Menus

These menu proposals refer to our banquet offers. The menu prices get on including hall rent and are valid from 50 people and up, otherwise after consultation. The menu must be announced at least two weeks before the event. The menus can be seen as inspiration and can be composed individually. Changes are left. Prices incl. 19% tax.

MENU 1

Frankish holiday soup
Larded leg of venison roast in wild cream sauce with forest mushrooms, cranberries, apple red cabbage and dumpling
Cream of the passion fruit, garnishes with fresh fruits
32.00€

MENU 2

Tartlet of  smoked trout, with Riesling gelée
Tomatoes Consommé with curd ball
Guinea fowl breast with noble mushroom herb filling, almond small ball and paprika vegetable
Cappuccino Mousse with chocolate
45.00€

MENU 3

Wild beef tea with Pistazienklößchen
Truffeld spinach risotto
Medallions of the calf's back, rosemary law, Paris potatoes and carrot cuffs
Pyramid cake tureen with white Mocca mousse
52.00€

MENU 4

Carrot cream soup with ginger
Quail's tureen with goose's darning liver mousse and Cumberlandsoße
Pork fillet in the herb pancakes, sauce café de Paris, and braised shallots
Half-frozen from the William's pear
45.00€

MENU 5

Potato cream soup with Trüffelöl
Fillet of the Saint Petersfisch on sheet spinach
Tournedos of the fillet of beef, in red wine shallots sauce, with William's potatoes and imperial pods
Johannisbeer Cassis par bailiff
50.00€