BUFFETS Innovative stand-up buffets as conference intermezzo for participants get-together. N 48 8 E 11 33 DESTINATION UNLOCKED
STAND-UP BUFFETS BEST OF BAVARIA - SUSTAINABLE AND REGIONAL prices in BUFFET I 38 Munich style marinated sausage salad with onions and gherkins Munich cheese spread with pretzel croutons Mini meatballs with potato salad Rye bread with chive and cress Smoked trout with radish and beer garden radish Cabbage salad with cumin and crispy bacon Smoked specialities Sendlinger wedding soup (Clear beef stock with semolina dumplings, liver dumplings, sliced pancakes) Suckling pork with large bread dumplings and sauteed cabbage Char filet with polenta and brown butter Braised beef with potato dumplings and glaced vegetables Bavarian crème with raspberry sauce Fried apple rings with cinnamon and sugar Prinzregenten cake Selection of Bavarian cheese
STAND-UP BUFFETS BEST OF BAVARIA - SUSTAINABLE AND REGIONAL prices in BUFFET II 46 Bacon sausage with radish and crackling fat spread Mini meatballs with potato-cucumber salad Slices of roasted pork with horse radish and pickles Suckling pork in aspic Sausage salad Cucumber salad with dill and sour cream Rye bread with chive, crackling fat and tomatoes Bavarian mushroom soup with savory ham sponge Suckling pork in dark beer sauce Medium roasted prime veal Bavarian roasted duck Bavarian cabbage, red cabbage Potato and large bread dumplings Apple strudel with vanilla sauce Sweet yeast dumplings with plum stew Sliced pancakes with raisins Selection of Bavarian cheese
Feel free to create your own buffet from the following dishes. If you need help or you have special requests, don t hesitate to contact us. Our kitchen team is looking forward to assist you. prices in 3 starters/ 1 soup/ 3 main courses/ 3 desserts.....................37 4 starters/ 1 soup/ 4 main courses/ 4 desserts.................... 48 STARTERS Grilled prawns with Asian vermicelli salad Boiled prime beef aspic with horse radish cream and frisee lettuce Salmon and crayfish crepinette with avocado salad San Daniele ham with melon and grissini Antipasti with herb oil and stuffed olives Shrimp cocktail with lettuce and cocktail sauce Tomato and mozzarella with pesto and old balsam vinegar Char parfait with avocado-pear salad Chicken liver parfait with spicy mango chutney White bean salad with tuna Marinated octopus with fennel-rice salad Pollo tonnato with capers and sun-dried tomatoes Pike perch terrine with beetroots and horse radish Smoked roast beef with Dijon mustard sauce Thai papaya salad with carrots, beans and nuts Smoked salmon-nori roll Pak Choi salad with fried tofu and sesame Vermicelli salad with scallions and sea food Stuffed pepper leaves Yam Nöa with sautéed rump steak
STARTERS Sprout salad with mushrooms Greek salad with feta cheese and olives Caesar salad with bacon, egg and parmesan cheese Potato salad with pesto Sautéed artichoke salad Spicy mushroom salad Braised beef salad with beans and pumpkin seed oil Bean salad with shrimps and courgette Marinated leek salad with scallops Avocado mousse with tacos and jalapenos Mixed salad with sprouts and herbs Salad Nicoise Beef carpaccio with olive oil and parmesan cheese Escabeche of pike perch Smoked and marinated Ikarimi salmon with dill-mustard sauce Sliced boiled prime veal with pumpkin seeds and pumpkin seed oil
SOUPS Sendlinger wedding soup (Clear beef stock with semolina dumplings, liver dumplings, sliced pancakes) Tomato cream soup with pesto and croutons Carrot-ginger soup Tom Kha with Enoki mushrooms and sprouts Minestrone Bouillabaise with Sauce Rouille Creamy mushroom soup Potato soup with leek and crispy bacon Clear tomato soup with ricotta dumplings Tom Kha Gai White bean soup with chorizo Yoghurt-lime soup with Goa curry Seasonal soups Cream soup of asparagus (April - end of June) Wild garlic crème soup with Serrano ham chip (March - May) Pumpkin soup with roasted pumpkin seeds and insert (September - February) Chestnut soup with parmesan sponge (October - December)
MAIN COURSES Meat: Red Thai chicken curry with Menedake noodles and bamboo sprouts Braised beef cheek with mashed potatoes and root vegetables Saddle of lamb with herb crust, served with celery puree and Tasmanian mountain pepper jus Medium roasted duck breast with sautéed cabbage and potato cookie Braised faux filet with red wine sauce and maplenut dumplings Crepinette of pork filet with parmesan noodles and sautéed courgettes Medium roasted entrecôte with tomato-pistachio crust, served with mustard wedges and ratatouille Veal escalope Munich style with hash browns and mashed broccoli Veal goulash with semolina slice and bell pepper ragout with Sichuan pepper Grilled corn feed chicken breast with green asparagus-potato stew and sautéed mushrooms Fish: Sea bream with Venetian spinach and glaced potatoes Salmon with sun dried tomato-olive crust with braised fennel and spicy couscous Pike perch covered in Serrano ham with saffron risotto with Kalamata olives and wild thyme Grilled fish fillets with seafood ragout, served with sautéed leek and bulgur Fish curry with Pak Choi, rice and Kim Chee sesame Bavarian fish stew with polenta and fine root julienne St. Pierre with two different mashed potatoes and glaced vegetables Sesame and soy sauce marinated monk fish with soba noodles and sautéed vegetables Fillet of cod with champagne-mustard sauce, served with artichoke-tomato vegetables and buttered potatoes Grilled char with white wine cabbage and French horn mushroom roulade
MAIN COURSES Pasta: Tortellini stuffed with ricotta and spinach in tomato-basil sauce and parmesan cheese Sautéed gnocchis with sage butter, dried tomatoes, olives and rocket salad Singapore noodles with shrimps and cilantro Strozzapreti with spicy tomato sauce Spaghetti with garlic and olive oil, served with chili and grilled prawns Pumpkin gnocchis with goat cheese and amarettini dust Lasagna with spinach, scallions, French horn mushrooms and tomato-olive sauce Farfalle with lemon-basil pesto and peccorino cheese Oricetti with feta cheese, fennel seeds and bell pepper-oregano sauce Vegetarian: Creamy mushrooms with fresh herbs and large custard-bread rolls Indian vegetable curry with coconut milk and Basmati rice Vegetarian Kao Soi with rice and lemongrass Potato noodles with cabbage and Bavarian mountain cheese Marinated tofu with Mediterranean vegetables and rosemary potatoes Spinach-feta cheese strudel with herb cream and roasted pine nuts Risotto with sautéed mushrooms and smoked mozzarella cheese
DESSERTS Nougat slice Bavarian crème Black forest cherry cake Tonka bean panna cotta Trilogy of chocolate Lemon crème brûlée Chocolate-raspberry brownie Lemon pie Cream slice with berries Tiramisu Mango mousse Fruit salad Sliced fruits with honey and yoghurt Chocolate panna cotta Cream slice with maracuja Semolina pudding NY Style Cheese Cake Nut cake Rice pudding with cherries Raspberry-chili crème Blueberry mousse Apple strudel Custard strudel Strawberry mousse Homemade éclairs