Catering B2Bcruise Rotterdam3 kleine
Catering B2Bcruise Rotterdam3 kleine
Table garnish
- Smoked almonds, olives and grissini with aioli
- Crudité with curry dip
- Smoked almonds
- Olives
- Grissini with aioli
- Desem bread with olive oil and sea salt flakes
For drinks
Choice of 3 pieces / 5 pieces p.p.
- Burgundian bitterballs
- Vegetarian vegetable croquettes
- Burgundian bitterballs and vegetable croquettes
- Bittergarniture
- Burgundian bitterballs | vegetable croquettes | crispy shrimps | Yakitori satay | duck spring rolls
Amuses
- Oyster with lime
- Grilled scallops with sesame soy dressing and sake gel
- Profiterole with duck liver mousse
- Combination of three of the following amuses
- Gamba in tempura batter with warm honey and black sesame seeds
- Steak tartare with quail egg
- Bonbon of carpaccio
- Rillettes of duck on treacle waffle
- Beet biscuit with roasted goat cheese
- Vegetarian crunchy sushi with soy sauce
- Cauliflower in tempura batter of laos root
Combinations of amuses
- Aperitif of Palau-cava with oyster or scallops
- Aperitif of Sousa champagne with oyster or scallops
- Summer combination of three amuses – 2 p.p. Gamba in tempura batter with warm honey and black sesame seeds | Steak
Tartare with quail egg | Vegetarian crunchy sushi with soy sauce - Winter combination of three amuses – 2 p.p. Bonbon of carpaccio | Rillettes of duck on treacle waffle | Beet biscuit with
roasted goat’s cheese. - Sea combination of three amuses – 2 p.p. Gamba in tempura batter with warm honey and black sesame seeds | Rillettes
of duck on treacle waffle | Cauliflower in tempura batter of laos root - Champagne combination of three amuses – 2p.p.
Oyster with lime | Grilled scallop with sesame soy dressing and sake gel | Profiterole with duck liver mouse
Combinations of small dishes
- Combination of amuses and bitter garnish – 5 p.p. Gamba in tempura batter with warm honey and black sesame seeds | Bonbon from
Carpaccio | Beetcake with roasted goat cheese | Burgundian bitterballs | Vegetable croquettes - Combination of amuses and bitter garnish large – 5 p.p. Oyster with lime | Gamba in tempura batter with warm honey and black
Sesame seeds | Steak tartare with quail egg | Rillettes of duck on treacle waffle | Beet biscuit with roasted goat cheese | Burgundian
bitterballs | Vegetable croquettes
Catering B2Bcruise Rotterdam3 small
