COURTYARD EVENT MENUS

Transcription

1 COURTYARD EVENT MENUS All prices are stated per person and include VAT. Our menues are available for groups of a minimum of 10 person. A surcharge will apply for smaller groups.

2 LUNCH MENUS Menu I Smoked trout with green peas, salad tips and lime dip Fricassee of pollard with mushrooms, green asparagus and risi e bisi Chocolate cake with a mixed berry sauce and vanilla ice cream Menu II Soup of roasted squash with chive oil and pumpkin seeds Roasted salmon fillet with celery mousse, sweet potatoes and lime thyme sauce Panna cotta with marinated strawberries Menu III Soup of celery and apple with grissini Roast beef medaillons with ratatouille, rosemary potatoes and olive crust Mousse of Berliner Weiße with raspberry

3 DINNER 3-COURSE MENUS Menu I Mousse of goat cheese with beetroot, spinach salad and fig puree Braised veal cheeks with mashed potatoes, leek and glazed carrots Mascarpone mousse with sponge finger and berry ragout Menu II Truffle potato soup with smoked salmon, watercress and brioche Fried chicken breast with herbal risotto, oyster mushrooms and tomato sugo Cheesecake with wild berries and caramel Menu III Soup of dried vine tomatoes with mozzarella and basil crisp Poached cod and fried shrimp with saffron mousse, potato gratin, celeriac puree and glazed carrots Duo of chocolate with raspberries Menu IV Red mullet "pickled and fried" with cucumber, celery and herb salad Grilled beef medaillon with cabbage, potato waffles, red wine shallots and jus Chocolate cake with Baileys cream, wild berries and vanilla ice cream

4 DINNER 4-COURSE MENUS Menu I Pickled shrimp with mango ragout, pointed peppers, beetroot, lettuce and sour cream Consommé of vine tomatoes with ravioli and basil Roast saddle of lamb with a thyme lime crust, lamb stew, mini vegetables, la ratte potatoes and port wine jus White chocolate tarte with ricotta and peach served with chocolate sauce Menu II Guinea fowl - ballotine with celery, salad and dried fruits Wild mushroom soup with walnut oil and dried meat Grilled veal fillet and braised veal cheeks Celery mousse, baby carrots, Thai asparagus, potato puffs Apple pie with caramel sauce and dark chocolate ice cream

5 VEGETARIAN MENUS Menu I Mille-feuille, tofu, mangel, pine nuts, sesame Vegetable soufflé with oyster mushrooms, parmesan, peas and carrot mousse Melon soup with caramelised papaya Menu II Hash browns with warm goat cheese, beetroot, baby salad and chive dip Stuffed Swabian pockets with spinach salad, ricotta cheese and onion jam Strawberries gratiné with meringue and frozen yogurt

6 COURTYARD EVENT BUFFETS All prices are stated per person and including VAT. Our buffets are available for groups of a minimum of 30 person. A surcharge will apply for smaller groups.

7 GALA DINNER Starters Serrano ham with black currant and cantaloupe Corn salad with grilled asparagus, honey dew melon and red lentils Marinated rabbit with dried tomatoes and green peas Fried prawns with mango salad and sugar snap peas Mozzarella and fig salad with mangel and sherry vinaigrette Selection of bread, baguettes and butter Mini garden salad and wild herb salad with vinegars and oils Soup Mixed shellfish soup with vegetable pearls and asparagus Main Course Live cooking station Roast beef with rosemary and port wine sauce Parisian potatoes with truffle butter and vegetables carving Pasta station Mezzelune with asparagus and ricotta cheese Pesto, olive oil and arugula Roasted guinea fowl with sage, pomegranate and potato gnocchi Gilthead with sautéed spinach salad and mini corn Dessert Dark chocolate mousse with ganache, biscuit and raspberries Crème brûlée with raspberries Gratinated strawberries with Calvados and meringue Variation of tropical fruits Selection of cheese with grapes and nuts

8 DINNER BERLIN Starter Dried ham with marinated vegetables Smoked trout on salad of Teltow turnips, vinaigrette and chervil Meatball with potato salad and spicy mustard Salad of pickled pork, lentils and potatoes Marinated pumpkin with leek and garden salad Mixed leaf salad with potato-bacon dressing Pickles, cucumber, tomato, beetroot, radishes and pumpkin seeds Mini baguette and brown bread Butter, lard and cream cheese Soup Pea soup with Berlin Knacker sausage Main Course Fried Havel pike with horseradish sauce, braised cucumber and small potatoes Braised beef stew with noodles and seasonal vegetables Veal loin and liver with onions, apple sauce and mashed potatoes Dessert Cheesecake Berlin style with cherry compote Red fruit jelly with vanilla sauce Lemon mousse with raspberry sauce Doughnuts-Berlin style

9 DINNER AMERICA Starter Ceviche of cod, peppers and pumpkin Pastrami with sweet corn, almonds and maple syrup Spinach salad with pomegranate seeds, papaya and polenta Turkey breast with sweet potatoes and cranberries Tortilla chips with guacamole and salsa Mixed leaf salad Sweet potatoes, corn, marinated pumpkin and cheddar cheese Walnut oil, olive oil, chili oil Maple vinegar, cider vinegar, chipotle vinegar Selection of bagels and baguettes Tomato salsa, pepper butter, onion jam Soup Mussel soup with sweet potatoes, leek, celery and mascarpone Main Course Spareribs with maple syrup barbecue sauce Small baked potatoes with sea salt, cheddar cheese and sour cream Medaillons of turkey in a Mexican sauce with black beans, rice and pineapple Red snapper baked in a banana leaf Spinach, lime and chili Dessert Crème Caramel Carrot Cake with frosting Mini chocolate cake with ganache American style cheesecake

10 DINNER ASIA Starter Roasted tuna with sweet soy sauce and pineapple chutney Marinated pork with shiitake mushrooms, bamboo and sesame Baked Shrimps with coconut on sprout salad Small spring rolls with glass noodles and soy dip Mangel salad with coriander and papaya dressing Salad bar with sprouts, sesame, ginger, tofu and shiitake mushrooms, miso dressing Selection of baguette and brown bread Soy dip, chili dip, sesame dip Soup Miso soup with tofu and vegetable julienne Main Course Beef strips in Massaman curry sauce with coconut, potatoes and peanuts Fried rice and basmati rice with lime Chicken Tandoori with pineapple, sprouts and carrots Baked salmon fillet in teriyaki sauce with baked sweet potatoes Wok noodles with sesame and vegetables Dessert Coconut rice pudding Seasonal fruit plate with sesame Burnt lychee creme Mango mousse with pineapple jelly

11 DINNER MEDITERRANEAN Starter Escabeche of gilthead with fennel and saffron Marinated octopus with Kalamata olives and Mango mint mojo Prosciutto with melon and arugula Salad of white beans with avocado and grilled vegetables Rocket salad with balsamic and Parmesan cheese Mozzarella and tomatoes Mixed salad with balsamic dressing Selection of ciabatta, baguettes and grissini Aioli, pesto and olive butter Soup White tomato soup with pesto croûtons Main Course Medaillons of veal with sage, prosciutto and jus Grilled vegetables gratinated with mozzarella Stewed leg of lamb with thyme, olive and potato gratin Red mullet in olive lemon brew Tortellini with spinach, pumpkin and almond butter Red rice with vegetable julienne Dessert Panna cotta with strawberries Spanish almond cake Mascarpone cream with sponge finger and berries Vanilla mousse with pepper, grapes and balsamic

12 Beverage package, alcohol-free / for 2 hours (per person) - cold soft drinks - various fruit juices - mineral water, sparkling and still Each additional hour will be charged with 6,50 per person. Package excluding hot beverages. Beverage package, with alcohol / for 2 hours (per person) - cold soft drinks - various fruit juices - mineral water, sparkling and still - beer - house wine, red and white Each additional hour will be charged with 11,50 per person. Package excluding hot beverages. Hot beverage package 5.00 / for 2 hours. - coffee, coffee specialties and tea For each additional hour will there be 2,50 charged per person. You can combine it with other beverage packages.

13 COURTYARD EVENT SNACKS All prices are stated per person and including VAT. Our snack buffets are available for groups of a minimum of 30 person. A surcharge will apply for smaller groups.

14 FINGERFOOD Cold fingerfood Goat cheese with pumpernickel and marinated grapes Marinated beef with green asparagus and tomato dip Mousse of grilled vegetables with smoked salmon Bruschetta with tomato coulis, parmesan crisp and shrimp Cold Skewer food Vine tomatoes with baby mozzarella and melon Shrimp with pesto and cornflakes Marinated chicken breast with mango Marinated salmon with apple and celery Fingerfood warm Quiche Lorraine Chicken satay with peanut dip Mini escalope with grilled lemon Vegetarian mini spring rolls with Thai chili dip Fingerfood warm Stewed beef cheeks with polenta and cress Salmon "Teriyaki" with sprouts and glass noodles Backed Sainte-Maure cheese with grapes and fig mustard Fingerfood sweet Strawberry skewers with meringue Chocolate cheesecake in a jar Fruit tartlets

15 SNACK BUFFET MÜNCHEN Cold Bulgur salad with dried fruit, lettuce and pomegranate dressing Chickpea salad with dates, almonds and vegetable strips Stuffed vine leaves with tomato ragout Pita and flatbread with hummus dip Sweet Gratinated pineapple Rice pudding dessert with chocolate and mango Warm Red lentil soup with coriander oil Chicken Tikka Masala with rice Baked redfish with tomato, chili, tamarind and vegetable couscous Vegetarian Moussaka

16 SNACK BUFFET BERLIN Cold Smoked trout with apple-horseradish dip and bread Tomato mousse with marinated mozzarella and arugula crisps Pumpernickel with cream cheese, chives and radish Prosciutto with melon salad Sweet Kalter Hund (cake Berlin style with dark chocolate and butter biscuits ) Red fruit jelly with vanilla sauce Warm Potato soup with leek and Wiener sausage Currywurst with potato wedges and curd with herbs Fried calf's liver with apple compote and stewed onions Meatballs with onion jam and mustard dip

17 SNACK BUFFET BREMEN Cold Grilled vegetables and marinated olives Parmesan, Manchego and Parma ham, chorizo Arugula salad with mozzarella and roasted pine nuts Focaccia and ciabatta with olive tapenade and pesto Sweet Tiramisu with berry sauce Mango Crème brûlée Warm Soup of roasted vine tomatoes with grissini Ravioli filled with ricotta and spinach, dried tomatoes and sage butter Saltimbocca of chicken breast with courgette Red mullet with herbal polenta and a cress dip

18 SNACK BUFFET HAMBURG Cold Grilled Panini with tomatoes, mozzarella and pesto Ciabatta with arugula, ham and fig dip Spinach salad with roasted artichokes and sweet potatoes Caesar salad with Parmesan and croûtons Sweet Sponge finger with mascarpone cream and berry ragout Apple-pie with caramel and almonds Warm Minestrone with pesto croûtons Medaillons of turkey with potato-asparagus ragout Potato gnocchi with spinach salad, capers and olives Mini Macaroni with shrimp, chili and tomatoes