WZH_Broschure_De_ENG - Flipbook - Seite 55
Catering menu Components to pick and mix
Starters
Main courses
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
9.5
10
14
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
8
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
Side dishes
Dessert
Additionals
14
16.5
24
38
48
67
76
37
37
22
22
22
A choice of 2 of the following side dishes:
9
Grilled vegetables, rosemary potatoes, potato gratin,
potatoe puree, potato salad, pasta, rice, green beans, carrots, spinach,
mixed vegetables
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
