BUFFET RECOMMENDATIONS 2016

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1 2016 Eventcatering

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3 BUFFET RECOMMENDATIONS 2016 We serve our Buffets from 20 Persons. On the pages 3 untill 6 you can find our saisonal Buffets. Here you can chosse three of the four main courses we offer. All prices are inclusive of VAT, crockery and cutlery! Plus staff, transportation, installation and dismantling costs, decoration, furniture. Version

4 Saisonal Buffets Wine Recommendations Starters Salad with yoghurt dressing Small herring on pumpernickel and mustard dill creme Sheep cheese in olive oil with dried potatoes and spring onions Fruity poultry salad with marinated green asparagus Pink tranches of roast beef on potato horseradish salad Bread and butter Creamed celeriac soup with rye bread croutons Main dishes Pink fried Entrecôte steak with snow pea pods and creamed potatoes Tender stripes of chicken breasts in basil sauce and vegetable rice Stewed plaice fillet rolls with spinach risotto Herbed pancakes with sautéed mushrooms Restaurant Manageress Janin Krienke receommends: Burgscheidunger Veitsgrube Winery Klaus Böhme, Saale-Unstrut Kerner Spätlese, off-dry Delicate sourness, citrus and ripe apple 22,00 Schloss Neuenburg- Dornfelder Winery Klaus Böhme, Saale-Unstrut Dornfelder, dry Intensive colour and cherry aroma 22,00 Mousse of creamed cheese with peach Raspberry jelly with vanilla cream Small seasonal fruit tarts Buffet Spring and Summer 1 48,50 per Person to the Appetizer and

5 Saisonal Buffets Wine Recommendations Starters Salad with herb vinaigrette and Thyme croutons Piquant beef salad on couscous Grilled king prawn on a duo of melon Marinated salon fillet with apple and celery Berlin smoked salmon with pasta salad Iced tomato soup with small goat cheese paté Main Dish Creamed veal goulash with ribbon noodles Regional pike perch fillet on a ragout of potato and wild garlic Small turkey schnitzel with cauliflower au gratin and potatoes Vegetable dumplings with spring onion and cherry tomatoes Restaurant Manageress Janin Krienke receommends: Freistil Winery Philipp Kuhn, Palatinate Muskateller, off-dry Green apple, ripe goose berry 22,50 Incognito Winery Philipp Kuhn, Palatinate Dornfelder/ Merlot, dry Dark cherry, fine toasting flavour 25,00 Semolina flummery with apple compote Cream of soured milk with macerated berries Mousse of milk coffee wit pralines Buffet Spring and Summer 2 48,50 per Person to the Appetizer and

6 Saisonal Buffets Wine Recommendations Starters Smoked duck breast on red cabbage salad and apple wedges Paté of game on Waldorf salad Berlin ham on the bone with lambs lettuce and rosemary croutons Vegetable terrine with piquant pepper sour cream Creamed mushroom soup with tomato pesto Main dishes Turkey breast with bacon on fried creamed savoy Poached salmon trout fillet on turnip and rice Potato-pumpkin gratin Roast of wild boar on buttered brussels sprouts and potato noodles Restaurant Manageress Janin Krienke receommends: Pinot blanc Winery Abril, Baden Pinot blanc, dry Bouquet of honey and lime blossom 24,00 Enselberg Reserve Pinot Noir Winery Abril, Baden Pinot Noir, dry Dark cherry red, mellow raspberry flavour 34,00 White coffee mousse with almond biscuits and in hot wine marinated fruits Pancakes with a blueberry filling Cinnamon mascarpone cream on plum cake in a glass Buffet Autumn and Winter 1 48,50 p.p. to the Appetizer and

7 Wine Recommendations Starters Lambs lettuce with potato dressing and croutons Ham of a regional wild boar with apricot chili Smoked duck breast with pear confit Terrine of gourmet fish with colewort salad and lemon mayonnaise Paté of game with marinated black berries Feldsalat mit Kartoffeldressing und Croutons Bread and butter Cappuccino of chestnut with amaretto Main dishes Braised leg of lamb with green beans and creamed potatoes Fillet of a regional pike perch with black salsify and wild rice Chicken breast in bacon with pumpkin Zucchini filled with ratatouille and potato purée Restaurant Manageress Janin Krienke receommends: Sauvignon Blanc Winery Fusser, Palatinate Sauvignon Blanc, dry Gooseberry, citrus fruits and elderberry 24,50 No1 Mäushöhle Pinot noir Winery Fusser, Palatinate Pinot noir, dry Bouquet of berries and almond, smoke and plum 25,50 Nougat mousse with apricot and nuts Rum cherries with marzipan creme Home made apple strudle with vanilla sauce Buffet Autumn and Winter 2 48,50 p.p. to the Appetizer and

8 Lunchbuffet Starter Salad of the saison with raspberry dressing Salad of wild mushrooms Greek salad Choice of bread and butter Vine tomato soup Florentine Main Dish Steak of a regional raised pig with seasonal vegetable and potato cookies Braised catfish fillet in white wine sauce and buttered rice White and dark chocolate in a glas Lunchbuffet ALvis 1 28,00 p.p. to the Appetizer and

9 Lunchbuffet Starter Salad buffet with a choice of dressings Ham and meat balls with pickled vegetable Choice of smoked fish Bread and butter French onion soup with cheese croutons Main Dish Tranches of beef fillet in red wine and ribbon noodles Perch fillet in dill cream and buttered rice Vegetarian bell pepper with parsley potato Vanilla cream with chocolate sauce Joghurt creme with fruits Lunchbuffet ALvis 2 35,00 p.p. to the Appetizer and

10 Buffet Recommendation Wine Recommendations Starters Small meatballs with pieces of vegetable in vinegar Spicy jellied knuckle of pork in a rémoulade sauce Piquant sausage salad Berlin Famous Berlin Currywurst with potato salad in a glass Marinated and smoked regional fish specialties Choice of regional cheese Hearty pea stew with croutons Main courses Filled smoked roast pork with sauerkraut and herbed potatoes Stewed chicken breast in a creamed cress sauce with carrots and ribbon noodles Filet of pike perch on leek vegetable Restaurant Manageress Janin Krienke receommends: Green Silvaner Winery Kloster Pforta, Saale-Unstrut Silvaner, dry Slight fruit flavour, hay aroma 25,00 Blue Zweigelt Winery Kloster Pforta, Saale-Unstrut Zweigelt, dry Dark red colour, Sour cherry 29,50 Red and green fruit jelly with vanilla sauce Fresh fruit salad Chocolate blanqmanche with vanilla sauce Buffete Berlin-Brandenburg 39,00 p.p. to the Appetizer and