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CATERING KARTE ATE ING KARTE

CATERINGKARTE CATERINGKARTE 2 3

With love for the detail

Fresh, seasonal and regional products, if possible in organic quality and meat from animal friendly environments - these are our basic ingredients for a delicious catering.

We have a vast variety of different buffet options and alter them according to your individual wishes. Of yourse we also take allergies and other food intolerances into account. Just to make your event memorable.

Hessian Buffet 04 Rustic Buffet 05 French Buffet 06 Around the Med 07 Italian Buffet 08 Antipasti Buffet 10 Wedding Buffet 12Vegetarian Buffet 14 Vegan Buffet 15

CONTENTS


Hessian BUFFET

Rustic BUFFET

Price per person 24,50 €


Starters

» Selection of rustic breads and lye rolls with Spundekäs (Mainz cheese spread)

» Hessian green sauce with egg

» Cap of rump marinated in pumpkin seed oil and red onions

» Marinated hand cheese

» Hard Hessian pork sausage, served with a gherkin, sour cream mustard sauce and farmhouse bread

* * *

» Hessian potato soup with bacon

Main dishes

» Roast smoked pork chop on a bed of braised cabbage

» Zander in a potato crust on a bed of apple and leeks

» Potato cake on a bed of root vegetables

» Seasonal vegetables

» Buttered rice

Desserts

» Selection of organic regional cheese

» Frankfurter Kranz (crown cake) in a glass

» Hessian sour cream mousse with raspberry puree

Starters

» Sausage salad, served with a gherkin and onions

» Selection of smoked fish with salmon and trout

» Berlin potato salad with meatballs

» Filets of herring with apples and onions

» Meat platter with Bautzen mustard

Main dishes

» Pork roast with crackling in beer sauce

» Bread dumplings with wild mushrooms

» Parsley potatoes

» Spätzle (Swabian noodles)

» Vegetables

Desserts

» Berlin red groats with vanilla sauce

» Black Forest gateau in a glass

» Schwarzwälder Kirschtorte im Glas


Starters

» Baguettes and brioche with salted butter

» Wild herb salad with orange vinaigrette and goat’s cheese

» Ratatouille salad with prawns

» Ricotta and pepper terrine with olive vinaigrette

» Salmon marinated in Pernod with fresh lime and olive herb

* * *

» Onion soup with croutons

Main dishes

» Grilled sea bass with vanilla and tomato confit

» Corn-fed poulard stuffed with cream cheese and Herbes de Provence

» Herb-encrusted potato gratin

» Oven-baked tomatoes with lemon and thyme risotto

» Seasonal vegetables in fresh sage butter

Desserts

» Crème brûlée with vanilla

» Apple and walnut tart

» Selection of French

» cheeses with ffig mustard

Starters

» Fresh baked ciabatta and focaccia

» Goats cheese au gratin with rocket and apple and walnut chutney

» Grilled vegetables, artichokes and stuffed red peppers

» Parma ham with melon salad with fine vanilla

» Seafood salad with fennel and white wine dressing

» Buffalo mozzarella with fresh tomato and basil

Main dishes

» Saltimbocca on a bed of tomato ragout

» Gilt-head sea bream with lemon crust

» Oven-baked tomatoes with spicy couscous

» Vegetable rice

» Rosemary potatoes

» Grilled vegetables

Desserts

» Crème caramel

» Greek yoghurt with honey and caramelised nuts

» Selection of Italian cheeses with fig mustard

French BUFFET

Around the Med BUFFET




Starters

» Ciabatta and focaccia with home-made aioli

» Various grilled vegetables

» Parma ham with honeydew melon

» Vitello Tonnato with tuna and caper sauce

» Farmhouse salad and feta cheese

» Insalata Caprese with fresh rocket and basil pesto

Main dishes

» Chicken breast with pancetta and tomato filling

» Grilled gnocchi with pesto rosso, rocket and roasted pine nuts


» Tuscan vegetables

Desserts

» Tiramisu

» Panna cotta with orange ragout

Our Italian Piaggiao will make your party extraordinary - you can hire it just ask us!

Italian BUFFET



Small Antipasti Buffet

» Selection of breads and home-made hazelnut ciabatta

» Lentil salad with curry and mint

» Selection of grilled vegetables

» Marinated feta cheese, olives and artichokes

» Bruschetta with orange, tomato and basil, topped with a parmesan crust

» Caesar salad with olives and parmesan

» Tomatoes with buffalo mozzarella and rocket

» Beetroot and walnut salad with feta cheese

Price per person: 20,00 €

Big Antipasti Buffet

» Incl. fish, meat, desserts and an vegetarian upgrade


Big Finger Food Buffet

» ncl. all upgrades. prepared as a finger food buffet


Fish UPGRADE

» Cucumber and wasabi salad with smoked trout

» Prawns in tempura batter with chilli dip

» Smoked salmon tartare with radishes and cress on a bed of pumpernickel

» Salmon marinated in gin and lime on a bed of rösti


Meat UPGRADE

» Meatballs with cucumber relish

» Hard Hessian pork sausage with cornichons

» Figs wrapped in bacon

» Hessian potato salad with grilled Nuremberg sausage

» Grilled duck breast with orange pepper

» Saddle of venison wrapped in nuts with cranberry chutney


All you need to enjoy every item on the buffet is a small fork.

Vegetarian UPGRADE

» Rice noodle salad with olives, feta and grilled peppers

» Ratatouille salad with sunflower seeds

» Zucchini wrapped in chickpeas

» Feta cheese wrapped in sesame with olives

» Small potatoes stuffed with cream cheese


Dessert UPGRADE

» Two kinds of chocolate mousse

» Mocha panna cotta

» Selection of small cakes

» Herrencreme (vanilla pudding) with rum and chocolate sprinkles


Antipasti BUFFET


Starters

» Selection of home-made focaccia, fig ciabatta and small bread rolls With aioli and tomato butter

» Grilled peppers with sea salt and oregano

» Small earthenware dishes filled with a variety of different appetisers: » Feta/Olive » Chorizo/Shallots » Tomato/Mozzarella » Mushroom/Cream cheese

» Grilled prawns with tomato salad and salsa verde

» Whole grilled sea bass, smoked salmon and fillet of trout with horseradish

» Parmesan mousse with honey and thyme on a bed of roasted bread

» Zucchini rolls stuffed with goat cheese

Main dishes

» Roast beef sliced fresh in-house, with rosemary jus

» Potato gratin

» Colourful seasonal vegetables

» Fillet of char on a bed of colourful vegetables and lentils

» Potato pancakes

» Aubergine rolls wrapped in parmesan on a bed of tomato ragout

Desserts

» Chocolate mousse

» Fruit salad with fresh passion fruit

» Millefeuille with mascarpone and raspberry

Starters

» Selection of home-made breads, rolls and baguettes

» with butter and herb sour cream

* * *

» Parma ham with honeydew melon

» Goats cheese au gratin with fig mustard

» Marinated feta with ciabatta crisps and tomato pesto

» Small mozzarella skewers with cherry tomatoes and basil

» Ratatouille salad with buttermilk dressing

» Grilled aubergine with pine nuts and balsamic vinegar

» Grilled prawns in a potato nest with home-made aioli

Main dishes

» Pork fillet saltimbocca with a red wine jus

» Rosemary potatoes and potato gratin

» Colourful grilled vegetables

» Gunnel wrapped in sesame on a bed of spring onions

» Stuffed tomato with noodle risotto and parmesan

Desserts

» Panna cotta with two toppings

» Tonka bean crème brûlée

» Selection of fresh fruit

Small WeddingBUFFET

Big Wedding BUFFET



A cook is included for min. 60 people


Starters

» Selection of breads and home-made hazelnut ciabatta

» Lentil salad with curry and mint

» Selection of grilled vegetables

» Marinated feta cheese, olives and artichokes

» Bruschetta with orange, tomato and basil, topped with a parmesan crust

» Caesar salad with olives and parmesan

» Tomatoes with buffalo mozzarella and rocket

» Beetroot and walnut salad with feta cheese

Main dishes

» Peppers stuffed with chickpeas

» Gnocchi on a bed of tomato ragout and basil

» Zucchini tomato cake


» Mediterranean vegetables

Desserts

» Vanilla cream with apple ragout and butter crumble

» Dark chocolate mousse with cherries

Starters

» Grilled vegetable salad and tarragon dressing

» Spicy bean salad with tomato and avocado

» Wonton parcels filled with Asian vegetables, served with a chill dip

» Home-made hazelnut ciabatta with two dips

» Bruschetta with tomato, orange and basil

» Avocado mousse with dried tomatoes and croutons

Main dishes

» Aubergine stuffed with chickpeas

» Small roulades with savoy cabbage and sweet potato

» Spiced rice

» Small oven-baked potatoes

» Fiery red Thai curry with grilled sesame tofu

Desserts

» Chai-kissed brownies

» Fruit salad with fresh mint

Vegetarian BUFFET

Vegan BUFFET



Party Couture, Inh. Stephan Briggl e.K.

Friedrichsplatz 15, 34117 Kassel

0561 - 7298990 0561 - 5103384

[email protected]

www.party-couture.com

All prices including VAT. The buffet prices are calculated for a minimum number of 30 guests.

Please contact us and we will send an indivdual

offer. Any liability for misprints excluded.

Photos: Jens Distelberg Fotografie

catering ate ing karte - theatergastronomie.com€¦ · » selection of rustic breads and lye rolls...

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