Starters

• Tortilla wraps served fresh from the waiter’s tray with a choice of fillings: salmon tartare in light lemon-crème fraîche; Argentinean steak salad in a tomato dressing; surimi chunks in curry marinade with a salad of Asian vegetables
• Cocktail of baby mozzarella and mini plum tomatoes in a basil-chilli dressing with focaccia chips
• Mini-farfalle pasta salad with Italian dry-cured ham, tomato fillets, zucchini and spring onions
• Spicy seafood salad with tricolour capsicum in lemon-olive dressing, served with mini-ciabatta

Main Course

• Turkey medallions, warm potato salad with bacon, baked parsley
• Small slices of fried zander served on a spicy potato-yam curry
• Pennette in a basil sauce with grilled shrimps
• Involtini of veal and taleggio on spinach with Pinot Grigio mousse

Dessert

• Bavarian curd mousse with strawberries

Later at 3 Food Stations

• Home-made spinach and feta quiche
• Home-made minced-beef burger with grilled bacon, Chester cheese, mayonnaise, BBQ sauce, fried onions and iceberg lettuce

• Beck’s (Pils, Gold, Lime and Alcohol-Free)
• 2009er Durbacher Kochberg (Grauer Burgunder, dry, white, and Spätburgunder, dry, red)
• Mineral water: Urbacher Gourmet (carbonated and non-carbonated)
• Apple and orange juice
• Apple spritzer
• Coca-Cola (classic and light)