25th European Symposium on Occultation Projects 25th-27th August 2006
Dutch Occultation Association
International Occultation Timing Association European Section
ESOP XXV
25th European Symposium on Occultation Projects
25th-27th August 2006
Lunches and Dinners
The Menu of the Opening Buffet
Enters:
  • Little knuckles of chicken with lemon and avocado
  • Filled bottoms of artichoke with cheese
  • Spears with vegetables and garlic
  • Saltimbacco with anchovy, sage, monzarella and tomatoes
  • Blinis with smoked salmon and crème fraiche
  • Spears with mussels and anchovy
  • Marinated mushrooms and peppers
  • Spear with blackamoor pig and cucumber
  • Sardine Marocque
Main courses:
  • Pig Valencia with fried potatoes
  • Shrimps and fish with ratatouille in sauce of lobster and pasta
  • Stewed Marocque lamb and cous-cous
  • Vegetables ratatouille
  • Salads of tomatoes
  • Rucola and sweet unions
  • Roasted peppers
Deserts:
  • Parfait of white chocolate and raspberries
  • Dewatered yogurt with sea-breams
  • Tiramisu
  • Pannacotta with port-figs
  • Pie with grapes
Drinks:

Softdrinks and Wines
Has been served by Catering “Catootje”

See: www.catootje.nl

We did our best to have some alternatives for meat by fish and vegetables.
If you are vegetarian and you find no food of your interest, please send a
message to Harrie Rutten

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