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