Menu & Buffet Suggestions...wish. Our highlights have hopefully whetted your appetite, so we look...

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Menu & Buffet Suggestions

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On the following pages our chef de cuisine André Schneider and his team have arranged a variety of menus and buffets, which make your private celebration, your reception, or conference a special event.

Select from regional and international dishes, exotic creations, delicate surprises, savoury

specialities, and sweet temptations. Of cour-se we shall be pleased to address your indi-vidual needs and wishes and advise you per-sonally. We also offer delivery service and serve our menus and buffets wherever you wish. Our highlights have hopefully whetted your appetite, so we look forward to for-ward to spoiling you!

Eating is a need, enjoying is an art.

All menu suggestions are available for minimum 10 guests. For the minimum number of guests for buffets refer to the respective suggestion. We ask your kind understanding that our offer may vary with the seasons. In case you have questions regarding

additives or allergens in the food our chef de cuisine or the service team will be pleased to inform you in detail.

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Menü 1

Terrine of goat’s quark, basil and vine-ripened tomatoes

Styrian pumpkin pesto and rocket salad

***

Roast breast of corn-fed chicken with thyme sauce Celery-and-potato purée and choice boletes

***

Cassis open sandwich with orange jelly and white-chocolate ice cream

€ 39,00 per person

Menü 2

Finely sliced Parma ham with melon and papayaBaby-leaf salad and strawberry vinaigrette

***

Cod steak with bacon-butter,pickled gherkins and fine-herb buttermilk-potatoes

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Strawberry tiramisuserved with basil sorbet and chocolate-orange

granules


Spring / Summer

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Menü 3

Salad of avocado and baby tomato, king prawn and lime crème

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Husum rump steak with Felix-herb butterserved with gratin dauphinois and grilled vegetables

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Mascarpone mousse with raspberriesand amarettini ice cream


Menü 4

Caramelised Picandouwith pumpkin-and-ginger relish and wild-herb salad

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Carrot-and-orange soupwith North Sea shrimps and croutons

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Sea bass fillet in saffron nageVenere risotto and compote of calamari

and courgettes

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Crème brûlée of Thai vanillaserved with cassis sorbet and berry ragout


Spring / Summer

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Menü 5

Duck rillettes with brioche, bilberry chutneyand small salad

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Tomato broth with quark dumplings

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Zander fillet in Riesling sekt sauce,pea mousseline and Munkbrarup potatoes

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Ice confection of white chocolate and Grand Marnier

served with a symphony of fruit


Menü 6

Tuna sashimi with sesame, chicory and wasabi crème

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Almond-and-lettuce soup

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Breast of duck à l’orange with celery and fingernudeln

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Rhubarb-and-strawberry terrinewith raspberry mascarpone


Spring / Summer

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Sliced smoked salmon with its own mousseSalad of green asparagus and baby tomatoes

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Cavatelli risotto with Gorgonzola pear

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Fillet of Pomeranian beef with Béarnaise sauce,boletes in cream, and potato terrine

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Variation on the Holstein Cheese Routewith paprika chutney

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Coconut mousse with mango saladand vodka-and-lime sorbet


Menü 7

Spring / Summer

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Lobster in crunchy seaweed crust with orange mayonnaiseand melon-rocket salad

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Parma soup with tempura prawn

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Poule Noire du Berry supremeon a bed of truffle risotto and fried sage

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Veal crépinette with tarragon-mustard jusAlmond cannelloni and oyster mushrooms

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Bar of chocolate, raspberries and pine nutswith Champagne-and-sweet cream ice cream


Menü 8

Spring / Summer

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Menü 1

Salad of finely sliced cauliflower and truffle airwith poached free-range egg

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Braised Husum brisket with pepper sauceserved with Savoy cabbage in cream and gratin

dauphinois

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Cream of Holstein pear with lingonberry jelly and chocolate ice cream


Menü 2

Caramelised goat’s cheesewith pepper-and-cherry relish and rocket

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Braised breast and leg of domestic duck with Filder pointed cabbage and potato terrine

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Pot of iced vanilla kiflion a bed of piping hot raspberries


Autumn / Winter

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Menü 3

Variation on organic carrot with sherry-soused herring

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Breast of roast Barbary duck medium rare on cassis-lavender jus

with red-cabbage strudel and Macaire potatoes

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Crème brûlée of nougatwith plum ragout and vanilla ice cream


Menü 4

Smoked trout three ways with lamb’s lettuce and potato croutons

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Loin of lamb medium rare beneath a crust of pine nuts and basil

served with balsamico jus, ratatouille and Parmesan potatoes

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Duet of light and dark mousse au chocolat


Autumn / Winter

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Menü 5

Carpaccio of smoked goose with kumquat compote and

lamb’s lettuce served with mustard-and-potato dressing

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Loin of venison with pear and lingonberries on a bed of celery purée with potato biscuits

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Blueberry tart with white-coffee ice cream


Menü 6

Carpaccio of beetroot with crayfish, lamb’s lettuce and lime crème

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Celery foam soup with pheasant dumplings and Cheshire-cheese sticks

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Slices of Holstein veal tafelspitz with port jus,celeriac purée with potatoes and shallots

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Cinnamon mousse in a baumkuchen jacketon a coulis of bilberries and vanilla sauce


Autumn / Winter

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Menü 7

Terrine of game on a wild-mushroom saladwith cranberry compote

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Consommé of duck with wholemeal flatbread and vegetables

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Fillet of Husum beef with Béarnaise sauce,braised red kuri squash and duchess potatoes

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Kaiserschmarrn with vanilla ice creamand plum compote


Autumn / Winter

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Home-smoked breast of duckon a bed of black-walnut Waldorf salad

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Cream of Brussels sprout soup with wild boar ham

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Fillet of wild salmon in saffron nagewith wild rice and green asparagus

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Two cuts of venison with xocomeli jus,wild mushrooms and potato croissant

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Bar of cassis torte on balsamic carameland Montélimar nougat ice cream


Menü 8

Autumn / Winter

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Buffets

Goose liver pudding with Boskoop appleRustic seasoned jellied pork with chives remoulade

Goose schmalz with plums and toasted onionsRustic cold-meat platter: pickled lean pork, smoked

turkey breast,finely sliced smoked ham, minced pork garnished

with red-onion ringsSherry-soused herring on green-bean salad and

crispy baconCreamy potato salad with radishes and cress

Freshly baked, crusty local bread with salted butterGreen salads, mixed salads, and assorted dressings

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Beetroot soup with horseradish

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“Gröner Heini”(pear, green beans and bacon with boiled potatoes)Roast pork in crunchy crackling with baked dried

fruits, larded Savoy cabbage and semolina dumplings

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Flensburg Rote Grütze(compote of red summer fruits)Rice pudding with wine sauce

“Blushing Girl”(red-fruit pudding) with vanilla cream


(30 persons minimum)

Holstein Buffet

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Carpaccio of veal tafelspitzwith red-onion marinade

Tomato-mozzarella with ramson pestoAnchovy and potato open sandwich

on a bed of white-bean mousseGrilled antipasti: aubergine, courgette and

bell pepperPanzanella (tomato-and-bread salad)

with caridean shrimps and bell-pepper chutneyVariety of leaf salads and dressings

Ciabatta, baguette, butter

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Full-bodied cream of tomato soup with basil and grappa

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Pasta ribbons with a mascarpone sauceand sun-dried tomatoes

Risotto alla milanese with frutti di mareand green asparagus

Arista al forno (roast, marinated pork)with artichokes and bell peppers, and basil gnocchi

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Cappuccino mousse with white-chocolate sauceAmarettini crème with vanilla-oranges

Fresh fruit variation



Classico

Buffets

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Holstein goat’s milk cheese with pumpkin-and-ginger relish

Soused herring tartare with onion marinade and smetana with dill

Terrine of smoked trout in cream with cucumbers in mustard-cream

Home-smoked Husum fillet of beef with corn-and-onion compote

Smoked fillet of halibut on a bed of apple-and-beetroot salad

Venison pâté with apple-and-mustard creamSliced Husum roast beef with fine-herb remouladeSmoked-fish platter: Schillerlocken (curled strips

of smoked dogfish),Kieler Sprotte (smoked sprat), smoked eel,filleted mackerel, smoked trout and salmon

Variety of herring specialities

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Cream of pumpkin soup with pork cheek

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Fillet of cod with coarse mustard sauce, braised vegetable marrow and fine-herb braised

potatoesBraised brisket with port sauce served with apple

butter,and dumplings enriched with bacon and dried fruits

Holstein Kassler and coarse kohlwurston a bed of mashed swede Glücksburg-style

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Flensburg Präsident CrèmeEgg-grog crème with chocolate splittersCrème of rustic pear with lingonberries



Flensburg Firth Buffet

Buffets

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Gambas al ajillo (prawns in garlic oil)Pollo al limón (lemon chicken)

Tortilla españolaOctopus salad in a garlic-and-fine-herb vinaigrette

York ham and serrano ham with two types of melonHerb flatbread and peperoncini baguette with

tomato salsaGrilled aubergines with spicy mussel salad

Black-lentil salad with chorizo de Pamplona

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Rancho canario (spicy traditional stew with chickpeas)

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Lamb ragout with chorizo and garlicserved with potato wedges seasoned with rosemary

Paella (chicken, peas, saffron rice)Albóndigas de carne (meatballs in a spicy

sweet-pepper-and-tomato sauce)

Side dishes:Sweet-potato ragout with pata negra

(choice Iberian ham)Papas arrugadas (Canarian wrinkly potatoes)

with mojo sauceTomato-rice with grilled plantain

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Crema catalana with almond saucePreserved figs in ron miel and marzipan

Manchego with tomato chutneyLeche asada (milk cake with honey-and-orange

crust)



Spanische Tapas Köstlichkeiten

Buffets

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Extensive salad baroffering freshly gathered raw vegetables including:

carrots, cucumbers, tomatoes, lettuce, iceberg lettuce,rocket, endives and radicchio;

dressed salads lightly marinated in oil and vinegar,mushroom salad, bell-pepper salad, courgette salad,

aubergine slices;Coleslaw with ewe’s milk cheese and bell pepper

Crayfish on a bed of leek-and-orange saladVariety of dressings

Finely seasoned croutons, red onions, a variety of shoots and sprouts,

Spring onions, green and black olives A selection of loaves and rolls, butter, sour cream

Vegetable snacksVegetable terrine of carrots, broccoli and celeryBell pepper and courgette with a variety of dips

Caesar salad with parmesan

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Orange-and-carrot soup

Grilled leg of poultry and médaillons of beef with herb-and-lemon butter

served with vegetable-rice and potato wedges

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Tortellini filled with three cheeses in cream-cheese-and-basil sauce

Spaghettini with steamed salmon chunks in Riesling sekt sauce

Wok Station:Marinated chicken breast fillet in kaffir-lime-leaf sauce Asian-style fried vegetables served with sweet-and-

sour sauce and mie goring

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Melon salad with oranges and mintSalad of home-grown and tropical fruits

Yoghurt crème with fresh berriesQuark mousse and bilberry ragout



Fit For Fun Buffet

Buffets

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Jellied Arctic Sea shrimps with tarragon-crème fraîcheSlices of roast beef medium rare with a truffle

remouladeSole and salmon roulades on a bed of sour gherkin saladSmoked duck breast with honey-and-onion compoteBuckwheat pancakes with smoked salmon and roeTerrine of crayfish with parsley-and-pepper crème

fraîcheDuck liver terrine on a bed of pumpkin-seed pesto

and lingonberriesMédaillons of local Angeln pork with quince-and-

apple compoteExtensive buffet with a variety of dressingsA kaleidoscope of regional breads, butter

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Cream of mussel-and-celery soup

Choice Husum veal cuts with cauliflower flavoured with truffles,and gratin dauphinois

Fillet of lemon sole with bacon-and-parsley butterserved with scallions and potatoes in mustard relish

Husum sirloin braised in Burgundy served with carrots

Holstein Cheese Route variationserved with grapes, spicy plum relish

and wholemeal bread

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Flensburg Präsident CrèmeHolstein apple crème with Calvados raisins

Rum-pot jelly with vanilla crèmeStuffed pears with cinnamon sauce



Culinary Holstein Buffet

Buffets

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Parma ham with cantaloupe melonMortadella, coppa, salami

Salad of mixed mushrooms with balsamic vinegar and sage

Turkey breast tonnato with caper berries and rocketInsalata di frutti di mare, sliced poached salmon

with pestoTomato-mozzarella salad, tomato-enriched mussel

salad with courgette,Onions in balsamic vinegar, mixed-pasta salad

with pestoVariety of leaf salads and dressings, ciabatta, butter

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Minestrone with Pesto

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Mediterranean fish platter with Italian herbs, garlic and Italian-style baked potatoes

Saltimbocca a la romanaon a bed of cavatelli and gorgonzola sauce

Spaghettini in parmesanwith truffle crème, and parmesan splitters

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Bel paese, taleggio, gorgonzola, and parmesan flakes

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Tiramisù with mascarpone-amaretto sauceEspresso mousse with pistachiosPanna cotta with strawberry salsa

Italian pastries



Italian Buffet

Buffets

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Vitello tonnato (veal with tuna-mayonnaise sauce)Ricotta-ravioli salad and cherry tomatoes with truffleCarpaccio of beef with rocket and parmesan splitters

Monkfish médaillons in Parma ham jacketwith ramson pesto and pine nuts

Stuffed baby bell peppers with bresaola rouladeOrecchiette salad and scampi in peperoncini essencePancetta toscana, salame al tartufo, salame romana

Terrine of duck with orange and Prosecco jellySymphony of Italian rustic breads with toma-

to-and-olive salsaVariety of leaf salads and dressings, ciabatta, butter

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Tomato consommé with quark dumplings

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Juicy leg of lamb Sicilian-style with thyme and garlicserved with rocket-and-sage fettuccine

Scaloppine ai funghi (veal scallop with boletes)with gnocchi tricolore

Red mullet in white wine with Marsala sauce,saffron risotto and garlic spinach

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Italian cheese variation with truffle honey and grapes

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Crème of torrone (Italian nougat) with espresso sauce

Toscanella-almond-nougat crème with profiterolesLimoncello crème in a sponge-cake coupe

Pralines, cantuccini and amarettiniTiramisù with almonds and orange



The True Spirit of Italy

Buffets

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Mousse of Markerup duck liver with lingonberry jellyFinely sliced leg of lamb on a bed of jellied chanterelles

Terrine of crayfish Breton-style with saffron-crème fraîche

Sylter Royal oysters with lemon and Cheshire-cheese sticks

Sturgeon baked in a salt crustSlices of smoked duck breast with pearl-onion ragout

Médaillons of saddle of venison, truffle-mayonnaise and carambola

Smoked-fish platter: eel, halibut, trout,Stremellachs (hot-smoked Atlantic salmon), andSchillerlocken (curled strips of smoked dogfish)

Venison pie with Cumberland sauce and lamb’s lettuceBeluga-lentil salad with smoked goose breast

Variety of leaf salads and dressings, ciabatta, butter

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Champagne-estragon-and-mustard soup with North Sea shrimps

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Sea bass and scallops with lobster sauceGuinea fowl supreme with morels in port

Fillet of veal served with truffle-creamMonkfish médaillons on a bed of crab-and-leek ragout

Walnut spätzle, wild mushroom gratin dauphinoisButter rice tricolore and finest from the vegetable

market

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Mousse au chocolat duetTarte Tatin with vanilla foam

French cheese platter with fruity mustard, truffle-honey,lye sticks, walnut bread, fruit bread and assorted

baguettesSelva negra (Spanish sponge cake with crème Chantilly)

A variety of pastries and pralines served with coffeePassion-fruit teardrop cookies on a raspberry coulis

Crème brûlée of white nougatVariety of tropical fruits



Gala Buffet

Buffets

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www.strandhotel-gluecksburg.de

Strandhotel GlücksburgKirstenstraße 6 | D-24960 Glücksburg/Ostsee

Telefon: +49 (0)4631 6141-0 | Fax: +49 (0)4631 [email protected]

Figaro Hotelbetrieb GmbH & Co. KG

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Menu & Buffet Suggestions...wish. Our highlights have hopefully whetted your appetite, so we look...

Documents