24.12.2018

 

Buffet

 

Starters and Salads

Home smoked fillet of salmon,

a choice of smoked fishes

and salmon poached in one piece with creamy horseradish

 

Veal meat ball with potatoe salsify salad

 

Homemade duck liver-parfait from Brandenburg

with Brioche

 

Tyrolean ham with gherkins

 

Roasted wild water prawns with rocket pesto and chickpeas salad

 

Stuffed chicken breast from Paderborn

on Mediterranean vegetables

 

Carpaccio of beef fillet

with capers and cherry tomatoes

 

Marinated tomatoes with Ascolana olives,

 buffalo mozzarella and basil

 

Lamb´s lettuce with potato dressing,

roasted pumpkin seeds and pumpkin seed oil

 

Soup

Cream soup of pumpkin with orange and ginger

 

Main courses

Breast and leg of Christmas goose 

with curly kale, red cabbage and melted potato dumpling

 

Goulash of deer from Brandenburg

 with mushrooms in creamy chives sauce, salsify

and butter “Knöpfli”

 

On the skin roasted fillet of pike perch

with pumpkin and gnocchi

 

Cheese

A choice of farmer`s cheese from Ander’l

with grapes and walnuts

 

Dessert

Original Viennese apple strudel with vanilla sauce

 

Valrhona chocolate mousse with apricot sauce

 

Vanilla semolina pudding with raspberry sauce

 

Catalonian cream caramelized with brown sugar

and blueberries in black currant sauce

 

Christmas cookies & fruit loaf

 

55,00 Euro

 

Buffet

 

Starters and Salads

Home smoked fillet of salmon,

a choice of smoked fishes

and salmon poached in one piece with creamy horseradish

 

Veal meat ball with potatoe salsify salad

 

Homemade duck liver-parfait from Brandenburg

with Brioche

 

Tyrolean ham with gherkins

 

Roasted wild water prawns with rocket pesto and chickpeas salad

 

Stuffed chicken breast from Paderborn

on Mediterranean vegetables

 

Carpaccio of beef fillet

with capers and cherry tomatoes

 

Marinated tomatoes with Ascolana olives,

 buffalo mozzarella and basil

 

Lamb´s lettuce with potato dressing,

roasted pumpkin seeds and pumpkin seed oil

 

Soup

Cream soup of pumpkin with orange and ginger

 

Main courses

Breast and leg of Christmas goose 

with curly kale, red cabbage and melted potato dumpling

 

Goulash of deer from Brandenburg

 with mushrooms in creamy chives sauce, salsify

and butter “Knöpfli”

 

On the skin roasted fillet of pike perch

with pumpkin and gnocchi

 

Cheese

A choice of farmer`s cheese from Ander’l

with grapes and walnuts

 

Dessert

Original Viennese apple strudel with vanilla sauce

 

Valrhona chocolate mousse with apricot sauce

 

Vanilla semolina pudding with raspberry sauce

 

Catalonian cream caramelized with brown sugar

and blueberries in black currant sauce

 

Christmas cookies & fruit loaf

 

55,00 Euro

 

 

 

 

 

 

 

 

 

 

Für Gruppen-reservierungen

Zentralbüro

Aigner Gendarmenmarkt

Französische Straße 25

10117 Berlin

Tel.: +49 (0) 30 203 75 18 50/51

info@aigner-gendarmenmarkt.de

 

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