FINGER FOOD

CHILLED MOUSSE

TOMATO-BASIL MOUSSE WITH SHELLED ALMONDS
ZUCCHINI MOUSSE WITH RICOTTA
SAFRAN GOAT'S CHEESE MOUSSE WITH PISTACHIOS

CHILLED CRPE ROLLS

CRPE ROLLS GARNISHED WITH SPINACH AND DOLCE LATTE
CRPE ROLLS GARNISHED WITH MARINATED SALMON AND HERBS
CRPE ROLLS GARNISHED WITH ASIAN VEGETABLES AND TUNA
CRPE ROLLS GARNISHED WITH HAM AND HORSERADISH CREME
CRPE ROLLS GARNISHED WITH SALMON TEMPURA AND WASABI

MEXICAN

BURRITOS WITH RED ONIONS AND CORIANDER CHICKEN (C)
BURRITOS WITH AVOCADOS AND CHEDDAR CHEESE
HOT CHILI BALL WITH JAPALEOS (C/W)
SPICY CHICKEN ON TOMATO-CORN CAKES WITH AVOCADO

BREADED

CORN-FED CHICKEN SCHNITZEL DUCATS
MINI WIENERSCHNITZEL
BREADED WALLEYE FILET
ORIGINAL VIENNESE FRIED CHICKEN

TRADITIONAL

MINI VEAL BUTTER SCHNITZEL ON FRIED ZUCCHINI SLICES (C/W)
MOZZARELLA WITH CHERRY TOMATOES AND BASIL (C)
BAKED ONION AND BACON CAKES WITH LEEKS (C/W)
JUICY FRIED PORK MEDALLIONS WITH CELERY PEARLS AND FRESH CHERVIL
SAUSAGES IN ZUCCHINI-PUFF PASTRY BLANKETS (C/W)
GROUND VENISON BALLS WITH THYME

EXOTIC

TEPANYAKI CHICKEN STICKS WITH THAI PINEAPPLE AND SESAME
GRILLED TANDOORI CHICKEN CUBES (C/W)
THAI BEEF WITH PICKLED GINGER
SMOKED GREEN TEA SALMON WITH LIME HALIBUT

DELUXE

KING PRAWNS IN BLACK SESAME TEMPURA WITH SWEET CHILI SAUCE
TRUFFLED ROAST SADDLE OF VENISON ON CRANBERRY-BALSAMIC VINEGAR SAUCE
SMOKED SALMON ON BLINIS WITH KETA CAVIAR
PINK FRIED CHERRY VALLEY DUCK FILET WITH ORANGES
VENISON POLPETTE WITH DRIED TANGERINES
VEAL LOIN MEDALLIONS WITH FILLETED ORANGES AND GREEN ASPARAGUS
LOIN OF VENISON SPREME ROLLED IN GRILLED ZUCCHINI SLICES WITH ROSEMARY
BISMARCK HERRING SLICES ON APPLE-CELERY SALAD IN A SHELL

FRIED TEMPURA

THESE DISHES ARE ONLY SERVED WARM. A COOK IS REQUIRED AT THE EVENT LOCATION.

VEGETABLES OF THE SEASON WITH GINGER-HONEY DIP
ASIAN WALLEYE WITH BLACK SESAME
MARINATED THAI CHICKEN STRIPS WITH TANDOORI SAUCE
PINK TIGER SHRIMPS WITH MANGO SAUCE

VEGETARIAN

LIGHT VEGETABLE TARTAR WITH FRESH HERBS
MANGOLD-PECCORINO STRUDEL WITH BLACK OLIVES
CORN BLINIS WITH CARDAMON RED CABBAGE
HOME-MADE SPINACH PUFFS WITH WHITE SESAME
MINI MOZZARELLA-TOMATO KEBABS MARINATED WITH ACETO BIANCO
ROLLED POLENTA STRUDEL WITH BABY CARROTS AND ROSEMARY

PETITS FOURS

CHOCOLATE-NUT SQUARES
RASPBERRY BAISER
ALMOND COFFEE WEDGES
MINI CARAMEL DONUTS
WHITE SACHER SQUARES
FRUIT TARTLET

ORANGE CHOCOLATE CAKE WITH FRESH RASPBERRIES
TARTLET WITH SAFRAN BRLE
CITRUS DROPS
CARDAMOM CHOCOLATE TARTLET
MINI FRUIT DONUTS
GUAVE CREME CYLINDERS WITH WILD BERRIES
ALMOND GALETTES WITH CINNAMON CREME
BAUMKUCHEN FOURS WITH FRUIT

SWEETS FOR THE HEALTH CONSCIOUS

YOGURT ALOE VERA CAKES
ORANGE CHEESECAKE
GINSENG BONBONS
APPLE CINNAMON TARTLETS
GREEN TEA SQUARES WITH CHOCOLATE MOUSSE

WE RECOMMEND EIGHT HORS D'OEUVRES AND THREE PETITS FOURS PER PERSON. THE NUMBER VARIETIES DEPENDS ON THE NUMBER OF GUESTS.