EXPIERIENCE DINNERBack to Catering menus

3 COURSE SET MENU 1

ED301

AMUSE-BOUCHE
Freshly chef’s made canapé or miniature appetizer with fresh flavors

APPETIZERS
Seafood escabeche with light saffron sauce
Confit cherry tomato, cress salad and pickled vegetables
Freshly baked bread and butter

MAIN COURSE
Roasted fillet of beef with foie gras
Savoy cabbage, red wine jus, fondant potato
Or
Lightly smoked marinated salmon with asparagus risotto
Pok choi and ginger emulsion

DESSERT
Apple tarte tatin
Vanilla ice cream with caramel sauce

BEVERAGES
Ice water with lemon
Freshly brewed coffee
Selection of teas

*Vegetarian options are available upon request (please preorder)

3 COURSE SET MENU 2

ED302

AMUSE-BOUCHE
Freshly chef’s made canapé or miniature appetizer with fresh flavors

APPETIZERS
Goose liver and duck confit terrine
Toasted brioche and caramelized figs
Freshly baked bread and butter

MAIN COURSE
Roasted lamb saddle with vegetable feuillette
Leek pure and rosemary jus
Or
Pan fried paupiette of lemon sole with saffron butter sauce
Glazed potatoes, kohlrabi and courgette

DESSERT
Warm blueberry pie
Vanilla sauce and ice cream

BEVERAGES
Ice water with lemon
Freshly brewed coffee
Selection of teas

*Vegetarian options are available upon request (please preorder)

3 COURSE SET MENU 3

ED303

AMUSE-BOUCHE
Freshly chef’s made canapé or miniature appetizer with fresh flavors

APPETIZERS
Warm goat cheese on toast with ruccola salad
Cherry tomato confit with balsamic dressing
Freshly baked bread and butter

MAIN COURSE
Duck breast with spinach and forest mushrooms
Potato rosti, artichoke pure and red wine sauce
Or
Roasted sea bass fillet
Boulangere potatoes, snow peas, chicken sauce, hand peeled shrimps

DESSERT
Chocolate cylinder with white chocolate mousse
Star anise and rum marinated berries

BEVERAGES
Ice water with lemon
Freshly brewed coffee
Selection of teas

*Vegetarian options are available upon request (please preorder)

4 COURSE SET MENU 1

ED401

AMUSE-BOUCHE
Freshly chef’s made canapé or miniature appetizer with fresh flavors

APPETIZERS
Seafood escabeche with light saffron sauce
Cherry tomato confit, cress salad and lightly pickled vegetables
~~~
Beef carpaccio with grated foie gras
Truffle vinaigrette, globe artichokes and ruccola dressing
Freshly baked bread and butter
~~~
Refreshing fruit/berry sorbet

MAIN COURSE
Lightly smoked marinated wild salmon with green pea rosti
Mashed potato and light fennel sauce

DESSERT
Apple tarte tatin
Vanilla ice cream with praline sauce

BEVERAGES
Ice water with lemon
Freshly brewed coffee
Selection of teas

*Vegetarian options are available upon request (please preorder)

4 COURSE SET MENU 2

ED402

AMUSE-BOUCHE
Freshly chef’s made canapé or miniature appetizer with fresh flavors

APPETIZERS
Duck confit salad with crispy artichokes
Apple pure and port wine reduction
~~~
Veal sweetbreads feuillette
Forest mushrooms, spinach and truffle emulsion
Freshly baked bread and butter
~~~
Refreshing fruit/berry sorbet

MAIN COURSE
Pan fried sea bream fillet
Cream cheese risotto with spinach, roasted cherry tomatoes and tarragon vinaigrette

DESSERT
Vanilla cheese cake with rhubarb ice cream
Rhubarb confit and vanilla tuile

BEVERAGES
Ice water with lemon
Freshly brewed coffee
Selection of teas

*Vegetarian options are available upon request (please preorder)

4 COURSE SET MENU 3

ED403

AMUSE-BOUCHE
Freshly chef’s made canapé or miniature appetizer with fresh flavors

APPETIZERS
Grilled vegetable terrine with goat cheese mousse
Ruccola salad, balsamic dressing
~~~
Grilled king prawn with mango salsa
Cress salad and vegetable crisps
Freshly baked bread and butter
~~~
Refreshing fruit/berry sorbet

MAIN COURSE
Roasted lamb saddle
Root vegetables soufflé and rosemary jus

DESSERT
Warm blueberry pie
Vanilla sauce and ice cream

BEVERAGES
Ice water with lemon
Freshly brewed coffee
Selection of teas

*Vegetarian options are available upon request (please preorder)