Menu suggestion

This page contains our menu and buffet suggestions. The individual menus can be varied.

The following menus are a guideline and more possibilities are available.

If you would like more menu 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.

Menu 1 Green spelt soup with butter dumplings * * * Breast of guinea fowl filled with French rolls and mushrooms, duck liver sauce, vegetables in season and “Bubespitzle” * * * Apple strudel with vanilla ice-cream, whipped cream and pastry	24,50		Euro
Menu 2 Cress cream soup with salmon dumplings * * * Cooked veal aitchbone with horseradish sauce, vegetables in season and potatoes with butter * * * Cream of chocolate and almond with ragout of fruits and raspberry sauce, white chocolate raspings and whipped cream	25,50		Euro
Menu 3 Salad greens garnished in a mild herb dressing with sautéed wild mushrooms * * * Salmon gratinated with horseradish on leek and tomatoes, Noilly Prat Sauce and dill potatoes * * * Coconut cream with marinated pieces of apple, fruit sauce, whipped cream and almonds	26,00		Euro
Menu 4 Game cream soup with mushrooms and almonds * * * Roasted fillets of pike-perch on ragout of glazed vegetables, Heidelberg white-wine sauce and parsley potatoes * * * Lemon-yogurt cream with fruits, pistachio ice-cream, almonds, whipped cream and pastry	27,00		Euro
Menu 5 Leek-potato soup with croûtons * * * Variety of roast deer and escalope of venison with juniper-sour-cream sauce, glazed vegetables and hazelnut “Spätzle” * * * Grand Marnier parfait with ragout of oranges, black currant sauce, whipped cream and pastry	29,50		Euro
Menu 6 Slices of pink roasted roastbeef with salad greens in horseradish dressing and herbed-yogurt sauce * * * Variety of pike-perch and salmon in a white-wine sauce with fresh vegetables and parsley potatoes * * * Curd mousse with marinated ragout of oranges, whipped cream and pastry	31,50		Euro
Menu 7 A velvet yellow paprika soup with roasted shrimp * * * Roasted saddle of veal with Madeira sauce, champignons, buttered vegetables and home made “Spätzle” * * * Bavarian mocha cream with fruits in season, raspberry coulis, almonds, whipped cream and pastry	36,00		Euro
Menu 8 Celery cream soup with shrimp dumplings and fried strips of celery * * * Loin of pork filled with raw ham, mushrooms and tomatoes, Sherry sauce, fresh vegetables and thyme potatoes * * * Chocolate parfait with fruits in season at praline sauce, whipped cream and almonds	36,00		Euro
Menu 9 King prawns roasted in lime oil at selected salad greens in white balsamico dressing * * * Cream soup of root vegetables with pike dumplings * * * Breast of poulard filled with mushrooms on lentils, broccoli, portwine sauce and potato gratin * * * White chocolate parfait with exotic fruits, mango sauce, whipped cream and fine pastry	37,50		Euro
Menu 10 Gratinated fillet of shark catfish and goatfish under estragon-butter sauce and leaf-spinach * * * Grilled fillet of lamb with shallots sauce, thyme-paprika vegetables, sautéed mushrooms and gratinated potatoes with celery * * * Apple fritters with zabaglione and vanilla ice-cream and whipped cream	38,00		Euro
Menu 11 Terrine of pike-perch and salmon at dill sour-cream and small cucumbers salad * * * Clear poulard soup with strips of vegetables and fried batter pearls * * * Escalope of veal with ham and sage in a cheese and egg coating, bearnaise sauce, fresh vegetables and potato cakes * * * Black-Forest cream curd with sour cherries and kirsch, chocolate raspings and almonds	39,00		Euro
Menu 12 Salad gourmandis: salmon, shrimps and caviar with fresh salad greens * * * Consommé with herbed celestine * * * Pork loin medallions roasted in smoked bacon coating, Burgundy sauce, fresh vegetables and tagliatelle * * * Fresh fruit salad marinated with Cointreau, Bourbon vanilla ice-cream, mango sauce, whipped cream and almonds	40,50		Euro
Menu 13 Deer ham with Cumberland sauce, Waldorf salad and melon * * * Poulard cream soup with pistachio dumplings * * * Our “Ritterteller”: pork medallion with bearnaise sauce, asparagus tips, sugar peas, melted tomato, ragoût fin in patties and potato croquettes * * * White chocolate mousse at fruits of season, raspberry pulp, whipped cream and pastry	42,50		Euro
Menu 14 Fresh salad greens in a walnut-dressing with home marinated Norwegian salmon * * * Baden snail cream soup * * * Roasted medallions of deer, game cream sauce, fresh vegetables, home made “ Spätzle”, potato croquettes and William pear filled with cranberries * * * Nougat mousse, ratatouille of fruits, sweet cream, whipped cream and pastry	46,00		Euro
Menu 15 Amuse geule * * * Clear poulard soup with saffron and vegetables * * * Ragout of sea fish, shrimps and crabs with hollandaise sauce * * * Grilled veal steak with morel cream sauce, fresh vegetables and chateau potatoes * * * Grand Marnier parfait at two sauces with caramelized pineapple and fine pastry	49,50		Euro
Menu 16 Amuse geule * * * Game consommé with mushrooms roulade * * * Cocktail of Black-Forest trout and salmon with champignons and asparagus tips in Heidelberg white-wine sauce * * * Entrecôte with red-wine butter sauce, champignons, green beans, grilled tomato and potato gratin * * * Moulded sabayon on marinated mango, pistachio ice-cream, whipped cream and fine pastry	55,00		Euro
Menu 17 Amuse geule * * * Tomato essence with Ricotta dumplings * * * Pink roasted duckling breast on selected salad greens in balsamico dressing * * * Variety of Norwegian salmon and anglerfish with two sauces, leaf-spinach, wild rice and fleuron * * * Lemon sorbet with sparkling wine * * * Grilled steak fillet (beef from Argentina) with a cognac-pepper cream sauce, melted tomato, vegetables and thyme potato * * * Mocha and amaretto parfait with sour-cherry sauce, fresh fruits and fine pastry	68,00		Euro