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Dinner Navarra
(3 courses)
Starters
A tasty terrine of Angler fish and scallops, watercress puree
and skewer of cherry tomato and cucumber
Norwegian salmon tartare, wasabi balsam, soy sauce jelly, crunching
toast
Fresh pasta salad, artichokes and olives, skewer of scampi baked in
green oil
Carpaccio of smoked calfs tongue, dressing of tuna and anchovy,
dices of ciabatta, tomatoes and young chive
A tasty soup of Dutch mussels, savoured with a glimpse of saffron
and bread crumbs
Fine marinated tomato slices, chopped shallot and chive, balsamic
vinaigrette (vegetarian)
Main dishes
Breast of roast guinea fowl with mushrooms, sauce of red port,
pie of ‘Rooseval’ potatoes
Marinated and slightly smoked ham cushion, a bunch of French beans
and potato croquettes
Tender steak of beef, green pepper sauce, roasted tomato and
watercress, French fries
Cod filet, fresh shrimps, minced mushrooms, white wine sauce and
mashed potatoes
Rolled filets of bass in a crispy tomato, olive and bread crumbs
jacket
Vegetarian combination of grilled courgette, strings of leek and
carrot, Italian herbs and a puree of fresh tomatoes
Desserts
Thin pancakes with bourbon vanilla ice cream, lace biscuit with
cinnamon flavour
Coffee mousse, dices of cake impregnated with Amaretto liqueur and
custard cream
A variety of sorbets with fresh fruit and sauce of red
berries
Crème brûlée (warm egg custard with vanilla and glazed with brown
sugar)
A selection of fine regional cheeses served with walnut bread
