Buffets from De Walvisch

Smoked eel (from the IJsselmeer)

North Sea fish cocktail with a sherry-cocktail sauce

Dutch herring with pickles, Amsterdam style

Potato salad with farmers ham, crispy bacon and chives

Ham of lamb roast with an asparagus salad

Barneveld smoked chicken salad

Gouda cheese salad with red, green and yellow peppers

Marinated mushrooms from the Limburg caves

Several kinds of bread with butter and garlic butter

Hot (including vegetable- and potato garnishing):

Oven stewed cod with spinach and mashed potatoes au gratin with spicy Gouda cheese

Beef stewed in gravy and Dutch ale (Old Brown)  

Shellfish marinated in olive oil

Carpaccio tenderloin

Melon with traditionally ripened ham

Veal fillet with tuna(fish) mayonnaise

Tricolore pasta salad including Peccorino cheese and pesto

Tomato salad including Mozzarella cheese and fresh basil

Various sorts of olive-tapenade

Various sorts of bread with cream- and herb butter

Hot (including vegetable- and potato garnishing):

Mediterranean fish dish with sun dried tomato  

A presentation including smoked salmon, trout and mackerel

Tunny(fish) salad

Various sorts of French pâtés

French meat salad with an assortment “charcuterie” (French sliced cold meat)

Coarse mixed salad with croutons and herb dressing

Salad with Roquefort and candied figs

Various sorts of bread with cream- and herb butter

Hot (including vegetable- and potato garnishing):

Baked salmon fillet and béarnaise (sauce)

Boeuff Bourguignonne (beef stewed in red wine with mixed herbs)  

Dutch pickled herring with Amsterdam-sour

Gouda cheese salad with three colours of paprika (Dutch)

Carpaccio with marinated salmon

Tomato salad with Mozzarella cheese and fresh chive (Italian)

Melon with traditional dried ham, potato salad with tunny(fish), egg, union rings and parsley

Spits with Chorizo, olives and tomato (Spanish)

Various sorts of French pâtés with mushrooms, truffle and pistachio nuts (French)

Smoked rub eye with egg salad, "coleslaw" (white cabbage) with raisins and curry-mayonnaise (American)

Various sorts of bread with cream- and herb salad 

Hot (including vegetable- and potato garnishing):

Lasagne of Mediterranean fish (Italian)

Medallion of veal in a mild Limburger mustard sauce (Dutch)  

Three sorts of stew
Dutch veal ball with grandmother’s jus
Smoked sausage
Crispy baked slices of bacon
Dish au gratin chicory
Baked potatoes
Marrowfat (peas) with bacon
Piccalilli, unions, mustard and Amsterdam sour