Estrel Berlin
Menu I
Turnip cabbage soup laced with truffle and caramelized
heritage carrots
Oven-baked chicken breast on a bed of roasted vegetables
with Marsala sauce and herb gnocchi
Almond-mascarpone tart
with cherry sauce and physalis
26 euros p.p.
Menu II
Rabbit terrine in carrot pastry with asparagus
and balsamic onion confit
Braised cheeks and saddle of suckling pig in liquorice jus, truffled
Savoy cabbage and sautéed "Schupfnudeln" (rolled pasta)
Chocolate mousse with caramel
30 euros p.p.
Menu III
Baked Black Tiger shrimp on a bed of romaine, guacamole
and tomato-chilli relish
Beef consommé royal with vegetable nest
Roasted corn-fed poulard with fresh root vegetables,
thyme foam and herbed potatoes
Crème catalan cake with tnka bean balls, Riesling mousse and green tea biscuit
38 euros p.p.
Menu IV
Salmon fillet à la Rasputin on a bed of sprouts with wasabi
vinaigrette and ginger crème fraîche
Braised & lightly roasted veal in Chianti sauce
with grilled mediterranean vegetables
and potato pralines
Berries on Champagne foam
and Valrhona chocolate ice cream
47 euros p.p.
Menu V
Quail terrine with foie gras and roasted quail
on a bed of Champagne lentil salad with Cumberland sauce
and wild herbs
Lemongrass soup with roasted curried shrimp
Juicy herb-encrusted roast beef with balsamic jus, seasonal
vegetables and savoury potato cake
Pineapple and coconut tartlet with passion fruit sorbet and
nougat coulis
48 euros p.p.
Menu VI
Lobster terrine on a bed of mango and pink pepper
and scallop in crustacean-lemon butter
Grape tomato consommé with miniature ricotta ravioli
Rare beef tenderloin in a port wine and rosemary sauce with
vanilla carrots and potato strudel
White and dark chocolate "lasagne"
with caramelized orange sauce
62 euros p.p.
Subject to seasonal variations.
Prices quoted exclude statutory VAT.
Subject to menu price changes, if the menu is not served without interruption.


Do you have any questions about our menus or would you like us to make you an offer tailored to your event’s needs? Please contact us by phone at +49 30 6831 22566 or by e-mail.