BHF_Broschure_DE_ENG - Flipbook - Seite 57
Catering Menu Components to pick and mix
Starters
Main courses
Side dishes
Dessert
Additionals
Mixed salad, bread rolls
Salad buffet (lettuce, carrots, cucumber, corn salad), bread
rolls
Salad buffet large (lettuce, carrots, cucumber, corn, potato,
beetroot, pasta, tom/mozzarella, bread rolls)
Lambs lettuce salad with parmesan (seasonal)
Antipasti plate
Antipasti buffet
BBQ buffet 1
Sausages, chicken breast, pork
BBQ buffet 2
Entrecôte (beef), chicken breast, pork, prawns
BBQ buffet 3
Entrecôte (beef), lamb racks, chicken, pork, salmon, prawns
9.5
10
14
14
16.5
24
8
38
48
Roastbeef with sauce bearnaise
Filet of beef, whole roasted with a choice of sauces
Shoulder of veal roast with red wine jus
Pork roast with rosemary jus
Meatloaf with red wine sauce
"Fleischkäse"
Pasta with 3 sauces
67
76
37
37
22
22
22
A choice of 2 of the following side dishes:
Grilled vegetables, rosemary potatoes, potato gratin,
potatoe puree, potato salad, pasta, rice, green beans, carrots, spinach, mixed vegetables
9
Fresh fruit salad
Ice cream box with 6 varieties
Mini desserts, per piece
Chocolate mousse, panna cotta, tiramisu, flan caramel,
fruit salad or compote
6.5
7.5
4
Tableware and glasses /BBQ equipment
5
15
