Distinguished guests,

On these pages we present a small selection of buffet suggestions.

Of course, we are also happy to put together an individual buffet according to your personal wishes. Individual components from the buffets can also be exchanged. Please note possible price differences.

With the publication of a new price list
this price list loses its validity.
2023

Cedric's Restaurant

Our buffets

From 25 people

Buffet Classic

Starter

Large salad buffet

with various fresh lettuces, carrots, cucumbers, cabbage, peppers, tuna, corn, beans, artichokes etc. served with sherry-herb vinaigrette and yogurt-herb dressing

Appetizer platters

Mozzarella with fresh tomatoes and basil marinade,
Cantaloupe melon and Spanish serano ham,
Homemade antipasti
Baguette and herb curd cheese

Show plate

 with Norwegian smoked salmon, juniper trout fillets,
shrimp cocktail, green scallops and dill mustard sauce
herb quark

Main courses

Juicy roast pork

in Tyrolean cream sauce

Burgundy roast

From beef

Pike-perch fillets

in a Riesling broth

Side Orders

served with farmer's rösti, spaetzle, butter rice steamed seasonal vegetables.

Dessert selection

Fresh fruit salad

White mousse and chocolate mousse

Red berry porridge

with vanilla sauce

or

Nostalgic ice cream van

with many toppings and fresh fruit salad

Cheese board

Selection of fine cheese specialities

50 € p.p.

BUFFET CEDRIC'S

Starter

Large salad buffet

a.o. with various fresh leaf salads, carrots, cucumbers, peppers, cabbage, tuna, corn, beans, artichokes etc. served with sherry herb vinaigrette and yogurt herb dressing yogurt herb dressing

Mozzarella

with fresh tomatoes and basil marinade

Cantaloupe melon and Spanish serano ham

Homemade antipasti

Freshly baked baguette and herb curd cheese

Large show plate

with a whole poached salmon (from 30 people) Surrounded with Norwegian smoked salmon juniper trout fillet, shrimp and cocktail sauce.

MAIN COURSES

3 different. Roasts "cut from the board": leg of lamb, veal rump and crust roast

Matching sauce

Pork medallions on spinach leaves

au gratin with hollandaise sauce

or

Cedric's fish variation

with lemon butter sauce

Side Orders

Potato gratin, farmer's rösti and seasonal vegetables

Dessert selection

Fresh fruit salad

White mousse and chocolate mousse

Red berry porridge

with vanilla sauce

or

Nostalgic ice cream van

with many toppings and fresh fruit salad

Cheese board

Fine selection of international cheese specialities

52 € p.p.

BUFFET HUBBELRATH

COLD AND HOT STARTERS

Cantaloupe melon and serano ham

Tomato with mozarella and fresh basil

Tomato with mozarella

and fresh basil

Homemade antipasi

Vitello Tonato

Thin slices of veal with tuna sauce and capers

Lamb's lettuce

with fried mushrooms and bacon strips with honey balsamic vinegar

Scampis in tomato sauce

Mushroom heads au gratin

with leaf spinach and cheese

Baguette fresh from the oven

with aioli sauce and butter

MAIN COURTS

Argentine roast beef in one piece (roasted pink)

with sc. bearnaise and pepper cream

Norwegian Fjord Salmon ½ pages

with fresh herbs cooked in foil and Riesling-dill sauce

Corn poulard breasts

with rosemary-honey sauce

Side Orders

Rosemary potatoes, farmer's rösti and grilled vegetables

Dessert selection

Créme brûlee panna cotta with raspberry sauce

Panna cotta with raspberry sauce

Fresh fruit salad

or

Nostalgic ice cream van

with many toppings and fresh fruit salad

Cheese board

Fine selection of international cheese specialities

58 € p.p.

BUFFET MEDITERRANEAN

COLD AND HOT STARTERS

Leaf salads

with balsamic dressing

Tomato with mozzarella

and fresh basil

Cantaloupe melon

with serano ham

Homemade antipasi

Scampi

in spicy tomato sauce

Vitello Tonato

with tuna sauce and capers

Baguette fresh from the oven

with aioli 

Choice of 3 main courses

Chicken breast fillets

 in rosemary-honey sauce

Pork medallions on fresh tomatoes

gratinated with gorgonzola cream

Leg of lamb

in sauce "Provencale

Saltimbocca of veal

with serano ham and sage in jus

Ossobuco à la Milanese

(braised veal shank "medirerran")

Sea bream, sea bass, salmon and shrimp

in light prosecco broth

Side Orders

Rosemary potatoes, basmati rice and Mediterranean oven vegetables

Dessert selection

Profiteroles

Tiramisu variations

Panna Cotta

with raspberry sauce

or

Nostalgic ice cream van

with many toppings and fresh fruit salad

Cheese board

Selection of fine cheese specialities

garnished with grapes,
served with freshly baked baguette and butter

55 € p.p.

BUFFET DE LUXE

PREPARE

Smoked salmon on potato pancakes

with dill mustard sauce

fine shrimp cocktail

Mushroom heads au gratin

with spinach and cheese

Lamb's lettuce

with fresh mushrooms, crispy bacon and honey vinaigrette

Cantaloupe melon and serano ham

Tomato with mozzarella

and fresh basil

Homemade antipasti

Selection of baguettes fresh from the oven and butter

MAIN COURSES IN BUFFET FORM

Fillet of beef á la "Wellington

Saddle of veal under a herb crust

with fine Madeira sauce

Sea fish variation

Prawns and mussels in a light Riesling broth

Side Orders

Variation of fresh vegetables

Truffle puree and duchess potatoes

Dessert selection

Various tiramisu

Profiteroles

Panna Cot Salad

or

Nostalgic ice cream van

with many toppings and fresh fruit salad

Cheese board

Fine selection of international cheese specialities

Garnished with grapes, served with rustic bread and butter.

63 € p.p.

THE COLORFUL WORLD OF VEGAN / VEGETARIAN CUISINE

COMPONENTS OF THIS BUFFET YOU CAN COMBINE WITH THAT OF ANOTHER BUFFET. (POSSIBLY EXTRA PRICE)

PREPARE

Asparagus and strawberry salad

in a jar (seasonal)

Nepalese Dal Bath in a Glass

with lentils, rice, mango chutney & papadam bread

Oriental baked figs

with goat cheese and pumpkin crumble

Italian marinated vegetables and mushrooms

Scampis

in tomato sauce and mushrooms

baked polenta

with pickled paprika

Spicy couscous salad

with pomegranate and yoghurt-mint dressing

Bread selection

with date dip and chickpea paste

MAIN GOALS

Thai curry (mild or spicy)

with tofu, vegetables and basmati fragrant rice

Falafel (chickpea balls)

with mint vegetables

Spicy baked peppers

filled with Indian potato vegetables

Mediterranean bulgur pan

Side Orders

Colourful potato gratin

with cilena and sweet potatoes.

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