USEFUL INFORMATION
Cold table menu of the "New Star" hotel
Cold table menu (option А)
| Name of the dish (Composition, ingredients) | Unit of measurement | yield |
|---|---|---|
| Canaped vegetables with Cherry | piece | 1/55 |
| Cherry, stuffed with brinsen cheese | piece | 1/35 |
| Profiteroles with pepper and cheese mousse | piece | 1/40 (from 10 pieces) |
| Eggplant rolls (cheese, vegetables) | piece | 1/70 |
| Fruit canapé | piece | 1/40 |
| Tart shell shrimps and red caviar | piece | 60/20 |
| Tartlet seafood mix | piece | 70/20 |
| Tartlet salad "Stolichny" | piece | 50/25 |
| Tartlet "Meat" salad | piece | 50/20 |
| Tartlet salad with shrimps and avocado | piece | 55/20 |
| Tart shell with orange milk mushroom | piece | 45/20 |
| Tart shell with smoked chicken and champignons | piece | 1/45 |
| Tart shell with prawns and zucchini | piece | 1/45 |
Cold table menu (option B)
| Name of the dish (Composition, ingredients) | Unit of measurement | yield |
|---|---|---|
| Tart shell with bacon and spinach | piece | 1/45 |
| Cheese "Allsorts" canapé | piece | 1/37 |
| Cheese tubes with Philadelphia cheese | piece | 2/30 |
| Cheese pouches with a brinsen cheese | piece | 2/30 |
| Cheese balls in paprika and greens | piece | 1/45 |
| Canape with a tiger shrimp on a toast | piece | 1/40 |
| Pancakes with red caviar | piece | 50/10 |
| Canape with a salmon medium salty | piece | 1/35 |
| Canape with smoked mussels | piece | 1/25 |
| Canape with sturgeon and black caviar | piece | 1/35 |
| Quail egg with red caviar | piece | 1/25 |
| Canape with cold smoked halibut fillet | piece | 1/35 |
| Vol au ventwith red caviar | piece | 10/5 |
Cold table menu (option C)
| Name of the dish (Composition, ingredients) | Unit of measurement | yield |
|---|---|---|
| Meat roll on a toast | piece | 1/40 |
| Chicken roll on a toast | piece | 1/32 |
| Canape with tongue | piece | 1/35 |
| Canape with baked pork | piece | 1/50 |
| Tongue pouches | piece | 1/63 |
| Canapewith cervelat | piece | 1/50 |
| Ham rolls with cheese and vegetables | piece | 1/55 |
| Canape with smoked chicken breast | piece | 1/50 |
| Canape with cooked smoked neck | piece | 1/50 |
| Canape with foisgras | piece | 1/25 |
| Khamon with melon on a toast | piece | 1/25 |
| Canape with smoked duck breast | piece | 1/25 |
| Cakeinassortment | piece | 1/50 |
Cold table menu (option D)
| Name of the dish (Composition, ingredients) | Unit of measurement | yield |
|---|---|---|
| Prunes in chocolate | piece | 1/40 |
| Strawberry in chocolate | piece | 1/45 |
| Fruit and berry mix | piece | 1300 |
| Mini- shish-kebab from chicken fillet | piece | 1/65 |
| Mini- shish-kebab from pork | piece | 1/120 |
| Mini- shish-kebab from a liver of a lamb | piece | 1/65 |
| Mini- shish-kebab from tiger shrimps | piece | 1/100 |
| Mini- shish-kebab from sturgeon | piece | 130/15 |
| Mini- shish-kebab from salmon | piece | 120/15 |
| Grilled skewers vegetables | piece | 1/65 |
| Skewers potato in bacon | piece | 1/100 |
| Canape with Dorblu | piece | 0/20 |
| Canape with oil fish | piece | 35 |
| Cheesecanape | piece | 15/5 |