BUFFETS | Grand Hotel Bohemia, hotel in Prague, book online

BUFFET I

Salads

CousCous with chicken slices and spring French onion
Greek salad with Feta cheese and olives marinated in fresh herbs
Corn salad with dried tomatoes and French rolls
Crudités
Assorted leaf lettuces with choice of Italian dressings

Cold starters

Capresse - sliced fresh mozzarella cheese with plum tomatoes
and fresh basil
Roast beef “Angus” with white and green asparagus
and herbal dip

Main courses

Poached Zander in white wine with vegetables
Turkey breast wrapped in Parma ham
with tomato purée and basil

Fried potato gnocchi with olive oil
Mixed wild rice with French shallot and herbs
French mixed vegetables with herbal butter

Desserts

Strawberry mascarpone with Grand Marnier liqueur
White chocolate mousse Straciatella with forest fruit
Cheese cake with strawberry sauce
Fresh fruit with forest fruit sauce and honey

Butter, assorted bakery
~~~~~~~~

BUFFET II

Salads

Potato salad with mushrooms and tomatoes
Corn salad with black and green olives
Crudités
Assorted leaf lettuces with choice of Italian dressings

Cold starters

Tatar steak of Canadian salmon with fine sour cream sauce
Parma and Coppa ham with honey melon

Main courses

Veal ragout with “Züriche art”,
almond mushrooms and young onion
Spicy meat balls with tomato herbal sauce

Potato rösti with fine Juliene vegetable
Fresh Fettuccini, with herbs and Juliene vegetables
Fried autumn vegetables with truffle oil

Desserts

Strawberry cake “Charlotta” with grapefruit sauce
Creme brullé with caramel sauce
Home-made Belgian cake with sour cherries
Fruit salad with coconut and fresh mint

Butter, assorted bakery
~~~~~~~~

BUFFET II

Salads

Artichoke salad with oyster mushrooms
Roast beef salad with tomatoes and mini onions
“Nicoise” salad with tuna and truffle aroma
Crudités
Assorted leaf lettuces with choice of Italian dressings

Cold starters

Marinated sea food in olive oil with slices of young garlic
Chicken terrine with fine vegetables “Burnoisse” and black truffle

Main courses

Marinated chicken breast BBQ with sweet and sour sauce
Griled beef tenderloin “Angus” with fresh rosemary, fried almond mushrooms and tomatoes concasseé
Mexican fried potatoes with broccoli and Tyrolean bacon
Mixed herbal Jasmine Basmati rice
Fried mixed Asian vegetables

Desserts

Variation of mini desserts with fresh fruit
Cinnamon and nougat creme with almond sponge biscuit
and maracuja sauce
Plums mini strudel with poppy seed and lime cottage
Fresh fruit with fresh mint

Butter , assorted bakery

Contact:

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