Coffee with cream
advertisement
DYNAMIC GROUP CATTERING BANQUETING FOLDER 2013 (SAMPLES MENU) CONTENT FOOD & BEVERAGE OFFER …………………………………………………………… - Coffee breaks ………………………………………………………………………………. - Cocktails ……………………………………………………………………………………. - Finger Food & Snacks …………………………………………………………………….. - Banquet menus …………………………………………………………………………….. - Buffet menus ……………………………………………………………………………….. - Buffet breakfast ……………………………………………………………………………. - Open bars …………………………………………………………………………………… Page 02 - 23 Page 02 - 04 Page 05 - 07 Page 08 - 08 Page 09 - 16 Page 17 - 20 Page 21 - 22 Page 23 - 24 AUDIO VISUAL EQUIPMENT …………………………………………………………… Page 25 - 26 COFFEE BREAKS Mini Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Biscuits Classico Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Variety of Danish pastries and croissants Fresh fruit salad scented with bitter almond liqueur Czech Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Grandmother's kolac with jam and quark Gingerbread with chocolate Marble cake Fit Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Freshly pressed fruit and vegetable juices Vegetable crudités with a drizzle of olive oil Variety of sliced Mediterranean fruit Salad of yellow and green Kiwi fruit with cranberries Snack Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Grissini with roast beef and chicken in caper sauce Roesti with tartare of smoked salmon and halibut Grilled Mediterranean vegetables Italian Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Mixed lettuce salad flavoured with balsamic vinegar Tramezzini with chicken salad and pineapple Tramezzini with Parma ham and honeydew melon Small pizza with mozzarella Small pizza with ham Fruit crosttata with roasted walnuts Maxi Mix Filter coffee with cream Black, fruit or herbal tea Mattoni mineral water 33 ml Grilled lamb chops with rosemary Lemon spike with meat of river fish and mussels Sautéed chicken breasts in honey coating Salad of citrus fruit segments and coconut flakes Homemade fruit mini-desserts SUMMER UPGRADE - POLAR BREAK Frappé Iced mint tea Crushed ice of fresh tropical fruit Strawberry soup with chocolate fragments and mint leaves Variety of fruit sorbets and ice creams WINTER UPGRADE - HOT BREAK Hot cranberry punch Hot chocolate Hot apple compote with cinnamon Chocolate flan with nougat Flambéed banana in cognac sauce COCKTAILS COLD COCKTAIL - Classico Appetiser with ham and cheese Appetiser with smoked salmon and citrus fruit Appetiser with roast beef and vegetables Appetiser with smoked halibut and herb cream Appetiser with cream cheese and walnuts Vegetable crudités with fine olive oil Parisian Peak with cherries pickled in Maraschino Peach dessert with mint leaves Miniature strawberry tartlets with vanilla cream COLD COCKTAIL – De Luxe Appetiser with Parma ham and honeydew melon Appetiser with Gorgonzola and roasted walnuts Appetiser with tuna and shallots Vegetable crudités with fine olive oil Marinated prawn tails in herb marinade Small terrine of chicken meat and forest fungi Dwarf tomatoes stuffed with Buffallo Mozzarella with fried basil leaves Tomato bruscheta with basil on ciabatta toast Sticks of grissini with marinated salmon and smoked halibut Variety of chocolate and fruit mini-desserts Fresh Mediterranean and tropical fruit dipped in chocolate Homemade chocolate pralines HOT COCKTAIL – Classico Fried turkey breasts in crushed coconut with curry sauce Dim-Sum veal ball with chilli sauce Fried mushrooms in wine batter with garlic mayonnaise Tartlet with salmon and spinach leaves Fried Parmesan croquettes with chive yoghurt Grilled Mediterranean vegetables with garlic slices Malibu coconut dessert Mocca dessert with coffee sauce Forest fruits in wine jelly HOT COCKTAIL – De Luxe Grilled steak with coloured pepper Prawns baked on lemon grass Lamb chops baked with rosemary Baked garden tomatoes stuffed with spinach, Mozzarella and sautéed mushrooms Fried jalapenos sticks Small terrine of chicken meat and forest fungi Dwarf tomatoes stuffed with Buffallo Mozzarella with fried basil leaves Tomato bruscheta with basil on ciabatta toast Sticks of grissini with marinated salmon and smoked halibut Variety of chocolate and fruit mini-desserts Fresh Mediterranean and tropical fruit dipped in chocolate Homemade chocolate pralines GOURMET COCKTAIL Dueto of Marenna and Belon oysters Duck liver pate with crystal apples Tartare of baby octopi and roasted sesame seeds Quail eggs stuffed with rainbow trout roe Variety of sushi and sashimi with classical garnish Vegetable crudités with yoghurt sauces and olive oil Grilled Mediterranean vegetables on spikes of lemon grass Variety of chocolate and fruit mini-desserts Tropical fruit dipped in chocolate Garden strawberries with soured cream FINGER FOOD and SNACKS APPETISERS Appetiser with ham and cheese Appetiser with smoked salmon and citrus fruits Appetiser with roast beef and vegetables Appetiser with smoked halibut and herb cream Appetiser with cream cheese and walnuts Appetiser with smoked halibut and estragon Appetiser with Parma ham and honeydew melon Appetiser with Talegio and paprika Appetiser with prawns and dill Appetiser with Sicilian sausage and salad Appetiser with tuna cream and lemon Appetiser with rainbows of salmon trout Appetiser with Milanese salami and pepper sauce Appetiser with St Daniel ham and cantaloupe melon Appetiser with Gorgonzola and pecan nuts HOT FINGER FOOD Grilled lamb chops with rosemary Steaks of best beef baked with coloured pepper Veal cutlets baked in a lime crust Baked young chicken wings in honey sauce Fried pork cutlets in coconut coating Roll of stream trout and root vegetables Small Margharita pizza Tortilla with chicken and beans Maize nachos with Cheddar sauce Piquant nachos with tomato sauce Dim-Sum rice balls Meat of white perch on lemon grass Meat spring roll Veal balls with Parmesan BANQUET MENUS BANQUET MENU QUICK - Primo Spaghetti Alfonso with spinach and freshly grated Parmesan *** Salad of fresh fruit and nuts BANQUET MENU QUICK - Altro Rigattone al Amatricciana with fried basil leaves *** Strawberry crosttata with vanilla cream € 22 per person BANQUET MENU QUICK - Terzo Lasagne with fruits of the sea, Bagna sauce and flakes of Grana Paddana cheese *** Three-coloured ice cream sundae with chocolate filigree and wafer tubes BANQUET MENU CLASSICO - Primo Mixture of lettuce leaves and wild forest herbs flavoured with balsamic vinegar, with grilled cockerel breasts and sautéed mushrooms *** Cream soup of garden tomatoes with a drop of gin, grains of Himalayan rice and cream foam *** Grilled pork medallions with Taleggio sauce, grilled Mediterranean vegetables and fried potato straws *** Chocolate dessert with nougat cream, almond cobweb and leaves of sweet balm Coffee with cream BANQUET MENU CLASSICO - Altro Terrine of roast chicken on salad of Californian peaches with clove and lime foam and rye toast au gratin with Parmesan *** Velouté of river fish and mussels with estragon leaves and rainbow trout roe *** Golden roast English beef with sautéed forest fungi, Port wine sauce and two-coloured rice *** Cognac roll with garden raspberries pickled in Kahlúa liqueur and chocolate cream Coffee with cream BANQUET MENU CLASSICO - Terzo Mozzarella buffalla a la caprese with basil leaves and baked dwarf tomatoes *** Green lentil soup with sautéed slices of St. Daniele ham, root vegetables and a drop of white wine *** Spaghetti Alfonso with sauce of young spinach leaves and freshly grated Parmesan *** Strawberry crosttata with filling of walnuts and chocolate sauce, decorated with edible flowers Coffee with cream BANQUET MENU CLASSICO - Quarto Parmiggiano of aubergine and courgettes with Bagna sauce and freshly grated Grana padanno *** Clear bouillon of sea fish with threads of saffron, garden vegetables and finely chopped chives *** Grilled fillet of sea devil with Vermouth sauce, small lime risotto and baked fennel *** Carpaccia of honeydew melons with scoop of limoncello sorbet and drips of hot chocolate *** Coffee with cream BANQUET MENU CLASSICO - Quinto Prague ham sliced off the bone with freshly grated apple and horseradish and leaves of lollo rossa lettuce drenched in honey vinaigrette *** Old Czech potato soup with dried white boletus mushrooms, root vegetables and sprigs of marjoram *** Crisp roast duck with red wine cabbage and homemade potato dumplings sprinkled with fried onion *** Cinnamon pancakes with bilberries, whipped cream and leaves of mint Coffee with cream BANQUET MENU DE LUXE - Primo Amuse Gueule Grilled Mediterranean vegetables with potato roesti, thin slices of smoked halibut and yoghurt and herb cobweb *** Cream soup of forest fungi and cream with a drop of white wine and sautéed cubes of rye bread *** Crisp slices of duck breasts with onion ragout, sautéed forest fungi and Bardolino sauce *** Terrine of bitter and milk chocolate with lemon grass foam, grapefruit slices and leaves of sweet balm Coffee with cream and homemade pralines BANQUET MENU DE LUXE - Altro Amuse Bouches Mixture of lettuce leaves and meadow flowers in paper ring, flavoured with very old balsamic vinegar, with grilled tails of King prawns *** Trio of soups made from lobster, quail and edible chestnuts with a drop of mature Cognac, cinnamon sticks and sautéed pecan nuts *** Grilled pigeon breasts on small risotto of morel mushrooms with thyme gravy and fried onion *** Grilled veal cutlet with sauce of balsamic vinegar, small saffron risotto and baked fennel *** Raspberry turban with sauce of white rum, golden shreds and threads of fresh sweet balm Coffee with cream and homemade pralines BANQUET MENU DE LUXE - Terzo Amuse Bouches Tartare of langoustines on a rosette of carpaccio of sea devil, with drops of pesto made from red basil and cheese croquettes *** Velouté of Peruvian peas with chicken ragout and sautéed chanterelle mushrooms *** Tomato lasagne with Parmesan cream and boiled tips of green asparagus *** Grilled back of lamb with potato and courgette crust a la Bocuse, with steamed spinach leaves and rosemary gravy *** Ravioli with coconut cream and mint sauce of Baccardi and sweet mango Coffee with cream and homemade pralines BANQUET MENU WEDDING Welcome Cocktail Full of Love Amuse Bouches Terrine of smoked eel with horseradish foam, pickled threads of ginger and rucola leaves soaked in vinaigrette made with pips of Muscatel grapes *** Wedding soup of corn-fed chicken with spinach gnocchi, finely sliced root vegetables and a drop of mature Sherry *** Thin slices of roast duck breasts with onion ragout and grilled polenta roulade *** Sweet balm granitée with a drop of sparkling wine *** English beef roasted in mangold leaves, with Port gravy, young vegetables cooked in hot steam and two-coloured rice from the slopes of the Himalayas *** Sesame cannelloni filled with chocolate-and-quark mousse, with pickled Granny Smith apples and juice Coffee with cream and homemade pralines BANQUET MENU FOR YOUR MAGIC GOURMET MOMENTS Amuse Bouches Delicate marigolds Package of Tsar Nikolai salmon smoked over oak chips, with a variety of potato rösti and raw herbs, estragon cream and pearls of Persian Beluga caviar *** Essence of white Alba truffles with cumin sticks *** Grilled white goose livers with sauce of old Armagnac and wheat-bread toast Sorbet of Nordic yellow raspberries in a glass of Dom Perignon Brut *** Watterzooi of Persian prawns with baked ciabatti toast in soured cream Grilled fillet of bison steak with rosemary gravy, asparagus tips and potatoes baked in hot ashes *** Sushi of wild forest raspberries, strawberries, blueberries and blackberries with cinnamon essence, frozen ginger soufflé and nougat sauce Coffee with cream and homemade pralines BUFFETS MENU BUFFET MENU - Classico Terrine of wild rabbit with young spinach leaves and rowanberry sauce Roast beef baked with coloured pepper and caper sauce Roulade of cream cheese with garden strawberries Grilled Mediterranean vegetables with garlic vinaigrette Variety of Czech and Italian cheeses with homemade cherry jam Mixture of lettuce leaves and wild forest herbs Salad of garden vegetables and sheep's cheese Salad of young carrots and pineapple slices Caesar salad with Parmesan croutons Cream soup of wild garlic leaves with sautéed cubes of rye bread and cream foam Poached Norwegian salmon with Vermouth sauce and strips of fennel Breast of corn-fed chicken with steamed spinach leaves Spaghetti quarto formaggio Parmiggiana of aubergines with tomato and basil cream Garden vegetables cooked in hot steam Charlotte potatoes baked in their jackets Chervil rice from the slopes of the Himalayas Variety of chocolate and fruit mini-desserts Apple pie with raisins and cinnamon Banana dessert in Cognac sauce with leaves of mint Fresh fruit salad scented with bitter almond liqueur BUFFET MENU – Primo Parma ham with slices of fresh figs and honeydew melon Mozzarella Caprese with baked mini-tomatoes and basil Terrine of dark duck livers with crushed frozen Port and caramelised apples Duet of smoked salmon and halibut with yoghurt sauce and citrus segments Marinated turkey breast with bouquet of lettuce leaves flavoured with Champagne vinaigrette Variety of Czech and Italian cheeses with homemade cherry jam Mixture of lettuce leaves and wild forest herbs Salad of garden vegetables and sheep's cheese Salad of beetroot and soured cream Tomato salad with black olives and red onion Clear bouillon of sea fish and mussels with strands of saffron and root vegetables Grilled fillet of white bream with light prawn bisque Crisp chicken strips with pickled fennel and a drop of white wine Spinach gnocchi with sauce of dried tomatoes and mushrooms Beef tips in Burgundy style with roasted almonds Grilled Mediterranean vegetables in a veil of garlic Rissolé potatoes sprinkled with toasted crumbs Vermouth risotto Spinach pasties with hot butter poured over them Variety of chocolate and fruit mini-desserts Chocolate tower in raspberry puree with mint leaves Carpaccio of honeydew melons with lime mousse and chocolate sauce Terrine of garden strawberries and pickled ginger Fresh fruit salad scented with almond liqueur Fresh sliced Mediterranean and tropical fruit BUFFET MENU - Altro Variety of game pâtés with onion marmalade and pickled chestnuts Prague ham sliced off the bone with freshly grated apple horseradish Millefeuille of goat's cheese and bresaola with bouquet of Provencal herbs Carpaccio of Mediterranean vegetables with a drop of balsamic vinegar and olive oil Variety of Czech and Italian cheeses with homemade cherry jam Mixed lettuce leaves and wild forest herbs Salad of garden vegetables and sheep's cheese Mushroom salad with laurel leaves and mustard seed Salad of Soya bean shoots and pickled grapes Tomato cream with rice, cobweb of cream and a drop of gin PASTA STATION Selection of penne and strozzapreti pastas with sauces All arrabiatte Quatro formaggio Alfonso Poached roll of trout with root vegetables and lime sauce Rolls of turkey breasts with forest fungi and rosemary Ratatouille with a drop of white wine Fried potato croquettes with almonds Basil rice Variety of chocolate and fruit mini-desserts Crème caramel with walnuts, whipped cream and mint leaves Black and White chocolate terrine with grapefruit segments Forest fruit jelly in chocolate cobweb with almost biscuits Strawberries in caramel sauce with a drop of Grand Marnier BUFFET MENU - Terzo Carpaccio of bison steak with basil pesto and pickled mushrooms Dueto of tartares of Norwegian salmon and halibut with citrus segments Terrine quatro formaggio with pecan nuts and leave of cordifolo Provencal vegetables with a drop of truffle essence and olive oil Variety of Czech and Italian cheeses with homemade cherry jam Mixed lettuce leaves and wild forest herbs Salad of garden vegetables and sheep's cheese Salad of celery stalks with soured cream Salad of roman leaves and pickled anchovies Clear bouillon of corn-fed chicken with mushroom gnocchi, root vegetables and a dash of mature Sherry RISOTTO STATION Selection of Italian risottos Con funghi Milanese Salsiccia Grilled fillet of sea fish in tomato confit with leaves of estragon Pork medallions with sauce of Gorgonzola Ratatouille with a dash of white wine Homemade flat noodles Fried potato straws Variety of chocolate and fruit mini-desserts Peach pie with cocoa cream and chocolate filigree Coconut Charlotte with nougat and strawberry slices Maxi Tiramisu with edible flowers Pineapple carpaccio with mint-sugar crumble BUFFET BREAKFAST HOT & COLD DRINKS STATION Filtered coffee with cream Selection of black, fruit and herbal teas Hot chocolate and cocoa Hot and cold milk Fruit and vegetable juices Mineral water BAKERY STATION Selection of wholemeal, rye and wheat breads Selection of dark and light bakery products French baguette Italian ciabatta Danish pastries Croissants Homemade pastries MILK & YOGHURT STATION Selection of fruit yoghurts Natural yoghurt Quark spreads Butter Vegetable margarine MUESLI & CORNFLAKES STATION Natural muesli Flavoured muesli Natural cornflakes Selection of cereals Walnuts Dried fruit JAM & HONEY STATION Selection of fruit jams Meadow and forest honeys To be continued ... FRUIT & VEGETABLES STATION Freshly sliced Mediterranean and tropical fruits Selection of sliced honeydew and water melons Fresh fruit salad Fruit compotes Freshly sliced garden vegetables Variety of lettuces SELECTION OF COLD PLATTERS Smoked sea salmon Parma ham Selection of sliced hams and salamis Selection of Czech and Italian cheeses OMELETTE STATION Selection of eggs dishes according to your wishes HOT FOOD STATION Sautéed English bacon Grilled Wiener sausages Grilled Bavarian sausage Chicken sauté Grilled Mediterranean vegetables ORGANIC FOOD STATION Daily selection of bio products from Czech farms OPEN BARS OPEN BAR CLASIC-INTERNATIONAL SOFT DRINKS Coke,Coke light,Fanta,Ice Tea,Apple juice,Orange juice,Multivitamin juice,Panna water, San Pelegrino water,Perrier BEERS Heineken,Guinnes,Pilsner Urquel 12° WINES As per actual offer.. HOT DRINKS Espresso, Capuccino Tea OPEN BAR INTERNATIONAL-SPECIAL SOFT DRINKS Coke,Coke light,Fanta,Canada Dry,Ice Tea,Apple Juice,Orange juice,water, BEERS Heinneken,Guinnes,Pilsner Urquell 12° WINES As per actual offer.. SPIRITS Aperitifs- Campari,Martini(Bianco,Rosso,Dry) Rum-Havana Club 3 y.o.,Bacardi Carta Blanco Whiskeys-Ballantines 12 y.o.,Famous Grouse, Johnnie Walker Red,Jim Beam,Jack Daniels Brandies-Hennessy V.S.,Martell V.S. HOT DRINKS Espresso,Capuccino,Tea OPEN BAR CLASIC-CZECH SOFT DRINKS Coke,Coke light,Fanta,Orange juice,Apple juice,Multivitamin juice,Panna water, San Pelegrino water BEERS Pilsner Urquell 12°,Budweiser Budvar 12° WINES As per actual offer.. HOT DRINKS Espresso,Capuccino,Tea OPEN BAR SPECIAL-CZECH SOFT DRINKS Coke,Coke light,Fanta,Sprite,Orange juice, Apple juice,Multivitamin juice,Panna water, San Pelegrino water BEERS Pilsner Urquel12°,Budweiser Budvar 12° WINES As per actual offer.. SPIRITS Becherovka(Traditional Czech Spirit) Slivovice(Plum Brandy) HOT DRINKS Espresso,Capuccino,Tea AUDIO VISUAL EQUIPMENT Item Sound system including 3 wire microphones - other wire microphone - wireless microphone - lapel microphone - audio sound recording on cassette - cassette CD Player DVD Player Video recorder Projection screen Dataprojector incl. plasma screens Translation booth ISO - transmitter 1 x for 50 delegates - receiver - technical assistance Flipchart Overhead Notebook Laser printer Flipchart Overhead Notebook Laser printer Specification EUR Delivery without paper 130 19 35 40 40 5 40 50 40 90 490 350 60 4 29 19 50 185 40 Delivery without paper 19 40 185 40 FOR ALL OTHER MEETING ROOMS A/V PRICES WILL BE PROVIDED UPON REQUEST / item / hour OUR CONTACT ADDRESS Dynamic Group, spol. s .r.o. Čs. Armády 1328/9 742 21 Kopřivnice T.+420 556 801 056 F.+420 555 801 560 E-mail : info@dynamicgrou.cz
