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BUFFETSInnovative stand-up buffets as conference intermezzo for participants’ get-together.

N 48° 8’ E 11° 33’DESTINATION UNLOCKED

©2014 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Le Méridien and its logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.

BUFFETS STAND-UP BUFFETS

BEST OF BAVARIA - SUSTAINABLE AND REGIONAL

prices in €

BUFFET I 38

Munich style marinated sausage salad with onions and gherkins Munich cheese spread with pretzel croutonsMini meatballs with potato saladRye bread with chive and cressSmoked trout with radish and beer garden radishCabbage salad with cumin and crispy baconSmoked specialities ***

“Sendlinger” wedding soup (Clear beef stock with semolina dumplings, liver dumplings, sliced pancakes)

***

Suckling pork with large bread dumplings and sauteed cabbage

Char filet with polenta and brown butter

Braised beef with potato dumplings and glaced vegetables

***

Bavarian crème with raspberry sauce

Fried apple rings with cinnamon and sugar

Prinzregenten cake

Selection of Bavarian cheese


BUFFETS STAND-UP BUFFETS

BEST OF BAVARIA - SUSTAINABLE AND REGIONAL

prices in €

BUFFET II 46

Bacon sausage with radish and crackling fat spreadMini meatballs with potato-cucumber saladSlices of roasted pork with horse radish and picklesSuckling pork in aspicSausage saladCucumber salad with dill and sour creamRye bread with chive, crackling fat and tomatoes ***

Bavarian mushroom soup with savory ham sponge ***

Suckling pork in dark beer sauce

Medium roasted prime veal

Bavarian roasted duck

Bavarian cabbage, red cabbage

Potato and large bread dumplings

***

Apple strudel with vanilla sauce

Sweet yeast dumplings with plum stew

Sliced pancakes with raisins

Selection of Bavarian cheese


BUFFETS INDIVIDUAL BUFFETS

Feel free to create your own buffet from the following dishes. If you need help or you have special requests, don’t hesitate to contact us. Our kitchen team is looking forward to assist you.

prices in ¤

3 starters/ 1 soup/ 3 main courses/ 3 desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

4 starters/ 1 soup/ 4 main courses/ 4 desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

STARTERS

Grilled prawns with Asian vermicelli salad

Boiled prime beef aspic with horse radish cream and frisee lettuce

Salmon and crayfish crepinette with avocado salad

San Daniele ham with melon and grissini

Antipasti with herb oil and stuffed olives

Shrimp cocktail with lettuce and cocktail sauce

Tomato and mozzarella with pesto and old balsam vinegar

Char parfait with avocado-pear salad

Chicken liver parfait with spicy mango chutney

White bean salad with tuna

Marinated octopus with fennel-rice salad

Pollo tonnato with capers and sun-dried tomatoes

Pike perch terrine with beetroots and horse radish

Smoked roast beef with Dijon mustard sauce

Thai papaya salad with carrots, beans and nuts

Smoked salmon-nori roll

Pak Choi salad with fried tofu and sesame

Vermicelli salad with scallions and sea food

Stuffed pepper leaves

Yam Nöa with sautéed rump steak



STARTERS

Sprout salad with mushrooms

Greek salad with feta cheese and olives

Caesar salad with bacon, egg and parmesan cheese

Potato salad with pesto

Sautéed artichoke salad

Spicy mushroom salad

Braised beef salad with beans and pumpkin seed oil

Bean salad with shrimps and courgette

Marinated leek salad with scallops

Avocado mousse with tacos and jalapenos

Mixed salad with sprouts and herbs

Salad Nicoise

Beef carpaccio with olive oil and parmesan cheese

Escabeche of pike perch

Smoked and marinated Ikarimi salmon with dill-mustard sauce

Sliced boiled prime veal with pumpkin seeds and pumpkin seed oil



SOUPS

“Sendlinger” wedding soup (Clear beef stock with semolina dumplings, liver dumplings, sliced pancakes)

Tomato cream soup with pesto and croutons

Carrot-ginger soup

Tom Kha with Enoki mushrooms and sprouts

Minestrone

Bouillabaise with Sauce Rouille

Creamy mushroom soup

Potato soup with leek and crispy bacon

Clear tomato soup with ricotta dumplings

Tom Kha Gai

White bean soup with chorizo

Yoghurt-lime soup with Goa curry

Seasonal soups

Cream soup of asparagus (April - end of June)

Wild garlic crème soup with Serrano ham chip (March - May)

Pumpkin soup with roasted pumpkin seeds and insert (September - February)

Chestnut soup with parmesan sponge (October - December)



MAIN COURSES

Meat:

Red Thai chicken curry with Menedake noodles and bamboo sprouts

Braised beef cheek with mashed potatoes and root vegetables

Saddle of lamb with herb crust, served with celery puree and Tasmanian mountain pepper jus

Medium roasted duck breast with sautéed cabbage and potato cookie

Braised faux filet with red wine sauce and maplenut dumplings

Crepinette of pork filet with parmesan noodles and sautéed courgettes

Medium roasted entrecôte with tomato-pistachio crust, served with mustard wedges and ratatouille

Veal escalope Munich style with hash browns and mashed broccoli

Veal goulash with semolina slice and bell pepper ragout with Sichuan pepper

Grilled corn feed chicken breast with green asparagus-potato stew and sautéed mushrooms

Fish:

Sea bream with Venetian spinach and glaced potatoes

Salmon with sun dried tomato-olive crust with braised fennel and spicy couscous

Pike perch covered in Serrano ham with saffron risotto with Kalamata olives and wild thyme

Grilled fish fillets with seafood ragout, served with sautéed leek and bulgur

Fish curry with Pak Choi, rice and Kim Chee sesame

Bavarian fish stew with polenta and fine root julienne

St. Pierre with two different mashed potatoes and glaced vegetables

Sesame and soy sauce marinated monk fish with soba noodles and sautéed vegetables

Fillet of cod with champagne-mustard sauce, served with artichoke-tomato vegetables and buttered potatoes

Grilled char with white wine cabbage and French horn mushroom roulade



MAIN COURSES

Pasta:

Tortellini stuffed with ricotta and spinach in tomato-basil sauce and parmesan cheese

Sautéed gnocchis with sage butter, dried tomatoes, olives and rocket salad

Singapore noodles with shrimps and cilantro

Strozzapreti with spicy tomato sauce

Spaghetti with garlic and olive oil, served with chili and grilled prawns

Pumpkin gnocchis with goat cheese and amarettini dust

Lasagna with spinach, scallions, French horn mushrooms and tomato-olive sauce

Farfalle with lemon-basil pesto and peccorino cheese

Oricetti with feta cheese, fennel seeds and bell pepper-oregano sauce

Vegetarian:

Creamy mushrooms with fresh herbs and large custard-bread rolls

Indian vegetable curry with coconut milk and Basmati rice

Vegetarian Kao Soi with rice and lemongrass

Potato noodles with cabbage and Bavarian mountain cheese

Marinated tofu with Mediterranean vegetables and rosemary potatoes

Spinach-feta cheese strudel with herb cream and roasted pine nuts

Risotto with sautéed mushrooms and smoked mozzarella cheese



DESSERTS

Nougat sliceBavarian crèmeBlack forest cherry cakeTonka bean panna cottaTrilogy of chocolate Lemon crème brûléeChocolate-raspberry brownieLemon pieCream slice with berriesTiramisuMango mousseFruit saladSliced fruits with honey and yoghurtChocolate panna cottaCream slice with maracuja Semolina puddingNY Style Cheese CakeNut cakeRice pudding with cherriesRaspberry-chili crèmeBlueberry mousseApple strudel Custard strudelStrawberry mousseHomemade éclairs

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