Description
Catering Menu:
Salads:
Large Grilled Vegetable Salad (vegan): arugula mix, grilled vegetables, sun-dried tomatoes, coriander dressing
Large Couscous Salad (vegan): couscous with figs, raisins, and roasted sweet potato
Large Caesar Salad: romaine lettuce, capers, “no chicken,” croutons, Parmesan flakes
Beet–apple salad with walnuts and honey-mustard dressing
Grilled vegetable–couscous salad with lemon, parsley, and roasted chickpeas
Mixed greens with toppings (nuts, seeds, croutons, feta) and assorted dressings served separately
Soups:
Creamy pumpkin soup with roasted pumpkin seeds and curry cream
Hot Dishes:
Lasagna with grilled vegetables and ricotta
Thai curry with tofu and white rice
Dutch stamppot with spinach and goat cheese
Seasonal vegetables
Pasta with assorted sauces
Potato gratin with cheese and cream
Steamed green beans & carrots with herb glaze
Accompaniments
Freshly baked sourdough, multigrain bread, and rustic baguettes
Dutch herb butter, olive tapenade, roasted garlic aioli
Pickled vegetables, Amsterdam onions, olives
Selection of Dutch cheeses
Fruit:
Seasonal fruit
Hand fruit (whole fruit pieces)
Drinks:
Water with mint, lemon, orange, cucumber, basil, or lime
Fresh orange juice
Desserts:
Mini apple tart
Panna cotta with berry coulis
Chocolate mousse in a glass
