Let's Start the Festive Season Deluxe

LET'S START THE FESTIVE SEASON DELUXE

Untitled - Page: 1 2014-08-26 10:58:43 +0100 CHRISTMAS PACKAGE DELUXE

Book your Christmas party with us at Hilton Frankfurt and enjoy an extraordinary beautiful event. You choose the details you want to surprise your colleagues with and we will take care of the rest, so you can sit back and enjoy the evening.

The Deluxe Package includes:

• Room rental for the main conference room

• Festive music

• Lovely Christmas decoration

• Glühwein Reception outside on the terrace

• Buﬀet or 4 course menu of your choice

• Unlimited drinks for 3 hours (including house wine, beer, soft drinks and coﬀee)

For groups of more than 10 guests, the 10th guest is invited for free. From 98,-€ per person

Please ﬁnd your choice of menu's on the following pages.

Untitled - Page: 2 2014-08-26 10:58:44 +0100 EXTRACTS OF THE CHRISTMAS BUFFET DELUXE

• Variation of grilled vegetables with cold pressed olive oil • Frankfurt Herbs cake on Pumpernickel • Oriental rice salad with raisins and apricots • Celery-apple salad with caramelized walnuts • Beluga lentil salad with crabs • Salmon Carpacchio with wasabi vinaigrette • Poached veal tenderloin in root jus with herbal sour cream • Smoked duck breast with grapes conﬁt • Strudel with soft goat cheese and Aioli with honey and thymine • Shrimp cocktail with papaya

• Truffled celery- apple soup with herbal croutons • Crunchy roast goose and liver with orange pepper sauce • Deer stew with wild mushrooms and red wine pears • Spined loach filet with hazelnut- tomato crackling and fennel • Bread dumplings with cranberries, red cabbage and apple • Sweet potato gratin • Almond spaetzle • Spinach gnocchi with grilled aubergine and parmesan • Red berry compote with cinnamon and vanilla foam • Pancake with warm cherries • Cheesecake with raspberry coulis • Crème Brûlée with mandarins • Christmas Stollen and Christmas cookies • Choice of raw milk cheese with grapes, nuts and fig mustard

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STARTER

Atlantic Salmon on Carpacchio of truﬄed celery with calvados- onion conﬁt & winter salad.

SECOND COURSE

Sweet chestnut soup with fried goose lever and caramelized pear cubes

MAIN COURSE

Fried Zander ﬁlet on wild mushroom risotto with glazed mini button squash and Champagne foam

DESSERT

White chocolate mousse with Tasmanian mezereon and in alcohol preserved plums

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STARTER Penny bun consommé with pistachio dumplings and crunchy bar

SECOND COURSE "The ﬁnest from the goose"

MAIN COURSE In oven baked goose breast and leg with red cabbage strudel, potato dumplings, baked apple and glazed sweet chestnuts

DESSERT Warm chocolate tarte with nougat core, nagami kumquat and home-made baileys ice cream

Untitled - Page: 5 2014-08-26 10:58:46 +0100 frankfurt.hilton.com

HILTON FRANKFURT HOCHSTRASSE 4 | 60313 FRANKFURT T: +49 (0)69 13380 2220 E: [email protected]

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