- Starters -
B├╝sum shrimp cocktail
with baguette
Trout fillet, mildly smoked
with cream horseradish and cranberries and baguette bread
Poultry cocktail
with baguette
Italian salad selection/span>
with roasted bacon strips and warm mushrooms, served with warm ciabatta bread
Melon boat
with raw ham
Pink roasted duck breast
with lamb's lettuce (or seasonal salads), balsamic dressing and baguette
Tomato-Mozzarella-Turmles
with balsamic dressing and warm ciabatta bread
Queen pastry
filled with spicy fricassee of chicken with small salad arrangement
- Soups -
Broccoli cream soup
Wedding soup
Chicken soup
with garnish
Cream of leek soup
Beef broth
with garnish
- Main courses -
Burgundy ham roast
in red wine sauce with boiled potatoes, croquettes, apple red cabbage, Brussels sprouts in bacon and a colorful salad variation
Noble goulash
of venison in a spicy cranberry-red wine sauce with red wine pear, apple-red cabbage, Brussels sprouts and spaetzle
Festive roast
Roast pork stuffed with baked fruit in a fruity sauce with warm baked fruit, red apple cabbage and spaetzle
Duck legs
with a crispy honey-orange crust, on a fine orange sauce with dumplings, boiled potatoes and apple red cabbage
Chicken breast fillets au gratin
with colorful toppings, with basmati rice, croquettes and a colorful salad variation
Chicken breast (natural or breaded)
with fruity sweet-sour sauce, basmati rice, iceberg lettuce with tangerine-cream dressing, butter vegetables
Chicken breast fillet
on ribbon noodles, gorgonzola sauce and colorful salad variation
Chicken breast fillet "Napolitan"
Chicken breast fillets au gratin with tomatoes and mozzarella with Napolitan sauce, ribbon noodles and an Italian salad variation
Venison on cherry
Tender roast venison on a fruity-peppery cherry sauce with Bubenspitzle, apple red cabbage and Brussels sprouts
Leg of venison
in a spicy cranberry-red wine sauce with red wine pear, apple red cabbage, Brussels sprouts and dumplings
Crispy goose breast
with apple red cabbage, Brussels sprouts, dumplings and boiled potatoes
Crispy pork knuckle
with mashed potatoes, bacon and onions, wine cabbage
Medallion pan
Pork medallions au gratin in a creamy sauce of fresh mushrooms with croquettes, ribbon noodles, broccoli with almond butter and a colorful salad selection
Spicy stuffed beef roulade
with boiled potatoes, Brussels sprouts, red cabbage and bean salad
Spicy stuffed roast pork
with boiled potatoes, croquettes, mixed vegetables and a colorful salad selection
Poached salmon
on a bed of leeks in a creamy white wine sauce with ribbon noodles and a colorful salad selection
Poached salmon on leaf spinach
in a lemon white wine sauce, with ribbon noodles and colorful salad selection
Turkey stuffed
with apples, nuts, baked fruit with boiled potatoes, croquettes, apple red cabbage, Brussels sprouts with bacon and onions
Turkey roulade
filled with carrots and onion leek in a fine herb-cream sauce with ribbon noodles and colorful salad selection
Leg of venison "Baden-Baden"
with chanterelles, Williams pear stuffed with cranberries, served with spaetzle and Burgundy red cabbage
Rhenish Sauerbraten
with raisin sauce, potato dumplings, red cabbage and bean salad
Fillet of beef - roasted whole
in a spicy pepper cream sauce with potato gratin, bacon fritters and a colorful salad selection
Fillet of beef - roasted whole
with fresh chanterelles steamed with bacon and onions, hollandaise sauce, potato gratin, broccoli with almond butter and a colorful selection of salads
Rustic roast ham
with crispy bacon rind, boiled potatoes, croquettes, coleslaw and mixed vegetable platter
Juicy baked ham
with potato gratin and pineapple slaw (alternatively colorful salad variety)
Butterfly steaks
in a fine parinade. With cream sauce of fresh mushrooms and onions, potato gratin, croquettes and colorful salad variety
Pork tenderloin
with a cream sauce of green pepper, potato gratin, croquettes and colorful salad variation
Pork tenderloin
with fresh mushrooms, stewed in bacon and onions with potato gratin, croquettes and colorful salad variation
Pork medallions
with Camembert cheese, potato gratin, roasted potatoes and mixed salad
Viennese boiled beef
in a creamy horseradish sauce with butter-parsley potatoes, rice and a colorful salad variation
Tender roast veal
in a fruity apricot sauce with boiled potatoes, croquettes, dumplings, broccoli with hollandaise sauce or almond butter, salad variations
- Desserts -
Bavarian cream
on a raspberry layer
Baked apple
with vanilla sauce or vanilla ice cream and whipped cream
"Creme Amaretto"
filled with nuts, raisins
"Cream Tiramisu"
Creamy vanilla ice cream
with warm cinnamon plums
The "Delicious of Chernau" pear
on vanilla ice cream with cream and chocolate sauce
Gentleman's cream
with rum raisins
"Passion fruit cream"
Panna Cotta
with apricot puree
Red groats
with vanilla ice cream
Chocolate cream
with whipped cream
"Black forest cherry cream"
Dream cream
with fresh raspberries, cream and brown sugar
Vanilla ice cream
with hot raspberries or blackberries
Vanilla ice cream
with hot cherries
"Welfencreme"