Buffet suggestion
Cold hors-d’œuvre (5 cold appetiser variations)
Consommé with Viennese garnishes
Turkey breast „ Chasseur“in a herbed cream sauce, baby carrots,
green beans and potatoes dusted with parsley.
“Florentine” filet in puff pastry floating on Madeira Sauce
with a combination of three vegetables and Saffron rice.
Hungarian veal and chicken schnitzel
Poached salmon filet with Chardonnay sauce and vegetables
Broccoli and cauliflower soufflé au gratin
Wild berries with fruit ice cream
Mousse au chocolat, Viennese cream cheese dumplings
Apple and cream cheese strudels
Cheese platter
Mocca coffee
