CONTEMPORARY EVENTS IN A HISTORIC FORT...Amstel – Heineken – Amstel Bright), Hard liquor...

C O N T E M P O R A R Y E V E N T S I N A H I S T O R I C F O R T

The festive season is fast approaching… make yours a very merry Christmas and book your Christmas party, Year End Party or New Years Reception at Fort Nassau Restaurant!

Whether it be a cocktail party, an extravagant formal dinner, or simply casual drinks and nibbles to mark the end of the working year, Fort Nassau Restaurant can provide you with catering that will

dazzle and delight. Our extensive menu comes with all the trimmings, including your traditional festive favorites as well as some tasty treats with a modern twist.We offer function packages to cater for varying budgets and groups of all sizes, from intimate gatherings to parties for hundreds. Alternatively, if you'd like something a little more personalized, our events team and executive chef can work

with you to create a custom menu. We can tailor your Christmas party catering to suit your budget, venue, special dietary requirements and theme. We’ll ensure you celebrate in style!

Check out our special Christmas & Year end menus and packages and call to make your reservation.

C H R I S T M A S A N D N E W Y E A R S !

C O L D I T E M S• Cucumber salad with smoked trout, horseradish and dill

• Caribbean spiced Christmas ham, piccalily

• Spinach quinoa salad, grilled red onion, bacon, blue

cheese, balsamic vinaigrette

• Tuna salad with capers, cilantro and red onions

• Grilled chicken salad, couscous, pine nuts, golden

raisins and dried cranberries

• Artisan breads

• Truffle-walnut butter

WA R M I T E M S :• Tranches of roast beef with mushroom sauce

• Turkey breast served with Rosemary-cranberry sauce

• Grilled salmon topped with dill and anise sauce

• Traditional “Ayaca na fornu” (chicken)

• Braised greens

• Herbs de Provence potato gratin

D E S S E R T :• Red velvet-white chocolate brownie with cranberries

and almond

• Apple bread pudding, candied pecan bits and

salted caramel

• Cantaloupe, honeydew and watermelon in sherry

syrup with mint

C H R I S T M A S D I N N E R B U F F E T 2 0 1 7Ang. 87.50 p.p.

All prices are incl. 10% service charge and 9% sales tax

E X C H A N G E A B L E D I S H E S :• Turkey roulade for seared chicken breast

• Roast beef for grilled ribeye steak

• Grilled salmon for jumbo shrimp

‘A D D O N ’ C O L D I T E M S :• Smoked salmon or gravad lax (garnished w. onion, caper, lemon)

Ang. 9.25 p.p.

• Prosciutto ham w. watermelon in sherry reduction

Ang. 7.50 p.p.

• Game pâté w. cumberland sauce

Ang. 7.50 p.p.

• Soup (shrimp bisque or cream of mushroom)

Ang. 6.75 p.p.

‘A D D O N ’ WA R M I T E M S :• Seared chicken breast, orange-rosemary jus

Ang. 9.75 p.p.

• Grilled ribeye steak, ‘Paris’ butter sauce

Ang. 11.75 p.p.

• Jumbo shrimps ‘Cajun’ chipotle sauce

Ang. 12.00 p.p.

• Spinach lasagna with truffle, Parmesan cheese and cream

Ang. 6.75 p.p.

• Risotto with cantharelles and pecorino cheese

Ang. 8.00 p.p.

• Deep fried sweet potato fries with rosemary sea salt

Ang. 5.50 p.p.

‘A D D O N ’ D E S S E R T :• Mini cinnamon crème brûlée, grilled green apple, Chantilly

crème, sugared pecan

Ang. 6.25 p.p.

Design your own buffet with these add-on items and exchangeable dishes!

B U F F E T N O T E SAll buffets will be served to a minimum of 35 persons. For smaller groups we can make other arrangements as well.

C O R P O R AT E C H R I S T M A S E V E N I N GAre you a company with less than 30 employees and you prefer a buffet, maybe our ‘Corporate Christmas Evening’ is something for you! You group will be ‘together, but apart’ with other small companies, all enjoying our Christmas dinner buffet. The tentative date for this festive evening is December 19th. Please check with our sales team for availability.

F O R T N A S S AU : T H E F O O D , T H E V I E W, T H E F U NAs of this summer it is not only possible to PAY with Fun Miles, but you can also SAVE Fun Miles on your F&B quotation!

C U R - X - M A S• Cucumber salad with smoked trout, horseradish and dill• Caribbean spiced Christmas ham, piccalilly• Spinach quinoa salad, grilled red onion, bacon, blue

cheese, balsamic vinaigrette• Turkey breast served with Rosemary-cranberry sauce• Bread basket with truffle-walnut butter

P E T I T C H R I S T M A S S TAT I O N S 2 0 1 7Ang. 72,50 p.p*

*Prices are incl. 15% service charge and 9% sales tax

T R A D I T I O N W I T H A T W I S T - Ang. 17.50 p.p.• Winter greens, arugula, pear tomatoes, craisins,

roasted nuts, balsamic vinaigrette• Red skin potato salad with sour cream, bacon bits

and herbs• Grilled salmon topped with dill and anise sauce• Traditional ‘Ayaka na fornu’ (chicken) C H E E S E - Ang. 19.50 p.p.• Breads – Nuts – Grapes – Olives - Crackers• Cheese board w. International cheeses• Cheese fondue w. Gruyere and Emmenthaler cheese• Cheese tortellini w. pesto sauce

Add one or two extra stations to give your guests even more delicious options to choose from!

S U R F & T U R F• Grilled ribeye steak, ‘Paris’ butter sauce• Jumbo shrimps ‘Cajun’ chipotle sauce• Herb de Provence potato gratin • Braised greens

I TA L I A N - Ang. 17.50 p.p.• Caesar salad; Romaine, Parmesan, Anchovies,

Croutons, Egg• Foccacia bread and assorted Italian tapanades

and salami’s• Grilled Mahi Mahi, in creamy pesto sauce• Risotto with cantharelles and pecorino cheese

D E S S E R T - Ang. 16.50 p.p.• Red velvet-white chocolate brownie with

cranberries and almond• Apple bread pudding, candied pecan bits and

salted caramel• Cantaloupe, honeydew and watermelon in

sherry syrup with mint

A P P E T I Z E R(please choose one appetizer for the complete group)

Crab cake topped with grilled Caribbean lobster, rock chives, mango salad & chili emulsion

orSmoked duck breast, arugula, ripe olive, raspberry, fried basil, balsamic-orange vinaigrette

S O U POptional at extra charge, Ang. 12.50 p.p.

Roasted pumpkin soup, black truffle, pumpkin seeds

E N T R E E

Grilled tenderloin topped with duck liver, ruby port-Rosemary reduction, pan seared mushrooms, potato ‘mille feuille’ with garlic and thyme

orFilet of Corvina (Pacific seabass), tarragon cream, green asparagus, grape tomato, risotto with samphire

D E S S E R T

Pear ‘tarte tatin’, caramel pecan ice cream, cinnamon sauce

C O F F E E O R T E A

F E S T I V E M E N U 2 0 1 73 course menu - Ang. 105,00 p.p.

4 course menu, including soup - Ang. 117,50 p.p.


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H O R S D ’ O E U V R E S Ang.

Christmas wrap with chicken salad, golden raisins and crunchy walnuts 4.25

Vegetable spring roll served with cranberry-chili dip 4.25

Crostini with Porcini mushroom and pecan pâté 4,25

Chicken sate served with Rosemary-cranberry sauce 4,25

Fried polenta cakes with goat cheese and kale pesto & craisins 4,25

Tempura shrimp, with whiskey sauce 5,50

Mini beignet of dried prunes, turkey and sea salt 5,50

Olive stuffed mini goat cheese lollypops on pretzel stick, covered

with cranberry, pecan & chives 5,50

Crostini served with smoked duck breast, arugula, raspberry,

balsamic-orange drizzle 5,50

Mini caramelized salmon skewers 6,00

Mini skewer of beef tenderloin served with ruby port-Rosemary reduction 5,50

Smoked salmon-Parmesan quiche with arugula pesto cream 6,00

Mini crab cake topped served with spicy mango chutney 6,00

Caribbean shrimp & sweet potato shooter with Cajun popcorn 6,00

Diamond arepa with tartar of yellow fin tuna 7,25

Keshi yena with typical Christmas ham, cranberries, crostini of

local ‘pan sera’ bread 7,25

Smoked ribeye, Portobello mushroom on melba truffle crostini,

balsamic crème 8,25

Canape with red beet cured salmon, feta crumble, fennel, basil curd 8,25

Gold dusted éclair stuffed with duck liver and jam of sweet

sautéed shallots and balsamic vinegar 10,00


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W E L C O M E D R I N K S E L E C T I O N S Non alcoholic cocktails Ang. 12.00 p.p. Sparkling wines (Prosecco – Cava) Ang. 15.00 p.p.

Alcoholic cocktails Ang. 15.00 p.p. Champagne* (Veuve Clicquot Ponsardin or Moët & Chandon, by the bottle)

R E S T R I C T E D B A R S E L E C T I O N Soft drinks, Juices (Apple – Cranberry – Orange), Fruit punch, Bottled water, House wine (Red, – White – White Zinfandel), Beer (Polar –

Amstel – Heineken – Amstel Bright)

O P E N B A R S E L E C T I O N Soft drinks, Juices (Apple – Cranberry – Orange), Fruit punch, Bottled water, House wine (Red – White – White Zinfandel), Beer (Polar –

Amstel – Heineken – Amstel Bright), Hard liquor (Bacardi rum – Smirnoff vodka – Gordon’s gin – Dewar’s White Label whiskey)

D E L U X E B A R S E L E C T I O N Soft drinks, Juices (Apple, Cranberry and Orange), Fruit punch, Bottled water, Wine & Bubbles (Red – White – White Zinfandel – Prosecco),

Beer (Polar – Amstel – Heineken – Amstel Bright), Hard liquor (Bacardi rum – Absolute vodka – Tanqueray gin – Dewar’s White Label

whiskey – JW Black Label whiskey – Old Parr), Deluxe (Ponche Crema – Sherry – Port Wine – Campari – Malibu – Amaretto – Baileys)

S O F T B A R S E L E C T I O N Soft drinks (Cola (diet) – Sprite – Tonic – Soda – Ginger ale – Cassis), Juices (Apple – Cranberry – Orange), Fruit punch, Bottled water

S P E C I A LT Y B A R S U G G E S T I O N S Mojito bar - Frozen cocktail bar - Specialty wine bar - Whiskey bar - Rum bar - Infused water station (non alcoholic)

B A R N O T E S *Clients are allowed to bring in their own champagne at a corkage fee of Ang. 15.00 per bottle.

Please let us know if there are kids among your guests. Kids are charged the ‘soft bar prices’.


1 hour: Ang. 27.00 p.p. • 2 hours: Ang. 36.00 p.p. • 3 hours: Ang. 45.00 p.p. • Extra hours: Ang. 9.00 p.p. per hour




Prices upon request

Simon white PVC Price In stock

Chairs Ang. 7.00 300

Bar chairs Ang. 13.50 100

Simon black PVC Price In stock



Cameleon crème leather Price In stock



Cameleon chair cover. Available: white, black & red

Ang. 5.00 24per color

Cameleon bar chair cover. Available: white, black & red

Ang. 5.00 12 per color

White wood, soft seat Price In stock



White chair with seat cover & bow/with lace

Ang. 10.25

White square table Price In stock

Low table Ang. 24.50 24

High table Ang. 24.50 24

Chivalry gold, ivory cushions Price In stock



Banquet chairs - mauve Price In stock

Banquet chairs Ang. 8.00 140

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Tents Price

Tent without lighting (4.5 x 4.5) Ang. 272.50

Tent with lighting (4.5 x 4.5) Ang. 300.00

Tent without lighting (6 x 6) Ang. 381.50

Tent with lighting (6 x 6) Ang. 408.75

Tent without lighting (9 x 4.5) Ang. 490.50

Tent with lighting (9 x 4.5) Ang. 545.00

Tent without lighting (12 x 6) Ang. 705.00

Tent with lighting (12 x 6) Ang. 760.00

Tent without lighting (hexagon) Ang. 980.00

Tent with lighting (hexagon) Ang.1035.00

Tables Price

Round table with linen* medium size (8 persons)

Ang. 27.50

Round table with linen* medium size (10 persons)

Ang. 27.50

High cocktail table with linen* Ang. 27.50

Short rectangular banquet table with linen* (Table skirts Ang. 17.50)

Ang. 27.50

Long rectangular banquet table with linen* (Table skirts Ang. 17.50)

Ang. 27.50

Narrow rectangular banquet table with linen* (Table skirts Ang. 17.50)

Ang. 27.5050 pcs.

* Table linen available in the colours: white and ivory.

All prices are incl. 9%

sales tax

T E R M S & C O N D I T I O N S

Reservations Reservations will be made, based on ‘first come first serve’ basis and are tentative bookings, unless the contract is signed and the down payment is made. All quotations are valid for two weeks, after this period Fort Nassau reserves the right to cancel your tentative booking and free the date you reserved. To make your reservation definite a signed copy of the contract as well as a 50% down payment is required.

Number of guestsThe final number of guests attending your event should be specified to us no later than a week (7 days) prior to the event. This is also the date that the remainder 50% payment should be paid in full. Please note that the food & beverage will be prepared and charged based on the final number of guests you confirm to us the week (7 days) prior to the event date. This despite the actual number of guests attending in case they are less than originally specified. Extra guests can be specified till two work days prior to the event date.

Food & beverage selectionFinal changes to the menu offered can be made up to one week prior to the event. After this deadline the chef may not be able to comply with your desired changes. Fort Nassau is responsible for all food & beverage at the restaurant, Rocobli, Fort garden en Fort roof. Guests are therefore not permitted to bring in their own food and drinks, except for wedding cakes, local sweets and champagne. For the latter a corkage fee will apply.

Cancelation policyIn the unfortunate event you need to cancel your confirmed booking the following cancelation charge applies: Less then 7 work days notice: 50% of full contract amountLess then 2 work days notice: 85% of full contract amount

Please note that Fort Nassau cannot be held responsible for cancelations caused by acts of God, such as weather occurrences. A cancellation by you due to weather circumstances will result in a cancelation fee to be determined by the management of Fort Nassau. Of course we will do our utmost to accommodate your group in any possible way.

Third party vendorsYou are free to book your own musical entertain-ment, rentals, illumination and decoration services. Please inform us of the arrangements made at least one week prior to the event. We are happy to assist you with a list of valued third party vendors. Fort Nassau cannot be held responsible in any way or form by services provided by third party vendors. In case your expectations of the offered services are not met, your third party contact person should be contacted directly. All products and services by third party vendors, as well as any other personal belongings should be cleared from the Fort Nassau property directly after the event. Fort Nassau is not responsible for any damage or loss of these items during or after the event.

Non smokingBy law it is stated that enclosed rooms and open air locations with ceiling, such as our restaurant are designated ‘smoke-free’ areas. This also includes the 'koetshuis' and tents in the Fort garden. Smoking is allowed in the Fort garden and on the Fort roof.

Damage controlWe love beautiful decorations at Fort Nassau, but the many (double stick) tape, staples and other damages due to fixing decorations to ceilings, wood beams or walls is less attractive! Therefore, it is not allowed to staple in our wood beams or ceilings, nor use double stick tape on ceilings, walls, chairs or tables. We trust your decorator can come up with a creative solution to create a gorgeous décor without any lasting damage to the Fort.

L O C A T I O N

Fort Nassau restaurant is a beautiful location for different functions, being social, corporate or special celebrations like weddings. The bar terrace can be used for a small cocktail reception or as a pre-dinner area. The adjacent open air restaurant is well suited for sit-down dinners, receptions and parties. The terrace and restaurant can be combined to form a big area that accommodates larger events.

F A C I L I T I E S

• Open-air with 360 degree view• Large fixed bar• Sound system• Ambiance lighting (adjustable)• Lavatory facilities downstairs

S E T - U P A N D C A P A C I T Y

• Banquet: Bar terrace up to 40 persons Restaurant up to 70 persons• Reception: Bar terrace up to 70 persons Restaurant up to 80 persons

R E S T A U R A N T

L O C A T I O N

The Rocobli Room is an elegant banquet and meeting room. The room is ideal for a meeting, private lunch or dinner. The adjacent bar can provide F&B services during meetings. With its private bar and lounge area, the Rocobli Room is also the perfect venue for smaller receptions.

F A C I L I T I E S

• Air-conditioned • Large windows • Cozy fixed bar with lounge area• Wine display case• Sound system• Ambiance lighting (adjustable)• Lavatory facilities


• Banquet: up to 40 persons • Reception:

up to 80 persons • Rental charges for half or full day• Including present chairs and tables

for max 40 guests

R O C O B L I R O O M

L O C A T I O N

Surrounded by the historic Fort walls the garden gives any social, corporate and wedding event an extra dimension. The Fort garden can be divided into three areas. There are large white tents on either side of the ‘koetshuis’ which is located in the middle of the garden. These two areas can be used together or seperately. The third area, the Fort roof, can be reached by walking through the garden and is mostly used for cocktail receptions and as a dance area at large events.

F A C I L I T I E S

• Two fixed tents • ‘Koetshuis’• Sound system• Basic illumination


• Banquet: up to 100 persons

• Reception: up to 250 persons (incl. the roof)

• No rental charges• Excluded chairs and tables

F O R T G A R D E N

At Fort Nassau, we’re all about the details. We understand and appreciate the expectations and respect the investment. That’s why we work closely with our clients to help them realize their vision. Our seasoned staff helps your company save time, money and energy by coordinating all of the logistics ranging from catering to design and floral.

From a grand non-profit event with a meaningful purpose to a glowing intimate dinner for eight, we understand social events and the fine art of entertaining. Whether you are celebrating a company milestone with employees, a product launch, or entertaining clients, our professional catering team will create the perfect cuisine to meet your event vision.

View our gallery and take a peek at our catering menu. If you would like to make changes, please contact us for a tailor made menu by our chef.

C O R P O R A T E & S O C I A L E V E N T S

CONTEMPORARY EVENTS IN A HISTORIC FORT...Amstel – Heineken – Amstel Bright), Hard liquor...

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