This page contains our buffet suggestions.
The individual suggestions can be varied.
The following buffets are a guideline and more possibilities are available.
If you would like more suggestions or have suggestions of your own then we would be only too happy help you.
If you wish we take care for flower decoration, entertainment and we prepare free of any cost menu cards.
We look forward to seeing you.
Buffet suggestion I
Cold dishes
Chicken terrine with sweetcorn and pepper
Aitchbone in herb vinaigrette
Roastbeef in a herb coating with sour-sweet marinated vegetables
Variety of smoked fish specialties
Smoked Black-Forest ham, boiled ham and deer ham with melon
Boiled breast of poulard in a tuna sauce
Matie salad with tomato sauce
Cucumber salad
Potato salad with bacon
Variety of salad greens with various dressings
Hot dishes
Carrot and ginger soup with chervil
Roasted deer with juniper sauce,
vegetables of the season and home made “Spätzle”
Small pike dumplings, white-wine sauce,
leaf-spinach and noodles
Desserts
Sweet cream strudel with vanilla sauce
Grand Marnier cream
Red grits with sweet cream
Selection of bread with fresh butter
International choice of cheese
Persons: 30
|
37,50
|
|
Euro |
|
|
Buffet suggestion II
Cold dishes
Terrine of game with pistachios, Waldorf salad and Cumberland sauce
Pink roasted fillet of pork garnished with Parma ham and fruits
Roastbeef in a pepper coating, remoulade sauce
Variety of smoked fish specialities
Smoked Black-Forest, deer ham, boiled ham and melon
Roasted breast of guinea fowl with mango-chutney sauce
Asiatic noodle salad with mushrooms
Variety salad greens with various dressing
Potato salad with bacon
Rice salad with seafood
Hot dishes
Green spelt soup with chive
Braised veal in a cream sauce,
mushrooms, vegetables of the season and home made “Spätzle”
Slices of gratinated pike-perch fillet in onion-cream sauce
with leaf-spinach and fine noodles
Desserts
Nougat cream with raspberry pulp and whipped cream
Apple strudel with vanilla sauce
Almond cream brulée
Selection of bread with fresh butter
International choice of cheese
Persons: 30
|
39,50
|
|
Euro |
|
|
Buffet suggestion III
Cold dishes
Terrine of sea fish with dill-mustard sauce
Vegetables of the season terrine, tomato mousse
Pink roasted fillet of pork in herb coating
Herbed carbonade with Cumberland sauce
Cocktail of poulard with fruits and curry-yogurt-sauce
Dill marinated salmon with pepper curd
Variety of ham with melon
Italian bean salad
Potato salad with herbs
Various salad greens with vinaigrette and yogurt dressing
Hot dishes
Badish potato soup with croutons and chive
Fresh roasted veal knuckle with portwine sauce,
vegetables in season and Macaire potatoes
Roasted medallions of anglerfish with red paprika sauce,
zucchinis and noodles
Desserts
Curd-cherry terrine with kirsch
Heidelberg white-wine cream and raspberry pulp
Brioche squares Austrian style with vanilla sauce
Selection of bread with fresh butter
International choice of cheese
Persons: 30
|
43,00
|
|
Euro |
|
|
Buffet suggestion IV
Cold dishes
Medallions of lobster with a lime sauce
Terrine of guinea fowl with Cumberland sauce
Terrine of Norwegian salmon and pike with caviar sauce
Roasted saddle of veal with bean salad and filled artichoke bottoms
Chicken cocktail with mango
Variety of graved salmon and fillet of trout
Roasted breast of duckling with portwine jelly
Seafood salad in melon skin
Waldorf salad with nuts
Mixed salad greens with a vinaigrette and balsamico dressing
Horseradish with oranges
Hot dishes
Tomato essence with Parma ham pancake stripes
Roastbeef pink roasted under an onion-pepper crust,
Madeira sauce, potatoes and vegetables in season
Boiled salmon with saffron-lemon sauce, leaf-spinach and rice
Desserts
Salad of exotic fruits with lemon sorbet
Chocolate ice-cream cake with vanilla mousse
Pana cotta with Grand Marnier
Selection of bread with fresh butter
International choice of cheese
Persons: 30
|
54,00
|
|
Euro |
|
|
