Van der Valk Hotel Dennenhof

Parties

Menus

The prices below are ALL-IN and comprise:

A welcome with Cava and orange juice. On tables where people can have a chat we provide savoury snacks and attractive tapas platters. During the meal we provide bottles of water on the table and we serve red and white house wine. Beer and soft drinks are also included.
After the meal coffee is served twice.

If you follow the meal with an evening party, adapted prices apply upon request.

Only one menu is chosen for the whole company
(with the exception of vegetarians or specific diets). If one wishes various dishes then the choice must be stated in advance, the day itself is not possible. The menu choice made must be passed on a week in advance at the latest. For dishes, the à la carte price will be charged and this is possible for maximum 20 people.

Menu 1

Content:
Soup
Main course
Dessert
Drinks (all-in)

Choises:
Starters or intermediate courses:

  • Quiche Lorraine
  • Rocket salad with Serrano ham and scampi with melon pearls and Cuberdon syrup
  • Beef carpaccio with olive oil, toasted pine nuts and Grana Padano
  • Baked Haloumi with sour cream and truffle oil on a crunchy salad
  • Trio of smoked salmon, Nori truffle and Gravadlax (+2.5 euro)
  • Veal vitello tonato with tuna mayonnaise
  • Home-grown tomatoes filled with crayfish and soft whisky mayonnaise (+ 1.5 euro)
  • Lightly smoked salmon with traditional garnish (+1 euro)
  • Chicken and mushroom pasty
  • Puff pastry with shellfish and a lobster sauce with pastis
  • Scampi with soft garlic sauce
  • Stir-fried vegetables with Halloumi and fresh cucumber sauce
  • Slice of Breydel ham with coarse mustard sauce and a loggers sandwich 

Soup:

  • Traditional tomato cream soup with small meatballs
  • Creamy parsnip and curcuma soup with drops of parsley oil
  • Thai coconut soup with coriander
  • Light creamy courgette and broccoli soup with pumpkin seeds

Main courses:

  • Slices of Breydel ham with course mustard sauce, julienne vegetables, chios and potato croquettes
  • Fried cod with course mustard sauce, julienne leek and carrots and early potatoes (+3 euro)
  • Roasted tenderloin with spicy gravy, early vegetables, chips and croquettes (+2.50 )
  • Guinea fowl with three-pepper sauce, caramelised chicory and creamy Savoyard potatoes
  • Trio of turkey, beef fillet and pork medallion with bacon, green beans and red onion in a port sauce (+2,5 euro)
  • Medallions of lightly smoked Ardennes pork tenderloin with stewed Chinese cabbage and red curry sauce
  • Noodles with mushrooms, broccoli, peanuts and Quorn cubes

Desserts:

  • Sponge cake
  • Ice cream cake
  • Dessert plate
  • Dessert buffet: a pallet of cold and hot desserts and a cheese platter (+7 euro)

Price:
54.50 euro per person

Menu 2

Content:
Starter
Main course
Dessert
Drinks (all-in)

Choises:
Starters or intermediate courses:

  • Quiche Lorraine
  • Rocket salad with Serrano ham and scampi with melon pearls and Cuberdon syrup
  • Beef carpaccio with olive oil, toasted pine nuts and Grana Padano
  • Baked Haloumi with sour cream and truffle oil on a crunchy salad
  • Trio of smoked salmon, Nori truffle and Gravadlax (+2.5 euro)
  • Veal vitello tonato with tuna mayonnaise
  • Home-grown tomatoes filled with crayfish and soft whisky mayonnaise (+ 1.5 euro)
  • Lightly smoked salmon with traditional garnish (+1 euro)
  • Chicken and mushroom pasty
  • Puff pastry with shellfish and a lobster sauce with pastis
  • Scampi with soft garlic sauce
  • Stir-fried vegetables with Halloumi and fresh cucumber sauce
  • Slice of Breydel ham with coarse mustard sauce and a loggers sandwich 

Soup:

  • Traditional tomato cream soup with small meatballs
  • Creamy parsnip and curcuma soup with drops of parsley oil
  • Thai coconut soup with coriander
  • Light creamy courgette and broccoli soup with pumpkin seeds

Main courses:

  • Slices of Breydel ham with course mustard sauce, julienne vegetables, chios and potato croquettes
  • Fried cod with course mustard sauce, julienne leek and carrots and early potatoes (+3 euro)
  • Roasted tenderloin with spicy gravy, early vegetables, chips and croquettes (+2.50 )
  • Guinea fowl with three-pepper sauce, caramelised chicory and creamy Savoyard potatoes
  • Trio of turkey, beef fillet and pork medallion with bacon, green beans and red onion in a port sauce (+2,5 euro)
  • Medallions of lightly smoked Ardennes pork tenderloin with stewed Chinese cabbage and red curry sauce
  • Noodles with mushrooms, broccoli, peanuts and Quorn cubes

Desserts:

  • Sponge cake
  • Ice cream cake
  • Dessert plate
  • Dessert buffet: a pallet of cold and hot desserts and a cheese platter (+7 euro)

Price:
58.00 euro per person

Menu 3

Content:
Starter
Soup
Main course
Dessert
Drinks (all-in)

Choises:
Starters or intermediate courses:

  • Quiche Lorraine
  • Rocket salad with Serrano ham and scampi with melon pearls and Cuberdon syrup
  • Beef carpaccio with olive oil, toasted pine nuts and Grana Padano
  • Baked Haloumi with sour cream and truffle oil on a crunchy salad
  • Trio of smoked salmon, Nori truffle and Gravadlax (+2.5 euro)
  • Veal vitello tonato with tuna mayonnaise
  • Home-grown tomatoes filled with crayfish and soft whisky mayonnaise (+ 1.5 euro)
  • Lightly smoked salmon with traditional garnish (+1 euro)
  • Chicken and mushroom pasty
  • Puff pastry with shellfish and a lobster sauce with pastis
  • Scampi with soft garlic sauce
  • Stir-fried vegetables with Halloumi and fresh cucumber sauce
  • Slice of Breydel ham with coarse mustard sauce and a loggers sandwich 

Soup:

  • Traditional tomato cream soup with small meatballs
  • Creamy parsnip and curcuma soup with drops of parsley oil
  • Thai coconut soup with coriander
  • Light creamy courgette and broccoli soup with pumpkin seeds

Main courses:

  • Slices of Breydel ham with course mustard sauce, julienne vegetables, chios and potato croquettes
  • Fried cod with course mustard sauce, julienne leek and carrots and early potatoes (+3 euro)
  • Roasted tenderloin with spicy gravy, early vegetables, chips and croquettes (+2.50 )
  • Guinea fowl with three-pepper sauce, caramelised chicory and creamy Savoyard potatoes
  • Trio of turkey, beef fillet and pork medallion with bacon, green beans and red onion in a port sauce (+2,5 euro)
  • Medallions of lightly smoked Ardennes pork tenderloin with stewed Chinese cabbage and red curry sauce
  • Noodles with mushrooms, broccoli, peanuts and Quorn cubes

Desserts:

  • Sponge cake
  • Ice cream cake
  • Dessert plate
  • Dessert buffet: a pallet of cold and hot desserts and a cheese platter (+7 euro)

Price:
62.00 euro per person

Menu 4

Content:
Soup
Intermediate course
Main course
Dessert
Drinks (all-in)

Choises:
Starters or intermediate courses:

  • Quiche Lorraine
  • Rocket salad with Serrano ham and scampi with melon pearls and Cuberdon syrup
  • Beef carpaccio with olive oil, toasted pine nuts and Grana Padano
  • Baked Haloumi with sour cream and truffle oil on a crunchy salad
  • Trio of smoked salmon, Nori truffle and Gravadlax (+2.5 euro)
  • Veal vitello tonato with tuna mayonnaise
  • Home-grown tomatoes filled with crayfish and soft whisky mayonnaise (+ 1.5 euro)
  • Lightly smoked salmon with traditional garnish (+1 euro)
  • Chicken and mushroom pasty
  • Puff pastry with shellfish and a lobster sauce with pastis
  • Scampi with soft garlic sauce
  • Stir-fried vegetables with Halloumi and fresh cucumber sauce
  • Slice of Breydel ham with coarse mustard sauce and a loggers sandwich 

Soup:

  • Traditional tomato cream soup with small meatballs
  • Creamy parsnip and curcuma soup with drops of parsley oil
  • Thai coconut soup with coriander
  • Light creamy courgette and broccoli soup with pumpkin seeds

Main courses:

  • Slices of Breydel ham with course mustard sauce, julienne vegetables, chios and potato croquettes
  • Fried cod with course mustard sauce, julienne leek and carrots and early potatoes (+3 euro)
  • Roasted tenderloin with spicy gravy, early vegetables, chips and croquettes (+2.50 )
  • Guinea fowl with three-pepper sauce, caramelised chicory and creamy Savoyard potatoes
  • Trio of turkey, beef fillet and pork medallion with bacon, green beans and red onion in a port sauce (+2,5 euro)
  • Medallions of lightly smoked Ardennes pork tenderloin with stewed Chinese cabbage and red curry sauce
  • Noodles with mushrooms, broccoli, peanuts and Quorn cubes

Desserts:

  • Sponge cake
  • Ice cream cake
  • Dessert plate
  • Dessert buffet: a pallet of cold and hot desserts and a cheese platter (+7 euro)

Price:
65.50 euro per person

Menu 5

Content:
Starter
Intermediate course
Main course
Dessert
Drinks (all-in)

Choises:
Starters or intermediate courses:

  • Quiche Lorraine
  • Rocket salad with Serrano ham and scampi with melon pearls and Cuberdon syrup
  • Beef carpaccio with olive oil, toasted pine nuts and Grana Padano
  • Baked Haloumi with sour cream and truffle oil on a crunchy salad
  • Trio of smoked salmon, Nori truffle and Gravadlax (+2.5 euro)
  • Veal vitello tonato with tuna mayonnaise
  • Home-grown tomatoes filled with crayfish and soft whisky mayonnaise (+ 1.5 euro)
  • Lightly smoked salmon with traditional garnish (+1 euro)
  • Chicken and mushroom pasty
  • Puff pastry with shellfish and a lobster sauce with pastis
  • Scampi with soft garlic sauce
  • Stir-fried vegetables with Halloumi and fresh cucumber sauce
  • Slice of Breydel ham with coarse mustard sauce and a loggers sandwich 

Soup:

  • Traditional tomato cream soup with small meatballs
  • Creamy parsnip and curcuma soup with drops of parsley oil
  • Thai coconut soup with coriander
  • Light creamy courgette and broccoli soup with pumpkin seeds

Main courses:

  • Slices of Breydel ham with course mustard sauce, julienne vegetables, chios and potato croquettes
  • Fried cod with course mustard sauce, julienne leek and carrots and early potatoes (+3 euro)
  • Roasted tenderloin with spicy gravy, early vegetables, chips and croquettes (+2.50 )
  • Guinea fowl with three-pepper sauce, caramelised chicory and creamy Savoyard potatoes
  • Trio of turkey, beef fillet and pork medallion with bacon, green beans and red onion in a port sauce (+2,5 euro)
  • Medallions of lightly smoked Ardennes pork tenderloin with stewed Chinese cabbage and red curry sauce
  • Noodles with mushrooms, broccoli, peanuts and Quorn cubes

Desserts:

  • Sponge cake
  • Ice cream cake
  • Dessert plate
  • Dessert buffet: a pallet of cold and hot desserts and a cheese platter (+7 euro)

Price:
67.50 euro per person

Menu 6

Content:
Starter
Soup
Intermediate course
Main course
Dessert
Drinks (all-in)

Choises:
Starters or intermediate courses:

  • Quiche Lorraine
  • Rocket salad with Serrano ham and scampi with melon pearls and Cuberdon syrup
  • Beef carpaccio with olive oil, toasted pine nuts and Grana Padano
  • Baked Haloumi with sour cream and truffle oil on a crunchy salad
  • Trio of smoked salmon, Nori truffle and Gravadlax (+2.5 euro)
  • Veal vitello tonato with tuna mayonnaise
  • Home-grown tomatoes filled with crayfish and soft whisky mayonnaise (+ 1.5 euro)
  • Lightly smoked salmon with traditional garnish (+1 euro)
  • Chicken and mushroom pasty
  • Puff pastry with shellfish and a lobster sauce with pastis
  • Scampi with soft garlic sauce
  • Stir-fried vegetables with Halloumi and fresh cucumber sauce
  • Slice of Breydel ham with coarse mustard sauce and a loggers sandwich 

Soup:

  • Traditional tomato cream soup with small meatballs
  • Creamy parsnip and curcuma soup with drops of parsley oil
  • Thai coconut soup with coriander
  • Light creamy courgette and broccoli soup with pumpkin seeds

Main courses:

  • Slices of Breydel ham with course mustard sauce, julienne vegetables, chios and potato croquettes
  • Fried cod with course mustard sauce, julienne leek and carrots and early potatoes (+3 euro)
  • Roasted tenderloin with spicy gravy, early vegetables, chips and croquettes (+2.50 )
  • Guinea fowl with three-pepper sauce, caramelised chicory and creamy Savoyard potatoes
  • Trio of turkey, beef fillet and pork medallion with bacon, green beans and red onion in a port sauce (+2,5 euro)
  • Medallions of lightly smoked Ardennes pork tenderloin with stewed Chinese cabbage and red curry sauce
  • Noodles with mushrooms, broccoli, peanuts and Quorn cubes

Desserts:

  • Sponge cake
  • Ice cream cake
  • Dessert plate
  • Dessert buffet: a pallet of cold and hot desserts and a cheese platter (+7 euro)

Price:
70.50 euro per person