Reception with aperitif, non-alcoholic cocktail, fruit juice and a selection of appetizers served at the table

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Ceviche of salmon with cucumber salad and shiso

OR

Fresh spring salad with scampi and sweet and sour dressing

OR

Carpaccio of scallops with an ointment of horseradish, zest of lime
and finished with watercress

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Velouté of peas and young shoots

OR

Yellow bell bell pepper soup with sour cream and parsley

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Poached cod with bouchot mussels and perfumed with curry

OR

Pearl couscous with green and white asparagus and lobster oriental style

OR

Duo of homemade shrimp croquette & lettuce heart with tomato shrimp

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Grilled red tuna with vegetable wok and puree with olive oil

OR

Malinois cake with pepper cream sauce, vegetable roulade and duchess potatoes

OR

Fried tenderloin with structures of carrot / asparagus tips and potato garnish

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Dessert buffet with presentation of centerpiece

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Mocha