FOOD & BEVERAGE SERVICES - Hilton · FOOD & BEVERAGE SERVICES . P a g e | 2 HILTON GDANSK ... Sea...

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Every meeting at Hilton Gdansk will remain as a unique and unforgettable experience. Check out our Food and Beverage offer.

Mercato Restaurant Awards: 2012

The best restaurant in Poland in the most prestigious national competition Wine & Food Noble Night 2012. The restaurant received international jury award for the entire tasteful culinary experience and double first

place in categories: starter and main course.

Third award in the Poland 100 Best Restaurants plebiscite by Kinga Pienioska

2013 Awarded for the wine best wine list

by the New York’s Wine Spectator Magazine

Third award in the X Polish Championships in Marine Fish dishes

2014 The winner of the V edition of Baltic Fish Festival.

The winner of the XI Polish Championships in Marine Fish dishes 2 toques and recommendation in Gault&Millau guide

“Chef of the future”- Adam Woźniak nominated by Gault&Millau

Adam Woźniak, Executive Chef of Mercato restaurant at Hilton Gdansk, selected inviting menus of international specialties created from the best seasonal produce.

He is always willing to discuss every menu and compose an option fulfilling every guest needs and

expectations.

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BUFET MENU - min 30 pax NET PRICE PER PERSON PAGE NO.

Option I- II (lunch) 90,00 PLN 4-5

Option III-IV (lunch) 100,00 PLN 6-7

Option V - VI 110,00 PLN 8-9

Option VII-VIII 120,00 PLN 10-11

Option IX-X 150,00 PLN 12-13

All above buffets are served up to 1 hour. Every additional hour costs 20 PLN net per person.

GRILL Menu – min 15 pax, max 30 pax available during spring/summer season

180,00 PLN 14

Banquet (buffet served up to 3 hours) 260,00 PLN 15

Molecular Menu with Chef’s Live Cooking Show 280,00 PLN 16

PLATED MENU NET PRICE PER PERSON PAGE NO.

Option I – II (lunch) 75,00 PLN 17

Option III – IV (lunch) 80,00 PLN 17

Option V – VI 100,00 PLN 17

Option VII 120,00 PLN 18

Option VIII 140,00 PLN 18

Option IX 160,00 PLN 18

Option X 270,00 PLN 18

COFFEE BREAKES NET PRICE PER PERSON SINGLE SERVICE/RUNNING

PAGE NO.

Option I – II 25,00 PLN/50,00 PLN 19

Option III 27,00 PLN/54,00 PLN 19

Option IV 35,00 PLN/70,00 PLN 19

Option V 30,00 PLN/60,00 PLN 19

Option VI 40,00 PLN/80,00 PLN 20

Option VII (single service) 45,00 PLN 20

Option VIII (single service) 49,00 PLN 20

Additional options to enrich coffee break As shown selection 21

COCTAIL MENU NET PRICE PER ITEM PAGE NUMBER

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Cocktail menu (Client’s choice) 9,50 PLN 22-23

MENU BUFFET

BUFFET I

Cold dishes Tuna and vegetable salad with spicy olive oil

Smoked chicken salad with tomato, peppers and blue cheese sauce Grilled vegetables with herb dressing

Tomato and mozzarella cheese with basil and balsamic Choice of bread

Butter

Soup White vegetables cream served with truffle oil

Main courses

Grilled turkey breast served with herb sauce Fried trout with white wine sauce

Potato dumplings served with bacon and onion Cooked vegetables

Desserts

Mona Lisa Cheesecake

Trio of chocolate

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BUFFET II

Cold dishes Romaine salad with cucumber, onion, tomato and crumbled feta cheese with vinaigrette

Smoked chicken salad with fresh herbs Traditional Polish pate served with pickles and horseradish sauce

Selection of salads, tomato and red onion Choice of bread

Butter

Soup Roasted tomato soup

Main course

Grilled chicken breast served with honey mustard dressing White fish with tom yum emulsion

Pilaf rice with herbs Grilled vegetables with garlic

Desserts

Apple crumble Chocolade cake

Fruit salad

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BUFFET III

Cold dishes Salmon marinated in orange and chili

Tuscany salad with tomato and pepper Crispy salad with tomato, cucumber, olives and feta cheese

Slowly cooked roast beef with rosemary and garlic Choice of bread

Butter

Soup Chicken and beef soup with noodles

Main course

Roasted chicken with mushroom sauce Fried cod with pepper sauce

Roasted potatoes with rosemary Steamed vegetables in garlic butter

Penne Pomodoro

Desserts Yoghurt cake with fruits Apple pie with crumble

Fresh fruit filleted

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BUFET IV

Cold dishes Cesar salad with grilled shrimps

Cooked meats served with pickles Selection of salads with vegetables and blue cheese

Couscous and dried tomato salad Choice of bread

Butter

Soup Traditional Polish rye soup with sausage and boiled egg

Main course

Fried duck with apple sauce Trout served with dill sauce

Stewed red cabbage with raisins and red wine Fried potatoes with onion and marjoram

Grilled zucchini with caper butter

Desserts White chocolate with cinnamon dessert

‘WZ‘ cake Fruit salad

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BUFFET V

Cold dishes Vitello tonnato with capers and fennel salad

Duck terrine with apple mousse Grilled pepper salad with feta cheese

Fried tomato salad with herbs, Parmesan and crispy bacon New Zealand mussels baked with tapenade

Choice of bread Butter

Soup

Mushroom soup flavored with truffle oil and thyme

Main course Chicken a `la Cacciatore

Salmon with garlic and chive crust served with creamy pepper sauce Gnocchi with cheese sauce

Parisienne potatoes Broccoli with cheese sauce

Desserts

Walnut cake with raspberries Chocolate mousse with fruits

Frengipane tart Lemon tart

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BUFFET VI

Cold dishes Salmon tartar with capers and shallots

Pork Rillette Slowly cooked Uruguay roast beef with garlic

Nicoise salad with tuna Crisp salad with tomato, red onion, peppers, toasts and goat’s cheese


Soup

Guinea fowl consommé with noodles

Main course Bourguignon Beef

Cod with spinach sauce Penne with shrimps, mushrooms and saffron

Grilled vegetables with balsamic reduction Pilaf rice

Desserts

Cinnamon and honey cheesecake Pain d'epiece (Gingerbread)

Vanilla cream puffs

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BUFFET VII

Cold dishes Nichoise salad with quail egg

Artichokes heart in sun dried tomato dressing Salmon tartar with shallots and capers

Venison pate with pickles Selection of salads, vegetables and dressing to crate you own salad


Soup

Minestrone

Main courses Beef loin in red wine sauce and silver onion

Juicy chicken in sweet and sour sauce Calamari in tomato sauce

Sole a ‘la Veronique Potato gratin

Grilled aubergine with ricotta cheese

Desserts Strawberry dessert

Walnut and chocolate financier cake Lemon tart

Cheesecake with wild "berries"

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BUFFET VIII

Cold dishes Caesar salad with crispy beckon and grilled chicken

Green beans salad with confit shallots Dried ham with rocket salad and red wine reduction

Marinated salmon with dill mustard dressing Tuna and grilled peppers salad

Selection of roasted meats with pickles Choice of bread

Butter

Soup Cauliflower and broccoli soup with truffle oil

Main courses

Roasted duck with apples Veal Ragout with wild mushrooms Baltic salmon with crayfish sauce

Sea food with with Puttanesca Sauce Gnocchi with spinach

Vegetables in butter emulsion

Desserts Chocolate and nuts cake

Lemon tart Apple and pear pie Vanilla Pannacotta

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BUFFET IX

Cold dishes Italian cold cuts – Coppa di Parma, Salami Picante, Bresaola

Vitello tonnato Venison pate with marinated cap mushrooms

Avocado and prawns salad Marinated mussels with spicy sauce and parmesan cheese

Marinated salmon with lime and coriander Tomato and mozzarella cheese with pesto

Selection of farm cheese Choice of bread

Butter

Soup Tuscany soup with red bean

Hot buffet

Braised beef di Firenze Duck confit with calvados sauce

Atlantic cod baked with bacon in pepper sauce Zander fillet with leeks braised in cream and shrimp olive

Steamed vegetables with almonds Parisienne potatoes with fresh lovage

Penne pasta with prawns and chili

Desserts White chocolate and raspberries mouse

Caramel dessert with cherry Philadelphia cheesecake

Mont Blanc dessert

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BUFFET X

Cold Dishes Baked rostbeff with honey mustard dressing

Duck terrine with porto jelly Parma ham with rocket salad and parmesan

Escalivada with basil dressing Salad with olives, dried tomatoes and artichokes

Marinated shrimps salad Bulltrout Escabeche

Choice of tapas Choice of bread

Butter

Soup Leek soup based on Iberian ham stock

Hot Buffet

Roasted chicken in hot salsa Milk-fed veal with caper sauce and olives

Bream fillet with saffron sauce Mediterranean vegetables served with tomato sauce

Gratin potatoes Pasta with seafood

Desserts

Pistachio cake Trio of chocolate with rum

Brownie with beets and blackberries Eton mess

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GRILL MENU – BUFFET

Cold buffet Salad bar: crisp lettuce, tomatoes, cucumbers, peppers, artichokes, capers,

sun-dried tomatoes, olives, red onion

Salad with grilled watermelon, rosemary, Greek feta cheese and pistachios Smoked duck breast with cranberry sauce Salmon marinated in beet and Pinot Gris

Uruguayan roast beef marinated in chili and ginger Choice of bread

Butter

Live Cooking Grill Bream baked in a banana leaf

Squid marinated in chilli Rib steak with rocket and parmesan cheese, sprinkled with balsamic vinegar

Baked potato with sour cream and chives Grilled vegetables with dressing and fresh herbs

Dressings: Bearnaise, BBQ, Oriental

Desserts Halvah dessert with raspberries

Orange tart Chocolate truffles

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BANQUET - buffet

Cold dishes

Ceviches of Scallops with citrus fruit Octopus carpaccio with lime foam

Parmesan baskets with tuna and caviar tartar Balotine of foire gras with currant jelly

Burnt goats cheese with beetroot and cabernet sauvignon powder Prawns with black tomato and pickles

Hot dishes

Crab cake with kaffir leaves Seafood with champagne sauce and saffron

Monkfish with mango salsa and prosciutto powder Chicken a`la coq au vin

Lamb sous vide with mint powder Crispy tempura vegetables with lime and chili sauce

Desserts

Chocolate macaroons

Pralines Champagne mousse with strawberries

Chocolate cake “passion”

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MENU MOLEKULARNE

Cold dishes Mini capresse with balsamico kaviar

Selection of Parmesan lollypop Vegetables jelly

Nicoise salad with flexible yolk egg and smoked halibut Frittata with lyophilized smoked salmon

Scallops with tomato jam and passion fruit seeds Foie gras rolls with figs in gooseberry powder on brioche

Caesar salad with chicken and bacon powder

Hot Dishes Beef checks a ‘la Bourguignon

Grilled shrimps, calamaries, and young octopuses Young vegetables Casoulette

Parisienne potatoes

Desserts Coconuts, passion fruit and raspberries espuma

Fruit caviar shots

Menu with appx. 20 min. Chef live cooking show including 2 additional desserts made with liquid nitrogen (For every participant)

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PLATED MENU

Option I

Mozzarella cheese with cherry tomatoes and fresh basil sauce

Cod fillet with potato puree, shallots melissa gremolata and parsley chips

Apple Tart Tatin with caramel jelly

Option II

Roast tomato soup with garlic and olive oil

Juicy chicken breast with thyme sauce and green pea gnocchi

Black forest cake with blackberry confit

Option III

Duck consommé with honey mushrooms and homemade noodles

Trout fillet with parsley root puree, roasted carrots and butter sauce

White chocolate cake with wild "berries"

Option IV

Salmon tartar with capers and shallots Pork loin with gratin potatoes and grilled vegetables

White cheesecake with raspberry sauce

Option V

Porcini mushrooms soup with truffle oil and Croutons Beef steak sous vide with red wine sauce and potatoes puree

Lemon mousse with smoked truffle honey

Option VI Salmon Gravlax with honey and mustard dressing

Atlantic cod baked with herb crust with root vegetables puree and sauce beurre blanc

Halvah dessert with sesame seeds, mango and passion fruit sauce

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Option VII Smoked sturgeon with burnt butter and pickled onions

Duck breast sous vide with red cabbage puree and fondant potatoes and thyme sauce Delicate pistachio mousse with raspberry powder

Option VIII

Cream of pumpkin served with pumpkin oil Sirloin steak a`la forestiere with mushrooms

White chocolate stick

Option IX Duck terrine with foie gras and red cabbage espuma and brioche

Grilled tuna with herbal polenta with fennel sauce Edible stones with moss and sand

Option X Lobster Bisque with crayfish

Roe deer sirloin with gnocchi, beetroot and cognac sauce Delicate burnt butter mousse with almonds roasted in salt

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COFFEE BREAKS I

Selection of homemade cookies Coffee

Tea Mineral water

II

Selection of petite cakes – such as madeleine’s/financiers/crumb cakes/coconut cake Coffee

Tea Mineral water

III

Selection of Danish pastries stuffed with apple/cherry/chocolate Coffee

Tea Mineral water

IV

Selection of homemade cookies Seasonal fruits (fruit selection depends on season)

Coffee Tea

Mineral water

V Fitness Coffee Break

Homemade dips – yogurt/yogurt – herbs/cocktail flavors served with crudites Coffee

Tea

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Mineral water

VI Selection of homemade cookies

Seasonal fruits (fruit selection depends on season) Homemade dips – yogurt/yogurt – herbs/cocktail flavors served with crudites

Coffee Tea

Mineral water

VII Organic yogurt with melon, cantaloupe and granola

Smoothies with pineapple, banana, raspberry Crudités (carrot, cucumber, celery, radish) with homemade dips

Vegetable juices (made of celery, carrots and apples) Decaffeinated coffee and tea

Green and red tea

VIII Strawberry smoothies with chocolate flakes

Fresh fruit skewers with yoghurt and honey dip Spinach, crudités and nuts salad

Smoked salmon on multigrain bread Decaffeinated coffee and tea

Green and red tea

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Additional propositions:

Flan with dulce de leche and roasted almonds – 7,00 PLN net per piece

Muffin – 9,00 PLN net per piece

Sandwich selection – 6,50 PLN net per piece

Examples: Focaccia with ham, tomatoes and mayonnaise

Crispy baguette with tuna and lettuce Bruschetta with tomatoes, oregano and basil

Fresh fruit skewers with yogurt dip – 10,00 PLN net per individual portion

Caesar salad with grilled chicken – 11,00 PLN net per individual portion

Baked croissant with ham – 8,00 PLN net per piece

Bagel with smoked salmon and Philadelphia cheese 12,00 PLN net per piece

Fruit juices – 8,00 PLN net per person (full day 8h – 16,00 PLN net per person)

Soft drinks – 8,00 PLN net per person (full day 8h – 16,00 PLN net per person)

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COCKTAIL MENU

Please choose from the options below (min. 5, max 10 items per person), depending on how long the event is going to last (9,50 PLN net per item)

Cold Canapés

Smoked salmon and cream cheese roulade Mini Caesar salad with shrimps

Sesame crusted tuna with wasabi mayonnaise Goat cheese and orange confit

Herb rolled goat’s cheese Foie Gras with truffle jelly

Petit Choux Farcis with smoked trout tartar Barquette of asparagus and Gorgonzola cream

Roulade of York ham with savory mustard Cherry tomatoes with Greek feta cheese

Profiteroles filled with chicken liver mousse Brie cheese with dry apricots

Roasted veal loin with grain mustard Shrimp cocktail with thousand island sauce Smoked duck breast with cranberry sauce

Hot Canapés King prawns with chili Sesame coated scallop

Mini samosa with Thai chicken curry Mini tournedos rossini

Skewered chicken with garam masala Oriental spiced winglets

Skewered mignon lamb with tapenade dressing Grilled fillet of beef with ginger and spring onion

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Crab cakes with a pickled lime Honey glazed breast of duck with pickled ginger

Chicken spring roll, ginger and Thai basil Lorraine tartlet with crisp Alsace bacon Vegetable spring rolls with chili sauce

Chicken Satay marinated in chili Smoked plum and bacon

Dessert

Macaroons Mini panna cotta with raspberries

Pralines Mini vanilla crème brûlée

Éclairs Mini financiers with milk chocolate mousse

Chocolate covered strawberries

FOOD & BEVERAGE SERVICES - Hilton · FOOD & BEVERAGE SERVICES . P a g e | 2 HILTON GDANSK ... Sea...

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Transcript of FOOD & BEVERAGE SERVICES - Hilton · FOOD & BEVERAGE SERVICES . P a g e | 2 HILTON GDANSK ... Sea...