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Fingerfood

  • Fingerfood
  • Roulades of grisons air-dried beef filled with vegetables and fresh cheese
  • Roast duck breast on pumpkin cream
  • Poached quail egg on vegetable ragout
  • Pheasant breast in savoy cabbage on curry sauce
  • Rabbit fillet in sesame crust on white wine sauce
  • Crispy king prawns in tempura batter for deep frying
  • Diced salmon on courgettes with sweet and sauer sauce
  • Brochettes of mozzarelline, basil and cherry tomatoes
  • Salmon, asparagus and dried tomatoes in a garlic sauce
  • Fillet of salmon trout on vegetables couscous
  • Fillet of sea bass with orange on radicchio and tomatoes
  • Chicken roulade with vegetables in ham
  • Fish roulades in Savoy cabbage with trout caviar
  • Sole rouladewith caviar on Brussels sprouts
  • Diced veal with mango and sour cream sauce
  • Saddle of rabbit with yellow boletus mushrooms in tomato sauce
  • King prawns with avocado on sour cream sauce
  • Spicy spring rolls with cabbage, feta cheese and dry tomatoes
  • Crunchy spring roll with vegetables on sweet and sauer sauce
  • Shrimps with melon pearls, tomatoes and basil
  • Surimi of king prawns on passion fruit sauce
  • King prawns in lemon sauce with sweet and sauer sauce
  • Chicken salad with paprica-yoghurt on spinach leaves
  • Stuffed squid with trout caviar
  • Stuffed cherry tomato with olives and cheese on garlic sauce
  • Salad of vegetables with balsamic dressing
  • Pan seared chicken strips with curry on mozzarella and tomatoes
  • Stuffed cherry tomato with fresh cheese and pistachio
  • Roast saddle of veal on mustard sauce
  • Smoked sausages de venison with vegetables on horseradish sauce
  • Rabbit fillet in sesame crust on sweet and sauer sauce
  • Poached diced salmon on orange and mango salad
  • Diced salmon with vegetables in sour cream sauce
  • Salmon tartare on balsamic cream
  • Tartare of courgettes and salmon
  • Cream of mayonnaise, ham and pineapple
  • Brochette of melon and anchovies on creme fraiche with Brussels sprouts
  • Mozzarella cheese sticks with sauces
  • Tartare au mozzarella, tomates et basilic
  • Braised octopus on vegetable couscous
  • Diced fish with orange segments and caviar
  • Pickled ox tongue on vegetable couscous
  • Smoked fillet of pork on pumpkin cream and sultanas
  • Raw ham with fresh figs
  • Roulades of grisons air-dried beef filled with fresh cheese
  • Raw ham with melon pearls
  • Roastbeef with curry sauce
  • Rocket cream with raw ham
  • Wild g Garlic sour cream sauce with ham and pineapple
  • Garlic cheese with yoghurt maionayse
  • Raw ham roulade with braised red wine radicchio
  • Diced swordfish on fennel salad
  • Swordfish in sesame crust on orange and grape salad
  • Salmon in sesame crust on vegetable rice
  • Steamed swordfish on orange and fennel salad
  • Surimi with papaya salad with vegetables and caviar
  • Tuna in soy sauce with mango
  • Cuttlefish on glass noodle salad with vegetables
  • Tomato drink with pesto sauce and mozzarelline
  • Tomato drink with fried mozzarelline
  • Raw tuna on fennel salad with passionfruit and papaya sauce
  • Pan-seared tuna on glass noodle salad
  • Poached quail egg with balsamic vegetable
  • Praline of goat cheese in paprika coat on balsamic onions
  • Pickled ox tongue on tuna sauce
  • Small spinach dumplings on rabbit ragout
  • Vegetable-filled raviolo on lentils
  • Cappuccino of céleri-rave
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