Bardzo dziękuję za współprace, wszystko było smaczne, uczestnicy chwalili Państwa jedzenie i organizacje. Moje najszczersze podziękowanie proszę przekazać pani Ewie, która świetnie zarządzała całością przedsięwzięcia i nie były jej straszne żadne niespodzianki. Szacunek także dla pracy zespołu
Joanna Krzemińska, ASPIRE FOR ALL
Raz jeszcze dziękuję za:
- idealne dopasowanie się do naszych potrzeb
- wyprzedzanie moich myśli
- nieustający stan gotowości niesienia pomocy
- bardzo sympatyczny i pomocny personel
Monika Dziurdzia, Comarch
There were 1800 guests and I am still receiving favorable compliments on your food! Your employees made everyone feel especially welcome. I look forward to working with you again
Małgorzata Tokarz, Tesco
a HUGE THANK YOU again for the professional preparation, sensationel cooperation and perfect organization on site. It was a perfect event especially concerning your flexibility and the plannings from your side ....Especially your joyful readiness for our special wishes like polish food corner and your commitment to meet our expectations was simple awesome!!! Thanks also to your colleague Ewa for her warm friendliness and professional working...Hope we can work together again in near future somewhere in Poland!
Siglinde Jochum, KAD Kongresse & Events KG
Dziękuję za perfekcyjne przyjecie - wszystkim bardzo smakowało. Pozdrawiam i do następnego razu
Dorota Smreczyńska, Instytut Gospodarki Surowcami Mineralnymi i Energią PAN
Otrzymałam informację od naszych Gości oraz Pracowników, że wszystko było bardzo dobre, kolacja przebiegła sprawnie, bez żadnych niespodzianek i obsługa była na wysokim poziomie. Bardzo za wszystko dziękuję i mam nadzieję do zobaczenia na kolejnych takich spotkaniach
Barbara Leńczuk, Kaercher
Besides the delicious dinner we were highly impressed by the high level of service, congratulations to it!
Susan Pauwels-Verkou, PCO Pauwels Congress Organisers
Przede wszystkim chciałabym serdecznie podziękować za współpracę i dobre jedzenie w czasie Sympozjum Adeptów Urologii
Iwona Sribniak, PTU
Offer
Buffet – lunch and dinner
FUSION BUFFET MENU
Hot dishes
- Sweden: Jerusalem artichoke soup with white wine (jordärtskocksoppa)
- Thailand: Curry soup with coconut milk, chicken and coriander
- Poland: Stir- fry dumplings with cabbage and mushrooms
- India: Tandoorii braised in oven in red sauce
- France: Provencal Beef Stew with red wine
- Gratin potatoes, buckwheat with butter
Cold dishes
- Norway: Carpaccio of fresh salmon marinated in dill and lime
- Italy: Antipasti plate with ham
- Greece: Greek salad “Horiatiki”
- Belgium: Salad with chicory, potatoes and ham
- Croatia: Szopska salad with feta cheese
- Poland: Pate traditional with horseradish and cranberries
- selection of fresh breads, Papadam
Desserts
- Austria: Strudel with apples
- Italy: Oval passion fruit cake with mango sauce, bitter cocoa
- France: Tart with pears and almonds
POLISH BUFFET MENU
Hot dishes
- Potato soup with mushrooms and smoked bacon
- Old Polish sour soup with sour sausage
- Beef of king Jan III Sobieski in creamy mushroom sauce
- Cod sauté in a creamy sauce with mussels
- Dumplings with snails with stewed mushroom chanterelle
- Potato dumplings, puree potato, grilled vegetables
Cold dishes
- Platters of sausages and roasted meats decorated with cold appetizers
- Platter of cheese with grapes and various nuts
- Galantine of turkey
- Beef tartar served in mini cups and buttered toast
- Herring in the cream seasoning with green apple
- Salad with pickled beets with spinach and goat cheese
- Green bean salad with egg and smoked mackerel
- Bread, garlic butter, cold sauces: garlic, plum-cognac, tartar sauce
Desserts
- Tart with caramel
- Old Polish cheesecake with peaches and icing
- Blackcurrant mousse with white chocolate leaves
THE AZURE COAST BANQUET BUFFET VI
Hot dishes
- Onion soup with cheese
- Mussels soup with carrots, cheese and white wine cammembert
- Duck fillet with green pepper and raspberry sauce
- Pike dumplings in saffron sauce with mussels
- Chicken ‘Coq au vin’ with mushrooms, onion, bacon with
- red wine and brandy sauce
- Risotto in creamed leek mouse
- Provençal braised beef with red wine and black tiger shrimp
- Quiche Lorraine
- Boulangere potatoes
- Potatoe mashed with dijon mustard
Cold dishes
- Salad with chicory, potatoes and Roquefort cheese
- Asparagus wrapped in Parma ham
- Nicoise salad
- Pissaladière tart with onions, olives and anchovies
- Jellied cooked salmon with vegetables
- Crab and avocado mousse served in mini goblet
- Tapenade duet of black and green olives served on toast
- Mediterranean tart with tuna and tomatoes
- Crispy, fresh vegetables cocktail with anchovies cream sauce
- Melon balls marinated in Porto with roasted beetroot, goat cheese and seasoned ham
- Tuna marinated in sake served lightly grilled with mango mousse, chilli and coriander sauce
- Oshi sushi with tuna and grilled salmon in teryiaki sauce and thai vegetables
Desserts – choose 5 of your favorite desserts
- Panna cotta with mango mousse
- Fruit tart with mascarpone and raspberries
- Chocolate muffin with chilli and salt flakes
- Blueberry cake with dark chocolate and blueberry sauce
- Apple tart with caramel
- Cold NY vanilla cheesecak with dark chocolate, pears, saffron, thyme and chilli
- Blackcurrant mousse with white chocolate flakes
- Raspberry mousse with whipped cream and Baileys
- Plum tart with rosemary and honey honeydew
- Salty caramel tart with bitter chocolate
- Passion fruit oval cake with mango and bitter cocoa
- Raspberry cake with white chocolate, vanilla and raspberry sauce
- Malibu cake with passion fruit caviar and white chocolate
- Chocolate brownie with almonds
- Fruits filleted
- Mini Pavlowa with fruit or macaroons (4 types)
MORE OFFER YOU CAN FIND HERE
CLIENTS
