Fine finger food buffet

For festive occasions with plate bar - freshly prepared on site

FINGER FOOD FROM THE BUFFET: Mini brioche with Bliestaler chicken liver parfait and mirabelle chutney | Potato canapé with seaweed salad and prawns | Baked oven-baked potatoes wrapped in bacon and filled with Parmesan cheese | Beetroot crespelles with smoked trout mousse | Tandoori chicken skewer with yoghurt and ginger dip Chicken skewer with yoghurt-ginger dip and coriander seeds in a small jar | Greek farmer's salad with apricot wrapped in bacon | Courgette Italian with herb sheep's cheese | Roast duck breast with coffee bean flavours, lime, allspice and pepper | Pickled salmon fillet with maple syrup and apple horseradish | Chicken praline wrapped in chilli and pumpkin seeds | Wild herb salad with cream cheese and nut balls | Chicken breast saltimbocca rolls in sage dip

FROM THE PLATE BAR FRESHLY PREPARED ON SITE: Marinated chicken breast on tomato ragout and sage polenta | Steamed halibut fillet with walnut and rocket pesto and Parmesan rice - or - Scallops with orange and lemongrass on seaweed salad with soya foam | Pasta with duck breast, thyme and apricot - or - Orecchiette with Marsala lamb ragout, tomato and Parmesan - or - Creamy spaghettini with herb sauté, sage brittle and oven-baked tomato

DESSERT VARIATIONS: Strawberry tiramisu with vanilla and almond sauce | Mango mousse tartlet with panna cotta centre | Crunchy chocolate sandwich with pineapple and mint salad | Fresh fruit salad with mint | Fine cheese fours with lye confectionery

We calculate 2 canapés, 2 salads, 6 finger food items, 3 hot plates and 2 desserts per person. Plus logistics costs and labour costs for the chefs to prepare the food of €41.65 incl. VAT per chef and hour, incl. equipment. Experience: For 50 people, 2 chefs are required for 3-4 hours.