BQT - Dokumentation

Contents
Welcome, access map, opening hours
Wine culture, table culture, general conditions
Standard business conditions
Aperitif suggestions
Stand-up lunch and dinner suggestions
Menu suggestions
Check list
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Welcome to the Ristorante Lorenzini
We appreciate your interest in our company. We offer you an unforgettable ambiance in the heart of the old
town of Berne. Our warm hospitality and authentic Tuscan cuisine give your event that special something.
Nice to have you with us.
Ristorante
Monday to Saturday:
Sunday:
11.30 to 14.00 h; 18.00 to 0.30 h
12.00 to 23.30 h
Bar Lorenzini
Monday to Saturday:
Sunday:
7.00 to 23.30 h
10.00 to 22.00 h
Enoteca
Monday to Wednesday:
Thursday to Saturday:
Sunday:
9.00 to 24.00 h
9.00 to 1.00 h
12.00 to 23.30 h
Ristorante Lorenzini
Hotelgasse 10
3011 Berne
P +41 31 318 50 67
F +41 31 312 30 38
[email protected]
lorenzini.ch
bindella.ch
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Wine culture
Our selection of wines is concentrated on Italy, France and Spain. You will also find some specialities from
overseas. Ask for our comprehensive wine liste. We attach the greatest importance to the qualitative aspect of
the production and selection of the wines we sell – following the guiding principle:
We take over responsibility. From the vine to the glass.
Table culture
We cultivate the original, archaical, simple Italian cuisine of Tuscany. The dishes are prepared in a natural,
simple and transparent way. We cook with love and place special importance on craftsmanship. Cold-pressed
olive oil, lemon and herbs flavour the dishes.
General conditions
Rooms
The Lorenzini offers the following locations:
Salotto Firenze
16 seats (with individual tables 26 places)
Salotto Lucca
24 seats (with individual tables 35 places)
Salotto Siena
16 seats (with individual tables 20 places)
Salon Grand Société
90 seats, 130 stand-up (rented location)
Salotto Pisa
10 to 12 seats (round cherry wood table)
Banquet reservations
We request your early reservation to prepare your occasion carefully. For smaller banquets we should receive
the definite confirmation at least one week in advance.
Menus
For groups of 15 persons or more we request to order a menu in advance (unified menu) with the choice of an
additional vegetarian menu.
Service duration
Please note the duration of the service times:
- For a three course menu approx 1 ½ hours
- For a four course menu approx 2 hours
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Room charge
Salon Grand Société
(rented)
CHF 750
Club Du Théâtre
on request
Technical device
Daily rate for overhead projector, screen, flipchart
Beamer including screen
CHF 60
CHF 80
We would be pleased to organize further technical aids for you. Prices in accordance to offerer.
Decoration
Menu cards and candles are included in our service. We will arrange special decorations, as for example flower
arrangements, rose petals or decorative pieces according to your wishes.
Collection
Please think about the way of collection. We recommend a total invoice for the group or to split the amount by
the number of guests.
Single collections we do for reasons of time only up to 25 persons.
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Standard business conditions
Basis
The reservation confirmation shall be deemed to constitute the basis.
Number of persons
The definitive number of persons must be reported to us at latest 24 hours before the occasion. It shall be
deemed to be the basis for purchasing, production and invoicing.
Conditions for cancellations
Up to seven days before the event 20% of the confirmed costs.
Less than seven days before the event 50% of the confirmed costs.
In case of an unannounced reduction of the guests, the last reported number of people will be the basis for
billing.
Any cancellation has to be in writing.
Prices
Prices are subject to change without notice.
All prices are quoted in Swiss francs including 8% VAT.
Events with a night supplement
On occasions, which take longer than 0.30 h, we charge CHF 200 per hour overtime.
Promotion
Placing posters etc. on walls, columns, windows and passageways is forbidden.
Damages
The organiser is liable in either case for all damages arising to the rooms, facilities, furnishings and periphery.
Insurance
Brought in property has to be insured against all possible risks by the organizer.
The Ristorante Lorenzini disclaims any liability as a landlord.
Jurisdiction
These standard business conditions as well as the contracts closed on the basis hereof are subject to Swiss law.
It is agreed that Zurich is the place of performance and jurisdiction.
Berne, April 2015
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Aperitif suggestions
Crostini misti
(toasted bread slices with tomatoes, olive paste and tuna)
12 pieces per plate
15.5
Crostini alla tartara di manzo
(toasted bread slices with beefsteak tatar)
12 pieces per plate
18.5
Parmesan, broken from the whole cheese
per plate
Grissini wrapped with Parma ham Limonta dop, aged 24 months
3 pieces per person
9
Marinated olives
per plate
9
Aperitif classical
price per person
Crostini misti con
tonno, olive e pomodori
Toasted bread slices with
tuna, olive paste and tomatoes
Grissini con prosciutto di Parma
Grissini with Parma ham
Olive e parmigiano reggiano
Olives and parmesan
Aperitif «Lorenzini»
price per person
10
16
24
Crostini misti con
tonno, olive e pomodori
Toasted bread slices with
tuna, olive paste and tomatoes
Grissini con prosciutto di Parma, olive
Grissini with Parma ham, olives
Sfogliatine miste alle verdure
Various vegetable strudels
Parmigiano reggiano, Taleggio, Gorgonzola e
Provolone con focaccia fatta in casa
Parmesan, taleggio, gorgonzola and provolone
served with home-made focaccia
Affettati misti
Various cold cuts
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Suggestions for stand-up lunch and dinner
Stand-up lunch / dinner suggestion 1
Focaccia al prosciutto crudo,
spiedino di pollo,
involtini di melanzane e zucchine con
formaggio alle erbe,
salmone marinato all’aneto,
formaggi misti,
bruschette di pomodoro gratinate con mozzarella
Stand-up lunch / dinner suggestion 2
Salmone affumicato,
mozzarella di bufala con pomodorini datteri,
focaccia al rosmarino ed olive,
spiedino di gamberi,
spiedino di taleggio e lardo,
involtini di bresaola e mascarpone,
sfogliatine miste alle verdure,
grissini con prosciutto di Parma,
torta al cioccolato e al limone
Stand-up lunch / dinner suggestion 3
price per person
36
Warm focaccia with raw ham,
chicken skewer,
eggplant and zucchini rolls filled with
herb cheese,
salmon marinated with dill,
various cheese,
toasted bread slices with tomatoes, gratinated with
mozzarella
price per person
46
Smoked salmon,
buffalo mozzarella with date tomatoes,
focaccia with herbs and olives,
shrimp skewer,
taleggio and bacon skewer,
bresaola and mascarpone rolls,
various vegetables strudels,
grissini wrapped with Parma ham,
chocolate and lemon cake
price per person
41
La tavolata della pasta
Italian pasta buffet
Insalata mista,
cappelletti, spaghetti e penne
alla salsa al pomodoro,
al pesto genovese e
alla salsa «Lorenzini»,
macedonia di frutta fresca
Mixed leaf salad,
spinach-ricotta cappelletti, spaghetti and penne
with tomato sauce,
basil pesto and
«Lorenzini» sauce (tomato sauce with veal and beef),
fresh fruit salad
We would be pleased to submit a suggestion to you according to your individual wishes and recommend you
some fitting wines.
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Menu suggetions
Menu suggestion A:
Insalata mista
Mixed leaf salad
***
Rigatoni all’amatriciana
Rigatoni with tomato sauce, bacon and onions
***
Saltimbocca di branzino alla griglia con riso al burro e spinaci
Grilled sea bass fillets topped with raw ham and sage,
served with buttered rice and spinach
***
Tortino al cioccolato fondente
Chocolate cake with melting heart
Entire menu
Menu suggestion B:
3 courses
55
Zuppa di patate con bocconcini di pescatrice
Potato soup with roasted monkfish dice
***
Fusilli ai pomodori secchi e pinoli
Fusilli with dried tomatoes and pine-nuts
***
Medaglioni di vitello ai funghi di bosco,
patatine al rosmarino e verdure
Roasted veal fillet medallions with fresh wild mushrooms,
rosemary potatoes and vegetables
***
Panna cotta al Prosecco e fili di zafferano
Panna cotta with Prosecco and saffron stigmas
Entire menu
Menu suggestion C:
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3 courses
72
Tartara di salmone affumicato ed avocado
Smoked salmon-avocado tatar
***
Ravioli ai pomodorini datteri
Home-made spinach-ricotta ravioli with date tomatoes
***
Scaloppina di vitello al limone con risotto al parmigiano e broccoli
Veal escalopes with lemon sauce, parmesan risotto and broccoli
***
Tiramisù «Lorenzini»
Home-made tiramisù
Entire menu
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3 courses
56
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Menu suggestion D:
Burrata con pomodorini toscanelli
Fresh milk mozzarella with toscanelli tomatoes, basil and olive oil
***
Ribollita
Italian vegetable soup
***
Controfiletto di manzo al pepe verde con patatine al rosmarino e verdure
Whole, roasted beef sirloin with green pepper sauce, rosemary potatoes and vegetables
***
Torta al limone
Lemon cake with cream
Entire menu
Menu suggestion E:
3 courses
69
Insalata di carciofini e gamberoni
Artichoke salad with king prawns
***
Garganelli ai pomodori e scamorza
Garganelli with tomatoes and scamorza cheese
***
Saltimbocca di vitello alla romana con risotto allo zafferano e broccoli
Veal escalopes with raw ham and sage, saffron risotto and broccoli
***
Semifreddo al limone con vodka e menta
Lemon ice-parfait with vodka and mint
Entire menu
Menu suggestion F:
(Vegetarian)
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79
3 courses
70
Panzanella alla Toscana
Tuscan bread salad with tomatoes, onions and cucumbers
***
Verdure miste di stagione alla griglia con olio di oliva
Grilled seasonal vegetables with olive oil
***
Ravioli di ricotta e spinaci al burro e salvia
Home-made spinach-ricotta ravioli on butter and sage
***
Torta ai frutti di bosco
Wild berry cake with cream
Entire menu
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3 courses
43
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Menu suggestion G:
(Vegetarian)
Cicorino rosso di Treviso alla griglia al pompelmo rosa e pistacchi
Grilled, red Treviso chicory with pink grapefruit and pistachios
***
Risotto con broccoli e mascarpone
Risotto with broccoli and mascarpone
***
Macedonia di frutta fresca al maraschino
Fresh fruit salad with maraschino liqueur
Entire menu
Menu suggestion H:
Carpaccio di manzo all’olio di oliva, limone e parmigiano
Beef carpaccio with olive oil, lemon and parmesan
***
Risotto al limone con gamberoni grigliati
Lemon risotto with grilled king prawns
***
Petto di pollo all’arancia con riso corallo e spinaci
Roasted chicken breast with oranges, red Camargue rice and spinach
***
Torta alla mandorle con gelato alla vaniglia
Almond cake with vanilla ice-cream
Entire menu
Menu suggestion I:
45
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3 courses
55
Insalata di rucola ai pinoli, pomodori secchi e parmigiano
Rocket salad with pine-nuts, dried tomatoes and parmesan
***
Gnocchi di patate ai funghi misti
Potato gnocchi with mixed mushrooms
***
Trancia di salmone su pomodori freschi e basilico, riso venere
Salmon slice with fresh tomatoes and basil, black Venere rice
***
Crema di mascarpone con cantucci al Vin Santo
Mascarpone cream with Vin Santo cantucci
Entire menu
63
3 courses
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Spring menu
Carpaccio di salmone ai carciofini ed avocado
Salmon carpaccio with artichokes and avocado
***
Bistecca di vitello agli asparagi verdi con purea di patate all’aglio orsino e verdure
Veal steak with green asparagus, mashed wild garlic-potatoes and vegetables
***
Tiramisù alle fragole
Home-made strawberry tiramisù
Entire menu
Summer menu
Mozzarella di bufala con pomodori ramati e basilico
Buffalo mozzarella with ramati tomatoes and basil
***
Petto di pollastra al limone e menta con patatine al forno e spinaci
Corn-fed chicken breast with lemon-mint sauce, oven-roasted potatoes and spinach
***
Macedonia di frutta fresca con gelato alla vaniglia
Fresh fruit salad with vanilla ice-cream
Entire menu
Autumn menu
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Insalata formentino con uovo affogato e pancetta
Lamb’s lettuce with poached egg and pancetta
***
Scaloppine di capriolo ai gallinacci
Venison escalopes with chanterelles, Spätzli and brussels sprouts
***
Semifreddo alle castagne
Chestnut ice-parfait
Entire menu
Winter menu
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55
Crema di funghi
Mushroom cream soup
***
Filetto di manzo intero al pepe verde con patate gratinate e verdure
Whole, roasted beef fillet on green pepper sauce with gratinated potatoes and vegetables
***
Gelato alla vaniglia con bacche calde
Vanilla ice-cream with hot berries
Entire menu
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Reference to the used products
in the kitchen
Prosciutto di Parma Limonta dop, 24 mesi (dalla Berkel)
All our pasta is daily home-made besides
the spaghetti of durum wheat semolina – Barilla.
Riso superfino Carnaroli – Tenuta di Margherita
Parmigiano reggiano – stagionatura di almeno 30 mesi
Olio extra vergine di oliva della Puglia – De Carlo
Origin of meat (unless otherwise declared)
Beef, pork and veal from Switzerland
Lamb from New Zealand
Venison from Austria
Poultry from Switzerland and Italy
Corn-fed chicken from France
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You may also arrange your menu individually, choosing from the menu suggestions previous or below.
Antipasti
Insalata ai frutti di mare
Seafood salad
Prices per person
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Mozzarella di bufala con pomodori ramati e basilico
Buffalo mozzarella with ramati tomatoes and basil
16
Prosciutto di Parma Limonta dop, 24 mesi – dalla Berkel
con formaggio fresco
Parma ham, aged 24 months, with fresh cheese
21
Pappa al pomodoro
Tuscan tomato soup with bread and olive oil
8.5
Crema di zucchine ai pinoli
Zucchini cream soup with pine-nuts
Secondi
9
Sogliola intera alla griglia
Whole, grilled sole
42
Lombata di vitello al forno con salsa al rosmarino
Roasted veal loin with rosemary sauce
42
Filetto di manzo intero al pepe verde
Whole, roasted beef fillet with green pepper sauce
45
Carree di agnello al forno con patate, peperoni e cipolle rosse
Oven-roasted lamb rack with potatoes, sweet peppers and red onions
37
Controfiletto di manzo alla riduzione di «Vino Nobile»
Roasted beef sirloin steak with «Vino Nobile» sauce
41
Medaglioni di maiale ai funghi misti
Pork medallions with mixed mushrooms
38
All main courses are served with a side dish of your choice:
Patatine, riso al burro, tagliatelle della casa, risotto al parmigiano
Roasted potatoes, buttered rice, home-made tagliatelle, parmesan risotto
Dolci
Panna cotta ai frutti di bosco marinati
Panna cotta with marinated wild berries
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Semifreddo al torrone con salsa al cioccolato
Nougat ice-parfait with chocolate sauce
10
Crostata di mele con salsa alla vaniglia tiepida
Home-made apple tart with lukewarm vanilla sauce
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Torta al cioccolato con gelato allo yogurt
Chocolate cake with yoghurt ice-cream
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To facilitate the organization of your event, you'll find a check list. Do not hesitate to come contact us
for special needs.
Check list for your event
 Direction: We are located in the heart of the old town of Berne. We recommend to you to travel by
public transport.
 Parking: the parking «Casino» is in striking distance.
 Wardrobe
 Location
 Seating
 Aperitif
 Menu
 Time flow to schedule: speeches, presentations, etc.
 Flowers / Decoration
 Menu cards
 Candles
 Seating plan
 Children menu
 Collection
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