Saturday Night Dinner Cruise All-inclusive

Every month the dinner buffet has a special theme.
In the month of September it is Greek

Appetizer
Sampler Platter with various snacks such as Greek salad with feta and tomatoes, stuffed vine leaves, Greek cheese with olives and sun-dried tomatoes, calamari, melitzanosalata (Greek eggplant dip), Greek peppers

*Sampler Platter with various snacks such as Greek salad with feta and tomatoes, stuffed vine leaves, Greek cheese with olives and sun-dried tomatoes, fried onion rings, melitzanosalata (Greek eggplant dip), Greek peppers*

Main course buffet
Chicken Gyros
Souvlaki
Soutzoukakia with tomato sauce
Sea bass fillet and lime butter sauce

*Vegetarian gyros*
*Vegetarian meatballs in tomato sauce*
*Stuffed Eggplant*

Greek pasta
French fries
Tzatziki
Horiatiki (Greek raw vegetable salad)

Dessert
Baklava with vanilla ice cream and whipped cream

*Vegetarian dishes*
(these are not standard, you must indicate when booking that you are vegetarian)

Every month the dinner buffet has a special theme.
In the month of October it is Autumn

Appetizer
Salad with smoked wild boar ham, fig confit and nuts

*Beetroot carpaccio with pistachio nuts and halloumi*

Main course buffet
Veal entrecote with a Bok beer sauce
Savoy cabbage with fried bacon
Victoria perch fillet with a sauce of spring onions

*Pasta with fried wild mushrooms and a herb cream sauce*
*Omelet with savoy cabbage and vine tomato*
*Vegetarian lasagna*

Baked Rozeval baby potatoes with sea salt and rosemary
Waldorf salad with walnuts and mandarin oranges
Pumpkin Salad with Feta and Croutons

Dessert
Chocolate bavarois with Merengue, whipped cream and vanilla ice cream

*Vegetarian dishes*
(these are not standard, you must indicate when booking that you are vegetarian)

Every month the dinner buffet focuses on a special theme.
In the month of November this is Game dishes

Appetizer
Duo of smoked deer fillet with game pie on a crispy crust with a cranberry compote and a cup of pumpkin soup.
*Salad with vegan cheese and beetroot, toast with hummus and pumpkin soup*

Main course buffet
Wild boar stew
Potato-truffle gratin
Brussels sprouts from the oven with fried bacon

Salmon fillet with a herb crust and a hollandaise sauce
Ribbon pasta and wild spinach

*Risotto with wild spinach and a stuffed portobello and a garnish of witch's cheese, arugula and pine nuts*

Waldorf salad with walnuts and mandarin oranges
Mixed salad with raspberry vinaigrette

Dessert
Glass filled with forest fruits, stewed pear sorbet and a cinnamon sabayon

*Vegetarian dishes*
(these are not provided as standard, you must indicate that you are vegetarian when making your reservation)