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. cheese — Fresh fruit — Shredded beef salad with onions — Grilled vegetable salad with fresh — Chocolate mousse with vanilla cream dressed with chili–honey vinaigrette herbs Vegan and crumbles

Minimum of 30 people.

22 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 23 age consumption. age consumption. Daily Delegate Rate Menus Bu3et 3

COLD APPETIZER SALAD BAR HOT BUFFET ITEMS

— Smoked and marinated Tsh with Mesclun lettuce, arugula, olive oil, — Pork tenderloin in bacon creamy horseradish and mustard balsamico vinegar, French dressing, garlic with mushroom cream sauce dill sauce croutons, grated Parmesan, red radish, and root vegetables — Carpaccio of beef with arugula mozzarella, fresh tomatoes, fresh cucumbers, — Breaded pike perch Tllet with and Parmesan chips mixed capsicum fried parsley — Smoked breast of duck with — Whole roast veal shank with own jus mango chutney and “mange-tout” green peas ragout — Assorted Hungarian sausages and SOUP — Homemade bread dumplings hams with marinated vegetables — Basmati rice with herbs Vegan — Vegetable pakora — Traditional Hungarian goulash — Sautéed potatoes with parsley and — Hungarian cheese selection with crispy onion Vegan spicy cottage-cheese — Thai fried rice noodle, grilled pak CARVING STATION choi Vegan

SALAD STATION — StuSed baby chicken with grilled vegetables DESSERT — Cilantro-olive cucumber salad with sour cream and ginger Vegan, — PuS pastry with cappuccino cream — Forest mushroom salad with crispy — Chocolate cream cake bacon — “Floating Islands” on vanilla sauce — Marinated tomato salad with boiled — Fresh fruit quail egg and chives — Mille-Feuille — Fried colorful bell-peppers marinated — Panna Cotta selection with fruits in walnut oil, sprinkled with fresh herbs Minimum of 30 people.

24 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 4 Bu3et 5

COLD APPETIZER SALAD BAR HOT BUFFET ITEMS COLD APPETIZER SALAD BAR HOT BUFFET ITEMS

— Smoked and marinated Tsh with Mesclun lettuce, arugula, olive oil, — Creamy veal “Paprikash” — Smoked and marinated Tsh with Mesclun lettuce, arugula, olive oil, — Meat stuSed cabbage served creamy horseradish and mustard balsamico vinegar, French dressing, garlic — Salmon with spinach and cherry creamy horseradish and mustard balsamico vinegar, French dressing, garlic with homemade sausage dill sauce croutons, grated Parmesan, red radish, tomato dill sauce croutons, grated Parmesan, red radish, — Lemon marinated grilled chicken — Smoked baby mozzarella with mozzarella, fresh tomatoes, fresh cucumbers, — Viennese breaded chicken — Gomolya cheese with fresh tomatoes mozzarella, fresh tomatoes, fresh cucumbers, with zucchini ragout semi-dried tomato and pesto mixed capsicum — Homemade pasta with curd cheese and pumpkin seed oil mixed capsicum — Medallions of sea Tsh on creamy — Homemade terrine of mangalica — Grilled root vegetables with fresh — Goose liver terrine with stewed fruits spinach ragout and sundried tomato with green apple and celeriac goat cheese — Assorted Hungarian sausages and — Oven roast potatoes with garlic and — Assorted Hungarian sausages and SOUP — Parsley potatoes Vegan hams with marinated vegetables SOUP rosemary Vegan hams with marinated vegetables — Zucchini stuSed with pilaf, served — “Balance your day” balls — Assorted grilled vegetables Vegan — Arancini with prawns — Viennese broth with meat, vegetables with tomato sauce Vegan — Hungarian cheese selection with — Lamb stew soup with green beans — Homemade stuSed pasta — Hungarian cheese selection with and semolina dumplings spicy cottage-cheese and dill — Soft herb polenta with wild spicy cottage-cheese mushroom ragout Vegan DESSERT CARVING STATION SALAD STATION CARVING STATION SALAD STATION — Apple pie DESSERT — Roast beef in herb crust with jus — Elder cream in glass — Coleslaw — Veal sirloin “Wellington” with jus — Asian rice noodle salad Vegan and mushroom risotto — Rum chestnut balls — Pak choi salad with sesame oil Vegan — Vanilla cream dessert in glass — Viennese potato salad — Hungarian mini cake selection — Chicken salad with pineapple with berries with chive Vegan — White chocolate-mint mousse — Greek salad with citrus — “Rigó Jancsi” chocolate cream — Beef salad with onions and gherkins with passion fruit dessert — Tomato salad with sheep cheese — Fresh fruit — Honey cream cake — Assorted French desserts — Lukewarm seasonal crumble Minimum of 30 people. — Fresh fruit

Minimum of 30 people.

26 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 27 age consumption. age consumption. Daily Delegate Rate Menus Daily Delegate Rate Menus Bu3et 6 Bu3et 7

COLD APPETIZER SALAD BAR HOT BUFFET ITEMS COLD APPETIZER SALAD BAR HOT BUFFET ITEMS

— Smoked and marinated Tsh with Mesclun lettuce, arugula, olive oil, — Lamb ragout with red wine — Smoked and marinated Tsh with Mesclun lettuce, arugula, olive oil, — Beef tenderloin ragout “StroganoS” creamy horseradish and mustard balsamico vinegar, French dressing, garlic and rosemary creamy horseradish and mustard balsamic vinegar, French dressing, garlic — Tuna with grilled pak choi and dill sauce croutons, grated Parmesan, red radish, — Herb trout with horseradish cream dill sauce croutons, grated Parmesan, red radish, soy sauce — Fresh goat cheese with spicy Tgs mozzarella, fresh tomatoes, fresh cucumbers, and root vegetable julienne — Ricotta & guacamole mozzarella, fresh tomatoes, fresh cucumbers, — BBQ chicken leg with spring onions — Goose liver terrine and smoked mixed capsicum — Duck conTt with cabbage — Homemade chicken terrine with mixed capsicum — Grilled letcho vegetables Vegan goose liver with stewed fruits — Onion roast potatoes Vegan pistachio — Orecchiette with gorgonzola, pear — Assorted Hungarian sausages and — Roasted Schupfnudeln — Vitello tonnato with capers and spinach hams with marinated vegetables SOUP — Creamy polenta with grilled colorful — Assorted Hungarian sausages and SOUP — Steamed basmati rice Vegan — Crispy cheese balls peppers hams with marinated vegetables — Hungarian potato stew with sautéed — Hungarian cheese selection with — Veal ragout soup with tarragon — Coconut vegetable curry with — Vegetable tempura Vegan — Mushroom cream soup with bresaola cépes Vegan spicy cottage-cheese roasted cashew Vegan — Hungarian cheese selection with spicy cottage-cheese CARVING STATION CARVING STATION DESSERT SALAD STATION DESSERT — Neck of pork stuSed with SALAD STATION — Whole backed rack of veal with — Homemade strudel of the day — Bulgur salad with dried tomatoes sausage and jus — Wild berries cream in glass green peas-ham-bacon-onion ragout with vanilla sauce Vegan — “Floating Islands” on vanilla sauce — Cheese salad — Pear cream in glass with salty — Cucumber raita — Assorted French pastries — Caponata with feta caramel — Austrian potato salad with arugula — Fresh fruit — Green asparagus salad Vegan — Chestnut puree Vegan — Apricot dessert with vanilla ice cream — Caesar salad with pulled duck — “Somlói” dessert — Forest mushroom salad with colorful — Sacher cake — Assorted French pastries bell-peppers Vegan — Fresh fruit — Broccoli salad with almonds Vegan Minimum of 30 people. Minimum of 30 people.

28 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 29 age consumption. age consumption. Served Dinner Menu Served Gala Dinner Menu

COLD STARTERS MAIN COURSES DESSERT COLD STARTERS MAIN COURSES DESSERT

— Smoked trout Tllet with beetroot — Black spring chicken, herb scented potato — Citrus bavaroise with meringue — Seared tuna with vegetable gazpacho — Herb crusted lamb chops on eggplant tartar — Carrot cake with lemon sorbet bavaroise mash and green lentil stew and pistachio and blue potato chips with fresh goat cheese and Kalamata olives — “Somlói” chocolate obsession — Marinated heirloom tomatoes with EUR 36 / 3 courses; EUR 42 / 4 courses — Dark chocolate parfait with passion — Sweet corn blinis with avocado EUR 47 / 3 courses; EUR 53 / 4 courses — Strawberry mascarpone avocado, cucumber and red radish fruit and toSee and tomato Mille-Feuille — Beef carpaccio with truWe vinaigrette — Fillet of pike perch with pumpkin mash, — Dessert from the Black Forest — Squid & prawns with asparagus — Breast and leg of duck with oyster mushrooms — Panna Cotta with chocolate and Parmesan vegetable couscous and lime sauce EUR — New York cheesecake and mango and sweet potato mash crumble and stewed mango — Citrus marinated salmon with 39 / 3 courses; EUR 45 / 4 courses — Goose liver terrine with herb crumble EUR 44 / 3 courses; EUR 50 / 4 courses — Chilled white chocolate soup fennel and grapefruit and passion fruit with green apple jelly and — Vitello tonnato evolution — Grilled duck steak, morchella with seasonal cream — Smoked salmon and green asparagus — Herb roasted lamb loin, truWed Uageolet matcha ice cream EUR 42 / 3 courses; EUR 48 / 4 courses and sweet potato — Veal loin with eggplant, beech mushrooms EUR 47 / 3 courses; EUR 53 / 4 courses HOT STARTERS HOT STARTERS and fried falafel “BYD” — Fried vegetable crisp with avocado — Fennel cream soup with saSron EUR 45 / 3 courses; EUR 51 / 4 courses — Parsnip ginger soup with scallops and cauliflower cream and mussel nage and almonds EUR 39 / 3 courses; EUR 45 / 4 courses — Cream of chicken with mangetout — Beef tenderloin with truWe-mashed potato — Roast carrot ginger soup and goose liver ravioli with green asparagus with almonds — Veal tenderloin, scallions and black olive potatoes — Grilled prawns with letcho salsa EUR 52 / 3 courses; EUR 58 / 4 courses — Homemade spinach-ricotta ravioli EUR 50 / 3 courses; EUR 56 / 4 courses — Cream of forest mushrooms with cherry tomato ragout — Beef tenderloin wrapped in herbs with smoked with smoked ham — Variation of cauliUower with basil pesto — Goose liver with red onion conTt and and pine seeds pomegranate sauce Bearnaise sauce, mashed potatoes, mushrooms EUR 36 / 3 courses; EUR 42 / 4 courses — Hazelnut crusted scallop with and green asparagus beetroot tagliatelle EUR 58 / 3 courses; EUR 64 / 4 courses

30 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 31 age consumption. age consumption. Bu3et Dinner 1

COLD DISHES SWEETS

— Fresh slice of Hungarian cured ham and sausages — Mini New York cheesecake with pogacha and pickled vegetables — Panna Cotta with raspberry sauce — Beef carpaccio with Parmesan-shavings and arugula — Selection of Parisian Macarons — Light smoked salmon medallions with green asparagus — Mousse au Chocolate with and cream cheese vanilla sauce — Smoked trout with apple, celery and walnut — Chocolate dipped fruits — Honey and rosemary marinated fresh goat cheese with blue Tgs EUR 39 / person — Terrine of goose liver with stewed fruits — Nicosia salad with sautéed tuna — Caesar salad with croutons Minimum of 30 people.

HOT DISHES

— Salmon Tllet with olive crust, shaved fennel and orange sauce — Red wine braised lamb shank with root vegetables — Herb crusted beef with port wine jus — SaSron scented polenta with pine seeds — Spinach-ricotta cannelloni

Our rates include VAT. Additional 8% service fee will be charged on food & bever 33 age consumption. Bu3et Dinner 2 Local Specialty Bu3et

COLD DISHES SWEETS COLD DISHES SWEETS

— Duck terrine with fruit mustard and pickled vegetables — Mini Crème Brulée — Fresh slice of Hungarian cured ham and sausages — Homemade strudel with vanilla sauce — Parma ham with melon and mint — Tiramisu with pogacha and pickled vegetables — Esterhazy cake — Smoked Tsh display with horseradish cream — White chocolate mousse — Layered cold pork in aspic with pickled horseradish — “Floating Islands” — Beef bresaola with ricotta cheese and fresh pear with passionfruit — Hungarian cheese selection with spring onions — “Somlói” dessert — Smoked goose liver with stewed Tgs and port wine glaze — Blueberry cream tart — Tokaji scented goose liver terrine with stewed fruit ragout — “Rigó Jancsi” mousse — Caesar salad station with crispy bacon and chicken — Cubes of fresh fruit — Cucumber salad with sour cream — Fresh fruits — Austrian potato salad with arugula — Mixed green salad with tomato and fresh goat cheese — Tomato & mozzarella with balsamic and olive oil EUR 45 / person — Smoked trout with creamy horseradish EUR 41 / person

HOT DISHES Minimum of 30 people. HOT DISHES Minimum of 30 people.

— Mushroom cream soup with garlic cracklings — Hungarian goulash soup with homemade noodles — Veal loin with pear and pine seed-brandy sauce — Pike perch with potatoes, herbs and garlic — Pike perch on sautéed cucumber with dill — Chicken paprika with galuska and sour cream — Madras turkey curry with tomatoes and green beans — Carving of onion-braised beef loin with letcho vegetables — Potato gnocchi with cherry tomatoes, saSron and prawns — Pancake Tlled with crispy vegetables, served with smoked — SaSron rice with pine seeds and fried onion pepper sauce — Mini stuSed cabbage with homemade sausage

34 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 35 age consumption. age consumption. The Kitchen Party Menus

MENU I. MENU II.

— Smoked eel with beetroot and horseradish — Scallop chevice — Cream of jerusalem artichoke with quail egg and truSel — Green pea veloute with goat cheese royal — Auster on letcho, avocado mousse and lemon crumbles — Quail asparagus and truWe

— Pink grapefruit sorbet — Rhubarb mint sorbet — Lamb rack with basil polenta and apricot mint chutney — BBQ Uap steak with chimicurri, avocado and red radish

— Chocolate tart with vanilla ice cream and salty caramel — Strawberry RomanoS — Aged cheese with quince and honey — Saint nectaire with crisp and wasabi cream

EUR 48 / person EUR 58 / person

The packages are available for parties from 10 to 25 people. The interactive kitchen party takes place from 7:00 p.m. until 11:00 p.m., at the show-kitchen on the 1st ?oor. It is a live experience with the chefs and the service, where the atmosphere is >lled with interest and sharing knowledge. Pairing with wine is available upon request.

Our rates include VAT. Additional 8% service fee will be charged on food & bever 37 age consumption. Chef’s Table Cookery Master Class Seasonal Menu O3ers for Dinner

APRIL-MAY JUNE-AUGUST SEPTEMBER-NOVEMBER It’s not a simple cooking class. Our master chefs tell you how to throw the best parties in town. — Vitello tonnato evolution — Goose liver and rhubarb — Black truWe, spinach and egg Tips, tricks and all that fun. — Asparagus cream soup, wild garlic — Butter poached lobster with asparagus — Sturgeon with garden herbs and and mini dumplings — Rabbit loin, baby corn, swiss chard white beans — Grilled duck steak, morchella and truWe jus — Herb roasted lamb loin, truWed THEMES with seasonal cream — Veal lasagne and artichoke Uageolets and sweet potato — Strawberry and chocolate — Berries, elderUower and pistachio — Chocolate, caramel, candied pine — Incredible India nuts and salty popcorn ice cream — French Bistro EUR 57 / 3 courses EUR 57 / 3 courses — El Jefe – Cubanos EUR 65 / 4 courses EUR 65 / 4 courses EUR 57 / 3 courses — Under the Tuscan Sun EUR 65 / 4 courses — Arabesque – Middle Eastern Cuisine — Breakfast Secrets This package is available for parties from 7 to 10 people. — Wines in The Kitchen The Show Cooking event takes place from 7:00 p.m. until 11:00 p.m. EUR 70 / person Our Chefs provide a memorable experience showing how the excellent dinner courses are made.

This package is available for parties from 7 to 10 people. The Cookery Master Class event takes place from 7:00 p.m. until 11:00 p.m.

Our rates include VAT. 38 Our rates include VAT. Additional 8% service fee will be charged on food & bever Additional 8% service fee will be charged on food & bever 39 age consumption. age consumption. Canapés

COLD CANAPÉS RECOMMENDED SELECTION OF COLD CANAPÉS

— Parma ham on grissini stick — Smoked salmon with dill cheese cream — Smoked salmon with dill cheese cream — Hungarian beef tartar on rye bread — Roast beef with sauce tartar on focaccia — Smoked goose liver and pear chutney on brioche — Manchego cheese wrapped with Spanish air-dried ham — Roast beef with sauce tartar on focaccia — Smoked trout on roasted black pudding — Tomato with mozzarella and basil reduction — Smoked goose liver and pear chutney on brioche — Hungarian beef tartar on rye bread EUR 8 / person (3 pieces) — Marinated shrimp served in crispy cones — Tomato with mozzarella and basil reduction — Shot of “Bloody Mary” with spicy celery — Bruschetta with goat cheese and Tg — Guacamole on sweet corn blinis

EUR 3 / piece

Our rates include VAT. Additional 8% service fee will be charged on food & bever 41 age consumption. BEVE GES Welcome Drinks Wines

HOUSE SPARKLING WINE COCKTAILS SALTED SNACKS WINE SELECTION I. Unlimited consumption of wine, beer, mineral water, soft drink, co=ee and tea is calculated during the service — Kempinski Sparkling Wine, Brut — Negroni (Bombay Gin, Campari, — Marinated olives with rosemary WHITE of the menu (up to 3 hours). Please choose one kind of — Mineral water Martini Rosso) and lemon — Sauska Tokaj Cuvée white and one kind of red wine. — Orange juice — Cucumber & Mint Martini — Homemade Parmesan pastry Sauska Winery, Tokaj (Absolut Vodka, Fresh mint, Cucumber, — Fresh vegetable cruditée (radish, grape: Blend Every other hour: EUR 10 / person EUR 10 / person Apple juice) celery, carrot) with cold cheese dip — Bárdos Chardonnay — Mineral water with green apples — Honey roasted nuts Bárdos és Fia Winery, Mátraalja Price per bottle: EUR 30 and fresh mint leaves — Beet root and celery chips grape: Chardonnay PREMIUM LOCAL SPARKLING WINE — Nyakas Sauvignon Blanc Upon request, our head sommelier is happy to assist you (Champagne Method) EUR 15 / person EUR 3 / person Nyakas Winery, Tök with a selection of dessert wines, local and international (please choose 2 items) grape: Sauvignon Blanc sparkling wine and champagne, depending on your taste. — Kreinbacher Classic, Brut — Aperol Spritz (Aperol, Soda, CHAMPAGNE RED Sparkling wine, Fresh orange) Unlimited consumption of the above listed — Sauska Villányi Cuvée — Elderberry lemonade with lime — Veuve Clicquot Ponsardin Brut drinks and food items are calculated during Sauska Winery, Villány — Fresh orange juice the service of the welcome drink (up to 30 grape: Blend EUR 12 / person — Mineral water minutes). — Vylyan Cabernet Sauvignon Vylyan Winery, Villány EUR 22 / person grape: Cabernet Sauvignon — Vesztergombi Merlot Vesztergombi Winery, Szekszárd grape: Merlot

EUR 30 / person

44 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 45 age consumption. age consumption. Wines Wines

WINE SELECTION II. Unlimited consumption of wine, beer, mineral water, WINE SELECTION III. Unlimited consumption of wine, beer, mineral water, soft drink, co=ee and tea is calculated during the service soft drink, co=ee and tea is calculated during the service WHITE of the menu (up to 3 hours). Please choose one kind of WHITE of the menu (up to 3 hours). Please choose one kind of — Bolyki Sauvingnon Blanc white and one kind of red wine. — Villa Tolnay Sauvignon Blanc white and one kind of red wine. Bolyki Winery, Eger Villa Tolnay Winery, Badacsony grape: Suavignon Blanc Every other hour: EUR 12 / person grape: Sauvignon Blanc Every other hour: EUR 14 / person — Grand Tokaj Furmint — Konyári Szárhegy Grand Tokaj Winery, Tokaj Price per bottle: EUR 34 Konyári Winery, Balaton Price per bottle: EUR 42 grape: Furmint grape: Blend — Laposa Rizling Négyzet Upon request, our head sommelier is happy to assist you — NAG Veresföld Chardonnay Upon request, our head sommelier is happy to assist you Laposa Winery, Badacsony with a selection of dessert wines, local and international NAG Winery, Gyöngyöstarján with a selection of dessert wines, local and international grape: Riesling sparkling wine and champagne, depending on your taste. grape: Chardonnay sparkling wine and champagne, depending on your taste.

RED — Heimann Merlot RED Heimann Winery, Szekszárd — Kovács Nimród Syrah grape: Merlot Kovács Nimród Winery, Eger — Vylyan Montenouvo Cuvée grape: Syrah Vylyan Winery, Villány — Sauska Cuvée 11 grape: Blend Sauska Winery, Villány — St. Andrea Áldás grape: Blend St. Andrea Winery, Eger — Gere Cabernet Sauvignon Barrique, grape: Blend Gere Winery, Villány grape: Cabernet Sauvignon EUR 35 / person — Ikon Evangelista Cabernet Franc Ikon Winery, Vác grape: Cabernet Franc

EUR 39 / person

46 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 47 age consumption. age consumption. Non-Alcoholic Package Alcoholic Beverages

— Local still & sparkling water GIN EUR 7 LIQUEUR / BITTER EUR 6 — Orange and apple juice — Bombay Sapphire 4 cl — Bailey’s Irish Cream 4 cl — Coca-Cola soft drinks — Martini Extra dry 4 cl — Nespresso coSee and Ronnefeldt tea WHISKY EUR 6 — Campari 4 cl — Johnnie Walker Red Label 4 cl — Unicum 4 cl Per consumption EUR 3 per soft drink — Jack Daniels 4 cl — Jagermeister 4 cl

EUR 12 / person VODKA EUR 6 LONG DRINKS EUR 8 — Russian Standard 4 cl — Bombay / Tonic — Absolut Blue 4 cl — Johnnie Red / Coke Unlimited consumption of beverages — Absolut Blue / Tonic during the service of menu (up to 3 hours). RUM EUR 7 — Bacardi / Coke — Bacardi Carta Blanca 4 cl — Campari / Orange Every other hour: EUR 5 / person TEQUILA EUR 7 COCKTAILS EUR 15 — Jose Cuevro Blanco 4 cl — Aperol Spritz — Manhattan COGNAC EUR 11 — Caipirinha — Remy Martin V.S.O.P 4 cl — Sex on the Beach — Tequila Sunrise PÁLINKA EUR 7 — Cosmopolitan — Plum / Apricot / Pear / Sour Cherry 4 cl — Mai Thai Light — Mojito

48 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 49 age consumption. age consumption. Beverages on Consumption

MINERAL WATERS COFFEE EUR 3 — Szentkirályi 0,33 l EUR 3 — Nespresso (Espresso, Cappuccino) — Szentkirályi 0,75 l EUR 5 TEA EUR 3 SOFT DRINKS EUR 3 — Ronnefeldt — Coca-Cola, Cola light, Cola zero, Fanta, Sprite, Tonic BEER EUR 4 — Heineken 0,33 l JUICES EUR 3 — Orange, Apple, Peach, Pineapple, SPARKLING WINE EUR 28 Pink Grapefruit, Cranberry, Tomato 0,2 l — Kempinski Sparkling Wine

Additional hour(s) from midnight until 4:00am 12:00am-2:00am EUR 300 / hour room rental fee 2:00am-3:00am EUR 400 / hour room rental fee 3:00am-4:00am EUR 500 / hour room rental fee

50 Our rates include VAT. Additional 8% service fee will be charged on food & bever age consumption. Contact

We would be pleased to create a package tailored to your individual requirements.

Please inform us of any allergies or special dietary requirements that we should be made aware of when preparing your menu request.

[email protected] kempinski.com/budapest

52 KEMPINSKI HOTEL CORVINUS BUDAPEST Erzsébet tér 7-8 1051 Budapest Hungary

T +36 1 429 3571 [email protected] kempinski.com/budapest

GPS DMS: 47°29'50.8''N, 19°03'09.5''E GPS DD: 47.4975, 19.0526

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