Weihnachten im Vienna Marriott Christmas at the Vienna Marriott

Weihnachten im Vienna Marriott
Christmas at the Vienna Marriott
Weihnachten 2007
Christmas 2007
Programm - Weihnachten & Silvester
Program - Christmas & New Year‘s Eve
26.11. MoWeindegustationsmenü mit
Gumpoldskirchner Winzern
Wine tasting with wine-growers
from Gumpoldskirchen
27.11. Di Candlelight Dinner
28.11. Mi Candlelight Dinner
29.11. DoCandlelight Dinner*
30.11. Fr Candlelight Dinner
01.12. Sa Candlelight Dinner
02.12. So1. Adventsonntagsbrunch
1st Advent Sunday Brunch
03.12. Mo Candlelight Dinner
04.12. Di Candlelight Dinner
05.12. Mi Candlelight Dinner
06.12. Do Candlelight Dinner *
07.12. Fr Candlelight Dinner
08.12. Sa Feiertagsbrunch und
Candlelight Dinner
09.12. So2. Adventsonntagsbrunch
2nd Advent Sunday Brunch
10.12. Mo Candlelight Dinner
11.12. Di Candlelight Dinner
12.12. Mi Candlelight Dinner
13.12. Do Candlelight Dinner*
14.12. Fr Candlelight Dinner
15.12. Sa Candlelight Dinner
16.12. So3. Adventsonntagsbrunch
3rd Advent Sunday Brunch
17.12. Mo Candlelight Dinner
18.12. Di Candlelight Dinner
19.12. Mi Candlelight Dinner
20.12. Do Candlelight Dinner*
21.12. Fr Candlelight Dinner
22.12. Sa Candlelight Dinner
23.12. So 4. Adventsonntagsbrunch
4th Advent Sunday Brunch
24.12. MoWeihnachtsgalabuffet im Parkring
Restaurant, den Festsälen, im Garten Café
und in der Champions Bar
Christmas Gala Buffet in the Parkring
Restaurant, the Ballrooms, the Garten Café
and in the Champions Sports Bar
25.12. DiChristtagssbrunch im Parkring
Restaurant und Gospelbrunch in
den Festsälen
Candlelight Dinner im Parkring
Restaurant
Christmas Day Brunch in the Parkring
Restaurant and Gospel Brunch in the
Ballrooms, Candlelight Dinner in the
Parkring Restaurant
26.12. MiStefanibrunch im Restaurant und
Gospelbrunch in den Festsälen
Candlelight Dinner
St. Stephen´s Day Brunch and Gospel
Brunch in the Parkring Restaurant
Candlelight Dinner in the Parkring
Restaurant
27.12. Do Candlelight Dinner (Non smoking)
28.12. Fr Candlelight Dinner
29.12. Sa Candlelight Dinner
30.12. So Brunch im Parkring Restaurant
Brunch in the Parkring Restaurant
31.12. MoSilvestergala Dinner im Restaurant,
im Festsaal, Garten Café und in der
Cascadebar
New Years Eve Buffet in the Parkring
Restaurant, in the Ballrooms, the
Garten Café and Cascade Bar
01.01. Di Brunch:
im Parkring Restaurant ab 12 Uhr
in the Parkring Restaurant 12 at noon
in den Festsälen ab 11 Uhr mit
Neujahrskonzertübertragung auf
Großbildleinwand
in the Ballrooms at 11 am with live
broadcast of the New Years Concert
on large screen
Candlelight Dinner im Parkring
Restaurant
Candlelight Dinner in the Parkring
Restaurant
(*kein Nichtraucher-Abend im Parkring Restaurant
no non-smoking evening)
Parkring 12a • 1010 Vienna
Tel: +43 1 515 18 6800 • Fax: +43 1 515 18 6803
E-mail: vienna.marriott.info@marriotthotels.com
Homepage: www.gutscheinshop.at
Adventzeit - so genussvoll kann es sein!
Advent Time - it can be so enjoyable!
Adventsonntagsbrunch
Advent Sunday Brunch
Entweder mit Freunden oder Familie,
Whether with friends or family, enjoy a
genießen Sie einen Brunch bei uns! Unser
brunch with us! Our buffet offers you cold
Buffet bietet Ihnen kalte Vorspeisen, Salate,
appetizers, salads, soups, main dishes,
Suppen, Hauptgerichte, Käse, Früchte und
cheeses, fruits and desserts.
Desserts.
Beginn ab 12:00 Uhr im Parkring Restaurant.
Begin at noon in the Parkring Restaurant.
––
––
Candlelight Dinner
Candlelight Dinner
Festliche Stunden bei Kerzenschein mit
Festive hours by candlelight with an
erlesenen Köstlichkeiten von unserem Buffet
exquisite selection of our buffet -
- kalte Vorspeisen, Salate, Suppen,
cold appetizers, salads, soups, main dishes,
Hauptgerichte, Käse, Früchte und Desserts.
cheeses, fruits and desserts.
Beginn ab 19:00 Uhr im Parkring Restaurant.
Begin at 7:00 p.m. in the Parkring Restaurant.
Freitags und Samstags mit romantischer Live-
Fridays and Saturdays with romantic live
Musik!
music!
Programm / Program
Weihnachten & Silvester
Christmas & New Year‘s Eve
Lunchbuffet
24. Dezember 2007, ab 12. Uhr
December 24th, 2007, beginn at noon
Horse d‘oeuvres
Horse d‘oeuvres
Variationen von Räucherfischen,
Shrimps und Fischterrinen
Variations of Smoked Fish,
Shrimps and Fish Terrines
················································
················································
Hausgebeizter Lachs mit Dillsenfsauce
und Oberskren
Home Marinated Salmon with
Dill Mustard Sauce and Horseradish Cream
················································
················································
Pasteten und Terrinen mit Sauce Cumberland
Pâtès and Terrines with Sauce Cumberland
················································
················································
Österreichische Schinkenauswahl
Austrian Assorted Ham Specialities
················································
················································
Hochrippe vom Mastochsen mit Sauce Tartare
Prime Rib with Sauce Tartare
··············································
················································
Salatvariationen mit Dressings
Salad Variations with Dressings
················································
················································
Suppe
Rinderkraftsuppe mit Grießnockerl
Soup
Beef Broth with Semolina Dumplings
················································
················································
Hauptgerichte
Weihnachtsgansl mit Moosbeerfülle und
Apfelrotkraut
Main Dishes
Christmas Goose with Cranberry Stuffing and
Red Cabbage
················································
···············································
················································
Backhuhn mit frittierten Kräutern und
Petersilkartoffeln
Stew of Deer in Red Wine Sauce with
Herb Spätzle
················································
Breadcrumbed Chicken with Fried Herbs and
Parsley Potatoes
················································
················································
Erlesene Käseauswahl
Selected Cheese
················································
················································
Exquisite Dessertvariationen
Exquisite Dessert Variations
················································
················································
Exotische Früchteplatte
Exotic Fruits
¤ 28,00 pro Person
¤ 28,00 pro Person
Garten Café: ab 12.00 Uhr
Garten Café: Begin at noon
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Ragout vom Dammhirsch im Zweigeltsaft
mit Kräuterspätzle
Weihnachtsgalabuffet
24. Dezember 2007, ab 18.00 Uhr
Horse d‘oeuvres
················································
Thunfischcarpaccio mit schwarzem Sesam
und Champagnersenf
················································
Trilogie von warmen, kaltem und gebeiztem
Lachs mit Dillsenfhonigsauce und Kaviarrahm
Roastbeef mit schwarzem Pfeffer, grünen
Bohnen, Rettichsprossen und Kürbiskernpesto
················································
Gemüseflan mit Kirschtomaten, Rucola
und Walnussdressing
················································
Pastete vom Rentier und Wachtelterrine mit
Moosbeeren und Sternanis in Portwein
················································
················································
Geräucherter Butter- und Schwertfisch mit
Basilikumrahm, Brunnenkresse und Trüffelöl
Salatvariationen
················································
Suppe
Krebsrahmsuppe mit sautierten
Fenchelstreifen
Pochierte Hechtmedaillons mit
Maränenkaviar
················································
Geräucherter Aal mit gebratenem
Endiviensalat und Oberskren
················································
Räucherforellenparfait und Keta Kaviar
················································
Crevettenturm mit amerikanischer
Cocktailsauce
················································
Sülzchen vom Eismeersaibling mit
Flusskrebsen und Champagner
················································
Matjes Hering “Bonne Femme”
················································
Marinierte Meeresfrüchte mit Penne
„Tricolore“ und Stangensellerie
················································
Krabbencocktail mit Avocado und Pernod
················································
San Daniele Schinken mit Grissini und
Campari - Orangengelèe
················································
Garnierter Kalbsrücken mit Thunfischcreme
und Balsamico Schalotten
················································
················································
Hauptgerichte
Weihnachtsgansl mit karamelisierten Maroni,
Moosbeerfülle und Apfelrotkraut
················································
Gebackene Karpfenfilets mit frittierter französischer Petersilie und Kartoffel - Vogerlsalat
················································
Trilogie von Jumbo Shrimps, Lachs und
St. Petersfischfilet auf Erdbirnenragout
················································
Gekräuterte Kalbsfilets im Chardonnaysaft mit
sautierten Edelpilzen, Cocktailtomaten und
Chili - Pestognocchi
················································
Gedünsteter Hirschbraten in Calvadosrahmsauce mit gebackenen Mandelbällchen und
frittiertem Wurzelgemüse
················································
Erlesene Käseauswahl
················································
Exotische Früchte
················································
Dessertvariationen “Santa Claus”
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Marennes Fines Claires Austern mit Zitronen,
Rotweinessig und Pumpernickel
¤ 67,00 pro Person
Parkring Restaurant & Festsäle: ab 18.00 Uhr
Christmas Gala Buffet
December 24th, 2007, starting 6.00 pm
Horse d‘oeuvres
Marennes Fines Claires Oysters with Lemon,
Red Wine Vinegar and “Pumpernickel”
Roastbeef with Black Pepper, String Beans,
Radish Sprouts and Pumpkin Seed Pesto
················································
················································
Tuna Carpaccio with Black Sesame and
Champagne Mustard
Vegetable Flan with Cherry Tomatoes, Rucola
and Walnut Dressing
················································
················································
Trilogy of Warm, Cold and Marinated Salmon
with Dill – Honey – Mustard Sauce and Caviar
Sour Cream
Reindeer pâte and Quail Terrine with
Cranberries and Anis in Port Wine
················································
Salad Variations
················································
Poached Pike Medallions with Powan Caviar
················································
Smoked Eel with Fried Endive and
Horseradish Cream
················································
Parfait of Smoked Trout with Keta Caviar
················································
Shrimp Tower with American
Cocktail Sauce
················································
Terrine of Char with Sweetwater Crayfish
and Champagne
················································
Matjes Herring ‘Bonne Femme’
················································
Marinated Seafood with Pasta ‘Tricolore’
and Celery
················································
Soup
Sweet water Crayfish Soup with
Sauteed Fennel Strips
················································
Main Dishes
Christmas Goose with Caramelized Chestnuts,
Cranberry Filling and Red Cabbage
················································
Bread crumbed Carp Fillets with Deep Fried
Parsley, and Potato Corn Salad
················································
Trilogy of Jumbo Shrimps, Salmon and John
Dorry Filet on Topinambur Ragout
················································
Fillets of veal with Herbs in Chardonnay Sauce
with Sauted Mushrooms, Tomatoes and Chili
– Pesto Gnocchi
················································
················································
Braised Deer in Calvados Cream Sauce with
Fried Almond Balls
and Root Vegetables
San Daniele Ham with Grissini and
Campari-Orange Jelly
Selected Cheese
················································
Crab Cocktail with Avocado and Pernod
················································
················································
················································
Garnished Saddle of Veal with Tuna
Cream and Balsamico Shallots
················································
················································
Exotic Fruits
Dessert Variations ‘Santa Claus’
¤ 67,00 pro Person
Parkring Restaurant & Ballrooms: starting 6.00 pm
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Smoked Butter- and Swordfish with
Basil Sour Cream, Cress and Truffle Oil
················································
Weihnachtsbuffet
Christmasbuffet
Horse d‘oeuvres
Horse d‘oeuvres
Skandinavische Lachsspezialitäten
mit Honigsenfsauce
Scandinavian Salmon Specialities with
Honey Mustard Sauce
················································
················································
Räucherfische aus Fluss und Meer mit
gedämpften Muscheln
Smoked Fish Variations with
Steamed Mussels
················································
················································
Erlesene Schinkenauswahl mit
exotischen Früchten
Selection of Ham with
Exotic Fruits
················································
················································
Roastbeef vom Angus Rind mit Gemüseflan,
Rucola und sonnengetrockneten Tomaten
Roast Angus Beef with Vegetable Flan,
Rucola and Sun Dried Tomatoes
················································
················································
Terrinen und Pasteten mit Sauce Cumberland
Terrines and Pâtès with Sauce Cumberland
················································
················································
Champions Salatauswahl
Champions Assorted Salads
················································
················································
Suppe
Langustencremesuppe
Soup
Spiny Lobster Cream Soup
················································
················································
Hauptgerichte
Gebackener Weihnachtskarpfen mit frittierten
Kräutern und Kartoffel-Vogerlsalat
Main Dishes
Breadcrumbed Christmas Carp with Fried
Herbs and Potato-Corn Salad
················································
················································
Gefülltes Gansl mit frischem Majoran, Datteln,
Feigen und Apfelrotkraut
Stuffed Goose with Fresh Marjoram, Dates,
Figs and Red Apple Cabbage
················································
················································
Gedünsteter Hirschschlögl in Calvadosrahmsauce mit gebackenen Mandelbällchen und
frittiertem Wurzelgemüse
Braised Leg of Deer in Calvados Cream
Sauce with Almond Dumplings and
Fried Root Vegetables
················································
················································
Dessertvariationen “Santa Claus”
Dessert Variations ‘Santa Claus’
¤ 35,00 pro Person
¤ 35,00 per person
Champions: ab 18.00 Uhr
Champions: starting 6.00 pm
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
24. Dezember 2007, December 24th, 2007
Weihnachtsbuffet
Christmasbuffet
Horse d‘oeuvres
Gravad, warm und kalt geräucherter Lachs mit
Akazienhonig-Senfsauce
Horse d‘oeuvres
Gravad, Warm and Cold Smoked Salmon
with Acaci Honey Mustard Sauce
················································
················································
Räucherfischvariationen und Seezungenterrine mit Shrimps und Oberskren
Smoked Fish Variations and Sole Terrine
with Shrimps and Horse Radish Cream
················································
················································
Erlesene Schinkenauswahl mit Grissini und
eingelegten Feigen
Selection of Ham with Grissini and
Marinated Figs
················································
················································
Roastbeef vom schwarzen Angus Rind mit
mediterranem Gemüse und Rucola
Roast Angus Beef with Mediterranean
Vegetables and Rucola
················································
················································
Garnierter Kalbsrücken mit Kapernbeeren und
Balsamicoschalotten
Garnished Saddle of Veal with Caper Berries
and Balsamico Shallots
················································
················································
Hirschpastete und Hausterrinen mit Campariorangen und Sauce Cumberland
Pâtè of Deer and Home Made Terrine with
Campari Oranges and Sauce Cumberland
················································
················································
Salatauswahl
Salad Variations
················································
················································
Suppe
Hummercremesuppe
Soup
Lobster Cream Soup
················································
················································
Hauptgerichte
Gebackener Weihnachtskarpfen mit
Kartoffel - Vogerlsalat
Main Dishes
Breadcrumbed Christmas Carp with Herbs
and Potato- Corn Salad
················································
················································
Gefülltes Gansl mit karamelisierten Früchten
im Rosmarinsaft und Apfelrotkraut
Stuffed Goose with Caramelized Fruits in
Rosemary Sauce and Red Apple Cabbage
················································
················································
Geschmorter Hirschbraten in Wacholderrahmsauce mit Moosbeeren, gebackenen Kartoffelkroketten und Wurzelgemüse
Braised Deer in Juniper Cream Sauce with
Cranberries, Potato Croquettes and Root
Vegetables
················································
················································
Erlesene Käseauswahl
Assorted Cheese
················································
················································
Dessertvariationen “Santa Claus”
Dessert Variations ‘Santa Claus’
¤ 40,00 pro Person
¤ 40,00 per person
Garten Café: ab 18.00 Uhr
Garten Café: starting 6.00 pm
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
24. Dezember 2007, December 24th, 2007
10
Gutscheine
Gift-Certificates
Gutscheine - Schenken Sie Freude!
Wir haben das passende Geschenk
für jeden Anlass!
Gift Certificates -Give the Gift of Joy!
We have the perfect gift for any
occasion!
Candle with Dreams_ok
18.11.2004
11:25 Uhr
Wertgutscheine
iÊÃ>˜vÌÊ `i“ʏ
<BÀ̏ˆV…iÊ-Ì՘`
_ok
18.11.2004
14:58 Uhr
Seite 2
Candlelight
with Dreams
>˜`iˆ}…Ì
ˆ˜˜iÀ
˜ÌÃV…ÜiLi˜Ê-ˆ
Seite 1
Sie beginnen Ihren Abend mit einem
romantischen Candlelight Dinner.
Zarte
Gefühle bei erlesenen Spezialitäten,
Ì>}°Ê
i˜ÊLiˆÊiÀâi˜ÃV
…iˆ˜Ê
The Legendary
Brunch
ÀÊÕȎ
՘`ÊÀœ“>˜ÌˆÃV…i
°Êi˜ˆi~i˜ÊÊ
ÃÃi˜Ê
ÊâÕÊâÜiˆÌÊ՘`ʏ>
-ˆiÊiˆ˜i˜ÊLi˜`
ŽiˆÌi˜Ê
iÃi˜i˜Ê ŸÃ̏ˆV…
-ˆiÊÈV…Êۜ˜ÊiÀ
‡
ÀÀ>ÃV…Õ˜}i˜ÊÛiÀ
՘`Êâ>ÀÌi˜Ê4Li
v؅Ài˜°
Erleben Sie einen Sonntag beim
Brunch. Mit Freunden oder der ganzen Familie. Beginnen Sie Ihren Tag
verliebte Worte zu einem betörenden
Schluck besten Weines. Und die
Stunden
verfliegen, die Blicke verschmelzen,
Sie
vergessen alles um sich herum, ziehen
sich zurück und genießen eine
verführerische Nacht.
Timeless
Taste
mit erlesenen Schmankerln und kulinarischen Gaumenfreuden von unserem Buffet. Alles ganz nach Ihrem
Ob mittags oder
in den
Geschmack.
Abends tunden,
zu zweit oder
Der Sonntag gehört Ihnen.
mit
Freunde n, im
Kreis der Familie
oder
mit Ihren Geschä
ftspartn ern –
die
Gutschein für 1 Candlelight Dinner
Woche steckt
voller Überras
chunge n.
für 2 Personen im Vienna Marriott
Parkring
In entspan nter
Atmosp häre
Restaurant und 1 Übernachtung
erleben
in einemSie abwech
i˜Êˆ“
Deluxe Doppelzimmer von Freitag
slungsre iche
vØÀÊÓÊ *iÀܘ
Stunden .
auf Samstag
>˜`iˆ}…Ìʈ˜˜iÀÊ
Gutsc hein
Õ ÌÃV …i ˆ˜
vØÀÊ£Ê
6ˆi˜˜ >Ê> ÀÀˆœÌÌ
Ê*>ÀŽ
Àˆ˜}Ê, iÃÌ>Õ À>˜Ì
Ê>ÀÀˆœÌ ÌÊ
Ê1…Àʈ“ Ê6ˆi˜˜>
˜`°Ê
“ÃÌ>}Ê> LÊ£™°ää
ˆi˜ÃÌ> }ÊLˆÃÊ->
Ê ˆV…ÌÀ>ÕV …iÀÊLi
>˜Ì°Êœ ˜˜iÀÃÌ>}
x£nʇÊ
*>ÀŽÀˆ˜} Ê,iÃÌ>ÕÀ
iÀÊ/i° À°Êä£Êx£
}i˜ÊÜiÀ `i˜Ê՘Ì
/ˆÃV…Àià iÀۈiÀ՘
ÈnääÊiÀ LiÌi˜°
Gutschein
ˆ}ŽiˆÌÊ՘` Ê
ÌÌʜÌiÊà iˆ˜iÊ؏Ì
˜ÃՓ>̈œ ˜Ê
>Ìʈ“Ê6ˆi˜ ˜>Ê>ÀÀˆœ
ÌiÊ`iÀÊ7iÀÌÊ`iÀʜ
ˆiÃiÀÊÕ ÌÃV…iˆ˜Ê…
iÀʈvviÀi ˜âÊ
L}iŸÃÌÊÜ iÀ`i˜°Ê-œ
ÃÌÊ`ˆiÊÕà â>…Õ˜}Ê`
Ž>˜˜Ê˜ˆV… Ìʈ˜ÊL>ÀÊ>
iÀÊÕÌÃV… iˆ˜ÜiÀÌ]ʈ
˜ˆi`Àˆ}iÀÊ Ãiˆ˜Ê>ÃÊ`
…°Ê
ˆ˜ÊL>ÀʘˆV …ÌʓŸ}ˆV
oder Samstag auf Sonntag
Reservierungen werden unter Tel.Nr.
01 51 518 - 6800 erbeten.
Dieser Gutschein ist im Vienna
Marriott Hotel nach Verfügbarkeit
gültig
und kann nicht in bar abgelöst
werden. Sollte der Wert der Konsumation
niedriger sein als der Gutscheinwert,
ist die Auszahlung der Differenz
in
bar nicht möglich. Bitte beachten
Sie auch, dass eine Einzelkonsumation
(Dinner/Nacht) nicht möglich
ist.
Gutschein für 1 Brunch für 1 Person
gültig bis:
im Vienna Marriott Parkring Restaurant
Gu ts ch ei n
Parkring 12a · 1010 Wien · Tel.
01-515 18-6800
E-Mail: vienna.marriott.info @marriotthotels.co
Ê䣇x£xÊ £n‡Ènää
m
ʱʣä£äÊ7ˆi˜Ê±Ê/i°
Jeden SonntagÃ°Vœ“
ab 12.00 Uhr im Vienna Marriott
www.gutscheinshop.at
ˆœÌ̅œÌi
Parkring Restaurant. Tischreservierungen werden
>ÀÀˆœÌÌ°ˆ˜ vœJ“>ÀÀ
‡>ˆ\Ê Ûˆi˜˜>°“
«°>Ì
unter
Tel.Nr. 01 51518 - 6800 erbeten.
ÜÜÜ°}ÕÌÃV…iˆ˜Ã…œ
}؏̈}ÊL ˆÃ\
*>ÀŽÀˆ˜}Ê £Ó>
Dieser Gutschein hat im Vienna Marriott Hotel seine Gültigkeit und
kann nicht in bar abgelöst werden. Sollte der Wert der Konsumation
niedriger sein als der Gutscheinwert, ist die Auszahlung der Differenz
im Wert von
in bar nicht möglich.
gültig bis:
Parkring 12a · 1010 Wien · Tel. 01-515 18-6800
E-Mail: vienna.marriott.info@marriotthotels.com
www.gutscheinshop.at
€ 10,–
Mit diesem
Gutsch ein sind
Sie herzlich
die Spezial itäten
eingela den,
unseres Hauses
zu genieß en.
Dieser Gutschein
hat im Vienna
Marriott Hotel
kann nicht in
seine Gültigkei
bar abgelöst
t und
werden. Sollte
niedriger sein
der Wert der
als der Gutschein
Konsuma tion
wert, ist die
in bar nicht
Auszahlun g
möglich.
der Differenz
gültig bis:
Parkring 12a
· 1010 Wien
· Tel. 01-515
E-Mail: vienna.m
18-6800
arriott.in fo@marr
iotthote ls.com
www.gutscheinsho
p.at
Gutscheinverkauf auch unter
www.gutscheinshop.at
11
Marriott Shop
im Vienna Marriott Hotel
Parkring 12a, 1010 Wien
Telefon: +43 1 51518 6800
Fax: +43 1 51518 6803
E-Mail: mhrs.vieat.shop@marriotthotels.com
Öffnungszeiten / Opening Hours
Mo. bis Fr. 8.00 - 20.00 Uhr /
Mon. to Fri. 8.00 am - 8.00 pm
Adventsamstage u. -Sonntage
9.30 bis 18.00 Uhr
Advent Saturdays and -Sundays
9.30 am till 6.00 pm
12
Weihnachts-Gospelbrunch
Christmas-Gospelbrunch
13
Weihnachts–Gospelbrunch in den Festsälen
am 25. und 26. Dezember 2007 von
12.00 bis 15.00 Uhr
Christmas-Gospelbrunch in the Ballrooms
on December 25th and 26th, 2007 at noon
until 3 pm
Auch dieses Jahr überraschen wir Sie mit
einem außergewöhnlich musikalischen
Ereignis. Genießen Sie die Musik der
„Favorhythm Gospel Singers“ mit Ihrer
beeindruckenden Performance.
Again we will surprise you with an
overwhelming musical highlight.
Enjoy the music of the ‘Favorhythm Gospel
Singers’ with their breath-taking performance.
Im Preis sind folgende Leistungen enthalten:
The following services are included in
this price:
Unser Brunchbuffet, Aperitif, alkoholfreie
Getränke, roter oder weißer Hauswein, Bier,
Kaffee und Tee.
Our Brunch Buffet, aperitif, non-alcoholic
beverages, red or white house wine , beer,
coffee and tea.
¤ 66,00 pro Person
¤ 66,00 per person
Festsäle: ab 12.00 Uhr
Ballrooms: starting 12.00 am
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
25. & 26. Dez. 2007, Dec. 25th & 26th 2007
Der erste Brunch des Jahres
The first Brunch of the Year
Mit LIVE Übertragung
des Neujahrskonzerts
der Wiener Philharmoniker auf
einer Großbildleinwand in den Festsälen
With LIVE Broadcast of the
New Years Concert
played by the Vienna Philharmonic
Orchestra on big screen in the Ballrooms
¤ 56,00 pro Person
Beginn: 11 Uhr
¤ 56,00 per person
begin: 11 am
Brunch in unserem
Parkring Restaurant
Brunch in our
Parkring Restaurant
¤ 41,00 pro Person
Beginn: 12 Uhr
¤ 41,00 per person
begin: 12 am
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Neujahrsbrunch - 1. Jänner 2008
New Years Day
Brunch - January 1st, 2008
14
bild
15
bild
16
Silvester-Showprogramm
New Years Eve Show Program
17
Silvester Showprogramm
New Years Eve Show Program
"The Smash"
Internationale Show Band
Foyer
"The Smash’
International Show Band
Foyer
Rock'n Roll mit "Boom Drives Crazy"
mit dem Groove des 60’s Soul
Live Band aus Hamburg
in unserem Parkring Restaurant
Rock'n Roll with ‘Boom Drives Crazy’
with the groove of 60’s Soul
Live Band from Hamburg
in our Parkring Restaurant
Unser Highlight:
Original brasilianische Sambatänzerinnen
besuchen Sie im Parkring Restaurant,
Garten Café, Cascade Bar und Festsäle
Special Entertainment:
Original Brazilian Samba Dancers
will join you in the Parkring Restaurant, Garten
Café, Cascade Bar and Ballrooms
Silvesterbuffet
31. Dezember 2007, ab 20.00 Uhr
Horse d‘oeuvres
Potpourri vom geräucherten und
gebeizten Lachs mit Lachskaviar
Thunfischspieße – Banderillas de atun
················································
Lomo mit Feigen
Skandinavische Heringspezialitäten
und Polarkreiskrabben
················································
················································
················································
Erlesene Meeresfischterrinen mit
Basilikumrahm
················································
Salatvariationen
Suppe
················································
Hummercremesuppe mit Pastis
Geräucherte Fischfilets mit Wasabiobers
················································
················································
Garniertes Roastbeef mit Rettich-Sesamsalat
und Rucola
················································
Hauptgerichte
Trilogie von Garnelen, Lachs und Red Snapper
in Champagnersauce mit Dampfkartoffeln und
jungen Lauch
Kalbsrücken mit Gemüseflan und
marinierten Bohnen
················································
················································
················································
Serrano- und Truthahnschinken mit Vollkorngrissini und exotischen Früchten
Filets vom Dammhirsch auf Nußkrokant, und
gratinierte Polenta
················································
················································
Fuet mit schwarzem Pfeffer
Internationale Käseauswahl
················································
Chorizo mit schwarzen Manzanilla Oliven
················································
Pfahlmuscheln mit Knoblauch, Kräutern und
Weißwein
Kalbsrücken in Cognacpilzsauce mit Duftreis
················································
Exotische Früchte
················································
Süße kulinarische Walzerklänge
················································
Eingelegte Anchovis mit Oliven
················································
················································
Gambas mit Knoblauch und Olivenöl
················································
Pimentos con Bonito
················································
¤ 80,00 pro Person
Garten Café & Cascade Bar: ab 20.00 Uhr
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Sautierte Schwammerln á la plancha
18
New Year’s Eve Buffet
December 31st, 2007, starting 8.00 pm
Horse d‘oeuvres
Potpourri of Smoked and
Marinated Salmon with Salmon Caviar
Tuna Skewers
················································
Lomo with Figs
Skandinavian Herring Specialties
with Polar Crabs
················································
················································
················································
Selected Seawater Fish Terrines with
Basil Sour Cream
················································
Smoked Fish Fillets with Wasabi Cream
················································
Garnished Roast Beef with Radish Sesame
Salad and Rucola
················································
Saddle of Veal with Vegetable Flan and
Marinated String Beans
················································
Serrano- and Turkey Ham with Whole Wheat
Grissini and Exotic Fruits
················································
················································
Salad Variations
Soup
Lobster Cream Soup with Pastis
················································
Main Dishes
Trio of Shrimp, Salmon and Red Snapper in
Champagne Sauce with Steamed Potatoes
and Spring Leek
················································
Saddle of Veal in Cognac Mushroom Cream
Sauce with Buttered Rice
················································
Fillets of Deer with Nut Brittle and Gratinated
Polenta
Fuet with Black Pepper
················································
················································
International Cheese Selection
Chorizo with Black Manzanilla Olives
················································
Mussels with Garlic, Herbs and White Wine
················································
Marinated Anchovis with Olives
················································
Exotic Fruits
················································
Sweet Culinary Delights
················································
Sauteed Mushrooms á la Plancha
Gambas with Garlic and Olive Oil
················································
Bell Peppers with Bonito
················································
¤ 80,00 per person
19
Garten Café & Cascade Bar: starting 8.00 pm
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
················································
Silvestergalabuffet
31. Dezember 2007, ab 20.00 Uhr
················································
Auswahl von Sushi und Maki mit Sojasauce,
Wasabi und eingelegtem Ingwer
················································
Marennes Fines Claires Austern mit RotweinSchalottenessig und Pumpernickel
················································
Turm von Tiefseegarnelen mit amerikanischer
Cocktailsauce
················································
Pochierte Schwertfischfilets mit
Maränenkaviar und Basilikumrahm
················································
Supreme vom norwegischen Fjordlachs mit
Wachteleiern und Sardellenmousse
················································
Geräucherter Heilbutt, Butterfisch und Blue
Marlin mit Limetten und Oberskren
················································
Potpourri von Steinbutt, St. Petersfisch und
Seezungenterrine mit mariniertem gelben
Löwenzahn und Grünschalenmuscheln
················································
Cocktail von der japanischen Königskrabbe
················································
Geräuchertes Thunfischcarpaccio mit
Kirschtomaten und schwarzen Oliven
················································
Serranoschinken “Pata Negra” mit Manchego
und eingelegten Feigen
················································
Kalbsrücken und Hochrippe vom schwarzen
Angus Rind mit Antipasti auf Rucola
················································
Variationen von Hirsch, Wildhasen und
Fasanterrine mit Apfel-Korianderkonfit
················································
Geräuchertes Wildschweinfilet mit
Blutorangen und grünem Spargel
················································
Salatvariationen
················································
Suppe
Krebsenrahmsuppe mit Armangac
················································
Hauptgerichte
Duett von gebratenen Jumboshrimps und
Anglermedaillons mit Champagner,
Lauchkartoffeln
················································
Kalbsfilets in Cognac-Rahmsauce mit
Jasminreis
················································
Getrüffeltes Rinderfilet vom Mastochsen
mit Baroloschalotten, Blattspinat und
Pomme Williams
················································
Lammnüßchen auf süß – saurem Ratatouille
mit gratinierter Manchego-Polenta
················································
Dammhirschrücken mit Grünkohl, gerösteten
Pinienkernen und überbackenen
Rahmkartoffeln
Garnierter Rehbockrücken mit gefüllten
Rotweinbirnen und Grand Marniergelèe
················································
················································
Couscous mit Gemüsespießchen im
Tempurateig und Safran
Duett von Gänseleber und Wildpasteten mit
Orangenchutney und Sauce Cumberland
················································
Erlesene Käseauswahl
················································
¤ 189,00 pro Person
inklusive 1 Glas Champagner
Parkring Restaurant: ab 20.00 Uhr
················································
Exotische Früchte
················································
Dessert Symphonien 2007
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Horse d‘oeuvres
Halber Maine Hummer “Vienna Marriott” mit
Gurkengelee, Safransauce und zartem Wok
Gemüse
20
New Year’s Eve Buffet
December 31st, 2007, starting 8.00 pm
Horse d‘oeuvres
Half a Maine Lobster ‘Vienna Marriott’
with Cucumber Jelly, Saffron Sauce and Fine
Asian Vegetables
Saddle of Veal and Prime Rib of Black Angus
Beef with grilled Antipasti on Rucola
Assorted Sushi and Maki with Soy Sauce,
Wasabi and Marinated Ginger
················································
················································
Marennes Fines Claires Oysters with Red
Wine Shallots Vinegar and ‘Pumpernickel’
················································
Tower of Deep Sea Crabs with American
Cocktail Sauce
················································
Poached Sword Fish Fillets with Powan
Caviar and Basil Sour Cream
················································
Supreme of Norwegian Fjord Salmon with
Quail Eggs and Anchovi Mousse
················································
Smoked Halibut, Butterfish and Blue Marlin
with Lime and Horseradish Cream
················································
Potpourri of Turbot, John Dorry and Sole
Terrine with marinated Yellow Dandelion and
Green Shell Mussels
················································
Cocktail of Japanese King Crab
················································
Smoked Tuna Carpaccio with Cherry
Tomatoes and Black Olives
················································
Variations of Deer, Hare and Pheasant Terrine
with Apple-Cilantro Confit
Smoked Fillet of Wild Boar with
Blood Oranges and Green Asparagues
················································
Salad Variations
················································
Soup
Sweetwater Crayfish Cream Soup with Armagnac
················································
Main Dishes
Duo of Fried Jumbo Shrimps and
Monk Fish Medallions with Champagne,
Leek Potatoes
················································
Fillets of Veal in Cognac-Cream Sauce with
Jasmin Rice
················································
Truffled fillets of Beef in BaroloShallot-Sauce, Leaf Spinach and
Pommes Williams
················································
Lamb Medallions on Sweet – Sour Ratatouille
with gratinated Manchego Cheese Polenta
················································
Serrano Ham ‘Pata Negra’ with Manchego
Cheese and Marinated Figs
Saddle of Deer with Green Cabbage,
Roasted Pine Nuts and gratinated Cream
Potatoes
Garnished Saddle of Venison with Filled
Red Wine Pears and Grand Marnier Jelly
Couscous with Vegetable Skewers
Tempura and Saffron
················································
················································
················································
Duo of Goose Liver and Game Pâté with
Orange Chutney and Sauce Cumberland
················································
················································
················································
Exquisite Cheeses
················································
Exotic Fruits
················································
¤ 189,00 per person
including 1 Glass of Champagne
21
Parkring Restaurant: starting 8.00 pm
Dessert Symphonies 2007
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
················································
Silvestergalabuffet
31. Dezember 2007, ab 20.00 Uhr
Kaninchenterrine mit Tomaten und Oliven,
Tauben- und Fasanterrine mit Quitten
Moosbeerengelée
················································
················································
Räucherforellenparfait und Makrelen mit
rotem Chicorée, Grapefruit und Oberskren
Salatvariationen
················································
Pochierter Red Snapper mit IngwerBasilikumrahm, Seezungen-Krebsterrine
und Maränenkaviar
················································
Grönlandshrimpsturm mit amerikanischer
Cocktailsauce
················································
Pfahlmuscheln mit Chablis und frischen
Kräutern
················································
Avocado-Garnelencocktail mit Noilly Prat
und Thaipesto
················································
Skandinavische Heringsspezialitäten mit Dill,
Tomaten, Curry und Limonen
················································
Hochrippe vom Angusrind mit grünem
Spargel und Edelpilzsülzchen
················································
Kalbsfilet mit Pantelleria Kapernbeeren
················································
Prosciutto di San Daniele mit Charentaismelone und Datteln im alten Portwein
················································
Geräuchertes Wildschweinfilet mit
marinierten Feigen
················································
Entenbrust kalt geräuchert mit Orangensenf
················································
¤ 105,00 pro Person
Festsäle: ab 20.00 Uhr
················································
Suppe
Hummercremesuppe mit
gebratenem Fenchel
················································
Hauptgerichte
Sautierte Meeresfrüchte mit Zitronengras,
schwarzen Walnüssen und Lauchkartoffeln
················································
Sautierte Kalbspiccata mit Kräuterseitlingen
und Ingwer-Basmatireis
················································
Rinderfilet mit Trüffel, Blattspinat à la creme
und Pommes Williams
················································
Lammnüßchen mit süß-saurem Ratatouille
und überbackener Manchego Polenta
················································
Dammhirschrücken mit Grünkohl,
gerösteten Pinienkernen und überbackenen
Rahmkartoffeln
················································
Safran-Couscous mit buntem Paprikagemüse
················································
Erlesene Käseauswahl
················································
Exotische Früchte
················································
Süße Wiener Symphonien
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Horse d‘oeuvres
Variationen von gebeiztem, warm und kalt
geräuchertem Lachs mit norwegischem
Keta Kaviar
22
New Year’s Eve Buffet
December 31st, 2007, starting 8.00 pm
················································
················································
Smoked Trout Parfait and Mackerels with Red
Chicory, Grapefruit and Horseradish Cream
Salad Variations
················································
Poached Red Snapper with Ginger-Basil Sour
Cream, Sole-Crayfish Terrine and Powan
Caviar
················································
Tower of Greenland Shrimps with American
Cocktail Sauce
················································
Mussels with Chablis and
Fresh Herbs
················································
Avocado-Shrimp Cocktail with Noilly Prat
and Thai Pesto
················································
Scandinavian Herring Specialties with Dill,
Tomatoes, Curry and Lime
················································
Prime Rib of Angus Beef with Green
Asparagus and Mushrooms in Aspic
················································
Fillet of Veal with Pantelleria Caper Berries
················································
Prosciutto Di San Daniele with Charentaise
Melon and Dates in Old Port Wine
················································
Smoked Wild Boar Fillet with Marinated Figs
················································
Cold Smoked Duck Breast with Orange
Mustard
················································
¤ 105,00 per person
23
Terrine of Rabbit with Tomatoes and Olives,
Pigeon- and Pheasant Terrine
with Quince and Cranberry Jelly
Ballrooms: starting 8.00 pm
················································
Soup
Lobster Cream Soup
with Fried Fennel
················································
Main Dishes
Sauteed Seafood with Lemon Grass,
Black Walnuts and Leek Potatoes
················································
Fried Veal Piccata with Mushrooms and
Ginger-Basmati Rice
················································
Fillet of Beef with Black Truffle, Leaf Spinach
à la Crème and Pommes Williams
················································
Lamb Medallions on Sweet-Sour Ratatouille
with gratinated Manchego Cheese Polenta
················································
Saddle of Deer with Green Cabbage, Roasted
Pine Nuts and gratinated Cream
Potatoes
················································
Saffron- Couscous with Colored Bell Peppers
················································
Selected Cheese
················································
Exotic Fruits
················································
Sweet Viennese Symphonies
Preise inklusive aller Steuern und Abgaben.
All taxes and service charges included.
Horse d‘oeuvres
Variations of Marinated, Warm and Cold
Smoked Salmon, with Norwegian
Keta Caviar
Silvester im Vienna Marriott
New Years Eve at the Vienna Marriott
Silvester 2007
New Years Eve 2007
24