Hirschsalon - Brunch Restaurant Catering

Hand-cut beef fillet with organic egg yolk, focaccia, mustard cream and pearl onions.

Shrimp carpaccio with shellfish cream, crab apples, dill vinaigrette and Jerusalem artichoke chips.

Pumpkin tart with lentils, arugula pesto, pumpkin seeds and pickled butternut squash.

Celery schnitzel with celery cream, vegetable truffle jus, leeks, cherries and apple chutney.

Corn-fed chicken with carrots, peas, king oyster mushrooms, rice and poultry velouté.

Adlerfisch with truffle crust, fish velouté, beetroot cream and root vegetables.

Raw milk cheese with brioche, figs and olive tapenade.

Eierscheckke as Crème Brûlée with rum raisin ice cream.

Plum roaster made of puff pastry with vanilla cream and plum sorbet.

Bowl with yogurt, passion fruit, fruit, pistachios, granola and coconut chips.

Cordon Bleu with prosciutto, mountain cheese, cucumber relish and fried eggs.

Shakshuka with bell peppers, tomatoes, eggs, sourdough bread and hummus.

Grilled Kim-Cheese with carrot kimchi, assorted cheeses, chili mayonnaise and wild herbs.

Prawn Roll with brioche, shrimp, lobster mayonnaise, apple, celery and bonito flakes.

Caesar Salad with chicken or mushrooms, romaine lettuce, parmesan, tomatoes and bacon.

Salmon with avocado, wild herbs, scrambled eggs and grilled bell pepper.

Croffle with raspberry mascarpone cream, mango ragout and chocolate pistachio cream.

Brioche toast with Crème Brûlée, wild berries, chocolate granola and wild berry sorbet.