Medium buffet

with garden cucumber, vine tomato, lemon and herbs

with radish and chives

with coconut flavors, coriander and chili

with tomatoes, pine nuts and basil

with root vegetables, herbs and balsamic vinegar

with sage, pearl onions and stone mushrooms, served with small roast potatoes with sea salt and rosemary oil

served with baked carrots and small roast potatoes

with mustard-honey marinade, dark gravy and Berlin sauerkraut with carrots, served with potatoes tossed in parsley butter

with roasted chickpeas, vegetable-tomato sauce, spring leek and parsley

on regional potato-carrot mess with berries and roasted sunflower seeds

with melted onions, on vegetables from fine roots with parsley salsa

with vegetable rice

with Brandenburg vegetables, mushroom cream and chives

with vegetable jus and mashed potatoes and carrots

with Sicilian vegetables and diced tomatoes

served with mushroom ragout with dried tomatoes

with Grana Padano and homemade basil pesto

with cassis raspberries and rosemary

with raspberry and crumble

with caramelized basil peach

with blueberries

with passion fruit

with seasonal berries and caramelized almonds

with apricots and cookie crunch

Chocolate mousse with caramel and roasted peanuts

with mango and passion fruit salad and lemon balm