CHRISTMAS BUFFET
Finest delicacies at Christmas time -Cullinaris conquered gourmand hearts
Cullinaris conjures up a delicious Christmas buffet this year with exquisite ingredients and refined compositions. Pleasure friends may expect a firework of the senses when stewed oxen shoulder with red wine gingerbread jus meets stewed carrot-lime honey-vegetables and pink-roasted barbarian duck breast, filled with red cabbage leaves and calvados apples in Entenkumquatsjus the taste buds.
Also the trout fillet on peppers, fennel and orange vegetables with saffron invites to a very special taste experience.
If you want to be seduced by a sweet delicacy, round off the whole experience with a caramel mousse with currants and local walnuts or with the vanilla parfait with amarenac cherries and gingerbread chocolate sauce.
Since we create our delights for you during the Christmas season, we ask you to plan ahead in time. We are happy to advise you on the choice of the packages.
By the way: We also plan your event framework - individually and tailor-made to your wishes and requirements.
We look forward to your inquiry!
Your team at Cullinaris
Contact: Stefan Lenhart, Tel. 06221-848.350
Christmas buffet 2017
From the starter buffet
Salad of the duck breast, marinated with white balsamic vinegar,
Olive oil, red wine pots and Szechuan peppers (1,3,4)
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Graved salmon pickled in house Cullinaris recipe,
With mild tomato chutney and black olives (i, u)
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Quail egg on marinated, peruvian avocado
With Soya sauce and Fleur de sel (0,3,4, a, a1, h, l)
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Antipasto sauce from mixed olive, balsamic onions
And dried tomatoes stuffed with jalapeno cream (0,1,3,9,10, l, t)
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Walldorfsalat with apples and walnuts (0,3,7, h, l, m, m3, t, u)
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Domestic field salad with a dressing from the sweet potato
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Herb croutons and bacon dumplings from the Hällian pig (1,3,4, a, a1, l, t, w)
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Holunders salt cream butter (l)
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Variation of baguette, also with onion and as whole grain (a, a1, a2, k, l)
Hot Compone
Samts soup from the Canadian lobster,
With rosé champagne (0, g, l, t, u, w) and dill pike dumplings (i, l, w)
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Stewed oxen shoulder with red wine-gingerbread jus (a, a1, w)
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Stewed Carrots-Lime-Honey-Vegetables (l)
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Trout fillet (i, k, l, t, u, w) on peppers and fennel and orange vegetables with saffron (11, t, u)
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Pink Roasted Barbarie Duck Breast,
Filled with red cabbage leaves and calvados apples
In Entenkumquatsjus (l)
The inserts for this
Butter-fried "celeriac" with fresh chives (a, a1, h, l)
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Peas and mint puree with truffle oil and cinnamon (0,1,2, a, a1, k, l, t, u)
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Grilled potatoes with Allgäuer Emmentaler cheese (l)
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Stuffed peppers with braised ratatouille vegetables
And green curry sauce (0,1,2,3,4, a, a1, g, l)
From the Dessertecke
Caramel mousse with currants and local walnuts (a, a1, h, l, m, m3)
***
Vanilla parfait with amarenac cherries (0,1,3) and gingerbread chocolate sauce (a, a1, l)
From 25 persons per person € 27.50 plus VAT
From 50 persons per person € 24,75 plus VAT
From 100 persons per person € 23.40 plus VAT
We would be glad to provide you with a special offer for individual dishes and decoration wishes.
