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

BAVARIAN VEGETARIAN

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

MEDITERRANEAN VEGETARIAN

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

BUFFET COTE D'AZOUR

STARTERS AND SALADS

 

Bouillabaisse with saffron and aioli

Salad Nicoise with fresh tuna fillets

 

MAINS

 

Daube provençale – casserole of beef

Pan-fried vegetables with fresh herbs and baked potatoes with rosemary

Ratatouille and wild rice

Red mullet à la Provence, Gratin Dauphinois

 

DESSERT

 

Fresh goat cheese with honey and fig

Nougat mousse “Montelimar”

Oven-fresh baguette, butter

Buffet Alsace

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

CLASSIC AUSTRIAN BUFFET

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

BAVARIAN BUFFET

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

MEDITERRANEAN BUFFET

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

ITALIAN BUFFET

PRELIMINARY

 

Veronese chard cream soup with pine nuts

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

Real Parma ham with melon terrine

 

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

 

Lime tiramisu with almond caramel

Crema di Cantuccini

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

  • 20 – 50 People
  • 34,00 per Person
  • (as of January 2020) plus 19% VAT.
  • 51 – 100 People
  • 30,00 per Person
  • (as of January 2020) plus 19% VAT.
  • From 101 People
  • 27,00 per Person
  • (as of January 2020) plus 19% VAT.
  • 20 – 50 People
  • 34,00 per Person
  • (as of January 2020) plus 19% VAT.
  • 51 – 100 People
  • 30,00 per Person
  • (as of January 2020) plus 19% VAT.
  • 101 + People
  • 27,00 per Person
  • (as of January 2020) plus 19% VAT.