THERE ARE SO MANY OCCASIONS IN THE PROFESSIONAL ENVIRONMENT TO TAKE ADVANTAGE OF A CATERING SERVICE.
LA CUCINA DI BERENICE UNDERSTANDS “THE ART OF ENTERTAINING” AND USES ITS KNOW-HOW AT EVERY SUCCESSFUL EVENT.
NO MATTER WHAT THE SIZE

An early morning meeting with clients, the beginning of a training course for out of town collaborators, luncheon with international partners,
the right start for a conference, an open day for the launch of a new product to the press.

La Cucina di Berenice offers that extra input by proposing some useful solutions.

We can manage any type of event – from the smallest to the largest – up to a maximum of 400 people (buffet or seated)

We have thought of some pratical “combinations” and a very varied selection of menus

Breakfast/Welcome Coffee
Breakfast with coffee, orange juice, croissant, egg, vegetables
  • Mauro Coffee
  • Milk
  • Boario Mineral water: still and sparkling in a glass bottle
  • Fresh-squeezed orange or grapefruit juice
  • Mini-croissant with preserves and chocolate
  • Shortbread biscuits with pistachios, walnuts, almonds, coffee
  • Muffins: blueberry, blackberry, lemon, chocolate, walnut
  • Preserves tart
  • Apple & Cinnamon cake
  • Multi-coloured plum cake
  • Pound cake
  • Fresh Fruit
Coffee Break/Snack
vol au vent salato con crema di ricotta e caviale
  • Mauro Coffee
  • Milk
  • Boario Mineral water: still and sparkling in a glass bottle 
  • “Elisir di Rocchetta” Fruit Juice
  • Assorted bite-sized pastries
  • Orange chocolate cake
  • Cinnamon Pumpkin cake
  • Assorted cupcakes
  • Brownies
  • Mini sandwiches with smoked salmon and fresh cucumber / ham and fontina cheese
  • Mini croissant with Parma ham, ham, salami, or Mozzarella and sundried tomatoes
  • Culinary panettone with cold cuts or fish
Business Lunch
tasty appetizer
  • Boario Mineral water: still and sparkling in a glass bottle
  • White and red wine
  • Vegetable Quiche (courgettes, lemon, pine nuts; endive, olive, capers; radicchio, leeks, scamorza cheese; erbette, speck; asparagus, ham, asiago cheese; etc.)
  • Salad: spelt, barley, quinoa, couscous, seasonal vegetables
  • Venere black rice (with smoked salmon and pumpkin; with cherry tomatoes, sea bass fillet and capers; with fennel, oranges and taggiasche olives; etc.)
  • Basmati rice (with morsels of chicken breast, pineapple and red curry; with mixed vegetables and soy sauce; with saffron, courgettes, shrimp and lime; etc.)
  • Penne pasta (with datterini tomatoes, taggiasche olives, capers, buffalo Mozzarella; with pistachio pesto, anchovies and sun-dried tomatoes; with Aubergine, mint and burrata cheese; etc.)
  • Crepes (with Ricotta cheese pesto, pecorino cheese, basil and walnuts; with Aubergine, tomato and Mozzarella; with porcini mushrooms; with courgettes, courgette flowers and smoked scamorza cheese; etc.)
  • Chopped chicken breast with mustard and honey
  • Chopped turkey breast with raisins, pine nuts, cherry tomatoes and capers
  • Morsels of veal in tuna sauce with capers and lemon
  • Morsels of roast-beef and mustard sauce
  • Fresh fruit salad
  • Wild berries
  • Tropical fruit cups
  • Assorted bigné
  • Bavarian cream sauce with raspberries
  • Classic tiramisu
  • Cheesecake with a cup of strawberries or blueberries
Cocktail/"Finger Food" Aperitif
Various snacks on glass platter
  • Col de Mez Prosecco from Trevisan hills
  • Chiara Ziliani “Franciacorta Satin Spumante”
  • Cocktails: Bellini, Rossini, Puccini, Mimosa
  • Pitcher of Aperol and Lemon Schweppes
  • Pitcher of Elisir di Rocchetta Pink Grapefruit Juice, Strawberries and Mint
  • Vol-au-vent puff pastry with assorted fillings (smoked salmon and dill mousse; tuna and caper fruit; orange and shrimp; mortadella bologna and pistachio; Rocket and datterino tomatoes; etc.)
  • Mini Brisé tarts with assorted fillings (courgettes and mint; peas, Bacon and almonds; carrots, celery and leeks; potatoes, tuna and thyme; endives, raisins and pine nuts; etc.)
  • Croquettes (Aubergine and mozzarella; potatoes and shrimp; saffron, fennel and cannellini beans; white meat and etc. cheese; mixed vegetables and spicy provolone cheese; etc.) with Greek yoghurt sauce and mint, or with curry and almonds
  • Spoonful (radicchio and scallop mousse; guacamole and shrimp; burrata cheese and sun-dried tomato pesto; Fois Gras and pomegranate; etc.)
  • In a geometric container (tropical fruit salad, shrimp and lime sauce; salad with morsels of rabbit, taggiasche olives and marjoram; pumpkin and ginger velvet soup; etc.)
  • Tray with grapes, Parmigiano Reggiano cheese and dried fruit
  • Tray with Felino salami and walnut bread
  • Fresh fruit skewers
  • Chocolate baskets with pear and dark chocolate mousse
  • Shot glasses of nutella, marscarpone cheese and pear or peach mousse
  • Shot glasses of marscarpone cheese, coffee and amaretto biscuits
  • Shot glasses of custard and more
  • Mini rum baba

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