Art of quality
In a dedicated conference and event kitchen, different dishes are prepared, ranging from appetizers during the conference breaks to exquisite dishes served at gala dinners.
Based on many years of experience, we offer our guests a varied menu of special occasions. The offer includes cakes and tracks created in their own confectionery.
Check our weddings packages
In a dedicated conference and event kitchen, different dishes are prepared, ranging from appetizers during the conference breaks to exquisite dishes served at gala dinners.
Based on many years of experience, we offer our guests a varied menu of special occasions. The offer includes cakes and tracks created in their own confectionery.
Check our weddings packages
Cookies (four types)
Filtered coffee
Selection of teas
Fruit juices
Mineral water
Home made cakes (two types)
Fruit granola
Cream pudding with fruit sauce
Filtered Coffee
Selection of teas
Fruit juices
Mineral water
Cucumber soup with dill
Chicken broth with pasta and carrots
Chicken breast with tomato sauce
Pork cheeks in aroni sauce
Cod fillet with zucchini and olives
Potatoes baked with herbs
Salad buffet
Home-made dough with fruit
Vanilla pudding with cherries
Drinks:
filtered coffee or tea
water and juices
Smoked turkey breast with red onion, red beet and cheese
Buckwheat roasts with cod, sour cream, cucumberand caviar
Tart with mushrooms, rucola and cheese sauce
Sour soup in bread with mushrooms and white sausage
Cauliflower cream with raisins and hazelnuts
Chicken broth with beef quilts and carrots
Risotto with mushrooms, herbal oil, roasted sunflower and grated cheese
Beef stew stuffed with pork meat with fried beetroots, potato puree and bread sauce
Fillet of cod with spinach, beetroots, dried tomatoes and groats
Half roasted duck with cabbage, cranberry, apple mousse and mashed potatoes
Tart with pear in red wine with cinnamon sauce
Chocolate fondant with vanilla ice cream
Cake with mascarpone and forest fruit jam
Coffee, tea, sparkling water and still, unlimited juice up to 4 hours
STARTER (please choose one)
• Smoked duck breast, walnut mustard, beet mousse, lamb's lettuce 75g/25g/25g/5g
• Tuna sashimi with coriander, ponzu sauce 75g / 25ml
SOUP:
• Chicken soup with noodles, carrots and parsley 250ml/20g/5g
• Cream of vegetables (seasonal) 250ml/20g
February-April: cream of white vegetables with pesto
May-June: Cream of asparagus with sunflower seeds
July-August: Cream of cauliflower with raisins and nuts
September-November pumpkin cream with ginger
December-January Cream of wild mushrooms with herb croutons
MAIN COURSE FISH (please choose one)
• Baked cod fillet 80g 180g/100g/150g/10g
• Poached salmon fillet 80g
MAIN COURSE MEAT (please choose three)
• Stuffed pork roulade stuffed 120g
• Roast duck (the duck is cut into quarters and served boneless) 120g
• Traditional pork chop in herbal breadcrumbs 80g
• Chicken breast stuffed with mushrooms and mozzarella cheese 100g
EXTRAS (please choose two):
• Boiled potatoes with dill 120g
• Baked potatoes with herbs and pepper 120g
• Dumplings with clarified butter 120g
• Buckwheat with roasted onions 100g
VEGETABLES (please choose two):
• Vegetables stewed in tomatoes 100g
• Vegetables cooked with butter 100g
• Grilled vegetables with herbs 100g
• A set of salads (cabbage salad, carrot salad) 100g
TABLE-SERVED DESSERT (please choose one):
• Wedding cake with the sponge cake, with mascarpone and seasonal fruits (the wedding cake can be also with ticino, without extra decorations and ornaments) 120g
• Fondant chocolate with fruit and vanilla ice cream 100g/40g
• Tarte with orange creme brulee and black currants 100g/30g
COLD BUFFET:
Salad bar (no changes possible)
• Selection of lettuce (lettuce jagged, radicchio, arugula, corn salad, iceberg lettuce) 100g
• Vegetables (tomatoes, green cucumbers, peppers, olives, red onion) 100g
• Pickled vegetables (cucumber, pepper, onion, mushroom) 40g
• Additionally (feta cheese, bacon, grilled chicken breast) 10g / 20g / 20g
• French dressing, vinaigrette sauce 50ml
• Cranberry-horseradish dip, French mustard, garlic dip 75g
• Bread, butter 50g / 15g
Additionally, please choose 6 snacks:
• Herring with baked potatoes, leeks in cream and apples 75g
• Roast beef baked in French mustard, remoulade with horseradish and pears, 30g
• Roasted bacon with marjoram and garlic 25g
• Braised veal with dill sauce and arugula 30g
• Potato rosti with herb cream cheese and caviar 50g
• International cheeseboard grapes, walnuts, fig jam, grissini 75g
• Norwegian salmon roasted whole with the composition of smoked fish mousse and guacamole 75g
• Tarte with spinach, blue cheese, sun-dried tomatoes 50g
• Pork jelly 100g
• Pork terrine and chicken with cumberland and horseradish 50g
SWEET BUFFET (no changes possible):
• Cheesecake with raisins 50g
• Tarte with pears and almond cream 50g
• Vanilla pudding with fruit 50g
• Cupcakes with mascarpone cream and cherries 75g
• Fileted fruits 150g
BEVERAGES no limit up to 12 hours (no changes possible)
• Hot beverages (filtered coffee and a selection of teas)
• Cold beverages (juices, water and Pepsi, Mirinda, 7-up)
HOT DISHES SERVED IN THE BUFFET (no changes possible):
• Borscht with pâtés (cabbage and muschorooms)250ml/25g
• Roast pork neck with garlic on red cabbage 120g / 50g
• Boiled potatoes with dill 150g
• Lasagna with spinach and tomatoes 120g
HOT DISHES SERVED AT NIGHT BY THE COOK (please choose one):
• Roasted piglet with grits, fried cabbage and baked potatoes 150g/100g/100g for wedding over 100 guests
• Roast turkey in full, cooked vegetables, baked potatoes 150g/100g/100g
Kids menu:
Children up to 5 y.o. - free
Children 5-10 y.o. - 60% of the wedding package menu
Menu for additional staff (such as DJ, photographer etc.):
60% of the wedding package menu
STARTERS (please choose one):
• Chicken breast, plum mousse, pesto and roasted beets 75g/25g/5g/30g
• Mousse with salmon, black olives, sun-dried tomatoes, goat cheese and arugula 75g/20g/5g/10g/5g
SOUP (please choose one):
• Chicken soup with home-made noodles and herbs 250ml/20g/5g
• Cream of vegetables (seasonal) 250ml/20g
February-April: cream of white vegetables with pesto
May-June: Cream of asparagus with sunflower
July-August: cream of cauliflower with raisins and nuts September-November pumpkin cream with ginger
December-January cream of wild mushrooms with herb croutons
MAIN COURSE (please choose one):
• Fillet of Atlantic cod, cauliflower puree, roasted carrots, arugula 180g/150g/50g/5g
• Stewed beef, barbecue sauce, roast vegetables, buckwheat with plums 180g/100g/120g
Roast duck with oranges, red cabbage, mashed potatoes, applesauce (the piece of duck served boneless) 180g/100g/150g/10g
TABLE-SERVED DESSERT (please choose one):
• Wedding cake with the sponge cake, with mascarpone and seasonal fruits (the wedding cake can be also with ticino, without extra decorations and ornaments) 120g
• Chocolate brownie with ice cream caramel 100g/40g
• Cheesecake, raspberry jelly and vanilla cream 100g/10g/5g
COLD BUFFET (COLD SNACKS):
Salad bar (no changes can be made)
• Selection of lettuce (lettuce jagged, radicchio, arugula, corn salad, iceberg lettuce) 100g
• Vegetables (tomatoes, green cucumbers, peppers, olives, red onion) 100g
• Pickled vegetables (cucumber, pepper, onion, mushroom) 40g
• Additionally (feta cheese, bacon, grilled chicken breast) 10g / 20g / 20g
• French dressing, vinaigrette sauce 50ml
• Cranberry-horseradish dip, French mustard, garlic dip 75g
• Bread, butter 50g / 15g
Additionally, please choose 6 snacks:
• Herring with vegetables in tomato sauce 60g
• Pork neck baked in french mustard 25g
• Bacon baked with marjoram and garlic 25g
• Braised pork with dill sauce and arugula 25g
• Potato rosti with herb cream cheese and caviar 50g
• Board of blue cheese, grapes, walnuts 75g
• Norwegian salmon roasted whole with the composition of smoked fish mousse and guacamole 75g
• Tarte with spinach, blue cheese, sun-dried tomatoes 50g
• Chicken jelly 100g
• Pork terrine with spicy raspberry sauce 50g
SWEET BUFFET (no changes can be made):
• Cheesecake with chocolate crumble 50g
• Tarte with apples and cinnamon 50g
• Cupcakes with mascarpone cream and cherries 60g
• Fileted fruits 150g
BEVERAGES with no limits up to 12 hours (no changes can be made):
• Hot beverages (coffee from coffeemaker and a selection of teas)
• Cold beverages (juices, water and Pepsi, Mirinda, 7-up)
HOT DISHES SERVED AT NIGHT BY THE COOK (please choose one):
• Pork, cabbage, dumplings 150g / 100g / 100g
• Roast turkey in full, cooked vegetables, baked potatoes 150g / 100g / 100g
HOT DISHES SERVED AT NIGHT ON THE BUFFET AT MIDNIGHT – 5 A.M (please choose one):
• Borscht with pâtés 250ml/25g
• Goulash soup with hot peppers 250 ml
Kids menu:
Children up to 5 y.o. - FREE
Children 5-10 y.o. - 60% of the wedding package menu
Menu for additional staff (such as DJ, photographer etc.):
60% of the wedding package menu
Cookies (four types)
Filtered coffee
Selection of teas
Fruit juices
Mineral water
Home made cakes (two types)
Fruit granola
Cream pudding with fruit sauce
Filtered Coffee
Selection of teas
Fruit juices
Mineral water
Cucumber soup with dill
Chicken broth with pasta and carrots
Chicken breast with tomato sauce
Pork cheeks in aroni sauce
Cod fillet with zucchini and olives
Potatoes baked with herbs
Salad buffet
Home-made dough with fruit
Vanilla pudding with cherries
Drinks:
filtered coffee or tea
water and juices
Smoked turkey breast with red onion, red beet and cheese
Buckwheat roasts with cod, sour cream, cucumberand caviar
Tart with mushrooms, rucola and cheese sauce
Sour soup in bread with mushrooms and white sausage
Cauliflower cream with raisins and hazelnuts
Chicken broth with beef quilts and carrots
Risotto with mushrooms, herbal oil, roasted sunflower and grated cheese
Beef stew stuffed with pork meat with fried beetroots, potato puree and bread sauce
Fillet of cod with spinach, beetroots, dried tomatoes and groats
Half roasted duck with cabbage, cranberry, apple mousse and mashed potatoes
Tart with pear in red wine with cinnamon sauce
Chocolate fondant with vanilla ice cream
Cake with mascarpone and forest fruit jam
Coffee, tea, sparkling water and still, unlimited juice up to 4 hours
STARTER (please choose one)
• Smoked duck breast, walnut mustard, beet mousse, lamb's lettuce 75g/25g/25g/5g
• Tuna sashimi with coriander, ponzu sauce 75g / 25ml
SOUP:
• Chicken soup with noodles, carrots and parsley 250ml/20g/5g
• Cream of vegetables (seasonal) 250ml/20g
February-April: cream of white vegetables with pesto
May-June: Cream of asparagus with sunflower seeds
July-August: Cream of cauliflower with raisins and nuts
September-November pumpkin cream with ginger
December-January Cream of wild mushrooms with herb croutons
MAIN COURSE FISH (please choose one)
• Baked cod fillet 80g 180g/100g/150g/10g
• Poached salmon fillet 80g
MAIN COURSE MEAT (please choose three)
• Stuffed pork roulade stuffed 120g
• Roast duck (the duck is cut into quarters and served boneless) 120g
• Traditional pork chop in herbal breadcrumbs 80g
• Chicken breast stuffed with mushrooms and mozzarella cheese 100g
EXTRAS (please choose two):
• Boiled potatoes with dill 120g
• Baked potatoes with herbs and pepper 120g
• Dumplings with clarified butter 120g
• Buckwheat with roasted onions 100g
VEGETABLES (please choose two):
• Vegetables stewed in tomatoes 100g
• Vegetables cooked with butter 100g
• Grilled vegetables with herbs 100g
• A set of salads (cabbage salad, carrot salad) 100g
TABLE-SERVED DESSERT (please choose one):
• Wedding cake with the sponge cake, with mascarpone and seasonal fruits (the wedding cake can be also with ticino, without extra decorations and ornaments) 120g
• Fondant chocolate with fruit and vanilla ice cream 100g/40g
• Tarte with orange creme brulee and black currants 100g/30g
COLD BUFFET:
Salad bar (no changes possible)
• Selection of lettuce (lettuce jagged, radicchio, arugula, corn salad, iceberg lettuce) 100g
• Vegetables (tomatoes, green cucumbers, peppers, olives, red onion) 100g
• Pickled vegetables (cucumber, pepper, onion, mushroom) 40g
• Additionally (feta cheese, bacon, grilled chicken breast) 10g / 20g / 20g
• French dressing, vinaigrette sauce 50ml
• Cranberry-horseradish dip, French mustard, garlic dip 75g
• Bread, butter 50g / 15g
Additionally, please choose 6 snacks:
• Herring with baked potatoes, leeks in cream and apples 75g
• Roast beef baked in French mustard, remoulade with horseradish and pears, 30g
• Roasted bacon with marjoram and garlic 25g
• Braised veal with dill sauce and arugula 30g
• Potato rosti with herb cream cheese and caviar 50g
• International cheeseboard grapes, walnuts, fig jam, grissini 75g
• Norwegian salmon roasted whole with the composition of smoked fish mousse and guacamole 75g
• Tarte with spinach, blue cheese, sun-dried tomatoes 50g
• Pork jelly 100g
• Pork terrine and chicken with cumberland and horseradish 50g
SWEET BUFFET (no changes possible):
• Cheesecake with raisins 50g
• Tarte with pears and almond cream 50g
• Vanilla pudding with fruit 50g
• Cupcakes with mascarpone cream and cherries 75g
• Fileted fruits 150g
BEVERAGES no limit up to 12 hours (no changes possible)
• Hot beverages (filtered coffee and a selection of teas)
• Cold beverages (juices, water and Pepsi, Mirinda, 7-up)
HOT DISHES SERVED IN THE BUFFET (no changes possible):
• Borscht with pâtés (cabbage and muschorooms)250ml/25g
• Roast pork neck with garlic on red cabbage 120g / 50g
• Boiled potatoes with dill 150g
• Lasagna with spinach and tomatoes 120g
HOT DISHES SERVED AT NIGHT BY THE COOK (please choose one):
• Roasted piglet with grits, fried cabbage and baked potatoes 150g/100g/100g for wedding over 100 guests
• Roast turkey in full, cooked vegetables, baked potatoes 150g/100g/100g
Kids menu:
Children up to 5 y.o. - free
Children 5-10 y.o. - 60% of the wedding package menu
Menu for additional staff (such as DJ, photographer etc.):
60% of the wedding package menu
STARTERS (please choose one):
• Chicken breast, plum mousse, pesto and roasted beets 75g/25g/5g/30g
• Mousse with salmon, black olives, sun-dried tomatoes, goat cheese and arugula 75g/20g/5g/10g/5g
SOUP (please choose one):
• Chicken soup with home-made noodles and herbs 250ml/20g/5g
• Cream of vegetables (seasonal) 250ml/20g
February-April: cream of white vegetables with pesto
May-June: Cream of asparagus with sunflower
July-August: cream of cauliflower with raisins and nuts September-November pumpkin cream with ginger
December-January cream of wild mushrooms with herb croutons
MAIN COURSE (please choose one):
• Fillet of Atlantic cod, cauliflower puree, roasted carrots, arugula 180g/150g/50g/5g
• Stewed beef, barbecue sauce, roast vegetables, buckwheat with plums 180g/100g/120g
Roast duck with oranges, red cabbage, mashed potatoes, applesauce (the piece of duck served boneless) 180g/100g/150g/10g
TABLE-SERVED DESSERT (please choose one):
• Wedding cake with the sponge cake, with mascarpone and seasonal fruits (the wedding cake can be also with ticino, without extra decorations and ornaments) 120g
• Chocolate brownie with ice cream caramel 100g/40g
• Cheesecake, raspberry jelly and vanilla cream 100g/10g/5g
COLD BUFFET (COLD SNACKS):
Salad bar (no changes can be made)
• Selection of lettuce (lettuce jagged, radicchio, arugula, corn salad, iceberg lettuce) 100g
• Vegetables (tomatoes, green cucumbers, peppers, olives, red onion) 100g
• Pickled vegetables (cucumber, pepper, onion, mushroom) 40g
• Additionally (feta cheese, bacon, grilled chicken breast) 10g / 20g / 20g
• French dressing, vinaigrette sauce 50ml
• Cranberry-horseradish dip, French mustard, garlic dip 75g
• Bread, butter 50g / 15g
Additionally, please choose 6 snacks:
• Herring with vegetables in tomato sauce 60g
• Pork neck baked in french mustard 25g
• Bacon baked with marjoram and garlic 25g
• Braised pork with dill sauce and arugula 25g
• Potato rosti with herb cream cheese and caviar 50g
• Board of blue cheese, grapes, walnuts 75g
• Norwegian salmon roasted whole with the composition of smoked fish mousse and guacamole 75g
• Tarte with spinach, blue cheese, sun-dried tomatoes 50g
• Chicken jelly 100g
• Pork terrine with spicy raspberry sauce 50g
SWEET BUFFET (no changes can be made):
• Cheesecake with chocolate crumble 50g
• Tarte with apples and cinnamon 50g
• Cupcakes with mascarpone cream and cherries 60g
• Fileted fruits 150g
BEVERAGES with no limits up to 12 hours (no changes can be made):
• Hot beverages (coffee from coffeemaker and a selection of teas)
• Cold beverages (juices, water and Pepsi, Mirinda, 7-up)
HOT DISHES SERVED AT NIGHT BY THE COOK (please choose one):
• Pork, cabbage, dumplings 150g / 100g / 100g
• Roast turkey in full, cooked vegetables, baked potatoes 150g / 100g / 100g
HOT DISHES SERVED AT NIGHT ON THE BUFFET AT MIDNIGHT – 5 A.M (please choose one):
• Borscht with pâtés 250ml/25g
• Goulash soup with hot peppers 250 ml
Kids menu:
Children up to 5 y.o. - FREE
Children 5-10 y.o. - 60% of the wedding package menu
Menu for additional staff (such as DJ, photographer etc.):
60% of the wedding package menu
