The Last Supper — 6 Course Dinner

Den Bosch, NL From €180,00 p.p
The best of the best. It’s not for nothing that we call this menu ‘The Last Supper’. If our final hour had come, this is the menu we would want to eat one more time. Fine dining at its best, without frills but with refined and balanced dishes. If you have specific requests, please let us know—within this 6-course menu there is certainly room for a beautiful interpretation. In addition to the 6 courses, we also provide at least one amuse-bouche and a glass of bubbles per person to start. We bring warm bread with spreads for the table and, finally, we provide table water throughout the evening.
Peter Bertrams | Heeren Catering

Peter Bertrams | Heeren Catering

Verified Chef Experience

Premium ingredients

Verified chef

Voorbeeldmenu

Menus can be customized after your booking has been confirmed

 

 

Tartare  of  Red  Beetroot 

 Granny  Smith -  Horseradish  -  Ginger  -  Mustard Seed

 

Roulade  of  Quail 

Pistachio  -  Blackberry Cream  -  Radicchio

 

Turbot 

Citrus  Orzo  -  Pumpkin  - Jelly  of  Salted  Lemon 

 

Scallop 

 Pea  - Miso  - Beurre  Noisette  - Salted  Lemon

 

Saddle of Venison 

 Envelope  of  Savoy Cabbage   -  Parmesan  - Rich  Gravy

 

Drunken  Cake 

Orange­‐Lemon Liqueur  -  Mascarpone  - Pine Cone  - Pine Pollen

 

extra: special amuse-bouche

Product info

This chef offers custom menus to make your event even more exceptional — mention your ideal menu in the form for a custom quote, or contact our sous chef.

Dietary

Food allergies or dietary preferences? No problem. Peter Bertrams | Heeren Catering can adapt the menu to your needs.

VegetarianGluten-freeFood allergiesPescatarianVegan

What's included ?

All experiences include top-quality ingredients, service, and cleanup.

This chef also offers:

BreadTablewareNapkinsCutlery

The Last Supper — 6 Course Dinner

Voorbeeldmenu

 

 

Tartare  of  Red  Beetroot 

 Granny  Smith -  Horseradish  -  Ginger  -  Mustard Seed

 

Roulade  of  Quail 

Pistachio  -  Blackberry Cream  -  Radicchio

 

Turbot 

Citrus  Orzo  -  Pumpkin  - Jelly  of  Salted  Lemon 

 

Scallop 

 Pea  - Miso  - Beurre  Noisette  - Salted  Lemon

 

Saddle of Venison 

 Envelope  of  Savoy Cabbage   -  Parmesan  - Rich  Gravy

 

Drunken  Cake 

Orange­‐Lemon Liqueur  -  Mascarpone  - Pine Cone  - Pine Pollen

 

extra: special amuse-bouche