Standard Buffet – €23/person (minimum 20 people)

• Tomato carpaccio, shredded surimi and mimosa eggs
• Mixed fish terrines
• Roast beef, arugula and parmesan shavings
• Chicken Caesar
• “Vittelo Tonato” style roast pork
• Tomato salad
• Grated carrots
• Sliced ​​sweet cucumber with dill
• White cabbage with curry and pineapple
• Basil Pasta Salad
• Tabbouleh
• Mayonnaise
• Dressing sauce
• Cocktail
• Vincent
• Bread + butter

Classic Buffet – €28/person (minimum 20 people)

• Crab Stuffed Tomatoes
• Fish Terrine Medley
• Salmon carpaccio with honey and dill
• Smoked salmon
• Duck terrine
• Roast beef
• Sliced ​​poultry with vegetable pesto
• Caramelized pork fillet flavored with rosemary
• Tomato salad
• Grated carrots
• Sliced ​​zucchini with parmesan
• White cabbage with curry and pineapple
• Grated celeriac
• Basil Pasta Salad
• Mexican rice
• Mayonnaise
• Dressing sauce
• Cocktail
• Vincent
• Bread + butter

Fresh Buffet – €31/person (minimum 20 people)

• Tuna carpaccio with mustard
• Monkfish terrine with leeks
• Salmon rillettes
• Smoked Elbo
• Beef carpaccio with parmesan shavings
• Vitello tonnato
• Sliced ​​poultry with vegetable pesto
• Chiffonnade of country ham and seasonal fruits
• Sliced ​​zucchini with parmesan
• Assortment of grilled vegetables
• Cucumbers
• Grated celeriac
• Tomato salad
• Tabbouleh
• Basil Pasta Salad
• Mayonnaise
• Dressing sauce
• Cocktail
• Vincent
• Bread + butter

Trendy Buffet – €32/person (minimum 20 people)

• Gravlax-style salmon carpaccio
• Terrine of scallops
• Scampi and pineapple skewers
• Tomato and grey shrimp medley
• Beef chiffonade, guacamole and onion confit
• Vitello tonnato
• Poultry roulade with dried tomatoes
• Assortment of cold meats
• Sliced ​​zucchini with parmesan
• Assortment of grilled vegetables
• Lentil salad
• Grated celeriac
• Tomato salad
• Tabbouleh
• Basil Pasta Salad
• Mayonnaise
• Dressing sauce
• Cocktail
• Vincent
• Bread + butter

Gourmet Buffet – €33/person (minimum 20 people)

• Red mullet fillets with herbs and southern vegetable tatin
• Smoked trout, horseradish cream and wheat salad
• Rillettes with 2 salmons flavored with dill
• Medley of scampi and broccoli with red curry
• Rabbit terrine with hazelnuts and onion confit
• Italian cold cuts, parmesan, rocket, trevisse and balsamic cream
• Caesar-style poultry fillets
• Association of Belgian, Italian and French cheeses, Liège syrup and tapenades
• Green Bean and Red Onion Salad
• Sliced ​​fennel, oranges and dill
• Sweet Cucumber Salad with Feta
• Tomato fan with basil
• Grated carrots with coriander and walnut oil
• Bulgur tabbouleh with crunchy vegetables
• Greek Pasta Salad with Grilled Vegetables
• Slightly spicy sauce
• Herb sauce
• Dressing sauce
• Mayonnaise
• Bread + butter

• North Sea Salad
• Tomato stuffed with tuna, rice, capers, olives and flat-leaf parsley
• Lobster terrine with basil on a bed of young spinach shoots
• Marinated salmon carpaccio with passion fruit, lime and coriander
• Beef marinated in truffle oil, arugula, sun-dried tomatoes and parmesan shavings
• Duck mousse and caramelized apples
• Fine Italian charcuterie and grilled artichokes
• Sliced ​​chicken with tarragon, potatoes and green beans
• Grilled Berloumi
• Carrot, celeriac, apple and walnut salad
• Mesclun of young shoots and assortments of sprouts
• Grated broccoli and cauliflower
• Tomato salad with feta and flat-leaf parsley
• Grated kohlrabi with curry
• Oriental Tabbouleh
• Pasta salad with roasted peppers and basil
• Garlic Mint Yogurt Sauce
• Assortment of tapenades
• Chervil sauce
• Mayonnaise
• Slightly spicy coriander sauce
• Bread and butter