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EU Protective Security Advisory Training
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03 June, Dinner Main Courses
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Beef Sirloin Tagliata in Italian style , salad and Belgian fries
Waterzooi of fish and prawns with vegetables and baby potatoes
Vegetarian raviolis on hot vegetables in Chef’s sauce and Parmesan
3
05 June, Dinner Starter
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Gratinated eggplant parmigiana
Vegetarian house antipasto with small mozzarella
Salmon tartare with zucchini cream
Beef carpaccio with burratina and seasonal truffles
4
Main Course
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Royal sea bream on a potato timbale with lobster sauce
Tortelloni stuffed with truffles and seasonal truffles
Veal fillet with cardoncelli mushrooms and rosemary potatoes
5
Dessert
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Ricotta cannolo with crème anglaise
Classic homemade tiramisu
Seasonal red fruits with vanilla ice cream
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