Snack, menu and buffet suggestions for events

Transcription

1 Snack, menu and buffet suggestions for events Sweet snacks... 2 Savoury Snacks... 2 Soups... 3 Aperitif Snacks:... 3 Canapés... 3 Warm Cocktail snacks... 4 Main courses for children... 5 Starter... 5 Intermediary course... 6 Main course... 8 Dessert... 9 Menus Vegetarian meals Buffets

2 Sweet Snacks Cake per piece 2.50 Mini Muffins (carrot and chocolate-banana) per portion (2 pieces) 1.90 Milka Muffin or Black & White Muffin per piece 2.40 Milka Donut per piece 2.00 Chocolate bar / Muesli-bar per piece 1.20 Croissant per piece 1,30 Croissants nut-chocolate, vanilla, cherry per piece 1.90 Fruit - yoghurt (150 g) per piece 1.50 Plain - yoghurt (150 g) per piece 1.10 Little fruit basket (25 pieces) per basket Large fruit basket (50 pieces) per basket Fruit salad served in a glass per portion 2.10 Coffee biscuits (3 pieces per person) per portion 1.20 French pastry Mini-croissant, mini grape pastry, mini-torsade per piece 1.10 Savoury Snacks Pretzel per piece 1.30 Butter pretzel per piece 1.70 Mini sandwich per portion 1.50 Garnished rustica baguette per piece 3.20 Garnished laugenzopf per piece 3.20 Bread roll per piece 0.50 Salty snacks (100 g) per portion 1.60 Peanuts (100 g) per portion 2.10 Bagel with French Brie per piece 3.50 Bagel with smoked salmon or roast beef per piece 3.90 Olives marinated in herb oil (100 g) per portion 4.50 Cherry tomatoes & mozzarella skewers per skewer 1.60 Mixed cheese plate with grapes and nuts (90 g) per person 7.50 A pair of white sausages with pretzel and sweet mustard per portion 4.20 Curry sausage with wood oven bread per piece 3.20 Poultry hot-dog with mustard, ketchup, pickels per piece 3.30 and fried onions Mini-pizza with salami and ham per portion 1.20 Mini-strudel with tomato and paprika per portion 1.20 Mini-strudel with spinach per portion 1.20 Mini spring rolls with chilli sauce per portion (2 pieces) 1.20 Nem with sweet-sour sauce per portion 1.10 Vegetarian Snacks Mini-pizza with tomato and mozzarella per portion 1.20 Mini-pizza with three cheese per portion 1.20 Mini-quiche with spinach & feta per portion 1.20 Mini-quiche with tomato & olives per portion

3 Soups Parsley root soup with croutons per portion 4.50 Yellow bioland carrots soup with grilled pumpkin seeds per portion 4.50 Beef consommé with chopped pancakes and vegetables per portion 4.50 Banana-curry soup with crab chips per portion 4.50 Chili Con Carne per portion 5.50 Goulash soup per portion 5.50 We can also propose you seasonal soups: - Cream of asparagus soup - Pumpkin-carrot soup - Bear s garlic soup Each soup is served with freshly baked bread per portion 4,50 Aperitif Snacks: at 2.80 (portion) - Chicken breast on pineapple-mango chutney - Fried and marinated vegetables with old balsamic vinegar - Organic goat cheese cream with grape marmalade and whole wheat croutons - Little sandwich with smoked salmon and fresh cheese - Bell pepper falafel with yofu-dip (vegan) at 3.20 (portion) - Shrimp cocktail with saffron, celery and fennel - Mediterranean seafood salad with chilli and rosemary - Asian beef salad with soy beans - Warm ravioli salad with chanterelles - Oriental couscous salad with garlic shrimp Canapés Please select at least 10 pieces per sort Parma ham and melon per piece 2,60 Italian salami and olives per piece 2,60 French brie with grapes per piece 2,60 Mozzarella and basil tomatoes per piece 2,60 Smoked turkey breast with pineapple per piece 2,60 Black Forest ham with cucumbers per piece 2,60 Fresh cheese with herbs and smoked salmon per piece 2,60 Roast beef with mixed pickles per piece 2,90 Smoked trout with creamy horseradish per piece 2,90 Mix of canapés per piece 2,80 3

4 Main courses for children Fried turkey schnitzel coated with cheese and eggs with tomato sauce and spaghetti Fried chicken drumsticks with potatoe wedges and tomato ketchup 5.40 Spaghetti with Bolognese sauce or tomato sauce 4.80 Cod-poppers with potatoe-cubes and tartar sauce 5.40 Starters: V 1 Crunchy Roman salad with Caesar dressing bacon chips and grated parmesan 8,50 V 2 Vegetables fried in olive oil with fresh cheese & zucchini tartlet 9,50 V 3 Fresh rocket salad with fried pine kernels, Italian ham and melon 10,50 V 4 Fresh cheese terrine coated with salmon with dill foam and wild herbs salad 12,00 V 5 Salmon marinated Caipirinha style with coconut - lime mousse and steamed bouchot mussels 14,00 V 6 Foie gras trio Terrine with pear-grape chutney Ravioli with parsley purée Sautéed with red port-wine gravy 17,00 4

5 Served on a glass plate VG 1 Caesar Salad with bacon chips and grated parmesan (served in a porcelain cup) Futo-Maki with cucumber wasabi foam Fried black tiger shrimps on seaweed salad Vegetables fried in olive oil with old balsamic vinegar 16,00 VG 2 Wild herbs salad with aperol-orange-dressing (served in a porcelain cup) Marinated goat cheese with red grape mustard Vitello Tonnato with caper-apples Sandalwood marinated salmon on green asparagus with passion fruit marinade 14,50 intermediate course Z 1 Candied cod filet on creamy risotto with tomatoes, cress and peas 14,00 Z 2 Filet of salmon trout on celery-potato purée with fried tiger-shrimp and crustacean espuma 17,00 Z 3 Ravioli of green asparagus and mascarpone on mangetout and king oyster mushrooms 12,50 5

6 Soups S 1 Coconut-chili soup with a scallop-shrimp pasta square 9,50 S 2 Cream of carrots and ginger soup with parsley foam 6,00 S 3 Cream of red lentils soup with walnut croutons 6,00 S 4 Tomato stock with spring onions and orecchiette pasta 7,50 S 5 Cream soup of parsley root with pear and smoked duck breast 7,50 S 6 Cappuccino from cep with ravioli and grissini 8,50 6

7 Main course H 1 pot roast with carrots trio and potato-herb biscuits 23,00 H 2 Veal saddle on creamy mushroom-risotto with Romanesco and yellow carrots 27,00 H 3 Poulard breast with red curry sauce on braised Pak Choi and sesame-mie noodles 22,00 H 4 Roast beef with black BBQ spices fresh vegetables and potatoes au gratin 27,00 H 5 Fried Muscovy duck breast with port wine gravy beans and potato soufflé 25,00 H 6 Fried veal aiguillette with fermented pepper parsnip and potatoe-horseradish biscuits 24,00 H 7 Surf and Turf Fillet of Irish beef with fried giant shrimp Kenyan beans and sweet potato purée 28,00 H 8 Stuffed pork fillet with tomatoes and mozzarella with braised bell paprika and courgettes and sage gnocchi 19,00 7

8 H 9 Duo of Veal Fried saddle and Berliner liver with pinot noir gravy wild asparagus and mashed potatoes 29,00 Dessert D 1 Mousse of Valrhona milk-chocolate with caramelized hazelnuts Stewed sweet cherries and yogurt ice cream 8,00 D 2 Tartlet of green matcha tea with pineapple-mango salad and atsina cress 8,50 D 3 Mascarpone cream on pyramid cake with wild berries and blueberry ice cream 8,00 D 4 Chocolate ring cake with cherry jelly and apple cream, warm carrot muffin and almond-caramel ice cream 8,50 D 5 Coffee trio with pineapple-carpaccio (Crème brûlée, mousse, ice cream) 9,00 D 6 Chocolate half-ball with banana-heart Melon salad and vanilla ice cream 8,50 D 7 Warm waffle with stewed sweet cherries and hazelnut-brittle ice 7,00 8

9 Menus Menu 1 Crunchy Roman salad with Caesar dressing Bacon chips and grated parmesan Stuffed pork fillet with tomatoes and mozzarella with braised bell paprika and courgettes and sage gnocchi Tiramisu with stewed sweet cherries 32,50 Menu 2 Cream of carrots and ginger soup with parsley foam Fried poulard breast on braised Pak Choi and sesame-mie noodles Chocolate half-ball with banana-heart Melon salad and vanilla ice 35,00 Menu 3 Cream of red lentils soup with whole wheat croutons Beef roast with carrots trio and potato-herb biscuits Warm waffle with stewed sweet cherries and hazelnut-brittle ice 34,00 Menu 4 Fresh cheese terrine coated with salmon with dill foam and wild herbs salad Fried Muscovy duck breast with port wine gravy beans and potato soufflé Mousse of Valrhona milk-chocolate with caramelized hazelnuts stewed sweet cherries and yogurt ice cream 42,00 9

10 Menu 5 (Starter served on a glass plate) Wild herbs salad with aperol-orange-dressing Marinated goat cheese with red grape mustard Vitello Tonnato with caper-apples Sandalwood marinated salmon on green asparagus with passion fruit marinade Cream soup of parsley root with pear and smoked duck breast Roast beef with black BBQ spices fresh vegetables and potatoes au gratin Mascarpone cream on pyramid cake with wild berries and blueberry ice cream 54,00 Menu 6 (Starter served on a glass plate) Caesar Salad with bacon chips and grated parmesan Futo-Maki with cucumber wasabi foam Fried black tiger shrimps on seaweed salad Vegetables fried in olive oil with old balsamic vinegar Cappuccino from cep with ravioli and grissini Veal saddle on creamy mushroom-risotto with Romanesco and yellow carrots Tartlet of green matcha tea with pineapple-mango salad and atsina cress 57,00 10

11 Menu 7 Salmon marinated Caipirinha style with coconut - lime mousse and steamed bouchot mussels Tomato stock with spring onions and orecchiette pasta Duo of Veal Fried saddle and Berliner liver with pinot noir gravy wild asparagus and mashed potatoes Coffee trio with pineapple-carpaccio (Crème brûlée, mousse, ice cream) 58,00 Vegetarian dishes Starters: VV 1 Fresh cheese tartlet with mediterranean vegetables, rocket and parmesan 12,00 VV 2 Cream of vegetables trio with wild herbs salad and tomatoes 9,50 VV 3 Trio of forest mushrooms Fried oyster mushroom with macadamia nut oil Cream of cep soup Potatoes au gratin with truffles 13,00 Main course VH 1 Risotto of morels with carrots, mange-tout beans and rosemary foam 18,00 VH 2 Tofu - curry on fennel and wild rice mosaic 14,50 VH 3 Ravioli of green asparagus and mascarpone on root vegetables with herb mousse 17,00 11

12 Buffets Baden Buffet - from 50 persons - Poatato leek soup with croutons Ham specialities from the Black Forest Herb ham with pickled root vegetables Smoked trout fillet with cranberry-dip Curd cheese with chives and shallots Veal aiguillette aspic with horseradish-cream Leaves and crudités Beef breast with horseradish sauce and boiled potatoes Pork roast with cumin gravy, knoepfle Fried zander fillet on creamy leek, tagliatelles Spelt pasta squares stuffed with vegetables on parsley root Fresh vegetables Fresh fruit salad Cheese cream with wild berries Soufflé with vanilla sauce Black Forest cherry Traminer cream with blueberries 43,00 Spanish Buffet - from 50 persons Andalusian vegetables soup with garlic bread Marinated seafood Boquerones marinated with garlic Serrano-ham, chorizo and salchichón with stuffed chilli-pepper Spanish shepherd s salad Tortilla de Patatas with tomato sauce Little salad buffet Paella "El Andaluz" with shrimps, chicken & mussels Poulard breast "Diabolo" with thyme potatoes and vegetables Breaded shrimps and cuttlefish rings with garlic sauce Catalan cream, Almond cream with sangria-pear Fresh fruits salad Manchego cheese with onion dressing 46,00 12

13 French Buffet - from 50 persons Bisque de homard (Cream of lobster soup) Marinated artichokes with dried ham Roast beef with wild asparagus Provencale seafood salad Duck foie gras terrine with candied potatoes Wild herbs salad with aperol dressing Crudités Breast of Muscovy duck with orange sauce and potato tartlet Rump of lamb with sautéed potatoes and ratatouille Boeuf à la mode Roast beef with carrots, onions and pasta Red snapper fillet with fried tiger-shrimp on stewed fennel and tomatoes, rice mosaic Morello cherries financier Crème Brûlée Crêpe Suzette with vanilla ice cream Stuffed macarons Chocolate Paris- Brest French cheese plate with grapes, walnuts and fig mustard 53,00 13

14 Italian Buffet - from 50 persons Italian ham with honeydew melon Salad Caprese Fresh olives marinated with garlic and herbs Antipasti veggies and grated parmesan Seafood salad with lemons and herbs Coppa di Parma with dried tomatoes and marinated olives Toscan salmon with Tessin fig sauce Vitello Tonnato with capers Slices of goat fresh cheese with grey bread Salads from the buffet Minestrone with grissini Turkey piccata with tomato gravy and penne Fried veal rump with sage and gnocchi Sea bass fillet on artichokes, with fried sepia and linguini Panciotti of green asparagus and mascarpone with carrots trio Panna Cotta with raspberry sauce Tiramisu with cherries Amaretto cream Fresh fruit salad Warm chocolate-almond cake Lavazza - Latte Macchiato ice cream 46,00 14