Aboard Our Airships
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Welcome aboard our airships "Take a culinary trip to Potsdam's palaces and gardens with our airships!" Buffet suggestions for groups of 100+ – 3 – Contact Banquet and Events Department Tel.: +49 331 907 75 555 Email: [email protected] A cultural paradise Potsdam's palaces and gardens Many of the palaces and parks in Potsdam have been designated UNESCO world heritage sites and are consequently some of the most popular places of interest in Brandenburg's state capital. However, Potsdam's origins can be traced back to the 10th century, when the city's foundation stone was laid in the shape of Poztupimi fort, home to a Slavic settlement. Over the centuries, the once rather sleepy fishing village gradually developed into the royal residence of the Prussian kings, which bears more than a passing resemblance to Versailles. The New Palace, Sanssouci Palace, Cecilienhof Palace and the Marble Palace in the New Garden, or Babelsberg Palace, situated in the landscape park of the same name, are just some of the numerous palaces and parks dotted around this spectacular city. Buffet suggestions for groups of 100+ “Charlottenhof” Palace Buffet Starters Mixed lettuce: iceberg , endives, radicchio and frisée Dark balsamic dressing made of Aceto balsamic vinegar and olive oil Acai dressing refined with cardamon Grilled red and yellow halves of bell pepper marinated with herbs and oil Greek “shepherd” salad made of feta, cucumber, bell pepper, onion, garlic and olives in bright dressing Grilled courgette and red bell pepper marinated with oil Waldorf salad with celery, pineapple, mandarin orange, hazelnut and apple in spicy cream Grasbrunn-style potato salad with wine vinegar, vegetable oil, spices and chives Soup Rustic tomato soup with celery, leek, carrots and herbs Main courses Fried beef meat cut into strips in cream sauce Pan-fried turkey medallions in fruity apricot chilli sauce Paella de Luxe with prawns, chicken breast, fine fish and saffron Fruity tomato sauce refined with herbs and onions Broccoli, spiral noodles, long grain rice Desserts Fresh fruit salad Dark mousse au chocolat Green fruit jelly with peaches, pears, apples and kiwi Vanilla sauce 25.50 EUR per person 04.10.2017 Page 3 Buffet suggestions for groups of 100+ “Marmorpalais” Palace Buffet Starters Mixed lettuce: iceberg, lollo bianco, lollo rosso, radicchio and frisée Light balsamic dressing made from balsamic bianco and olive oil Fruity raspberry lime dressing Pickled green olives filled with cream cheese and soft cheese Dried tomatoes marinated with herbs, garlic and oil Salad of red cabbage and apple cubes with vinegar oil marinade Potato salad with wine vinegar, vegetable oil and spices Mediterranean pasta salad with grilled bell pepper, courgette and dried tomatoes in bright dressing Soup Potato cream soup with majory and jerky Main courses Red curry of pork fillet with mango and shiitake mushrooms Chicken breast with grilled bacon in tomato bell pepper sauce Coq au vin rouge made with small chicken legs stewed in red wine sauce with bacon cubes, pearl onion and mushroom heads Pasta sauce “Veggienara“”with smoked tofu Swedish vegetable mix of black salsify, carrots and French beans White, red and green farfalle Boiled potatoes Desserts Wild berries with yogurt mousse Summery fresh cut fruit Red muesli of apples, oat flakes, morello cherries, strawberries, hazelnuts, almonds and honey optionally with milk and yogurt Mini lemon muffin with fresh lemon zest 26.50 EUR per person 04.10.2017 Page 4 Buffet suggestions for groups of 100+ “Cecilienhof” Palace Buffet Starters Mixed lettuce: iceberg, endives, radicchio and frisée Orange and ginger dressing with purple corn blossoms Classic French dressing served with fine mustard flavour Grilled courgette and red bell pepper marinated with oil Greek feta pickled with herbs and garlic Holstein coleslaw with fresh green bell peppers, spicy seasoning in light dressing Colourful pasta salad with bell peppers, courgette, leek and gherkin in light dressing Tomato mozzarella aspic Soup Cream of tomato soup Main courses Pan-fried medallions of pork fillet in cream sauce with mushrooms Turkey breast cut into strips in tomato sauce, with courgette and bell pepper Lasagne of salmon with leaf spinach and bechamel sauce Pasta sauce “Carbonara” made of ham cubes in cream sauce, refined with processed cheese, parsley and garlic Colourful boiled carrots refined with vanilla Fusilli and mix of long grain and wild rice Desserts Foamy coconut cream with pineapple ragout Light biscuit topped with a mixed muesli of pistachios, pumpkin seeds, hazelnuts, almonds, oat flakes and mountain cranberries Strawberry mousse 30.50 EUR per person 04.10.2017 Page 5 Buffet suggestions for groups of 100+ “Belvedere” Palace Buffet Starters Mixed lettuce: iceberg, endive, red bell pepper, leek, radicchio, frisée and garden radish Italian dressing made of olive oil, vinegar and fine herbs American dressing made of a fine variation of tomatoes and mayonnaise refined with gherkins and cream Tomato “delight” made from plain yogurt, dried tomatoes and basil Mini bell peppers filled with cream cheese and marinated in oil Italian pasta salad with dried tomatoes, courgettes and corn in spicy tomato sugo “Toscana” poultry salad with chicken breast, dried tomatoes, bell peppers and olives in a Tuscan marinade Salad with tuna and bell peppers, onions, celery, corn and peas Soup Italian minestrone with white beans, leek, courgettes, carrots and onions, refined with hard cheese Main courses Stewed ox cheek with root vegetables in port wine sauce Chicken breast cut into strips in cheese sauce with black salsify and courgette Vegetarian chilli with fine vegetables Fruity tomato sauce refined with herbs and onions Mosaic of buttered carrots with coconut, borlotti and soya beans White farfalle and boiled potatoes Desserts Fresh fruit salad of apples, honeydew melon, pineapple, orange cubes, cantaloupe melon, grapes and mango Moroccan apricot ragout with vanilla and chamomile blossoms Vanilla sauce Small chocolate cake with chocolate core 32.50 EUR per person 04.10.2017 Page 6 Buffet suggestions for groups of 100+ “Neues Palais” Palace Buffet Starters Mixed lettuce: iceberg, endive, radicchio and frisée Light balsamic dressing made from balsamic bianco and olive oil Herb potato vinaigrette made from red wine vinegar, fresh parsley, chives and basil “Bottega” antipasti mix inlcuding mushrooms filled with cream cheese, peppersweet, mini bell peppers, olives “Toscana” poultry salad with chicken breast, dried tomatoes, bell peppers and olives in a Tuscan marinade Greek “shepherd” salad made of feta, cucumber, bell peppers, onion, garlic and olives Farmer salad made from carrots, celery and leek in sweet sour cream dressing Bean salad with onions, wine vinegar, vegetable oil and spices Mini roulade of chicken filled with vegetable cubes and farce with Yuzu Terrine of knuckle of pork with parsley jelly and dill mustard sauce with honey Freshly marinated graved salmon with fine herbs Mild tomato chutney with black olives and thyme Soup Tomato consommé Main courses Pan-fried veal strips with cream sauce and mushrooms Turkey rolls filled with bacon, sage and mozzarella in Mediterranean tomato sauce Rose fish in caper sauce Goulash of vegetables and potatoes with bell peppers, parsnips, carrots, leek, potatoes and pumpkin Bush beans Mixed vegetables from the market including cauliflower, broccoli, carrots and kohlrabi White tagliatelle and boiled potatoes Desserts Fine cream of ricotta with apricots Pie in the style of “Snow White” with chocolate biscuit, stracciatella mousse with cherry jelly Foamy coconut cream with fresh pineapple ragout Bavarian cream 33.50 EUR per person 04.10.2017 Page 7 Buffet suggestions for groups of 100+ “Sanssouci” Palace Buffet Starters Mixed lettuce: iceberg, endive, radicchio and frisée Dark balsamic dressing made from Aceto balsamic vinegar and olive oil Classic French dressing served with fine mustard flavour Layered salad of eggs, celery, pineapple, corn, ham, onions and leek in sour cream dressing Salad of ox mouth with onions and chives in bright dressing with Madeira Slices from cucumber in sour cream dressing with dill Red Peppadew bell pepper filled with cream cheese and marinated in oil Mix of black and green olives without pips, green olives filled with paprika and almonds Terrine of goat’s cheese and tomatoes with Mediterranean herbs Prime boiled beef in aspic with gherkin, carrots, celery, leek and fresh herbs Fine slices of cold smoked salmon with honey dill mustard sauce Soup Onion soup of sliced onions with herbs of the Provence Main courses Stewed ox cheek with root vegetables in port wine sauce Red curry of pork fillet with mango and shiitake mushrooms Fillet of spined loach in lemon béchamel sauce refined with cream Chilli vegetarian - vegetarian variation of chilli con carne with bell peppers, kidney and soya beans Mix of courgette and tomato rarefied with basil and oregano Roughly sliced savoy cabbage in cream Golden brown fried tartlets of polenta with thyme and rosemary Basmati rice Desserts Summery fresh cut fruit made of wild berries and yogurt mousse fruity mousse of raspberries in dark chocolate Foamy coconut cream with fresh pineapple ragout garnished with chocolate chopsticks Mini apple tartlet with caramel 34.50 EUR per Person 04.10.2017 Page 8 .