Menu Autumn/Winter
Fine, delicious and exquisite
For your event, you have the option of putting together your very own individual course menu. Make your own individual selection and determine the number of courses yourself.
Put together your catering exactly as it perfectly suits your requirements and ideas - your guests will love it!
Menu selection
Couvert
| Bread selection with salt butter |
| Bread selection with olive oil |
| Bread selection with salt butter and olive oil |
| Selection of bread with salty butter and pesto cottage cheese |
| 2,00 € |
| 2,50 € |
| 3,00 € |
| 3,00 € |
Starters
| Salad of fresh savoy cabbage with light mustard dressing and smoked duck breast |
| Gently cooked salmon fillet with orange mustard dressing and pointed cabbage radiccio salad |
| Scalloped cream cheese mousse with fennel tomato, crostini |
| Roasted mushroom salad with aged balsamic vinegar and shaved Grana Padano cheese |
| Tartar of home-smoked halibut with mustard caviar and Passepierre salad |
| Avocado salad with mango and fried cold water shrimp |
| Marinated grilled peppers with vanilla & chilli, rocket and green olive tapenade |
| Salad of young spinach with walnuts, croutons and shaved Manchego cheese |
| House-smoked streaky salmon with lentil salad and sorrel |
| Mixed leaf salads with herb vinaigrette, tomato and sprouts |
| 10,00 € |
| 12,00 € |
| 12,00 € |
| 10,00 € |
| 9,00 € |
| 10,00 € |
| 9,00 € |
| 9,00 € |
| 11,00 € |
| 5,50 € |
Soups
| Cream of wild mushroom soup with potato straw and roasted seeds |
| Wedding soup with meatballs and egg drop |
| Venison broth with semolina dumplings and egg sticks |
| Cream of horseradish soup with sweet potato crunch and cress |
| Pointed morel soup with Riesling and cheese stick |
| Indian lentil soup with coconut milk and baked celery |
| French lobster soup with cognac and pastry cream |
| 5,00 € |
| 7,00 € |
| 7,00 € |
| 5,00 € |
| 6,00 € |
| 6,00 € |
| 9,00 € |
Intermediate dishes
| Roasted dorade fillet roasted peanut stramezzini avocado salad |
| Steamed cod on artichokes, hazelnuts and thyme sabayon |
| Confit honey tomato and parmesan aubergine on wheat risotto |
| Beetroot carpaccio with orange oil, Maldon salt and wild boar ham |
| Poached quail egg with steamed spinach leaves and truffle foam |
| 12,00 € |
| 13,00 € |
| 9,00 € |
| 9,00 € |
| 10,00 € |
Main courses
| Venison ragout with juniper and wild mushrooms, Brussels sprouts and spaetzle |
| Gently braised ox cheeks, liquorice jus, summer turnips, Jerusalem artichoke puree |
| Braised roast wild boar in cranberry jus, pointed cabbage and Schupfnudeln (potato noodles) |
| Corn chicken supême with green pepper sauce, winter roots and potato-celery ragout |
| Roasted pike-perch fillet with braised savoy cabbage and horseradish potato mash |
| Roast suckling pig in rosemary jus with apple-red cabbage and small potato dumplings |
| Braised beef sauerbraten with pointed cabbage and bread dumplings |
| Tender duck leg in red wine sauce with red cabbage, Brussels sprouts and potato dumplings |
| Vegan Winter Nut Roast in Red Wine Jus with Red Cabbage and Potato Dumplings |
| 22,00 € |
| 19,00 € |
| 24,00 € |
| 18,00 € |
| 20,00 € |
| 19,00 € |
| 18,00 € |
| 20,00 € |
| 17,00 € |
Desserts
| Bavarian cream with pear ragout |
| Poached crème caramel with berry ragout and crème Chantilly |
| Caramelised semolina slice with sultanas, apple salad and tonka bean mousse |
| Curd mousse with cassis coulis and pyramid cake |
| Pecan tiramisu with forest honey and poached baby pear |
| Two chocolate mousses with cinnamon crumble |
| Winter fruit salad with orange sorbet |
| Blackberry parfait with white chocolate sauce |
| Glazed banana chocolate tart with mango ice cream and caramel |
| 8,50 € |
| 7,50 € |
| 6,50 € |
| 7,50 € |
| 8,00 € |
| 7,50 € |
| 6,50 € |
| 8,00 € |
| 9,00 € |
Hint: Prices are subject to change at short notice. As we do not wish to reduce our quality standards in the event of unforeseeable price increases for energy, goods or personnel, the above price may be subject to percentage price adjustments. We endeavour to avoid these adjustments as far as possible.