AppetizerAsparagus with serrano ham and sous vide eggsSoupCauliflower cream with hazelnuts and cocoaMain CourseDuck breast with roasted endive, orange and saffron sauce and celery puréeDessertMeringue with chantilly creme, strawberries and fresh mintKids MenuSoupTomato soup with mozarella, basil and olive oilMain CourseFree range chicken breast with baby carrots, asparagus and peas with a honey glazeDessertMeringue with chantilly creme, strawberries and fresh mint
AppetizersHerring Dutch Matjas with caramelized onion and herb mayonnaiseGreek style fish - cod baked in a roasted carrot emulsionSour cabbage with wild boar and dried plumDuck RilletteSoupRed borscht with mushroom dumplingsorSoup with white sausageMain courseRoast veal with roasted sweet potatoes, caramelized vegetables, and red wine sauceorSalmon in butter with mashed potatoes and caramelized vegetables with citrus vinaigretteDessertChristmas apple pie with vanilla ice creamorCrème brûlée with fruit
SoupVelvety cream of forest mushrooms with nori chips and smoked creamMain courseFarm duck breast, roasted butter puree, oyster mushroom, kale chips, mushroom demi glace forest mushroom powderorPak choi in tempura, puree on burnt butter, oyster mushroom, kale chips, peanut sauce, forest mushroom powder (vege)Cold appetizers on the tableBelgian sirloin tartare, i.e. with capers, shallots, dijon mustard served with red onion pickles and a piece of grilled breadAsian-style salmon tartare with avocado, chives, cherry tomatoes, a bit of sriracha, wasabi mayon and nori chipsCaramelized beetroot salad on buckwheat honey with arugula, roasted hazelnuts, horseradish mousse and crutons
StarterRosolje - matias and beetroot salad, with hints of citrus and nutsMain courseZander in chanterelle sauce, herbal mulgipuderDessertVastlakukkel - sweet yeast bun with whipped cream and cranberries
AppetizerRoasted mackerel, pickled radish, cucumber, green pea puree, aromatic olive oil (green asparagus in the vege version)Main course IRisotto, asparagus, green peas, roasted sea bream, and Jerusalem artichoke chipsMain course IIDuck breast, sweet potato puree, branch broccoli and fondant potatoDessertChocolate tart with fruit
Appetizers buffetSoup (served individually): Ukrainian borschtGreek saladSalad with goat cheese, pear and forest fruit vinaigretteSalad with smoked chickenTzatzikiSauces: aioli, BBQ sauce, tomato salsaGrillBBQ ribsPork shashlik with vegetablesChicken shashlik with vegetablesMini burgersLamb marquezSeasoned entrecoteAsparagusCornPotatoesDessertsCatalan creamCaramel cheesecake with fruitMini meringue with mascarpone and fruit
