Spring

To start:
Green Asparagus on Toast with Hollandaise Sauce and Chervil.

Followed by :
Leg of Lamb with Parsley Mint Pesto, accompanied by a Stew of Spring Onions and Braised Mange-Tout in Smoked Bacon.

Finally:
Fresh Strawberries with Black Pepper Cream.

Summer

Our fruity summer festival to tantalize your taste buds.
To Start:
Fresh Dutch Shrimps accompanied by a shimmering dressing of chilli, coriander and Lemongrass, of course on Toast.

Followed by:
Butter en Lemon Braised Eel, served with a Summer Pasta with Courgettes and Sugar Snaps.

Finally:
a combination of lovely summer fruit such as:
Raspberries, Blackberries and Melon with a Lemon Mint Honey Dressing.

Autumn

To put warmth into you meal.
To Start:
A Mushroom variety braised in Garlic Butter, served on Toast.

Followed by:
Fresh Paradelle with Broad Beans and Rucola, Pine-Tree Seed and a beautiful Parmesan with a tower of Aubergine and Goat’s Cheese with a Rosemary Honey Sauce

Finally:
A Walnut Loaf with Mixed Cheese resting on a platter of beautiful fresh Grapes.

Winter

To prepare you for springtime a heavy but romantic meal.

To Start:
Fresh Mackerel on Toast and Lemon Mayonnaise.

Followed by:
Beef Salad with Fried Red Onions with Horse-Radish Cream accompanied by Parsnip and Mashed Potatoes.

Finally:
A Full Bulgarian Yoghurt with Apple Blossom Honey and Roasted Hazelnuts.

Aphrodisiac Menu

To Start:
A heart warming salad of the Greek islands, called the Adonis Salad.
Comprised of Oranges with Marinated Onions and a Gran Marnier Sauce.

Followed by:
Sweet Sirloin in a Champagne Sauce accompanied by Aubergines from the Greek Mountains and Pasta.

Finally:

gentle end of the meal of the gods with delicious peaches and cherries and pink champagne.

Mikael Besson:  Chef.

Amuse; mini polpetta “lady and the vagabond (spaghetti with meat balls in a different shape)

Starters :Cinderella’s pumpkin soup, a spicy tale

Scallops baked in bacon in a sea of ….gaspacho

Oysters and Champaign

Salmon tartar with a gambas-hart

Main course; roasted duck filet on a bed of peaches and haricot verts with ginger

Filet of guinea fowl supreme in company of a risotto amoroso, red bell pepper sauce.

Spicy Filet of lamb served on snow peas with a shallot and black pepper caramel

Dessert dessert for two “tete a tete”

Raspberries with ginger
Bananas in passion fruit juice
Mango sherbet*with grappa
Choice of chocolates( from Puccini)

Single(oh what a horrible word for a romantic evening) desserts
Fresh forest fruits with tea and mint.

Oranges and limes in a whisky and pepper soup with vanilla ice

Hans Lemmen, is a Top Class Chef from the world famous ‘De Fortuna Hotel’ and has kindly given his energies to complying this wonderful romantic menu choice.

A Fish Menu Choice

Dutch shrimps with a Bavarian cream of yoghurt served with strawberry and balsamic vinegar compote and Schiacciata-toast.

Oven served, sea-wolf fillet rests on a sea of freshly puréed runner beans served with a crème fraîche, piquant bouillon with crustaceans.

A delicate rhubarb and vanilla parfait served with white chocolate mousse, sugared bric and vanilla sauce

A Vegetarian Menu Choice

A warm quiche filled with mozzarella cheese, red onion, olives and red plums is served a fresh salad, seasoned with fresh Oregano.

Steaming succulent summer purslane swimming in a sea of Livarot cheese encased a light bric-pastry strudel sits beautifully with a warm lightly spiced risotto.

Amaretto sabayon, oven-browned pineapple slices, sprinkled with papaya sherbet.

A Main Menu Choice

Irish beef carpaccio and a salad with provolone and mustard croutons served with spring onion pesto.

A light lemon and sereh oriental poultry soup served with a garnish of leek, taugé and eier noodles

Sautéed veal steak filled with Shii-take mushroom and Serrano ham accompanied by Pappardelle pasta and stir-fried spinach served with creamy whisky sauce.

reamy caramel mousse served with honey ice cream and home-made raisins on brandy.