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!

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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-

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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

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