Welcome aboard our airships - Kongresshotel Potsdam · Soup Bouillabaisse with gourmet fishes and...

Welcome aboard our airships

"Take a culinary trip to Potsdam's palaces

and gardens with our airships!"

Canapés & co. – 3 – Coffee breaks – 5 – Buffet suggestions – 6 – Vegetarian & vegan buffets – 16 – BBQ buffets – 18 – Set menus – 22 – Packed lunches – 24 –

Contact Banquet and Events Department

Telephone: +49 331 907 75 555

Email: [email protected]

Am Luftschiffhafen 1

A historical location

In 1910, the City of Potsdam gave the airship inventor Count Zeppelin a 25-hectare site,

located on the shores of the Templiner See, to construct an airship port. The first ever airship,

the "Schwaben", flying from Lake Constance, landed there on 9th September 1911. The

following year, the site became home to Germany's largest airship hangar, where airships

including the "Graf Zeppelin", "Viktoria Luise" and "Nordstern" were stored. In 1914, the

construction of war airships began and continued for three years. The hangar, which currently

houses the hotel's conference area, has been in existence since 1920.

Here, where Count Zeppelin once built his airships, we now welcome you aboard our own

airships in the Kongresshotel Potsdam at the Templiner See.

03.08.2019

Canapés & co. We are delighted to serve the following tasty treats at your greeting or as a delicious snack

(minimum order quantity 10 canapés per variety):

Canapés - the French classic - topped with:

Slices of poulard breast with bell pepper 2.80 EUR each Selection of assorted cheese with grapes 2.80 EUR each Serrano ham and galia melon 2.80 EUR each Spanish Chorizo salami 2.80 EUR each Buffalo mozzarella and cherry tomatoes 2.80 EUR each Pink roast beef with tatar sauce 2.90 EUR each Smoked breast of duck with cranberry chutney 2.90 EUR each Smoked salmon and Kodiak caviar 2.90 EUR each Tête de Moine (Swiss cheese speciality) and fig mustard 2.90 EUR each

Selection of savoury finger food:

Vegan vegetable roll with bell pepper tomato dip 1.90 EUR each Stick of chicken with red curry and mango dip 1.90 EUR each

Stick of mozzarella with cherry tomatoes and basil pesto 2.30 EUR each

Filled mini wraps with tomato relish 2.30 EUR each Antipasti roll with smoked mozzarella and ratatouille 2.30 EUR each

Stick of lamb with honey and thyme 2.30 EUR each Crispy deep fried prawn with orange peach dip 3.40 EUR each Goat’s cheese gratin with forest blossom honey 3.40 EUR each

On request we kindly offer you sandwiches and bagels.

03.08.2019

Canapés & co. Selection of sweet finger food:

Choice of small Petit Fours 1.60 EUR each Stick from fresh seasonal fruit 1.90 EUR each Passion fruit mousse coated with dark chocolate 2.90 EUR each Carrot cake with mango 2.90 EUR each New York brownie with cassis mousse 3.30 EUR each Grapefruit matcha cube 3.30 EUR each Cherry fruit cut on crispy cake base 3.30 EUR each

Fruit: bite-sized fruit 3.00 EUR each Seasonal fruit 1.50 EUR each

03.08.2019

Coffee breaks Please, choose one of our creative coffee breaks for your conference: Traditional break 5.90 EUR per person Pastries Fruit basket Two cups of coffee or tea

Fruity break 6.30 EUR per person Selection of seasonal cakes from the tray of our local confectionery Kirstein Yogurt with fresh Werder fruit Two cups of coffee or tea

Savoury break 7.90 EUR per person Savoury Danish pastries Mini croissants Stick of fresh sugar-coated fruit Two cups of coffee or tea

Sweet break 8.30 EUR per person Deep-fried sweet curd balls Cupcakes with various toppings Seasonal bite-sized fruit Two cups of coffee or tea

Healthy break 8.30 EUR per person Wholegrain crispbread with cream of wild garlic Cucumber boats with cottage herb cheese Actimel Seasonal fruit Two cups of coffee or tea

Dynamic break 8.50 EUR per person Pretzel rolls topped with assorted cold cuts of our local butcher Mini quiche with various fillings Sweet curd cream with berries Two cups of coffee or tea

Creative break 9.10 EUR per person Savoury carée-bread topped with cold cuts Crêpe rolls filled with salmon and cream cheese Small tartlets with berries Milk shake with fresh fruit Two cups of coffee or tea

Energizing break 9.30 EUR per person Organic healthy pretzel rolls with herb cream cheese Vegetable sticks with avocado cream and tomato relish Helathy slice of bread with honey and nuts Fresh fruit smoothies Two cups of coffee or tea

03.08.2019

Buffet suggestions

Our culinary voyage of discovery begins close to home before tempting your taste buds further afield –

as far as mouth-watering delicacies typically served in the Mediterranean – before we take you back to

Luftschiffhafen 1 aboard our three airships.

“Potsdam” Buffet (for groups of 20+)

Soup

Potato soup with yellow boletus mushrooms and bacon

Starters

Slices of beef shoulder

marinated with a vinaigrette of chives and vegetables

Fine minced pickled herring with egg, caper and rollmops herring

Cucumber boats with cottage herb cheese

Young lamb's lettuce with potato dressing and cress blossoms

Spicy poultry cheese salad in a chive mustard marinade

Freshly baked selection of bread and butter variations

Main courses

German veal cheek in thyme and onion jus

served with tossed root vegetables

and white napkin dumplings

Spicy marinated pieces of salmon coated with bacon

on Spreewald kohlrabi in cream

served with boiled potatoes in butter

Desserts

Cake from apples of Werder with vanilla sauce

Bornstedt fruit jelly with berries

Selection of assorted cheese with grapes and savoury snacks

27.00 EUR per person

Groups smaller than 15 people are subject to a surcharge of 1.50 EUR per person.

(2.50 EUR per person for a gala buffet)

03.08.2019

Buffet suggestions

“Mark Brandenburg” Buffet (for groups of 20+)

Soup

Cream of wild mushroom soup with fried yellow boletus mushrooms

Starters

Mini homemade rissole with potato and bacon salad

Terrine of prime boiled beef served with Brandenburg tatar sauce

containing eggs and chives

Gently smoked salmon trout with cucumber gel and horseradish yogurt

Spreewald cucumber salad the with dill cream

Layered salad of leek, pineapple and corn with spicy dressing

Selection of lettuce salad with various dressings

Cut salad containing green beans, pears and red onions

Butter and selection of bread

Main courses

Smoked chop of the Duroc pork on caraway mustard-jus,

with savoury sauerkraut,

mini hash browns with cheese and bacon

Freshly caught Havel pikeperch

with Brandenburg root vegetables

and potatoes gratin

Desserts

„Fürst Pückler“-cream of vanilla with chocolate mousse and strawberry sauce

Filled pancakes with a purèe of the Ribbeck pear and elderflower

Selection of rustic raw milk cheese




03.08.2019

Buffet suggestions

Rustic German Buffet (for groups of 20+)

Soup

Consommé of yellow boletus mushrooms

Starters

Medallions of pork garnished with

veal liver cream and large capers

Savoury codfish pattie and mustard with Teltow lentil salad

Wild mushroom salad with cherry tomatoes

Goat’s cheese gratin with forest blossom honey

Choice of various salad delicacies

(e.g. beef salad, Greek farmer salad, poultry salad)

Coleslaw with carrots and apples

Basket of fresh bread from the countryside and French bread

Butter and lard

Main courses

Roulade of rustic pork filled with apples und bacon in malt beer sauce

with savoury potatoes and seasonal vegetables

Juicy braised wild pork on boiled red cabbage refined with pears

served with dumplings of wild mushrooms and potatoes

Tender fillet of cod with a marinade of chives and crème frâiche

Choice of vegetables fresh out of the allotment and butter rice

Desserts

Green fruit jelly with vanilla sauce

Cream of raspberries and beetroot with roasted pecan nuts

Seasonal selection of assorted fruit

Choice of local cheeses with grapes and gooseberries




03.08.2019

Buffet suggestions

“Mediterranean” Buffet (for groups of 20+)

Soup

Bouillabaisse

with gourmet fishes and prawns

Starters

Spit of chicken breast with bell pepper, olives and tomato sugo

Courgette roll filled with smoked mozzarella on ratatouille salad

Cream cheese spread with tomatoes and basil

Fresh selection of green salad with three different dressings

Salad of rigatoni and rocket

Ciabatta, French bread and butter roses

Main courses

Fillet strips of beef with dried tomatoes and olives

Steamed broccoli and cauliflower

with chickpeas in almond pesto

Red mullet fillet next to beetroot couscous

with almonds and apricot chutney

Ravioli filled with tomatoes and mozzarella

served with gorgonzola sauce

Desserts

Small cakes with peach and lavender

Mousse of roasted nuts, sea salt and mirabelle

covered with nougat sauce

Terrine of sweet cherries




03.08.2019

Buffet suggestions

“Italy” Buffet (for groups of 20+)

Soup

Consommé of tomatoes

Starters

Green mini bell-peppers filled with cream cheese

Spit of grilled vegetables with rocket pesto

Savoury Tuscany-style poultry salad

Fresh green salads with balsamic dressing and fine chives

Caesar dressing with olive oil, anchovies and parmesan

Tuna salad with crunchy vegetables

“Delight” basil spread

Basket of fresh bread and butter

Main courses

Turkey breast steaks with fruity tomato and basil sauce and polentini

Marinated fillet of mackerel

with a subtle touch of garlic and fresh rosemary

Ratatouille and pappardelle

Provençale vegetable lasagne with paprika stock

Desserts

Ricotta cream with rose hip and sprinkles

Cut of Latte Macchiato with chocolate glacage

Mascarpone cream with apricot ragout and chocolate flakes




03.08.2019

Buffet suggestions

“Spain” Buffet (for groups of 20+)

Soup

Soup of curry and lemon grass with coconut milk

Starters

Salad from crayfish and mango with mint

Tapas of olives, cottage cheese, Chorizo and Serrano ham

Layered aubergine gratin with manchego

Salad of red beans, corn and avocado

Fresh green salads with three different dressings

French bread, garlic bread and a wide range of rolls

Main courses

Beef ribs (sous-vide cooked) with tomato and pineapple

served with baked pieces of potatoes

Spicy filled enchiladas

Breast of corn-fed poulard with homemade macaire potatoes

served with fennel, shallots and carrots

Grilled prawns and vegetable panaché

with vegetable couscous

Desserts

Small almond cake in a wood basket

Chocolate mousse on crispy base

with candied black olives and oranges

Exotic fruit salad with lime juice and mint




03.08.2019

Buffet suggestions

“France” Buffet (for groups of 20+)

Soup

Soup of beetroot, pears and walnuts

refined with port

Starters

Terrine of tomatoes and goat’s cheese

Crêpes filled with cream cheese and smoked salmon

Seafood with bell peppers and cherry tomatoes

Salad “Nicoise” with tuna, capers and anchovies

Selection of green salad with three various dressings

Bread, basket of rolls and butter roses

Main courses

Tender neck of lamb with olives and tomatoes,

aubergine piccata and potato soufflé

Red king fish with marinated piccata

of aubergines and vegetables

with quinoa and long grain rice

Mushroom lasagne

with fresh goat’s cheese and leaf spinach

Desserts

Café-au-lait cream with cubes of apple jelly

Mousse of lemon and verbena with strawberry rhubarb ragout

Selection of French cheese

with grapes and fig mustard




03.08.2019

Buffet suggestions

“Nordstern” Buffet (for groups of 20+)

Soup

Frozen cucumber soup

Starters

Skewer of beef on swede salad

Fried prawn on Havel asparagus salad

Spit of countryside ham and melon

Salad of Werder root vegetables in herb marinade

Young lamb’s lettuce with potato dressing and cress blossoms

Basket of fresh local bread and French bread

Butter and lard

Main courses

Brandenburg roast beef with thyme and onion jus

carved in front of our guests

with tossed root vegetables and spicy garlic potatoes

GRILLED SPECIALITIES

Fresh king prawns on a spit with limes and lemon grass

Original Thuringian “Bratwurst”

Beer steaks with a marinade of Köstritzer brown ale

Small turkey steaks with fiery marinade

Desserts

Chocolate mousse with ginger

Strawberry Havelland ragout with a cream of bourbon vanilla

Refreshing yogurt mousse with pistachio cream on a nutty chocolate base

Goat’s cheese gratin with forest blossom honey and walnuts




03.08.2019

Buffet suggestions

“Graf Zeppelin” Buffet (for groups of 20+)

Soup

Savoury soup from lemon grass

with mushrooms, chicken, ginger and fine vegetables

Starters

Salad of veal roll with parsley mousse and coffee oil

Cauliflower Panna cotta with Polish croutons

Prawn confit with herbs, deep-fried rocket and orange salt

Wide range of salads with various dressings

Focaccia bread, rolls and pretzel rolls

served with farmer’s butter and various salts

Main courses

Sous-vide cooked fillet of veal

on sautéed chard with strips of polenta

Braised ox cheek in coffee jus

served with kohlrabi basket and potato soufflé

Saltimbocca of cod

with aromatic sage on pea and mint purée

Desserts

Three kinds of Werder apples

Strips of Frankfurt tart with raspberry jam and hazelnut brittle

Mango salad with basil sorbet

Goat’s cheese gratin with forest blossom honey




03.08.2019

Buffet suggestions

“Viktoria Luise” Buffet (for groups of 25+)

Soup

Beef tea of Irish beef with morels

Starters

Steamed Fjord salmon “Belleveue“ in its own variations

Selection of pickled antipasti and onions in balsamic vinegar

Pink beef ribs with sweet sour marinated field crops

Grilled prawns with mango papaya salad

Panna cotta of yellow boletus with apricot chutney

Wide range of salads with various dressings

Confection of bread with lightly salted French farmer’s butter

Main courses

Monkfish medallions coated with ham

in champagne sauce with leaf spinach “Brasserie”

Tournados of beef fillet with morels in cream

and baked sliced potatoes

Confit of corn-fed poulard refined with coconut milk, honey and garlic

served with elderflower carrots and polenta

Cheese

Selection of French raw milk cheese with fruit nut bread,

Ticino fig mustard and two kinds of grapes

Desserts

Small semifluid chocolate cake on pear ragout

“Crêpes Suzette” with kumquat confit

Stracciatella mousse with acerola cherry sauce

“Sweet Milk feat. Banana” – caramelly condensed milk on banana mousse




03.08.2019

Vegetarian & vegan buffets

Vegetarian – vegan buffet 1 (for groups of 20+)

Soup

Stew of garden vegetables

Starters

Spring roll with a salad of glass noodles

Samosas filled with vegetables

Praline of buckwheat and chickpea on corn cream

Fine lettuce of the season

with yogurt dressing and a vinaigrette of herbs and potatoes

Main courses

Vegan curry of aubergines, tomatoes, chickpeas and raisins

Vegan chili with fresh vegetables

Fussili with vegetable bolognese

of tomatoes, root vegetables and bell peppers

Desserts

Apricot ragout with yaprak apricots, vanilla and cinnamon

Chocolate mousse with cherries

Three of a kind from kiwi, pears and apples with vanilla sauce




03.08.2019

Vegetarian & vegan buffets

Vegetarian – vegan buffet 2 (for groups of 20+)

Soup

Soup of coconut and lime

with lemon grass and curry

Starters

Skewer of grilled vegetables with vegan pesto

Turnover filled with mushrooms on a salad of pumpkin and glass noodles

Vegan vegetable crêpe roll with tomato relish

Salad of red lentil

Fine lettuce of the season

with yogurt dressing and a vinaigrette of herbs and potatoes

Main courses

Goulash with vegetables and potatoes

with parsnip, bell peppers, carrots and pumpkin

Green curry with smoked tofu and water chestnuts

Strozzapreti noodles with spicy arrabiata sauce

Desserts

Rice pudding with apple ragout

Red fruit jelly with vanilla sauce

Warm pineapple with maple syrup




03.08.2019

BBQ buffets

BBQ special “Suckling pig on a spit from our local butcher” (for groups of 20+)

With

Small baked potatoes, sour cream, sauerkraut, mustard, ketchup

Selection of bread and butter


BBQ buffet 1 (for groups of 25+)

Soup

Frozen soup of cucumber and dill

Starters

Salad of melon and mozzarella with strips of Serrano ham

Crudités with cocktail dip and yogurt dressing

Golden brown meatballs with potato salad and sweet and sour field crops

Curry rice salad, pasta salad and salads of the season

Bread from the countryside and butter

Grilled specialities

Spicy chicken steaks

Savoury “Bratwurst”, salmon steaks in lemon oil

Corn on the cob and herb butter

With

Small baked potatoes with chive cream, tomato rice, farmer’s potatoes,

BBQ sauce, garlic butter, mustard and curry ketchup

Desserts

Skewers of fresh fruit

Green fruit jelly with vanilla sauce

Cut of apricot crumble



03.08.2019

BBQ buffets


Soup

Frozen melon soup

Starters

Skewer of grilled vegetables and rocket pesto

Saté of beef marinated with BBQ sauce

Mesclin salad with dressing and a selection of marinated raw salads

Salad of penne and rocket

Selection of assorted cheese with grapes and savoury snacks


Lamb chops in thyme oil

Marinated sirloin steak with mixed ground pepper

King prawn with steamed leek

Beer steaks in a marinade of Köstritzer brown ale

With

Filled mini bell peppers with ratatouille

Potato wedges

Small baked potatoes with sour cream

South American vegetables with chilli

Desserts

Coconut cream with jelly of raspberries and cranberries

Fresh fruit salad with mint and bourbon vanilla sauce

New York brownie soaked with cassis mousse



03.08.2019

BBQ buffets


Soup

Gazpacho Andaluz

(spicy frozen vegetable soup from Spain)

Starters

Cherry tomatoes with mozzarella and basil

Crispy prawn with orange and peach chutney

Tapas of Serrano ham, melon balls and Spanish hard cheese

Wide range of salads, ciabatta and party rolls


Tournedos of local veal and Duroc pork

Three of a kind from pikeperch, char and catfish

Marinated chicken drumsticks

Beef ribs marinated in BBQ sauce

With

Bell pepper, courgette and aubergine grilled on a spit with lemon grass

Baked rissolée potatoes with herb curd

Sweet potato fries

Grilled French bread with herb and garlic butter

Desserts

Mixed ice cream

Grapefruit matcha biscuit with refreshing butter cream

Lemon grass mousse on blackberry ragout with pistachio pumpkin crumble

Selection of cheese from the cutting board with grapes and salty snacks



03.08.2019

BBQ buffets


Soup

Vichyssoise

(frozen French cream soup with leek)

Starters

Potato salad in the style of Grasbrunn

Wide range of salads containing of

Coleslaw, Greek salad, marinated raw salads, beans salad, tomato salad

Green salads with three different dressings

French rye bread and party rolls


Suckling roast pig and sausage specialities

from our local butcher

With

Small baked potatoes, sour cream, sauerkraut,

baked beans, mustard, ketchup

Desserts

Grilled pineapple with maple syrup

Light yogurt mousse and savoury pistachio cream on cake base with nuts

Yellow fruit jelly with mango, pineapple, passion fruit and vanilla sauce

Small chocolate cakes


Groups of up to 50 people are subject to a surcharge of 1.50 EUR per person.

03.08.2019

Set menus Our chef de cuisine will be delighted to create a seasonal set menu for you in accordance with your

requirements.

3-course set menu

Soup

Cream soup of sugar snap peas with sunken smoked salmon

Main course

Braised leg of lamb in artichoke sauce

with garlic potatoes

and rhubarb chutney

Dessert

Teardrop of white chocolate mousse

on fresh strawberry cocktail


3-course set menu

Starter

Prawn, mango and avocado united in a spicy cut with fruity tomato dip and lamb’s lettuce bouquet

Main course

Poulard breast in tarragon mustard sauce

with polenta tartlet and zucchini slices

Dessert

Passion fruit tartlet with raspberry mousse


03.08.2019

Set menus

4-course set menu

Starter

Dome of goose liver on muesli base

with pear confit and Brazil nuts

Soup

Shell soup with saffron and vegetable cubes

Main course

Entrecôte of veal 250g marinated with herbs and garlic

on port wine shallots

and a flan of zucchini and saffron

Dessert

blueberry mousse on apricot and biscuit


4-course set menu Vegetarian

Starter

Terrine of grilled vegetables next to tomato salsa and a salad of wild herbs

Soup

Hot lemon grass soup with mushrooms and ginger

Main course

Soufflé of broccoli, carrots and peas

with tossed sugar snap peas and vegetable cream sauce

Dessert

Lukewarm chocolate cake with cherries and ice cream of sweet sour cream


03.08.2019

Packed Lunches After their voyage through a wide range of culinary delights, we will be pleased to provide your guests

with a small packed lunch for their homeward journey.

Please choose from the following varieties:

Fitness package 9.00 EUR per person 2 pieces of seasonal fruit 3 types of vegetable sticks with dip 1 cup of yoghurt 1 muesli bar 1 bottle of mineral water (0.5 l) Vital package 10.50 EUR per person 2 bread roll sandwiches 1 muesli bar Seasonal fresh fruit 1 bottle of apple spritzer (0.5 l) Energizing package 11.50 EUR per person 2 soft pretzel rolls 1 boiled egg Cucumber and tomato 1 Bifi salami stick 1 chocolate bar 1 bottle of mineral water (0.5 l) Delightful package 12.50 EUR per person 2 focaccia sandwiches with rocket cream cheese, juicy turkey breast and cucumber slices 1 cookie Seasonal fresh fruit 1 Actimel 1 smoothie (0.2 l) 1 bottle of mineral water (0.5 l) Savoury package 13.50 EUR per person 2 bagel sandwiches 1 packet of peanuts Seasonal fresh fruit 1 muffin 1 bottle of mineral water (0.5 l) 1 bottle of Müller milkshake (0.4 l) Beverages 3.25 EUR per bottle (0.5 l PET) Mineral water apple spritzer different types of soft drink: Coca Cola, Fanta, Sprite

Welcome aboard our airships - Kongresshotel Potsdam · Soup Bouillabaisse with gourmet fishes and...

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Transcript of Welcome aboard our airships - Kongresshotel Potsdam · Soup Bouillabaisse with gourmet fishes and...