Walking dinner menus
Our walking dinner menus are made in accordance with your group of guests and can be composed as a mainly Mediterranean, Asian or Fusion menu. As you wish we’ll create dishes with meat, fish or vegetarian dishes. Special diet requests are also welcome!
Walking Dinner Vegetarian & Fish
Vegetarian
Fresh herb blini with avocado-coriander cream
Mini Beetroot salad with pomegranate, lentils and feta cheese
Small Avocado Salad avocado, cherry tomato, cucumber, cilantro, corn, jalapeño
Served with a cumin dressing
Mini Mandarin Broccoli Salad with red onion, raisins, toasted pecans and mandarin
Mini quiche with wild mushrooms
Bruschetta with guacamole and pico de gallo
Shot of coconut pea soup
Mini pumpkin soup with orange, red pepper and ginger
Hearty tiramisu, delicious combination of homemade pesto with mascarpone, tapenade of tomato and topped with shredded Parmesan
Skewer with sweet potato, grilled Halloumi and radish
Mini burger of in beetroot and Siracha marinated celeriac with samphire mayonnaise on a bun
Mini ice cream cone filled with soft goat cream cheese, Parmesan cheese and a ‘boerenjongen
Fish
Monkfish served with tomato coulis and Kalamata olives
Blini with wild Alaskan salmon and lemon capers crème fraiche
Skewer with piri piri shrimp and pineapple from the oven
Coquille St Jacques on toast, Jamón Serrano, apple basil oil dressing
-Select 6 to 9 snacks for a complete menu-
French-Mediterranean walking dinner menu
Starter
Poultry rouleau with lentil-quinoa salad, avocado cream, mesclun and shallot vinaigrette
Niçoise salad with freshly grilled tuna
Carpaccio of the smoked steak with Amsterdam sours and chips of Old Bastian cheese
Soup
Cappuccino from forest mushrooms
Espresso cup filled with lobster soup and coconut foam
Mussel-saffron soup with chives and sereh
Double-pulled beef broth with marrow and chervil
Between
Crespelle, filled with roasted pumpkin and ricotta cheese au gratin with Grana Padano
Thinly sliced lukewarm Seabass “all prima vera”
Club sandwich with scallops St-Jacques, Pata Negra ham, apple and basil oil
Main dish
Guinea fowl fillet filled with artichoke, mozzarella served with a rosemary sauce
Rosemary-roe-skewer on a pumpkin stew served with gingerbread sauce
“Bressato” beef stewed in Chianti wine with cinnamon, served with smoked garlic and arugula stew.
Corn chicken fillet filled with spinach and ricotta cheese and sage sauce
Fillet of Dorade Royal on Tagliolini with grilled vegetables and Sauce Antibiosis
Desert
Stilton with red port and crostini
Cranberry-apple crumble
Chocolate mousse in three colors with tonka bean foam
Classic tiramisu (possibly with coffee, cognac or rum variation)
Panna cotta with blood orange compote