Cold buffet:

Aperitif

-Selské cutting board (smoked neck, Danube sausage, stewed pork ham)

-In pink roasted English roast beef, served with coarse-grain mustard sauce

-Neapolitan pasta salad with seafood

– Homemade snails from puff pastry with cheese, ham and spinach

– Mini caprese – cherry tomatoes mixed with mozzarella cherries with balsamic vinegar and homemade pesto

-Homemade potato salad garnished with fresh red onions

-Marinated and grilled French vegetables

-Crab cocktail with apples

-Ham roll stuffed with Eidam cheese

Salad buffet:

-Coleslaw salad with horseradish and carrots

-Fresh cabbage salad with dill

– Offer a fresh vegetable salad with French dressing

-Variations of lettuce with a selection of olive oil and balsamic vinegar

-Greek salad – sliced ​​tomatoes, cucumbers and peppers with sheep feta cheese

Hot buffet:

-Mini Skewers with pieces of chicken breast, interspersed with bacon and vegetables

-Tiger prawns marinated and blanched in garlic butter

-Pork tenderloin stuffed with spinach and Italian dried bacon panchetta, baked on thyme

– Beef boiled tafelspitz-tip served with semmelchren – Viennese specialty bread horseradish

-Mixed imperial vegetables stewed in butter

-Castle chips on renneted butter

Fruit buffet:

Offer sliced ​​seasonal and exotic fruits

Cheese buffet:

Variations of Italian and French cheeses served with olives

Dessert buffet:

Variations of mini-dessert – cognac tip, Indian, wreath, fruit slice, punch slice, coconut, coffee dessert

Offer homemade baked dessert – cake, yogurt dessert, sachr cake, chocolate dessert

Offer light and dark pastries