American coffee or tea

Transcription

1

2 CLASSIC I. coffee break Homemade fruit cookies (plum, apricot, apple) Mini muffin with wild berries mousse Vanilla custard Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea BUSINESS I. coffee break Mini breads with 3 various fillings (ham, egg, pork scratchings) Homemade cake with fruits of season Honey cake filled with vanilla cream Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea CLASSIC II. coffee break Egg-cheese and ham-cheese canapés Pizza and cheese scrolls Selection of strudels with various fillings - apple, curds, walnut Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea BUSINESS II. coffee break Prague ham and cheese Leerdammer bun Tortillas filled with chicken, fresh vegetables and corn Crispy apple pie Curd mousse with apricot sauce Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea CLASSIC III. coffee break Two types of mini breads ham and cheese, mozzarella-tomato-pesto Mini hot dogs in puff pastry Oilcakes Plum sponge Gingerbread cakes with nuts Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea BUSINESS III. coffee break Wholemeal buns filled with mozzarella, tomato and basil pesto Sandwiches with cheese, ham and crispy vegetables Crispy curd pie Sponge with fruits and jelly Glasses with yogurt and müsli Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea

3 BUSINESS IV. coffee break Tortillas filled with tuna, eggs and iceberg lettuce Sandwiches with iceberg lettuce, cucumber and salmon tartar Sponge with fruits and jelly Orange mousse Sliced fresh fruits of season Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea VITAL coffee break Whole meal buns filled with cottage cheese and turkey ham Fit bread with spreads made of blue cheese and egg Root vegetables with dip Cereal with white yogurt Sliced fresh fruits of season Fresh fruit and vegetable juices of grapefruit, orange, tomato and carrot Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea TOSCANA coffee break Grilled bruschetta with tomato and aubergine Ciabatta filled with prosciutto and arugula Pasta salad with tuna And vegetables Tiramisu Coconut hedgehogs Sliced fresh fruits of season Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea BRUNCH Ginger-carrot soup with pumpkin seed oil and breads Mini buns filled with cheese and ham Spinach pancakes filled with cheese Pasta salad with pesto, chorizo and zucchini Romaine lettuce with estragon, crunchy croutons and sheep milk cheese Apple pie Chocolate mousse with forest fruit Mineral water 0,33 l or fruit water with lime 0,5 l American coffee or tea

4 Business Buffet I. Starters Mini basket fillet with cheese-herbs mousse Terrine of duck liver with red onion marmalade Slides of pork loin with Valerian salad and red pepper sauce Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Salad with red cabbage, beetroot, walnuts and balsamic vinegar Salad of blanched broccoli with potatoes, capers and prosciutto Andalusia salad with rice and cherry vinaigrette Main course Stuffed chicken roulade with brown agarics Faso, Spanish sauce and spinach Marinated pork shoulder with a bay leaf and garlic, with fresh steamed cabbage on Tyrolean way Alaskan cod fillet with white wine, capers and young leek Penne alla Amatriciana with tomatoes, olives, parsley leaves and parmesan Side dish Baked potato slices with thyme, cherry tomatoes and olive oil Blanched seasonal vegetables with herb butter and sea salt Soft bread dumplings with nuts Desserts White chocolate mousse with blueberries Cheese cake Nougat dessert Variations of mini desserts Selection of breads and rolls Minimum: 20 people

5 Business Buffet II. Starters Quiche with smoked salmon, sweet peas, fresh herbs and ricotta Egg-Cheese Terrine with baby peas Chicken liver pate with balsamic vinegar and chicory Radicchio Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Beetroot salad with baby spinach and freshly grated horseradish, flavored with balsamic vinegar and extra virgin olive oil A refreshing salad with fresh apples, blue cheese, toasted walnuts and mint Carved vegetables with herbs, sheep cheese and lemon Main course Beef cubes in red wine with tomatoes and dried oat mushrooms Fried pork butchers in cornflakes with hot papaya-basil salsa Marinated chicken legs barbecue Lasagne alla Napoletana with tomato sauce, pork meat and mozzarella Side dish Mash potatoes with spinach, shallots and extra virgin olive oil Roasted root vegetables with Roman cumin and honey Steamed rice with chives Desserts Carrot cake Coconut dessert Somloi cups Variations of mini desserts Selection of breads and rolls Minimum: 20 people

6 Astoria Buffet I. Starters Stuffed cupcakes with ham mousse and marinated artichokes Cheese roll with black olives and sun-dried tomatoes Dried pork neck with beetroot and horseradish Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Mixed green salad with Florence fennel, orange marinated raisins, and honey almonds Salad with baby spinach, sheep cheese, croutons and extra virgin olive oil Carved seasonal vegetables with Swedish and Vincent dressing Main course Ragout of turkey leg with fresh mushrooms, sage and lemon Roast pork leg with bone in root vegetables and white wine Chardonnay Fillets of salmon with vegetables "ratatouille Fusilli alla Carbonara with crispy bacon, parsley tops and yolk cream sauce Side dish Parisian potatoes with butter and chives Balkan grilled vegetables (eggplant, zucchini, peppers, shallots) with thyme, garlic and olive oil Two-color rice Desserts Chestnut slices Cream-yougurt desssert Banana cake slices with Paris cream Variations of mini desserts Selection of breads and rolls Minimum: 20 people

7 Astoria Buffet II. Starters Ham roll with cheese mousse and green pistachio Antipasti (marinated artichokes, zucchini, eggplant) Slices of chicken roulades poulet with vegetable Faso Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Tuscan tomato salad with croutons and extra virgin olive oil Yogurt salad with grated white cabbage, carrots and apples A mixture of lettuce with roasted pine nuts and extra virgin olive oil Main course Beef fricassee with shallots, cream sauce and parsley tops Crispy boneless chicken legs in herb breadcrumbs Linguine with pesto, arugula, walnuts and parmesan Baked eggplant with mozzarella, tomatoes and basil Side dish Baked potato slices with cumin and sea salt Rice with green peas and corn Roasted vegetables ratatouille" Desserts Bavarian cream with forest fruit Chocolate cake with hazelnuts Fresh citrus mini cakes Variations of mini desserts Selection of breads and rolls Minimum: 20 people

8 Embassy Buffet I. Delicatessen Venison terrine with almonds, dried cranberries and watercress Ham-cheese triangle with marinated pineapple Quiche with goat cheese, black olives and sun-dried tomatoes Starters Sliced pork loin with sauce Bagnarotte Stuffed mushrooms in marinated peppers and on a friseé salad Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Broccoli salad with almonds and extra virgin olive oil Couscous salad with prosciutto and vegetables "concassé" Cucumber salad with mint, peas and radish Carved seasonal vegetables with Roquefort, Swedish and Vincent dressing Main course Turkey roll stuffed with tarragon and chicken liver Pork stew with Florence fennel, shallots and cream sauce with white wine Pinot Grigio Grilled butterfish with Tuscan salsa with black olives, sedan and carrots Orecchiette alla Trapanese with chicken, tomatoes and almonds Side dish Rice with colorful peppers Gratin vegetables (broccoli, carrots) and agarics with cheese Cheddar Roasted potatoes with garlic, rosemary and extra virgin olive oil Desserts Chocolate cake with hazelnuts and berries Cottage cheese mousse with apricot sauce Stuffed cupcakes with white and dark chocolate Variations of mini desserts Selection of breads and rolls Minimum: 20 people

9 Embassy Buffet II. Delicatessen Mozzarella with avocado and pesto trapanesse Salmon rolls with fresh cucumber, horseradish and crème fraîche Cheese balls coated in crushed nuts Starters Beef tail with season vegetables concassé in aspic Chicken terrine with marinated broccoli, cauliflower and salsa of black olives Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Potato salad with red onion, capers, fresh cucumbers and vinaigrette Orechiette salad with prosciutto, green beans, zucchini and sauce aioli Waldorf salad with apples Granny Smith and walnuts Carved seasonal vegetables with Roquefort and Vincent dressing Main course Turkey breast with vegetables concassé with Spanish sauce Marinated pork neck alla Ancienne with rich bean ragout Fillet of sea bass with Florence fennel and Vermouth sauce Cannelloni stuffed with spinach with bechamel sauce with nutmeg Side dish Parisian potatoes with butter and chives Rice with turmeric and roasted peanuts Crispy potato rösti Traditional roasted root vegetables (carrots, parsnips) with honey, thyme and lemon Desserts Brownies with Parisian cream Poppy seeds cake with orange cream Coffee dessert "Opera" Variations of mini desserts Selection of breads and rolls Minimum: 20 people

10 Paris Buffet I. Delicatessen Vol au vent with smoked salmon and cottage cheese Marinated artichokes with baby mozzarella, cherry tomatoes and pesto Genovese Shrimp cocktail with crème fraîche, limetta and tarragon Starters Duck galantine Roast beef with Valerian salad and sun-dried tomatoes Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Potato salad with chard, olives, onion, sweet peas and vinaigrette Salad with green beans, radish and sheep cheese Chicory salad with nuts, seeds, balsamic and parmesan Italian marinated vegetables with extra virgin olive oil (zucchini, eggplant, peppers color) Main course Roasted turkey breast with lemon-butter sauce Rump steak with capers, anchovies and young spinach Fish fricassee with white wine Pinot Grigio, tomatoes and fennel Orechiette with Provencal bacon, zucchini, cherry tomatoes and parmesan Side dish Parisian potatoes with butter and fresh herbs Roasted green beans with onions and extra virgin olive oil Steamed rice with fried noodles Desserts Prefiterols vanillla, chocolate Vanilla panna cotta with raspberry dressing Chocolate cake with raspberries and hazelnuts Variations of mini desserts Selection of breads and rolls Minimum: 20 people

11 Paris Buffet II. Delicatessen Chicken liver pate with balsamic vinegar Mini cups filled with pea-mint mousse Cheese roll with black olives and sun-dried tomatoes Starters Mosaic galantine of chicken Marinated herring with chives, lemon and crème fraîche Turkey breast sliced with Cumberland sauce, corn salad and cheese Grana Padano Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Romaine lettuce with tarragon, crispy croutons and sheep cheese Pecorino Chickpea salad with Provencal bacon, zucchini, carrots and shallot dressing Salad with fresh mushrooms, new potatoes and marinated artichokes A selection of freshly sliced seasonal vegetables with Roquefort, Swedish and Vincent dressings Main course Ragout Guinness with beef leg with black beer and broccoli Medallions of pork with pumpkin caponata and natural sauce demi-glace Roasted duck breast with thyme and orange-ginger sauce Potato gnocchi with baby spinach, gorgonzola and walnuts Side dish Saffron rice with white wine Crispy potato-almond balls Seasonal vegetable gratin with butter and smoked cheese Oštiepok Desserts Honey slices with vanilla cream Zherbo slices Ricotta cream with chocolate and pistachio biscotti Variations of mini desserts Selection of breads and rolls Minimum: 20 people

12 Paris Buffet III. Delicatessen Venison pate with blood orange Marinated salmon with mango-ginger dressing Chougvette with goat cheese and sun-dried tomatoes Starters Sturgeon slices filled with crunchy vegetables concassé and vinaigrette Veal tongue with dates, Valerian lettuce and apple horseradish Variety of cheese decorated by grapes, olives and colorful pepper Variety of traditional sausages strewn with fresh horseradish, Valerian salad and capers Salads Salad with Apples Granny Smith, celery, walnuts and yogurt Potato salad with mayonnaise, dried meat and sweet corn Spinach salad with Clementine, fennel, olives and parmesan Carved seasonal vegetables with Roquefort and Vincent dressings Main course Ragout of beef leg with red wine Cabernet Sauvignon Chicken roll with Provence bacon, mozzarella and dried plums Marinated pork leg with Roman cumin and honey Crispy catfish fillets in herb-bread crumbs Side dish Crispy potato-almond balls Roasted butter pumpkin and potatoes with thyme and garlic Rice with colorful peppers Desserts Home made pralines Suhajda Caramel cake with blueberries Fruit yogurt dessert Variations of mini desserts Selection of breads and rolls Minimum: 20 people

13 Hilton Buffet Delicatessen Goose liver terrine with saffron compote and brioche Marinated Tuna teriyaki with crispy ginger and sesame Starters Veal leg sliced with tuna sauce, capers and parmesan Venison pate with blood orange Marinated salmon with mango-ginger dressing Salads Salad with baby spinach, goat cheese, grapes and pine nuts Salad with marinated duck meat, orange and chicory and balsamic Salad with prosciutto, grilled fennel, Valerian salad and pecorino Main course Grilled lamb chops with salsa verde Veal fricassee with wild mushrooms Fried prawns with cherry tomatoes and white wine Chardonnay Roasted chicken breast with parmesan and sage Lasagne alla Napoletana Side dish Rice with chives Fired potato-almond balls Roasted green beans with bacon Roasted potatoes with fresh herbs Desserts Profi-rolls with white and dark chocolate Honey slices with vanilla cream Ricotta cream with pistachio biscotti and chocolate Variations of mini desserts Selection of breads and rolls Minimum: 20 people

14 Whole roasted suckling pig Pickles, mustard, horseradish and bread (for 70 persons) Porchetta Roasted potatoes, vegetable salad, mustard, horseradish and bread (for 60 persons) Roasted smoked pork leg whole with bone Pickles, mustard, horseradish and bread (for up to 40 persons ) Roasted turkey (stuffed with almond filling or without filling) Cranberry sauce, roasted potatoes with fresh herbs (for up to 30 persons) Grilled goose Slovak potatoes pancakes Lokše filled with liver, red cabbage and dumplings (for 4persons)

15 Spain Paella with chicken, seafood, vegetable and fresh herbs (min of 50 persons) Hand-prepared Italian pasta of your choice (min of 50 persons) Pancakes with caramel flambéed apples and pineapple (min of 50 persons)

16 BUSINESS MENU I. Chicken liver pate with balsamic vinegar and green salad, or soup of choice Chicken leg stuffed with cheese pecorino and capers, served with mashed potatoes, stewed chickpeas and spinach Honey cake with vanilla cream II. Cheese roll with black olives and sun-dried tomatoes on curly lettuce leaf, or soup of choice Roast pork with sesame and root vegetables, served with two tone rice Chocolate cake with apricot dip VEGY Cheese roll with black olives and sun-dried tomatoes for curly lettuce leaf, or soup of choice Cannelloni stuffed with spinach and ricotta Dessert from chosen Business menu

17 BUSINESS MENU I. Romaine lettuce with cherry tomatoes, green peppers and anchovy dressing, served with croutons and parmesan, or soup of choice Grilled chicken fillets interlaced with mozzarella and basil, served with parsley potatoes Cream-yogurt dessert II. Salmon rolls with fresh cucumber, horseradish and crème fraîche, or soup of choice Pork tenderloin with roasted pumpkin and demi-glace sauce, served with potato puree with Parmesan Chestnut dessert VEGY Romaine lettuce with cherry tomatoes, green peppers and herb dressing, served with croutons and parmesan, or soup of choice Capone with mozzarella, eggplant and tomatoes, served with boiled potatoes with butter and sea salt Dessert from chosen Business menu Choice of Business menu soups Julienne vegetable soup with herb dumplings "Minestrone" Italian vegetable soup Mushroom soup with crispy pangrattatou Fine pea soup with croutons

18 FESTIVE MENU I. Original Provence pork neck served with melon cantaloupe, Valerian salad and grated paring of Grana Padano, or soup of choice Marinated pork al Ancienne with rosemary, served with roasted Paris potatoes, steamed spinach, fennel and strong sauce poivrade Vanilla dessert with fresh raspberries and raspberry puree II. Marinated salmon with mango, fresh herbs, ginger and lemon dressing, or soup of choice Turkey steak and cheese Taleggio, sage, asparagus and cherry tomatoes, served with potatoes au gratin with cream Chocolate cake with Contreau et crème fraîche FESTIVE MENU I. Conhaught terrine of venison with mushrooms and green pistachios, served with marinated pears in port wine and Belgian endive, or soup of choice Grilled chicken breast Supreme, served with braised Swiss chard, cherry tomatoes and capers caperberries, Paris potatoes and gravy demi-glace with thyme accent Nougat tart with flamed pineapple and fresh mint II. Roasted green asparagus with baby mozzarella, chilli pangrattato and extra virgin olive oil, or soup of choice Grilled pork tenderloin, served with Jerusalem artichoke, roasted young beets, watercress sauce with fresh cranberries Chestnut dessert with cream and chocolate filigree

19 FESTIVE MENU I. Salmon roulade with curd-herb mousse and Sicilian salad, or soup of choice Marinated pork tenderloin with demi glace sauce served with pumpkin caponata, panchetta and roasted potato slices on wild caraway Raspberry dessert with white chocolate mousse and poppy seed biscuit II. Prosciutto di Parma with Florentine fennel, arugula and extra virgin olive oil, or soup of choice Turkey roulade filled with estragon and chicken fasha, served with grilled root vegetables with honey Chocolate mousse with "Champagne" cream FESTIVE MENU I. Goat cheese terrine with Prosciutto di Parma, cucumber-mint relish and boutler leafs, or soup of choice Roasted duck breast with port wine sauce, served with potato-almond balls and steamed Chinese cabbage pak choi Fresh strawberry parfait with apricot puree delicately flavoured with Amaretto liqueur II. Veal slices Vitello tonnato with arugula, anchovy dressing, capers and Parmesan cheese Grilled pork tenderloin Crepinette with savorous port wine sauce, served with celery puree and green peas pods Tear-filled chocolate chestnut mousse with liquor Kahlúa and exotic fruit salad

20 FESTIVE MENU Prosciutto di Parma with Florentine fennel, arugula and extra virgin olive oil, or soup of choice Medallions of pork tenderloin with Legumes pods, brown mushrooms, crispy prosciutto and sage sauce, served with Parisian potatoes wrapped in chive butter "Truffle" dessert FESTIVE MENU Smoked salmon Rasputin with beetroot, shiso sprouts, flavored with freshly grated horseradish and extra virgin olive oil, or soup of choice Grilled flank steak Argentina, served with braised spinach with walnuts, Merlot sauce with a delicate aroma of rosemary and pumpkin-potato gratin Bavarian cream with forest fruit Choice of Festive menu soups Cock soup with chicken livers, root vegetables concassé and traditional hand-made pasta Delicious creamy pumpkin soup with crispy butter pangratatta flavored with pumpkin oil Beef broth with baby vegetables, leek and hand-made pasta Mushroom consommé with vegetables concassé, fettuccine and parsley Beef consommé meat, root vegetables and colorful stuffed capellaci Creamy salmon soup with pancake papadum Soup of Jerusalem artichoke with truffle oil Creamy carrot soup with pumpkin seed oil and ginger chips

21 FESTIVE MENU VEGA I. Baked eggplant Melanzane alla Parmigiana or soup choice Linguine with asparagus, sweet peas and goat cheese pecorino Dessert from chosen Festive menu FESTIVE MENU VEGA II. Quiche with cheese, black olives and sun-dried tomato sauce and dressing "Vincent" Potato gnocchi with baby spinach, "Gorgonzola" and walnuts Dessert from chosen Festive menu FESTIVE MENU VEGA III. Roasted green asparagus with baby mozzarella cheese, chili bread crumbs and extra virgin olive oil Fusilli "alla Carbonara" with crispy bacon, parsley and yolk cream sauce Dessert from chosen Festive menu

22 Cold Canapés (30g /pcs, min 10 pieces from one kind) Mini pancakes stuffed with spinach Paté of smoked mackerel and green apple Paté of chicken livers with balsamic vinegar Mini mozzarella with basil and cherry tomatoes Tortilla stuffed with chicken Cupcases filled with pea-mint mousse Tramezzini with smoked salmon and friseé salad Tramezzini with Parma ham and rocket salad Marinated dates with panchetta Paté of goat cheese and sun-dried tomatoes Roast beef with horseradish and crème fraîche White goose liver with fir marmalade Salmon caviar with lemon and crème fraîche Warm Canapés (30g /pcs, min 10 pieces from one kind) Cupcakes filled with Ratatouille Stuffed mushrooms ragout cups Meatballs wrapped in potato pastries Tempura fried shrimps Spring rolls Grilled Butterfish Fried chicken pieces Chicken skewers Mini pork steaks Mini beef steaks Baked mussels Grilles St. James scallops

23 Nealko drinks Pepsi / Pepsi light Mirinda 7up Schweppes Indian Tonic Schweppes Bitter Lemon /citrus mix Tropicana orange100% Tropicana Multivitamin 100% Tropicana apple 100% Toma sparkling, slightly sparkling, natural Beer Zlatý Bažant 10%, dark, radler or nonalcoholic Beer Heineken Volume 0.25 l 0.25 l 0.25 l 0.25 l 0.25 l 0.20 l 0.20 l 0.20 l 0.30 l 0.33 l 0.33 l Wine card on request.

24 Sales department Soňa Korecová Director of Sales & Marketing T M sona.korecova@doubletreeba.sk Oxana Bukajeva Sales Manager T M oxana.bukajeva@doubletreeba.sk Congress department Ľubica Halásová Sales & Conference Manager T M lubica.halasova@doubletreeba.sk Zuzana Krátka Sales & Conference Manager T M zuzana.kratka@doubletreeba.sk Marcel Ulehla Sales Manager T M marcel.ulehla@doubletreeba.sk DoubleTree by Hilton Bratislava Contact details: Invoicing details: Trnavská cesta 27/ A Tehelné pole, a.s Bratislava Trnavská cesta 27/A T: Bratislava F: IČO: bratislava.reservations@hilton.com IČ DPH: SK

25