An assortment of luxury breads including: white soft buns, poppy and sesame seed buns,tiger buns, cornbread, sugar bread, raisin and currant loaf, croissants , and Swiss rolls. Served wit all kinds of cold cuts, of meat and cheese like: home roast beef, veal fricandeau, Gelderland ham, chicken roulade, farmers salami, mature, cumin and young Gouda cheese, and a collection of sweet spreads like: marmalades, honey, peanut butter etc.. As a warm egg dish we serve scrambled eggs, with bacon. Cereals such as muesli, cornflakes milk and yogurt are also included and of course there is a fresh fruit salad

International standard breakfast, Dutch loaf bread, white and whole wheat, croissant, young and matured cheese, various sweet spreads, boiled eggs, yogurt, milk and cereals.

A breakfast for the “aware”: fresh fruit juices, Smoothies, fresh fruit salad, full corn breads, all kinds of whole wheat rolls, “light” cheeses and cold meats, skin milk and low fat yogurt, a protein shake will be served, and various vegetables like tomato, baby leaf salad, cucumber etc.

Bagels, wraps, and rolls from the world kitchens, vegetarian tortilla wrap, with grilled Mediterranean vegies, feta cheese and a tapenade from olives and sweet peppers, wrap filled with smoked chicken, guacamole lettuce black eyed peas, bagel with gravad salmon, cream cheese mesclun salad, honey mustard sauce and dill, bagel with herb cream cheese, sundry tomato, smoked sirloin steak, pine kernels and pesto, slice of milers bread, with Parma ham, mimosa, Parmesan cheese shavings and basil.

Luxurieus filled bread roles like: Corn bread with smoked salmon, butter lettuce, crème fraiche, hors radish, egg and dill, baguette with smoked sirloin steak, Pesto, Parmesan shavings pine kernels, butter lettuce and herb oil, Full corn roll with Dutch Reypenear, Waldorf salad, tomato and roasted nuts, whole wheat roll with brie, green salad and sundry tomato, poppy seed roll with farmers ham, potato salad and cappers, Corn bread with smoked turkey grilled vegetables and tapenade.

Lunch buffet, white rolls, whole wheat rolls, poppy seed and sesame seed breads, corn bread, sugar bread, raisin and currant bread, muesli rolls served with butter and margarine, assorted cuts of meat and cheese like pastrami, loin roast, Gelderland sausage , filet American, roast beef, baked paté, mature Ryepenaer, young Gouda cheese, various marmalades, a Caprese salad with mozzarella and tomato and to round things up a Dutch “van Dobben” veal kroket.

Free translated a sandwich cake. This savory cake is being served in Sweden as a festive tread, the perfect solution if you like to serve something different, and special, you can make a choice between, fish, meat or even vegetarian style cake.

Full corn roll with ham, wheat roll young Gouda cheese and a roll with a Dutch “van Dobben” croquet.

(International fingerfood)

• Little salad of Japanese wakame seaweed salad with Dutch grey shrimps, noriten wasabi bean sprouts and Kewpie dressing
• Italian bruschetta, with tomato, onion, fresh basil and Parma ham
• Mini pho, Vietnamese noodle soup with spring onion, glazed pork belly, bok soy Horapaho and chili
• Pulled duck with spring onion, cucumber, Hoisin sauce served with a Chinese pancake
• Mini hamburger of Irish Angus, met pickles ,onion rings , tomato relish and Cheddar cheese
• Japanese Yakatori style chicken skewer with sweet soya sauce, ramen and cassava chips
• Dutch style deep fried cod with a tartare sauce and stir fried spinach
• Heavenly mud, with speculoos crumble, and white chocolate chips

(Biologic, dynamic & vegetarian)

• North African salad with Quinoa, ras el hanout, almonds, raisins, grilled vegetables, fresh mint and pomegranate kernels
• Bruchetta of ciabatta bread, biological gorgonzola, figs, honey and pine kernels
• Spinach soup with coconut cream quale egg, bread crotons and truffle oil
• Vegetable burger cassava fries, tomato relish, salad, pickles and cheddar cheese
• Vegetable tortelloni with a sweet and sour sauce made with sun dry tomatoes, cappers, onion and garlic.
• Mexican soft tortilla with mixed beans, cumin, chili, garlic and vegetarian chicken
• American pancakes with marinated red fruits, Tiramisu and a white chocolate pencil

• Reception with fresh “creuses” oysters and a glass of Chablis
• Rillette of fresh lobster, smoked salmon, trout caviar crostini from focaccia, and foam of lime
• Marinated sirloin steak with coarse mustard sauce, Amsterdam pickles and polar bread
• On the skin fried Corvinna filet, marinated Cuttlefish, seaweed oven cooked cherry tomato with a Luke warm green mustard dressing
• Spoom made with Cava, gin and lemon sorbet
• Skewer of Guinea fowl filled with Mozzarella sage rolled in pancetta bacon served with a Marsalla sauce
• Crème brulee with caramelita ice-cream and sugared almonds

• Cocktail with a rillette of Norwegian salmon, cappers, dill, Fuji apple, scallion and a crostini from foccacia
• Bonbon of carpaccio, with a filling of potato salad, feta cheese and a tartar of sun dried tomato, basil oil and a maj paj of parmesan cheese
• Consommé of forest mushrooms and beef broth, topped with a cream of truffle
• Spoom of lemon sorbet and spumante
• Grilled seabass wit green lentils, wild spinach, tomato concasee, and gnocchi
• In pancetta rolled Guinea fowl, with a filling of Mozzarella & sage with a gratin cake and a jus of Calvados
• Panna Cotta of bourbon vanilla, with Dutch strawberries and basil cream

• Housemade gravadlax, dry marinated with dill, sea salt, sugar and white pepper, served with mustard-dill sauce and a crisp of sourdough bread
• Belgium dried Ganda ham, rolled around a cristinni bread stick, and a small melon soup
• Cream of oyster mushroom and truffle with basil oil and a lolly of bread
• Daurade filet, with creamy Thai curry sauce, with Harapaho leaves, julienne of vegetables, Jasmin rice and a sesame crisp
• Spoom of spumante with strawberry and blueberries
• Terrace Major with a mix of seasonal vegetables a mini cake of Jerusalem artichoke and a jus of red port
• Moelleux with a heart of molten chocolate, a scoop of ice cream and mint coulis

• Fresh lobster with a salad of celery apple and cream mayonnaise
• Cappuccino of game bouilon with forest mushrooms and smoked deer ham
• Fried sweetbreads (thymus) with coarse apple cider mustard sauce and dried gingerbread
• Fresh spoom with champagne and lime sorbet
• Grilled dorade with scallops, stir fried spinach and truffle Hollandaise
• Veal tournedos with truffle potato, vegetables and Dordogne mushrooms and port wine gravy
• Mascarpone with stewed pear, anise sorbet and chocolate curls

Caesar salad with focaccia croutons, Parmesan cheese curls crispy bacon preserved vegetables (for vegetarians without bacon possible).
Guinea Fowl, potato and celery mousseline jus with star aniseed creamy asparagus and chestnuts mushroom.
Crème bruleé of Bailys and bourbon vanilla straciatella ice-cream.

Tartar of fresh tuna, with Japanese wakame salad and a wasabi mayonnaise.
Saltimbocca veal scaloppini, with mozzarella, sage and Parma ham, served with Marsala sauce.
Parfait of Amarene cherries, and lime, with a crumb of Catucci cookies.

Mabre of duck in a crispy basket of rice sheet with sweet English chutney.
Grilled sea bass fillet with garlic fried pak soy, brown almonds and in balsamic marinated cherry tomato’s served with basil beurre blanc
Tartufo classico with butter scotch caramel sauce and a little glass of limoncello.

Butterfly of grilled gravad salmon honey sweetened mustard sauce and mesclun salad.
Grilled ribeye of local grain fed “Waterlands weelde” king oyster mushroom, roasted cherry tomatoes with its own gravy and marrow sauce.
Panna Cota in crème framboise marinated red fruit and a Dutch cookie the “kletskop”.

(Vegetarian)

• Rolled “raw” spring roll with a filling of carrots, cucumber, snow peas and mint leaves, served with a dip of peanut- and sweet chilli sauce
• Courgette soup with chives, truffle and crostinni
• Eggplant crumble with mushroom flan and salsa verde
• Small cake with lemon merengue, blueberries coulis and mango sorbet

• Greek salad, with tomato, cucumber, feta, olives and red onion 
• Tuscany pasta salad 
• Norwegian shrimps with apple, dill in a mayonnaise sauce
• Mesclun salad and garlic croutons 
• Fillet of plaice fresh spinach grated with Hollandaise sauce
• Whole cooked pork loin with green pepper an cream sauce
• Italian casserole with zucchini, tomato sauce, gorgonzola and pane Carasau 
• Potato gratin 
• Mixed seasonal vegetables 

• Old Dutch style stewed beef with red cabbage
• Vegetarian meatball served with veggie gravy 
• Cauliflower with a Mornay sauce 
• Mini cooked potatoes 
• Stewed fish fillet, spinach and mustard sauce
• Dutch raw “maatjes” herring, with frisee salad and onions
• Tomato and cucumber salad with a herb dressing 
• Potato salad with cappers 
• Potato gratin 
• Millstone bread
• Salted French butter

• Kale mash with Dutch vegetarian smoked sausage 
• Sauerkraut mesh with pork belly
• Red cabbage with apple 
• Blade Steak in its own gravy
• Mash of endive 
• Apple sauce 
• Marrow fat peas with bacon and onion
• Fresh Dutch sausage

= Vegetarian dish

• Chuck tender
• Chicken skewer with Sateh Sauce
• Crispy grilled salmon fillet
• Vegetarian BBQ burger 
• Salad with cherry tomato, mozzarella and basil 
• Celery salad with orange and walnuts 
• Mesclun salad with green mustard, dressing and croutons 
• Greek salad with Feta cheese, marinated olives and tomatoes 
• Potato wedges 
• Rustic bread 
• Herb butter 

All fish and meats will be served with various sauces

• Italian country side bread with garlic mayonnaise
• Rocket salad with Taleggio 
• Insalata di cavolfiori, cauliflower salad with ras el hanout herbs, browned almonds and capers 
• Cous Cous salad with grilled Mediterranean vegetables and sundry tomatoes 
• Borlotti bean salad with: tuna, cappers, tomato, anchovies, olives, and scarmoza
• Ravioli with rigotta & spinache in a sauce of gorgonzola dulci 
• Chicken alla cacciatora
• Penne al matriciana in a sauce of smoked bacon, chili pepper, cappers and onion
• Polpetine: small vegetarian meatballs in a Napolitano sauce 
• Tiramisu

• In herbs baked raw tuna, with Japanese wakame seaweed salad
• Marinated Swedish salmon, with honey sweetened mustard sauce
• Crostini with an apple, celery and vegetarian salmon salad 
• Mixed salad off: fennel, hazelnuts, grilled vegetarian chicken and sundry tomatoes
• Salad of haricots verts, gorgonzola, oven cooked cherry tomatoes and conference pear 
• Veal roast with mushrooms and Marsala sauce
• Grilled seabass with a anti Boise of tomato, garlic, olive oil and basil
• Vegetable stew with beans, chickpeas, black beans and cauliflower in Indian sauce 
• Potato cake with mozzarella 
• Mixed vegetables 

• Whole cooked ham with celery salad with orange and nuts
• Potato salad with cappers 
• Steamed whole salmon with yogurt mayonnaise
• Marinated mushroom salad with garlic, rosemary, thyme and feta cheese 
• Stewed beef in its own gravy with red cabbage and apple sauce
• Fried fish filled with mustard sauce
• Fillet of lamb with rosemary, thyme and garlic
• Vegetable stew of beetroot, onion, parsnip, celeriac potato and coriander 
• Fresh seasonal vegetables 
• Potato gratin 
• Wholemeal bread with butter

• Marinated grilled vegetables and mushrooms and old Amsterdam cheese 
• Dutch herring on frisée salad with chopped onions
• Salad of Norwegian shrimps and apple in a creamy mustard sauce
• ‘Gravad Lax’ raw marinated salmon with dill
• Roast beef with truffle gravy
• Pasta salad with pesto dressing, zucchini, Borettane onions and dried tomatoes 
• Iceberg lettuce with gorgonzola and garlic croutons 
• Potato cake and mixed vegetables 
• Endive casserole, with mashed potatoes and cheese 
• Roasted sirloin steak served with red wine sauce and Cebolla
• Various kinds of bread and salted butter

• Salad of smoked chicken with: feta cheese, sundry tomatoes, croutons, cappers & appels
• Various types of salad, crispy vegetarian bacon bits, sweet peas and pine kernels 
• Salad of grayfish and shrimps with dill, green apple and lime mayonnaise
• Home marinated Norwegian salmon with honey sweetened mustard sauce
• Salad of fennel, courgette, kidney beans, Roquefort and croutons 
• Oven cooked fish filet with spinach and beurre blanc sauce
• Pork roast with a garnish of onion, mushroom and bacon
• Vegetable dish with artichoke hearts, aubergine, courgette and meadow mushrooms 
• Potato gratin 
• Seasonal vegetables 

• Kang Karee Kai: chicken with potato in yellow curry
• Kai Kaprao: vegetarian chicken pieces with garbanzos, onion and peppers in oyster sauce 
• Pad Pak: tofu with garlic an various vegetables 
• Satay Muh: Thai style vegetarian pork filet skewer with okonomiyaki sauce 
• Kung Phad with mamuang: shrimps with cashew nuts and sweet chilly
• Yakatori: Japanese sweet chicken skewer
• Dajang Rendang: stewed spicy beef with coconut and lemongrass
• Pad Thai: fried noodles with peanuts, vegetables and egg 
• Khao Pad: fried rice with vegetables and egg  

Greek buffet with:

• Tzatziki: Greek yogurt sauce with cucumber and garlic 
• Salad with feta cheese, marinated olives bell peppers, cucumber, onion rings, and tomato 
• Greek artichoke salad 
• Giros with spicy spice and garlic mayonnaise
• Biftéki: vegetarian meatballs with Greek spices in tomato sauce 
• Souvlákia: lamb skewer
• Moussaka: in layers prepared eggplant dish with vegetarian beef and sauce
• Kefalotyri: grated fish in a onion tomato sauce
• Grilled Mediterranean vegetables 
• Pide bread and garlic olive oil

Italian inspired buffet:

• Vitello Tonato
• Italian salad of Quorn berlotti beans, Parmesan cheese and peppers 
• Prosciutto di Parma
• Bresoala with rocket salad
• Coppa di Parma
• Caprese with buffalo mozzarella, tomato and fresh basil 
• Bruschetta with crema di Carciofo (cream of artichoke) 
• Tris di Verdure 3 kinds of vegetables, Sicily style 
• Vegetarian Penne with pesto, pine nuts, basil and puffed tomatoes 
• Lasagne Bolognaise
• Ravioli Spinach and ricotta with a creamy sauce of Cepes and garlic 
• Seasonal vegetables 
• Ciabatta bread

• Dutch raw “maatjes” haring with sour onions on fresh lettuce
• Smoked salmon with horseradish, red onion, capers and dill spice
• Different kinds of vegetarian sushi with Kikkoman and wasabi 
• Small shrimp cocktail with papaya and whisky cocktail sauce
• Roman salad with garlic croutons and gorgonzola 
• Salad of honey tomatoes Picolini Mozzarella and fresh basil dressing 
• Parma ham with fruit chutney
• Giant boleet in and sweet paprika sauce with 3 kinds of beans 
• Roast beef with truffle gravy 
• Gratin potatoes 
• French bread
• Salted French butter

Delicious snacks from the Oriental cuisine. Steamed or deep-fried, stuffed with chicken, shrimps or pork and with spicy sauces. Vietnamese spring roll with chilli sauce and mini Bapao

Portion of Dutch van Dobben “bitterballen” 6 pieces

• Dutch raw haring with onions and pickles
• Grey Dutch shrimps in a quills egg
• Large prawns in a rice sheet with a sweet spicy dip
• Bonbon made from carpaccio and “American” filet
• Mini sausage roll

• Chicken nuggets with dip
• Kwekkeboom bitterballs with mustard
• Small sausage roll
• Spicy mini spring roll
• Mini fricadel

• Local cold smoked beef with truffle mayonnaise and Parmesan chips
• Quale egg with salmon caviar, sour cream and chives
• Cold smoked salmon with green asparagus tips
• Red mullet with a crispy herb crush
• Lamb filet with a mint jelly

All above will be served on white and brown canape’s

• Goat cheese with honey pine kernels and croutons
• Sole with salmon and dill
• Grilled scallops with a sundried tomato and Hollandaise sauce
• Mousseline of crayfish
• Smoked goose breast, duck liver and cranberry marmalade
• Roasted lamb filet with grilled bell pepper crème

Various Spanish tapas like:

• Grilled chicken skewer with curry
• Pork filet skewer
• Small Spanish sausage
• Albondigas (meatballs)
• Mushrooms
• Olives
• Tuna and salmon skewer
• Peperoni with cream cheese filled pepper
• Smoked almonds
• Spanish dried ham and salami

• Various cakes
• Fruit mousses
• Tiramisu
• Bavaroise cake
• Crème bruleé
• Chocolate cake
• Panna Cotta

Small dessert defilé supplemented with:

• Large selection of desert cheeses with portwine
• Different kinds of ice cream
• Parfait

Choice from:

• Tomato soup with meatball or small Ceasar salad
• Chicken schnitzel with fries & apple sauce or Pasta Bolognese or Fish fingers with remoulade sauce
• Children’s surprise ice-cream or Dutch “vla flip”