BCFormula IV
Three different appetizers, by inspiration of the chef, will be served to the guests.
Entrees:
Marinated salmon with a cream of parsnip & candied vegetables
Carpaccio of beef & a cream of winter truffle
Carpaccio vitello tonato, creatively brought
Shortly seared tuna, avocado, puffed amaranth & daikon
Caesar salad
Main dishes:
Cod steak on a bed of mashed vegetables & a white butter sauce
Chicken roulade, filled with wild mushrooms & a cream of mashed potatoes with herbs
Suckling pig filet in combination with stir-fried vegetables & a soft port wine sauce
Carré of veal with puffed potatoes & seasonal vegetables
Desserts:
Cheesecake with blood orange
Dame blanche
Tiramisu of jenever & speculaas from Hasselt
Harmony of white & dark chocolate
Fresh fruit fantasy
Per course, a client can choose one of the mentioned dishes for the
whole company. (Adaptions can be made for allergies & vegetarians)
