Ten Rooms Inspirations in Pi Ng Event
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BANQUET MNU TEN ROOMS INSPIRATIONS IN PI NG EVENT CRAFTED BY KEMPINSKI SUMMAR Our Venues Floor Plan p. 8 Your Conference CoSee Breaks p. 13 Balance Your Day p. 17 Working Lunch BuSets p. 18 Working Lunch Menus p. 20 Daily Delegate Rate Menus p. 22 Dinner Menus p. 30 BuSet Dinners p. 33 The Kitchen p. 37 Canapés p. 41 Beverages Welcome Drinks p. 44 Wine Selections p. 45 Non-Alcoholic Package p. 48 Alcoholic Beverages p. 49 Beverages on Consumption p. 50 5 OUR VENUES First Floor ROOM SQUAR E M/ FEET HEIGH T M/ FEET THEATRE BOARDROOM U-SHAPE CLASSROOM CABARET BANQUET RECEPTION Room One 17 8/ 1915 3. 9/ 12.8 160 32 36 72 72 120 170 Room Two 12 8/ 1377 3. 9/ 12.8 140 32 36 72 64 90 150 A Room Three 125 /1345 3. 9/ 12.8 140 32 36 72 64 90 150 r e y o The Grand Room F 43 1/ 4637 3. 9/ 12.8 450 ––270 200 320 450 (Room One+Two+Three) Room Four 28.6 /307.7 2. 5/ 8.2 –8––––– Room Five 32. 1/ 345.4 2. 5/ 8.2 – 10 ––––– The Kitchen 81 /871.6 2.2 /7.22 –––––10 40 Foyer B Room Six 13 0/ 1400 2. 5/ 8.2 90 24 30 54 42 80 90 Room Seven 95. 6/ 1028.6 4/ 13.12 90 24 30 48 42 60 90 Room Eight 95. 6/ 1028.6 4/ 13.12 90 24 30 48 42 60 90 Room Nine 95. 6/ 1028.6 4/ 13.12 90 24 30 48 42 60 90 Room Ten 95. 6/ 1028.6 4/ 13.12 90 24 30 48 42 60 90 Infinity Room 382.4/4116.1 4/ 13.12 250 ––110 105 240 250 (Room Seven+Eight+Nine+Ten) Foyer A 24 5/ 2636.2 5.3 2/ 17.45 ––––––300 Foyer B 15 0/ 1615 2. 5/ 8.2 ––––––100 8 9 OUR CONFE ENCE Co3ee Breaks MONDAY MORNING TUESDAY MORNING WEDNESDAY MORNING — Freshly baked croissant — Fruit yoghurts — “Pain au chocolate” with assorted fruit preserves — Assorted home baked muVns — Chicken Caesar wrap — Baguette Tlled with turkey ham — Ham & cheese croissant — Raspberry coulis with cashew and cheddar cheese — Sliced pineapple with nut cream and popcorn — Nougat bits with cranberry pomegranate seeds — Red and green apple — Sliced melon MONDAY AFTERNOON TUESDAY AFTERNOON WEDNESDAY AFTERNOON — Cucumber-red bell pepper — Fried vegetable samosas — Fried vegetable spring rolls hummus wrap with sauce raita with sweet chili sauce — Warm chocolate dessert — Chocolate brownies — Pastrami sandwich with apricot-honey ragout with whipped cream — Orange scented fruit salad — Wrapped brain food — Granola bars — Dried apricot & almond packs — Fresh pear — Fresh grapes 13 Co3ee Breaks THURSDAY MORNING FRIDAY MORNING SATURDAY MORNING SUNDAY MORNING — Banana bread — Lemon bread — Croissant with cream — Roast beef and brie — Blueberry Madeleine — Kaisersemmel with cheese and smoked salmon sandwich — Smoked turkey, tomato salami and radish — Marble cake with — Nut swirl and egg in ciabatta — Apple strudel and whipped cream — Chocolate muVn — Sliced kiwi vanilla sauce — Homemade cookies — Orange Tllet — Strawberry — Seasonal whole fruit THURSDAY AFTERNOON FRIDAY AFTERNOON SATURDAY AFTERNOON SUNDAY AFTERNOON — Fruit smoothie of the day — Nut Danish — Tomato-mozzarella — Mango smoothie — Sweet puS pastry sticks — Caesar salad with shaved baguette — Turkey, spinach and with homemade jam Parmesan — Melon salad with mint Emmental cheese wrap — Chocolate dipped fruit — Sliced fresh pineapple — Poppy seed crown — Macarons skewers — Assorted vegetable — Hazelnut waWes — Strawberries — Bresaola & Parmesan smoothies baguette COFFEE BREAKS — EUR 17 / person Duration: 30 minutes. Minimum of 20 people. Served with: Nespresso co=ee, Ronnefeldt tea, orange juice, soft drinks, still and sparkling local mineral water For groups between 10 and 19 people: EUR 3 supplement per person to add to the selected co=ee break price. Add EUR 12 per person for all day beverage refreshment (additional to the price of one co=ee break). 14 Our rates include VAT. Additional 8% service fee will be charged on food & bever age consumption. Balance Your Day BALANCE YOUR DAY MENU — Seared tuna with vegetable gazpacho and blue potato chips — Parsnip-ginger soup with scallops and almonds — Herb crusted lamb chops on eggplant tartar with fresh goat cheese and Kalamata olives — Carrot cake dessert with lemon sorbet 3-course: EUR 42 / person 4-course: EUR 46,50 / person VEGETARIAN MENU — Sweet corn blinis with avocado and tomato — Roast carrot ginger soup with almonds — Fried vegetable crisp with avocado and cauliUower cream — Carrot cake dessert with lemon sorbet 3-course: EUR 36 / person 4-course: EUR 40 / person Both menus for minimum 10 persons. Our rates include VAT. Additional 8% service fee will be charged on food & bever 17 age consumption. Working Lunch Bu3ets Working Lunch Bu3ets WORKING LUNCH BUFFET I. WORKING LUNCH BUFFET II. WORKING LUNCH BUFFET III. COLD DISHES COLD DISHES COLD DISHES — Viennese potato salad with arugula — Hungarian cold cuts with pogacha — Grilled vegetables with herbs and feta cheese — Asian noodle salad with vegetables and prawns — White bread with paprika scented curd cheese — Flour tortilla Tlled with marinated chicken — Caesar salad with shaved Parmesan and smoked bacon — Caesar salad with shaved Parmesan — Ciabatta bread with tomato and mozzarella — Austrian potato salad with arugula HOT DISHES — Smoked trout with arugula lettuce — Veal scaloppini with tomato gnocchi ragout HOT DISHES — Penne marinara with chicken and olives HOT DISHES — Hungarian goulash soup with homemade noodles — Bacon wrapped pork tenderloin — Breaded escalope of chicken with parsley potatoes SWEETS with creamy paprika sauce and mushroom — Beef StroganoS served with steamed rice — “Rigó Jancsi” chocolate dessert with raspberries — Onion fried potatoes — Ricotta and spinach Tlled cannelloni — Cheese cake with marinated blueberries — Skewered chicken with letcho and truWe — Meat stuSed cabbage SWEETS EUR 35 / person — Esterhazy cake SWEETS — Fruit tartlets — Selection of Macarons — White chocolate mousse with matcha tea and crisp Seated or standing working bu=et menus. — Tokaj wine cream with crumble and strawberry — Mini apple strudels with vanilla sauce Duration: 60-90 minutes. — “Somlói” dessert From 8 to 20 people. — Assorted melons with honey and mint EUR 41 / person EUR 37 / person Seated or standing working bu=et menus. Duration: 60-90 minutes. Seated or standing working bu=et menus. From 8 to 20 people. Duration: 60-90 minutes. From 8 to 20 people. 18 Our rates include VAT. Additional 8% service fee will be charged on food & bever Our rates include VAT. Additional 8% service fee will be charged on food & bever 19 age consumption. age consumption. Working Lunch Menus WORKING MENU I. WORKING MENU II. WORKING MENU III. — Assorted tomatoes and mozzarella — Beef carpaccio with arugula — Smoked salmon tartare with with fresh basil and shaved Parmesan cucumber and crème fraiche or or or — Cream soup of parsnip with — Mushroom cream soup with — Clear beef broth with vegetables broccoli and truWe caviar air dried beef and vermicelli — Chicken supreme with potato — Bacon wrapped pork tenderloin — Beef entrecote with sweet potato gnocchi-mushroom ragout and with truSel celeriac mash and gratin mash and sweet padron chilies creamy paprika sauce potatoes or or or — Poached Tllet of pike perch — Risotto with porcini mushrooms — BBQ salmon on cilantro-potato with vegetable spaghetti and green and spinach mash and green asparagus peas mash — Tiramisu with — Pear tart with maple syrup and — Hungarian chocolate dessert marinated berries vanilla ice-cream with raspberries EUR 34 / person EUR 36 / person EUR 38 / person Seated working menus. Duration: 60 minutes. Minimum of 10 people. In case of preferring another course from another working menu I, II or III, the charge of the working lunch will be the higher price / person. 20 Our rates include VAT. Additional 8% service fee will be charged on food & bever age consumption. Daily Delegate Rate Menus Daily Delegate Rate Menus Bu3et 1 Bu3et 2 COLD APPETIZER SALAD BAR HOT BUFFET ITEMS COLD APPETIZER SALAD BAR HOT BUFFET ITEMS — Smoked and marinated Tsh with Mesclun lettuce, arugula, olive oil, — Wild boar ragout with berries — Hungarian goose liver paté Mesclun lettuce, arugula, olive oil, — Prime boiled beef with root creamy horseradish and mustard balsamico vinegar, French dressing, garlic and red wine with stewed fruit compote balsamico vinegar, French dressing, garlic vegetables, chives sauce and dill sauce croutons, grated Parmesan, red radish, — Pike perch medallions on lentil ragout — Smoked and marinated Tsh with croutons, grated Parmesan, red radish, horseradish with apple — Tomato-mozzarella mozzarella, fresh tomatoes, fresh cucumbers, — Hungarian paprika chicken creamy horseradish and mustard mozzarella, fresh tomatoes, fresh cucumbers, — Mushroom stuSed chicken breast with fresh basil mixed capsicum — Homemade spätzle dill sauce mixed capsicum on string beans ragout — Country duck paté with quince — Potato fritters — Fresh cow milk cheese with — Fresh water catTsh with creamy mustard — Steamed vegetables with roasted seeds tomato and fresh basil dill sauce and prawns — Smoked trout sticks SOUP — Asian vegetable fried rice with — Assorted Hungarian sausages and SOUP — Herb potato gnocchi with cherry — Assorted Hungarian sausages and sesame and tofu Vegan hams with marinated vegetables tomatoes hams with marinated vegetables — Cream soup of parsnips with prawns — Duck balls with cilantro — Hungarian chicken broth with — Roasted potatoes Vegan — Hungarian cheese selection with — Hungarian cheese selection with vegetables and noodles — Assorted garden vegetables Vegan spicy cottage-cheese DESSERT spicy cottage-cheese — Sweet potato curry with spinach CARVING STATION and black onion seeds — Blackberry-poppy seed cupcake CARVING STATION SALAD STATION — Turkey breast wrapped in bacon — Sour cherry chocolate shots SALAD STATION with wild mushroom ragout — Esterhazy cubes — Roast pork shoulder “Gipsy style” DESSERT — Tomato & cucumber salad — Fresh fruit — Baby spinach salad with fresh pear, with jus and letcho with sour cream — Macarons walnut and candies tomatoes Vegan — Tiramisu — Potato mayonnaise salad — Crème Brulée — Artichoke hearts with capers — Assorted French desserts with celeriac and dill Vegan — Assorted fruit mousses in glass — Champignon salad with letcho — Villager’s salad with fresh goat — New York cheesecake vegetables Minimum of 30 people.