CELEBRATE AND ENJOY WITH RADISSON BLU FOR AN UNFORGETTABLE CHRISTMAS SEASON RADISSON BLU HOTEL Karl-Liebknecht-Straße 3, D-10178 Berlin, Germany T: +49 30 238 28 38 10 F: +49 30 238 28 34 90 info.berlin@radissonblu.com radissonblu.com/hotel-berlin HOTELS DESIGNED TO SAY YES! radissonblu.com/hotel-berlin
CHRISTMAS PARTIES Our menu recommendations for your Christmas or end-of-year party. 3 COURSES 39 Venison consommé with goat cheese ravioli Duck breast with kumquat confit, Brussels sprouts and polenta mousse Jamaica Blue Mountain crème brûlée with port wine figs and tonka crumble 4 COURSES 45 Marinated Christmas salmon with lamb s lettuce and mulled-wine mousse Soup of caramelized russet and celery with fennel dip Panko-crusted rack of lamb with Barolo jus, beans and potato gratin Gingerbread tiramisu with caramel crunch and cherry jelly Prices per person including VAT, excluding drinks 5 COURSES 55 Duet of king prawn and scallop with saffron risotto Be Tea with root vegetables Christmas-punch sorbet Sirloin sous-vide with chocolate just, fine ratatouille and potato soufflé Quark mousse with plum-cinnamon ragout and black sand CHRISTMAS BUFFET Our recommendations for a truly festive buffet perfect for your Christmas or end-of-year party for 40+ people. Wintery salad bar with various condiments, dressings, vinegar and oil Oven-fresh specialties & butter Saddle of venison in a house marinade on lamb s lettuce and cranberry chutney Quinoa with turnip, gorgonzola, walnuts and chicory Plank-grilled salmon with kumquat compote Smoked Barbary duck with glazed grapes Apple-celery soup, crispy pumpernickel Breast of veal stuffed with marinated fruit, Brussels sprouts with almonds Flavored cod fillet with turnip and spiced orange Lightly truffled corn poulard with glazed sugar snaps and lingonberries Pasta au gratin ricotta caramelized nuts tofu Potato noodles pilaf rice macaire potatoes Tarte au Chocolat Lukewarm apples & pears with Bourbon vanilla Quark mousse with plum-cinnamon ragout Gingerbread mousse 45 PER PERSON including VAT, excluding drinks
THE HEAT CHRISTMAS ORDER SERVICE December 1-26, daily from 11 am until 8 pm Don t spend the best time of the year standing over your own cooker let us spoil you instead! Order your festive food from us: ready to cook at home based on our recipe. With each order, we will also include a complimentary bottle of red wine. Orders can be submitted every day, up to and including December 22, on +49 (0)30 23828-3831. Up until December 26, you can collect your order every day bore 8 pm at the Radisson Blu Dithmarschen young goose with apple and cinnamon red cabbage, green cabbage, potato dumplings and sauce 139 The food included in the price is sufficient for four people for a larger group, we re happy to provide additional portions for 19 each.
ADVENT WEEKENDS Saturdays and Sundays from 12 pm 11 pm Please make a reservation in advance. Homestyle at the HEat Restaurant: A wintery main course feast or pure enjoyment as a 3-course meal. From 4 people, prices per person Main dishes each with festive extras: red, green and orange-sweetheart cabbage, potato dumplings with sautéed breadcrumbs, croutons and potato noodles: Roast duck 26 Plank-grilled salmon 23 As recommended by the head ch: Starter or dessert 8 Both starter and dessert 14
CHRISTMAS EVE DEC 24 Deluxe salad bar with spicy toppings, seeds, and a fine selection of vinegar, oil and dressing Specialties from the oven with butter and various dips Live station with fresh oysters, shallot vinaigrette, chester bread (pumpernickel bread layered with cheese and butter) & gratinated à la Rockeller Sushi selection from land & sea Saddle of venison in a house marinade on lamb s lettuce and cranberry chutney Quinoa with turnip, gorgonzola, walnuts and chicory Goat cheese panna cotta with thyme and tomberry relish Smoked duck breast with apple aspic Thai asparagus with mango and shrimp Truffled black-salsify soup with tomato oil and crayfish Oven-fresh roast goose and duck with glazed chestnuts, wintery cabbage and dumplings From 6 pm: Christmas buffet with live music Venison ragout with mushrooms and thyme-parmesan spätzle (egg noodles) Chicken, be and lamb from the clay oven Fillet of sea bream on fennel, pear and crispy bacon Plank-grilled roast be on rustic barbecued vegetables, Pommery mustard & thyme jus Pumpkin risotto with confit tomatoes, baby leeks and Grana Padano Nest of fine pasta & vegetables on saffron, broccoli and lime Orange sweetheart cabbage, rice, potato cakes and vegetables Nougat and Amarena mousse Speculoos toffee trifle Orange crème brûlée Warm pear-almond crumble Christmas pastry Sweet corner with crêpes, waffles and ice cream with various toppings FESTIVE DAYS AT THE HEAT RESTAUR ANT Enjoy festive buffets at our international restaurant on Christmas Eve, Christmas Day, December 26 and New Year s Eve. 89 PER PERSON Including 1 glass of champagne as an aperitif Reservations and payment in advance are required.
CHRISTMAS DAY DEC 25 From 12 pm to 3 pm: Festive brunch buffet Deluxe salad bar with spicy toppings, seeds, and a fine selection of vinegar, oil and dressing Specialties fresh from the oven with butter and lard Live station with fresh oysters, shallot vinaigrette, chester bread (pumpernickel bread layered with cheese and butter) & gratinated à la Rockeller Sushi selection from land & sea Wild ham, field salad, herb cream and crostini Fennel & grapruit salad Mousse of smoked trout and terrine of salmon trout with crème fraîche, caviar and sprouts Carpaccio of free-range be with Grana Padano and black nuts Fried goose liver with radicchio and balsamic vinegar Venison essence with herb crêpe Oven-fresh roast goose and duck with glazed chestnuts, wintery cabbage and potato dumplings Venison ragout with mushrooms and thyme-parmesan spätzle (egg noodles) Chicken, be and lamb from the clay oven Pikeperch fillet on tomatoes and celery with savory cucumber relish Stuffed calf's breast with nuts, plums and apricots on beetroot Piccata of vegetables with tomato sauce and truffle Stuffed corn-fed spring chicken with sugar snaps and cranberry vegetables Sweetheart cabbage, rice, potato cakes, vegetables, almond Brussels sprouts Wintery walnut tart Speculoos tiramisu Pistachio crème brûlée Roast apple with cinnamon sauce Christmas pastry Sweet corner with crêpes, waffles and ice cream with various toppings 59 PER PERSON Including 1 glass of prosecco
NEW YEAR S EVE BUFFET Bring the year to a great end with live music and a festive buffet. Dec 31, from 6 pm Deluxe salad bar with spicy toppings, seeds, and a fine selection of vinegar, oil and dressing Specialties from the oven with butter and various dips Live station with fresh oysters, shallot vinaigrette, chester bread (pumpernickel bread layered with cheese and butter) & gratinated à la Rockeller Sushi selection from land & sea Savory mini-muffins of zucchini and goat's cheese on fine frisée, port wine reduction Herb sautéed mushrooms with pumpkin sauce, air-dried chorizo and burrata Taco of Asian marinated duck Gratinated lobster, spring onion, parmesan, cognac and tomato Marseille bouillabaisse with gourmet fish, scallops, shrimps, saffron, croutons and rouille Be Wellington with Sauce Choron, Thai asparagus, confit tomatoes Eifel rack of lamb on flageolet beans, grilled garlic Plank-grilled whole halibut Fried chicken with chervil and mustard espuma Ox cheeks braised in Barolo, parsnips and select potatoes Rolled fillet of sole vegetable strips, Noilly Prat nage, carrots Sweet potato gratin, turnip and ginger Stuffed zucchini with truffle, feta and tomato on pea risotto Mille-feuille with chocolate and mango Champagne cream on fruit coulis Cake pops, pralines & gold leaf Passion fruit mousse Grand Marnier & violet crème brûlée Opera cake Sweet buffet with crêpes, waffles and ice cream with various toppings (fruit and chocolate sauce, apple sauce or stewed apple, sliced fruit, banana, Nutella, whipped cream, chocolate and colorful sprinkles, brittle, nuts and more) 139 PER PERSON As a farewell you receive a complimentary bottle of prosecco for your New Year s Eve party. Reservations and payment in advance are required.