Herr Ribisel | Catering in Berlin

Herr Ribisel Catering GmbH
Schulstr. 24, 13347 Berlin

+49 (0)30 466 05 711

+49 (0)30 530 16 108

events@herr-ribisel.de

Buffets

Buffets

STARTERS AND SALADS

 

Lamb’s lettuce (corn salad) with fried chanterelles and goat cheese dressing

  •  

Obadzda with a difference – with Parmesan cheese and fresh basil

  •  

Parsley soup with carrot chips

 

 

MAINS

 

Schupfnudeln swivelled in nut butter, in addition

  •  

Savoy cabbage in Riesling with roasted hazelnuts

  •  

Potato strudel with wild herbs and walnut-cheese sauce

  •  

Maultaschen filled with cheese, served with tomato sauce

 

 

DESSERT

 

Cherry millet with vanilla-poppy seed sauce

  •  

Hazelnut mousse

  •  

Organic mountain cheese in the piece with pear chutney

  •  

Farmhouse bread, pretzels and butter

STARTERS AND SALADS

 

Burrata Genovese – with date tomatoes and pesto vinaigrette

  •  

Radicchio, rocket salad and orange filets with lime vinaigrette

  •  

Bruschetta Melanzane

 

 

MAINS

 

Gnocchi alla Romana, paprika-tomato ragout

  •  

Tagliatelle verde, porcini mushrooms and chanterelles in mascarpone

  •  

Fennel tubers braised in white wine with pistachios, served with polenta gratinated with parmesan

 

 

DESSERT

 

Lemon mousse

  •  

Mascarpone a la Straciatella

  •  

Various types of bread as well as fresh butter from the barrel

STARTERS AND SALADS

Bouillabaisse with saffron and aioli

  •  

Salad Nicoise with fresh tuna fillets

 
MAINS

Daube provençale – casserole of beef with baked potatoes with rosemary

  •  

Red mullet à la Provence with Ratatouille and wild rice

 
DESSERT

Fresh goat cheese with honey and fig

  •  

Nougat mousse “Montelimar”

  •  

Oven-fresh baguette, butter

STARTERS AND SALADS

 

Alsatian leek chervil soup with croutons

  •  

Quiche Lorraine and Quiche Legumes

  •  

Poultry liver paté (Paté en croute) on wild herbs

  •  

Red cabbage salad with walnuts

 

 

MAINS

 

Alsace Plate Choucroute – Sausage specialities and smoked meat on sauerkraut

  • Potato and parsley puree
  •  

Carp fillets with lemon and parsley

  •  

Mushroom and vegetable gratin with Münster cheese au gratin

 

 

DESSERT

 

Kouglof au rhum in a glass

  •  

Profiteroles filled with dark ganache

  •  

Munster-Géromé with onion jam

  •  

Various types of bread as well as fresh butter from the barrel

STARTERS AND SALADS

 

Mountain cheese soup with garlic croutons

  •  

Wafer-thin sliced gusto piece of boiled beef with apple horseradish and chive cream

  •  

Salad of beetroot and white radish

 

 

MAINS

 

Viennese veal goulash with root vegetables and home-shaved hazelnut noodles

  •  

Pike-perch gently cooked in nut butter, young potatoes and chard vegetables

  •  

Red pepper with hazelnut filling, honey-tomato sauce and small bread dumplings

 

 

DESSERT

 

Vanilla mousse in a glass with tiddly apricots

  •  

Rhubarb strudel with vanilla-poppy seed sauce

  •  

Selection of cheese from Austrian small farmers

  •  

Various types of bread as well as fresh butter from the barrel

STARTERS AND SALADS

 

Munich beer soup with roasted onions

  •  

Bogerlsalad and radishes with potato dressing

  •  

Hearty leek cheesecake

 

 

MAINS

 

Tegernsee crusted roast in a strong brewhouse sauce, two kinds of dumplings and Bavarian cabbage

  •  

Finger noodles in nut butter and sliced mountain cheese

  •  

Pike perch “Müllerin Art” and parsley potatoes

 

 

DESSERT

 

Bavarian cream with Williams pear

  •  

Plum strudel with nougat sauce

  •  

Selection of cheese from small farmers

  •  

Various types of bread as well as fresh butter from the barrel

SOUP, STARTERS AND SALADS

 

Minestrone alla Piemontese with sage cuttings and sliced Peccorino

  •  

Caesar salad and croutons

  •  

Antipasti – marinated vegetables such as grilled aubergines and zucchini, peppers and shallots

 

 

MAINS

 

Homemade gnocchi in sage butter and sliced Peccorino

  •  

Leg of lamb, garlic, vegetables and herbs – out of the oven

  •  

Fish stew “Calabria” Rosemary potatoes

 

 

DESSERT

 

Blueberry Tiramisu

  •  

Black mousse, white peach

  •  

Various types of bread and butter

PRELIMINARY

Veronese chard cream soup with pine nuts

  •  

Various marinated vegetables such as grilled aubergines and zucchini, peppers and shallots

 
MAINS

Piccata of zucchini and eggplants with fruity cherry tomato ragout and basil polenta

  •  

Scaloppine al Limone, spinach and wild rice

  •  

Monkfish, roasted peppers, small baked potatoes

 
DESSERT

Crema di Cantuccini

  •  

Various types of bread as well as fresh butter from the barrel

20 - 50 People

€ 37,00 per Person

(as of April 2022) plus 19% VAT.

REQUEST

51 - 100 People

€ 35,00 per Person

(as of April 2022) plus 19% VAT.

REQUEST

101 + People

€ 33,00 per Person

(as of April 2022) plus 19% VAT.

REQUEST