mushrooms

Espresso cup filled with lobster soup and coconut foam

Mussel-saffron soup with chives and Sereh

Double-drawn beef stock with marrow and chervil

Entremets’ dish

Crespelle, filled with roasted pumpkin and ricotta gratin with Grana Padano

Thinly sliced lukewarm Sea bass ‘a la prima vera’

Toast with scallops St-Jacques, Serrano ham, apple and basil oil

Main

Guinea fowl fillet filled with artichoke, mozzarella served with a rosemary sauce

Rosemary venison steak on a skewer with pumpkin mash and served with gingerbread sauce

Bressato’ beef stewed in Chianti wine with cinnamon, served with a ‘stampotje’ (stew) of smoked garlic and rocket salad.

Corn fed chicken fillet filled with spinach and ricotta cheese and served with a sage sauce

Fillet of Dorade Royal on Tagliolini with grilled vegetables and Sauce Antibiosis

Calamari ripieni –
Stuffed squid filled with gambas, anchovy, garlic and parsley.

Dessert

Stilton with red port and crostini

Cranberry apple crumble

Chocolate mousse in three colours with vanilla saus

Classic tiramisu (or a brandy or rum variation)

Panna cotta with compote of blood orange

Dinner catering asian menu header

Asian Menu

Starters

Cappuccino of oriental lobster soup, coconut milk and coriander

Teriyaki of roast beef with wasabi mayonnaise and fresh salad of bean sprouts, papaya, lime and watercress

Sashimi of swordfish with soy wasabi dressing and pickeled veggies.

Noodle salad with Hoisin lacquered Peking duck, bok choy and sesame vinegraitte

Main

Chicken fillet filled with shiitake with a Five Spices herb sauce.

Roasted bavet with a ginger-soy sauce and sesame seeds served with Basmati rice and wok vegetables

Cod fillet with a crust of panko lime, herbs and a green curry sauce

Dessert

Creme brûlée with orange and cardamom

Panna cotta with candied ginger

Rice pudding with fresh mango and coconut cream

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