LACHUTT. b Vineyard lby. u ~ You find our whole wine selection, glas or bottle, on our wine list! ~ SOUR-CHERRY JUICE

Size: px
Start display at page:

Download "LACHUTT. b Vineyard lby. u ~ You find our whole wine selection, glas or bottle, on our wine list! ~ SOUR-CHERRY JUICE"

Transcription

1

2 LACHUTT CJ a: c... Vl LJ.J 1- CJ ::::J :::: a: Vl WHITE PEACH pulp ith PROSECCO STRAWBERRY-LIME PULP ith SPARKLING WINE ROSECCO Zeigelt Rose Friante SPARKLING WINE ith FRESH ELDER JUICE 5,20 6,90 4,20 6,90 u CJ FRUIT VODKA home-made MANZANILLA Sherry La Guita.Spain's best sheri"( 4cl Sci 5,00 3,30 VITAMIN DRINK (orange, carrot, lime juice) CARROT JUICE :I: ORANGE JUICE 3,90 3,30 3,30 SOUR-CHERRY JUICE a: PEACH JUICE PEAR JUICE 0,21 0,21 0,21 3,80 3,80 3,80 GRONER VEL TUNER Vineyard Schloss Gobelsburg :I: Kamptal CUvEE ROT b Vineyard lby...j Horitschon, Mittelburgenland Vl 1/8 0,751 1/8 0, ,50 21, ,70 28,00 You find our hole ine selection, glas or bottle, on our ine list!

3 -- PLACHUTTA PLACHUTTA'S FAMOUS BOILED BEEF TAFELSPITZ- boiled aitchbone, one of Vienna's most famous dishes GUSTOSTUCKERL- combination of three different types of beef KRUSPELSPITZ- juicy part of the ribs SCHULTERSCHERZEL- succulent and tender MAGE RES MEISEL- lean part of the shoulder HOFERSCHWANZEL- lean and juicy TAFEL5T0CK - fat free HOFERSCHERZEL- lean and juicy BEINFLEISCH- tender juicy beef on the bone KAVALIERSPITZ- succulent part of the shoulder WEISSES SCHERZEL-Iean and fatless LUEGER TOPF- ox meat ith tongue and calfs head POKELZUNGE- pic'kled ox tongue All types of beef are served in clear beef soup ith root vegetables, leek, bone marro, apple ith horseradish, chive sauce, roasted potatoes and toasted black bread Choose your side-dish: - Freshly made typical Viennese soup filling - Daily fresh made vegetables,viennese style" -hite bread- horseradish' sauce shoulder blade muscle (insid) 6th to 8th rib roast fillet of beef (inside) boiled rump Fledermaus (inside) 21,00 21,50 16,50 16,50 17,50 17,50 18,00 16,50 15,30 2,30 4,10 4,10 Tafelstuck lean brisket rump/buttock shoulder of beef boiled breast of beef boiled aitchbone of beef If you take a boiled beef dish for to e add EUR 8,00 (double portion of soup, roasted potatoes and bone marro)

4 LACHUTT ID- SPECIALITIES IN MAY MARINATED ASPARAGUS ith herb-mousse & vinaigrette 12,90 CARPACCIO OF BEEF ith Dijon mustard cream, garden rocket & chipped parmesan 12,90 PLACHUTTA"S COMBINATION OF STARTERS 13,10 Asparagus, herb-mousse, beef jelly & beefsteak tatar t;» BEEF JELLY ith lettuce and pumpkin-seed oil small/large 7,80/9,80 BEEFSTEAK TATAR hot or mild ith toast 70g/200g/120g 9,70/19,10/12,90 HOMEMADE GOOSE-LIVER ith seet ine jelly, pine nuts & toast -served in a small pot 12, TASTY BEEF SOUP ith daily fresh made soup filling 4,70 ASPARAGUS ith bron butter, herbs & chipped parmesan FRIED ASPARAGUS ith Gribiche sauce SLICES OF OX FILLET Et ASPARAGUS gratinated ith Hollandaise sauce ASPARAGUS WITH ROASTED PLAICE FILLET, Lemon-Thyme sauce 19,80 19,80 22,80 21,80 We serve parsley potatoes ith the asparagus dishes. The ine ith the asparagus: WeiBburgunder.Steirische Klassik 2006, Vineyard T ement 1 glas 4,90 fi3 5 FILLET TIPS OF BEEF in mushroom cream sauce ith herbs & buttered noodles CUTLET OF BEEF ith crisp fried onions, pickled gherkin and roasted potatoes BEEF ROULADE in burgundy cream sauce ith vegetables & fine noodles ROASTED CALFS LIVER in shallot gravy ith buttered rice 19,50 18,90 16,90 15,80 c -a: u.. iener SCHNITZEL deep-fried veal escalope ith parsley potatoes FRIED CALFS LIVER FILLET ith potato-field salad BREAD-CRUMBED DEEP-FRIED CALFS HEAD ith tartar sauce 17,80 17,90 15,10 FILLET STEAK ith tarragon butter sauce FILLET STEAK fried ith olive-sheep cheese crust PEPPER STEAK ith cognac cream sauce KING PRAWNS ith your tasty steak We serve fried potato mousse and vegetables ith your steak. 22,90 23,80 23,80 7,30 PIKE-PERCH roasted in garlic butter ith parsley potatoes & vegetables COMBINATION OF PIKE PERCH, KING PRAWNS Et PLAICE FILLET ith vegetables & parsley potatoes KING PRAWNS ith asparagus cream noodles 18,90 22,90 23,80 SALAD FROM THE BUFFET 5,40 Cover charge (pastry and butter) Eur 2,80. All prices including 10,5 Ofo service charge and 10 Ofo VAT.

5

6 1010 Wien, Wolleile Wien, AuhofstraBe Wien, Heiligenstadter StraBe 179 Wirtshaus & Bierqarten 1160 Wien, Ottakringer StraBe 226

with roasted stripes of chicken breast, stripes of beef, or stripes of salmon... 13,80

with roasted stripes of chicken breast, stripes of beef, or stripes of salmon... 13,80 StarterS Mixed salad with lime vinaigrette and roasted kernels... 6,80 tomato, cucumber, pepper, olives with roasted stripes of chicken breast, stripes of beef, or stripes of salmon... 13,80 three kinds

More information

Menu Banquet suggestions. Hotel St. Georg GmbH Ghersburgstraße Bad Aibling 049(0)

Menu Banquet suggestions. Hotel St. Georg GmbH Ghersburgstraße Bad Aibling 049(0) Menu enu- and Banquet suggestions Hotel St. Georg GmbH Ghersburgstraße 18 83043 Bad Aibling Phone: : 0049(0) 0 049(0)8061 497-0 Fax: 0049(0)8061 497-105 Email: hotel@sanktgeorg.com www.sanktgeorg.com Buffet

More information

MARGARETA MENUES. Set Menu I. Please select 1-2 dishes for each course from the selection below.

MARGARETA MENUES. Set Menu I. Please select 1-2 dishes for each course from the selection below. MARGARETA MENUES Set Menu I Please select 1-2 dishes for each from the selection below. Served on each table: Antipasti alla Margareta Prosciutto San Daniele, Salami, fillets of sardines, marinated with

More information

Hearty Snacks. Extra bread 0,90 Extra pretzel 1,00 Extra butter 0,90

Hearty Snacks. Extra bread 0,90 Extra pretzel 1,00 Extra butter 0,90 Beverages Hearty Snacks 2 Bavarian white sausages(6) (Weißwürste from Dandl s butcher shop) with 1 pretzel 5,40 2 Wiener (6,7) (Viennese sausages) with 1 slice of bread 4,25 1 portion of roasted Bavarian

More information

Welcome to the. Paulaner Wirtshaus. Langenhagen. Every Day from till from our hot kitchen

Welcome to the. Paulaner Wirtshaus. Langenhagen. Every Day from till from our hot kitchen Welcome to the Paulaner Wirtshaus Langenhagen Every Day from 11.00 till 23.00 from our hot kitchen Fresh produce in our restaurant is very important to us. We ensure all produce is fresh and locally sourced.

More information

A Hearty Welcome in Restaurant Riepe

A Hearty Welcome in Restaurant Riepe A Hearty Welcome in Restaurant Riepe Apéritifs Crèmant d Alsace Brut, Sparkling Wine 0,1l 5,20 a tingly pleasure Glass of sparkling wine, own brand "Riepe s Privat Cuvée Langenbach 0,1l 3,60 Glass Prosecco

More information

Our executive chef and his team will cook for you at lunch from am and in the evenings from 6.00 pm

Our executive chef and his team will cook for you at lunch from am and in the evenings from 6.00 pm Dear Guest! A warm welcome to our Restaurant Trofana Alpin Our executive chef and his team will cook for you at lunch from 11.30 am and in the evenings from 6.00 pm Trofana Alpin buffet breakfast 7.30-11.00

More information

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Tomato soup with a gin-cream hood and basil 6,00

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Tomato soup with a gin-cream hood and basil 6,00 Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Tomato soup with a gin-cream hood and basil 6,00 Mixed salad from the weekly market Rocket salad in a balsamico

More information

Appetizers & Starters

Appetizers & Starters Appetizers & Starters Goat-raw milk cheese in wheat dough 10,90 with Baby Leaf salad, cress & herb salad, cherry tomatoes, olives, sun dried tomatoes and vinaigrette Cocktail from Greenland prawns 11,90

More information

BUFFET RECOMMENDATIONS 2016

BUFFET RECOMMENDATIONS 2016 2016 Eventcatering BUFFET RECOMMENDATIONS 2016 We serve our Buffets from 20 Persons. On the pages 3 untill 6 you can find our saisonal Buffets. Here you can chosse three of the four main courses we offer.

More information

RECOMMENDED WITH BEER

RECOMMENDED WITH BEER STARTERS Roast beef roast in marinade of crushed pepper with homemade tartar sauce a warm buttered baguette 149 CZK Home made goose liver pate with lettuce and cranberry vinaigrette Prague smoked ham served

More information

OPÉRA S CHANTERELLE MENU

OPÉRA S CHANTERELLE MENU OPÉRA S CHANTERELLE MENU Fresh Leaf Salads with sauteed Chanterelles, roasted Pumpkin Seeds and Pumpkin Seed Oil 15 Thin Slices of boiled Beef with marinated Chanterelles, green Asparagus and Mascarpone-Miso-Cream

More information

Lamb filet Carpaccio 16 Olives tapenade Couscous sundried tomatoes

Lamb filet Carpaccio 16 Olives tapenade Couscous sundried tomatoes Starters Lamb filet Carpaccio 16 Olives tapenade Couscous sundried tomatoes Vitello and Tuna Sashimi Sandwich 19.5 Brioche Melba Toast capers mesclun salad olive oil Main courses Guinea fowl breast 23.5

More information

Landgasthof Alt-Enginger Mühle

Landgasthof Alt-Enginger Mühle Landgasthof Alt-Enginger Mühle Starters and Soups Snails in a garlic and herb sauce 7,90 topped with melted parmesan cheese and served with a crusty baguette Paderborner Strammer Max with Pumpernickel

More information

Butcher STARTERS. The

Butcher STARTERS. The STARTERS CHICKEN LIVERS... Chicken livers sautéed in mild chilli sauce with garlic and herbs. Served with village bread. SPRINGBOK CARPACCIO... R70 Pepper crusted carpaccio with marinated mushrooms, parmesan

More information

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Chanterelle cream soup with herb croutons

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Chanterelle cream soup with herb croutons Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Chanterelle cream soup with herb croutons Mixed salad from the weekly market Iceberg lettuce with Caesar

More information

The Starters. (2, 3, 5, 13, d) 12,00. Sautéed shrimps in wild garlic pesto served on a fine spinach salad with bread chips (3, 4, 9) 9 14,00.

The Starters. (2, 3, 5, 13, d) 12,00. Sautéed shrimps in wild garlic pesto served on a fine spinach salad with bread chips (3, 4, 9) 9 14,00. The Starters Carpaccio of grazing beef cattle on a tartar of avocado and mango with roasted pine nuts 14,00 Goat s cheese in Serrano ham with spicy sardines and marinated Mediterranean vegetables served

More information

Viennese Buffet 47,00

Viennese Buffet 47,00 Viennese Buffet 47,00 Smoked trout with horseradish cream (D, G) Roast loin of pork with horseradish and stuffed eggs (C, G) Terrine of boiled beef with red onions and pumpkin seed dressing (D) Roast pike

More information

W E L C O M E T O T H E P O S T I L L I O N

W E L C O M E T O T H E P O S T I L L I O N W E L C O M E T O T H E P O S T I L L I O N Dear guests and friends of the Postillion, We always serve the best and freshly made products, we personally choose and control for you. Enjoy the relaxed atmosphere

More information

Kaminstub n Fam. Webora Mannswörtherstraße Schwechat Mannswörth Tel. 0699/ Soups. Small dishes. Salads.

Kaminstub n Fam. Webora Mannswörtherstraße Schwechat Mannswörth Tel. 0699/ Soups. Small dishes. Salads. Tyrol-style dumpling soup Soup with pancake stripes Soup with noodles Soup with liver dumplings Garlic cream soup Kaminstub n Fam. Webora Soups Small dishes Ham & cheese toast Frankfurter with bread or

More information

Radisson Blu Hotel, Wrocław

Radisson Blu Hotel, Wrocław Radisson Blu Hotel, Wrocław In the CLASSIC wedding package You will find: Professional service and consulting Traditional welcoming by bread and salt of Marriage Couple on the red carpet Courtyard to the

More information

Menu Autumn Magic. 3 courses 38,00 4 courses 43,00 5 courses 48,00 (Each choice including pork filet main course and dessert)

Menu Autumn Magic. 3 courses 38,00 4 courses 43,00 5 courses 48,00 (Each choice including pork filet main course and dessert) Our Four-Season Menu Autumn Magic Aperitif recommendation:: Twisting Aperol 0,1 l 4,90 Glazed figs with creamy goat s cheese served with cranberry espuma (4) Truffled soup of moorland potatoes with strips

More information

Private Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters

Private Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters 3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress

More information

APERITIF SOUPS & STARTERS. lime juice, Pimms Liqueur and Ginger Ale

APERITIF SOUPS & STARTERS. lime juice, Pimms Liqueur and Ginger Ale APERITIF Pimms Red Berry Ginger lime juice, Pimms Liqueur and Ginger Ale 7,90 /0,2 l SOUPS & STARTERS Cream soup of Tönninger shrimps seasoned with cognac 8,20 with North sea shrimps dill and cream Cream

More information

W E D D I N G M E N U S

W E D D I N G M E N U S W E D D I N G M E N U S Menu Nr. 1 Roast beef with horseradish cream Brie cheese with red onion marmalade Seasonal fruit skewers SALADS Meat salad with chicken, potatoes and eggs Caesar salad with Parmesan

More information

Executive Chef Konrad Zellner s signature dishes

Executive Chef Konrad Zellner s signature dishes In the Waterfront Kitchen the course is plotted towards culinary pleasure right from the first nautical mile. Executive Chef Konrad Zellner and his team offer freshly caught delicatessen from inland rivers

More information

SOUPS ASSORTED STARTERS

SOUPS ASSORTED STARTERS SOUPS Soup pof the day 3,20 Tagessuppe With semolina dumpling, sliced pancakekes Tomato Cream Soup 4,50 Tomaten Creme Suppe Old Vienna Stock pot 5,50 Alt Wiener Suppentopf With beef, vegetables and noodles

More information

Menue of the month. Wine-

Menue of the month. Wine- Menue of the month Menue Couvert Homemade bread and dips Gazpacho Andaluz - aromatic cold vegetable soup with cucumber sorbet (7.20) Sliced pork fillet in a creamy sauce with fresh chanterelles and herbs,

More information

Aperitif I Menu suggestions

Aperitif I Menu suggestions Aperitif I Menu suggestions Valid until 31st December 2018 Aperitif We serve our aperitifs in our restaurant, at the hotel bar, in the foyer or directly in the meeting room as well as in good weather on

More information

The Spring Menu. by Claus-Peter Lumpp ***

The Spring Menu. by Claus-Peter Lumpp *** The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb

More information

Seize the Christmas spirit in a grand way. December 24 th & 25 th, 2018

Seize the Christmas spirit in a grand way. December 24 th & 25 th, 2018 Seize the Christmas spirit in a grand way December 24 th & 25 th, 2018 Feel the real Christmas spirit by joining our festive celebrations. Savor our exclusively selected Christmas menu combining local

More information

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Soup of the Hokkaido pumpkin with seed oil and croutons 6,00

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Soup of the Hokkaido pumpkin with seed oil and croutons 6,00 Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Soup of the Hokkaido pumpkin with seed oil and croutons 6,00 Mixed salad from the weekly market Lamb s

More information

The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell

The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette

More information

1 Cutlet Hawaii with curried fruit-sauce and buttered rice 11,80

1 Cutlet Hawaii with curried fruit-sauce and buttered rice 11,80 1 Cutlet Hawaii with curried fruit-sauce and buttered rice 11,80 2 Beefsteak House Style filled with feta-cheese, served with roasted potatoes and coleslaw 11,80 3 Lumberjack Steak with roasted onions

More information

SET MENUS CATERING SERVICES

SET MENUS CATERING SERVICES SET MENUS CATERING SERVICES Drinks to start with White wine, Champagne, Prosecco, orange juice and tomato juice Charged by amount consumed Alcoholic fruit punch Fr. 9. Non-alcoholic fruit punch Fr. 8.

More information

Coffee Breaks. Basic 1 Brewed coffee with milk, or tea with lemon 1 Aquila water or Mattoni water 0,33l 80 CZK

Coffee Breaks. Basic 1 Brewed coffee with milk, or tea with lemon 1 Aquila water or Mattoni water 0,33l 80 CZK Coffee Breaks Basic 1 Aquila water or Mattoni water 0,33l 80 CZK Conference Choose one of variant : a) 2 tarts (curd cheese, apricot) 2 bread buns with plum jam and curd cheese 2 Rolls with nuts and poppyseeds

More information

STARTERS TARTAR BAVARIAN BEEF / TRUFFLE CREAM 18 CARPACCIO SALADS SMOKED TROUT GRAIN SALAD WITH PAN FRIED CHICKEN / PUMPKIN SEEDS 18

STARTERS TARTAR BAVARIAN BEEF / TRUFFLE CREAM 18 CARPACCIO SALADS SMOKED TROUT GRAIN SALAD WITH PAN FRIED CHICKEN / PUMPKIN SEEDS 18 STARTERS TARTAR BAVARIAN BEEF / TRUFFLE CREAM 4 14 15 KUFFLER BROTZEIT BAVARIAN BACON / SMOKED LAMB SAUSAGES SMOKED DUCK BREAST / RADISH / OBAZDA / CHIVE BUTTERED BREAD 19 CARPACCIO BAVARIAN BEEF / ROCKET

More information

You need any information to allergens or food additives? Feel free to ask for our special overview.

You need any information to allergens or food additives? Feel free to ask for our special overview. Dear guests, we take your nutrition seriously and want you to have a good time in our restaurant. We offer numerous vegan, vegetarian, gluten- free and lactose- free dishes, that are marked in our menu.

More information

Banquet offers. Aperitif I Menu I Buffet

Banquet offers. Aperitif I Menu I Buffet Banquet offers Aperitif I Menu I Buffet Valid until 31st December 2017 Appetizers & menu suggestions Aperitif Du Parc CHF 18.00 Quiche Lorraine Hearty cheese cake Vegetable triangles Croissant filled with

More information

Egg: Egg poche with Dutch sauce with: ~ Bacon 250,00 RUR ~ Salmon 270,00 RUR

Egg: Egg poche with Dutch sauce with: ~ Bacon 250,00 RUR ~ Salmon 270,00 RUR BREAKFAST from 9-00 to 12-00 Egg: 190,00 RUR ~ Boiled ~ Fried ~ Scrambled ~ Poche With bacon, ham, smoked sausages, tomatoes, mushrooms, onion, sweet pepper, cheese by 40,00 RUR Egg poche with Dutch sauce

More information

Soup. Butternut Squash & Apple Bisque A hearty bisque of butternut squash with a hint of apple.

Soup. Butternut Squash & Apple Bisque A hearty bisque of butternut squash with a hint of apple. Our chefs are constantly introducing new menus for our residents. Below is a sampling of menu items our residents enjoy daily. Soup Butternut Squash & Apple Bisque A hearty bisque of butternut squash with

More information

FERNS RESTAURANT DINNER MENU

FERNS RESTAURANT DINNER MENU STARTERS FERNS RESTAURANT DINNER MENU Garlic Panini. $ 8.00 Oven baked panni bread laced with garlic butter. Cheese and Bacon Cob Loaf $ 9.00 Soup of the Day (GFO) $ 9.00 Served with warm bread roll and

More information

Dinner & Buffet Parties Menu. Starters. Vegetarian

Dinner & Buffet Parties Menu. Starters. Vegetarian Dinner & Buffet Parties Menu Starters Vegetarian Tartlet of Gorgonzola and caramelized red onion topped with quince jelly and served on watercress and lambs lettuce Salad of balsamic beets and grilled

More information

Welcome to Tradition Julen it is a pleasure to be able to pamper you today!

Welcome to Tradition Julen it is a pleasure to be able to pamper you today! Dear guests Welcome to Tradition Julen it is a pleasure to be able to pamper you today! Our menu card will take you through our head chef Joe Lackner s world of creative specialties. You can look forward

More information

$23.00pp Min 30 People

$23.00pp Min 30 People $23.00pp Please select 3 cold & 5 hot canapés from the selection below G Denotes Gluten Free Options Hot -Satay Chicken Skewers -Vegetable Spring Rolls -Coconut Crumbed Prawn G -Potato Spun Prawn -Thai

More information

The Starters. The Soup. The Entrée

The Starters. The Soup. The Entrée The Starters Glazed fig and fried cream of goat s cream in Serrano ham on frisée, served in a honey dressing (9, d) (9, d) 11.00 Gelled prime boiled beef with wasabi mousse and Tramezzini with smoked Greenland

More information

WEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables

WEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables WEDDING MENU ONE STARTERS Roasted Tomato and Red Pepper Soup Finished with Coriander Oil Ham Hock and Pigeon Terrine Soured Vegetables Goat Cheese Mousse, Walnut Crumble, Pickled Vegetables Char-grilled

More information

HILTON FRANKFURT CITY CENTRE MEET IN THE CITY

HILTON FRANKFURT CITY CENTRE MEET IN THE CITY HILTON FRANKFURT CITY CENTRE MEET IN THE CITY 1 HILTON FRANKFURT CITY CENTRE MEET IN THE CITY BREAKFAST BUFFET MENU SNACK BUFFET 2 GREAT START INTO THE DAY BREAKFAST HEALTHY START RELAXED START POWERFUL

More information

Kids Function Menu Available for ages 3-12yrs. Minimum 15 children under 12 years. $23 Per Person. $20 Per Child. Hot. All parties come with.

Kids Function Menu Available for ages 3-12yrs. Minimum 15 children under 12 years. $23 Per Person. $20 Per Child. Hot. All parties come with. Kid s Party Menu Minimum 15 children under 12 years Cocktail Menu Min 30 people $20 Per Child Please select 4 items Chicken nuggets Party pies Fish pieces Mini ham & cheese pizza Ham and cheese sandwiches

More information

Menu recommendations for groups

Menu recommendations for groups Menu recommendations for groups Aperitif: Hugo, Prosecco with elderflower sirup and peppermint 12.90 Prosecco 7dl 74.00 Champagne 7dl 98.00 non-alcoholic fruit punch, per glas 7.90 fruit punch with Prosecco,

More information

Scallop put pastry with girolle mushrooms Salad with gizzard, fillet of duck breast and foie gras)

Scallop put pastry with girolle mushrooms Salad with gizzard, fillet of duck breast and foie gras) . Starters : Fricassee of sweetbread with girolle mushrooms..13.00 Salmon rillettes.. 7.50 «Ficelle Picarde» au gratin (crepe composed of ham, mushrooms duxelle and grated emmenthal)..7,50 Scallop put

More information

Menu. Hotel& Restaurant Holsteiner Hof GmbH Strandallee Timmendorfer Strand/Germany

Menu. Hotel& Restaurant Holsteiner Hof GmbH Strandallee Timmendorfer Strand/Germany Menu Hotel& Restaurant Holsteiner Hof GmbH Strandallee 92 23669 Timmendorfer Strand/Germany room reservation +49(0)4503 3574-0 restaurant reservation +49(0)4503-3574-15 website E-mail visit on facebook

More information

Aperitif. Crodino Tonic, non-alcoholic 6,80. Rossini (sparkling wine with raspberry puree), 0,1 l 7,00. Lillet Rosé Russian Wild Berry, 0,2 l 7,50

Aperitif. Crodino Tonic, non-alcoholic 6,80. Rossini (sparkling wine with raspberry puree), 0,1 l 7,00. Lillet Rosé Russian Wild Berry, 0,2 l 7,50 For al l the senses Aperitif Crodino Tonic, non-alcoholic 6,80 Rossini (sparkling wine with raspberry puree), 0,1 l 7,00 Lillet Rosé Russian Wild Berry, 0,2 l 7,50 White Port Tonic (Sandeman White Port,

More information

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~ Menu suggestions Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF 21.50 Tuna carpaccio with Asian vegetables CHF 21.50 Graved salmon carpaccio with avocado

More information

Banqueting offer. Welcome in Bellevue hotel Karlov and in Restaurant Na Karlově

Banqueting offer. Welcome in Bellevue hotel Karlov and in Restaurant Na Karlově Asten hotels Welcome in Bellevue hotel Karlov and in Restaurant Na Karlově We will be happy to prepare for you a business breakfast, buffet lunch or gala dinner according to your wishes. We will create

More information

WELCOME TO 529 WELLINGTON LUNCH MENU

WELCOME TO 529 WELLINGTON LUNCH MENU WELCOME TO 529 WELLINGTON LUNCH MENU Appetizers Baked Onion Soup with Port 8.0 Beef Carpaccio With Parmesan Reggiano Shavings 12.0 Liver Paté With Cornichons and Toast Points 8.0 Maple Smoked Steelhead

More information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The lunch menu. Including three glasses of corresponding wines *** *** 138 The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem

More information

Menu. Wirtshaus Weissbräu Huber

Menu. Wirtshaus Weissbräu Huber Menu Wirtshaus Weissbräu Huber Bavarian Specialties and Snacks 2 Weisswürste (white sausages) with pretzel 5,40 2 Wiener (Viennese sausages) with bread 4,25 Portion Leberkäs (slice of Bavarian meatloaf)

More information

BUFFETS. Innovative stand-up buffets as conference intermezzo for participants get-together. N 48 8 E DESTINATION UNLOCKED

BUFFETS. Innovative stand-up buffets as conference intermezzo for participants get-together. N 48 8 E DESTINATION UNLOCKED BUFFETS Innovative stand-up buffets as conference intermezzo for participants get-together. N 48 8 E 11 33 DESTINATION UNLOCKED STAND-UP BUFFETS BEST OF BAVARIA - SUSTAINABLE AND REGIONAL prices in BUFFET

More information

Italian mozarella basil pesto, balsamico and olives 11,20. Prawns in olive oil chili, garlic and baguette 14,20

Italian mozarella basil pesto, balsamico and olives 11,20. Prawns in olive oil chili, garlic and baguette 14,20 Starters Italian mozarella basil pesto, balsamico and olives 11,20 Prawns in olive oil chili, garlic and baguette 14,20 Beef carpaccio olive oil, parmesan and pesto 14,50 Vegetable spring rolls soy sauce,

More information

Radisson Blu Hotel, Wrocław

Radisson Blu Hotel, Wrocław Radisson Blu Hotel, Wrocław In the CLASSIC wedding package You will find: Professional service and consulting Traditional welcoming by bread and salt of Marriage Couple on the red carpet Courtyard to the

More information

The Spring Menu. by Claus-Peter Lumpp ***

The Spring Menu. by Claus-Peter Lumpp *** The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb

More information

Cold Starters. Chef-salted salmon 350 kcal 150/100 g 560 RUB. Swedish herring fish with onions and potatoes 311 kcal 100/200 g 210 RUB

Cold Starters. Chef-salted salmon 350 kcal 150/100 g 560 RUB. Swedish herring fish with onions and potatoes 311 kcal 100/200 g 210 RUB Cold Starters Salmon Carpaccio with citrus sauce dressing 232 kcal 200 g 390 RUB Chef-salted salmon 350 kcal 150/100 g 560 RUB Swedish herring fish with onions and potatoes 311 kcal 100/200 g 210 RUB Fish

More information

Entrees. Garlic Baguette (VEG) Oven baked baguette with house made garlic butter Cheese & Bacon Baguette

Entrees. Garlic Baguette (VEG) Oven baked baguette with house made garlic butter Cheese & Bacon Baguette Entrees Garlic Baguette (VEG) Oven baked baguette with house made garlic butter 6.50 Cheese & Bacon Baguette Oven baked baguette, topped with mozzarella, tasty cheddar, parmesan cheese and smoked bacon

More information

COLD STARTERS WARM STARTERS PASTA DISHES PORK DISHES BEEF DISHES CHICKEN DISHES FISH DISHES VEGETARIAN AND OTHER DISHES SALAD DISHES WE RECOMMEND

COLD STARTERS WARM STARTERS PASTA DISHES PORK DISHES BEEF DISHES CHICKEN DISHES FISH DISHES VEGETARIAN AND OTHER DISHES SALAD DISHES WE RECOMMEND COLD STARTERS WARM STARTERS PASTA DISHES PORK DISHES BEEF DISHES CHICKEN DISHES FISH DISHES VEGETARIAN AND OTHER DISHES SALAD DISHES WE RECOMMEND SIDE SALADS SIDE DISHES DESSERTS SELECT YOUR PAGE BY CLICK

More information

Hbmb!Nfovt. Nfov!71! Consommé with custard royale. Leaf salad with balsamic dressing, stripss of bacon and bread croutons

Hbmb!Nfovt. Nfov!71! Consommé with custard royale. Leaf salad with balsamic dressing, stripss of bacon and bread croutons HbmbN HbmbNfovt fovt The prices shown are for groups of 10 or more. 1 menu per group please. Nfov71 Consommé with custard royale Leaf salad with balsamic dressing, stripss of bacon and bread croutons Salmon

More information

Executive Chef Konrad Zellner s signature dishes

Executive Chef Konrad Zellner s signature dishes In the Waterfront Kitchen the course is plotted towards culinary pleasure right from the first nautical mile. Executive Chef Konrad Zellner and his team offer freshly caught delicatessen from inland rivers

More information

Landgasthof Alt-Enginger Mühle

Landgasthof Alt-Enginger Mühle Landgasthof Alt-Enginger Mühle Mill-Classics Snails in a garlic and herb sauce 7,90 topped with melted parmesan cheese and served with a crusty baguette Garlic baguette with aioli -veggie- 3,70 Mill-Pan

More information

Soups... Starters. Soup of the day * 3,50. Boullion with liver spaetzle (small liver dumplings) ACLO 3,50

Soups... Starters. Soup of the day * 3,50. Boullion with liver spaetzle (small liver dumplings) ACLO 3,50 Soups... Soup of the day * 3,50 Boullion with liver spaetzle (small liver dumplings) ACLO 3,50 Boullion with homemade Fritatten (thin omelette slices) ACGLO 3,50 Boullion with homemade milt crôutons ACLO

More information

WEEKLY MENU. FRIDAY, 16 March 2018 Cream soup of leek A, G, I Fish strudel with dill-creamsauce and parsley potatoes A, G, D, I, C.

WEEKLY MENU. FRIDAY, 16 March 2018 Cream soup of leek A, G, I Fish strudel with dill-creamsauce and parsley potatoes A, G, D, I, C. WEEKLY MENU FRIDAY, 16 March 2018 Cream soup of leek A, G, I Fish strudel with dill-creamsauce and parsley potatoes A, G, D, I, C 16,90 per Person SATURDAY, 17 March 2018 Hungarian cabbage soup A, G, I

More information

The team of the Evezős Csárda hopes you enjoy your meal! Manager: János Dancz

The team of the Evezős Csárda hopes you enjoy your meal! Manager: János Dancz 5000 Szolnok, Vízpart krt. 1. Phone: +36 / 56 344-857 The team of the Evezős Csárda hopes you enjoy your meal! Manager: János Dancz The price includes the price for the side dish (in case of freshly made

More information

Flanders Bistro. Lunch - 12pm-2pm Dinner pm-8.00pm. 76 Cambell Street, Oakey

Flanders Bistro. Lunch - 12pm-2pm Dinner pm-8.00pm. 76 Cambell Street, Oakey Flanders Bistro Lunch - 12pm-2pm Dinner - 5.30pm-8.00pm 76 Cambell Street, Oakey 07 4691 2191 We cater for all dietary requirements Don t hesitate to ask our friendly staff about our Gluten free and Vegetarian

More information

Menu recommendations for groups

Menu recommendations for groups Menu recommendations for groups Aperitif: Hugo, Prosecco with elderflower sirup and peppermint 13 Prosecco 7dl 75 Champagne 7dl 98 Non-alcoholic fruit punch, per glas 8 Fruit punch with Prosecco, per glas

More information

Menu "Knolle" Small delicacies. All soups can be served as half portions at half price plus 40 cents!

Menu Knolle Small delicacies. All soups can be served as half portions at half price plus 40 cents! Menu "Knolle" Soups... Potato soup "Westphalia" with ham, minced sausages and cream 4,40 Potato soup "Salmon" with smoked salmon, shrimps and dill cream 4,60 Potato soup Sweet potato [vegetarian] with

More information

gin, vodka, vermouth white, lemon zest 10,5 gin, vermouth red, Campari 9,5 Campari, vermouth red, soda 8 cassis, champagne 13,5

gin, vodka, vermouth white, lemon zest 10,5 gin, vermouth red, Campari 9,5 Campari, vermouth red, soda 8 cassis, champagne 13,5 MENU BUBBLES Riesling Sekt, Emil Bauer & Söhne, Pfalz 0,1 l 6 Veuve Clicquot brut 0,1 l 11,5 Veuve Clicquot rosé 0,1 l 13,5 VODKA Ketel One 4 cl 6,5 Belvedere 4 cl 9 Kauffmann soft 4 cl 11,5 APERITIF COCKTAILS

More information

Menue MENUE I. Labskaus beef hash with fried egg. Pan fried fish with pommery mustard sauce and German fried potatoes

Menue MENUE I. Labskaus beef hash with fried egg. Pan fried fish with pommery mustard sauce and German fried potatoes MENUE I Labskaus beef hash with fried egg _ Pan fried fish with pommery mustard sauce and German fried potatoes _ Red berry compote with vanilla sauce Apiece 23,90 MENUE II Lamb lettuce with dijon-mustard

More information

HAVANA STARTERS. OYSTERS brown bread & butter R 18 ea grilled with garlic & champagne butter R 20 ea (minimum order of 4)

HAVANA STARTERS. OYSTERS brown bread & butter R 18 ea grilled with garlic & champagne butter R 20 ea (minimum order of 4) STARTERS OYSTERS brown bread & butter R 18 ea grilled with garlic & champagne butter R 20 ea (minimum order of 4) DECONSTRUCTED PRAWN SAMOOSA R 67 unique to havana grill CALAMARI R 55 grilled - garlic

More information

Southside Bar and Grill

Southside Bar and Grill Southside Bar and Grill BISTRO OPEN 7 DAYS A WEEK LUNCH AND DINNER GRIFFITH LEAGUES CLUB LTD PO BOX 1016 GRIFFITH NSW 2680 T: 02 69624577 www.griffithleagues.com.au Starters GRILLED FISH OF THE DAY $23.80

More information

Christmas Packages 2018

Christmas Packages 2018 Christmas Packages 2018 For more information and to Book NOW please call on 0207 932 4675 events@doubletreewestminster.com for event and group enquiries Canape Menu 18.00 (6 items) Menu 1 Duck pate and

More information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The lunch menu. Including three glasses of corresponding wines *** *** 138 The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery

More information

CHRISTMAS CELEBRATION OFFER

CHRISTMAS CELEBRATION OFFER CHRISTMAS CELEBRATION OFFER 2018 BALTIC WINTER Glass of traditional mulled wine with almonds & raisins COLD BUFFET & Beetroot-marinated salmon, dried capers Baltic herring tartare, boiled egg, pickled

More information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The lunch menu. Including three glasses of corresponding wines *** *** 138 The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke

More information

Hotel Kämp Banquet Wedding Menus

Hotel Kämp Banquet Wedding Menus Hotel Kämp Banquet Wedding Menus 1.3.2018-31.8.2018 To start the dinner, we recommend delicacies and appetizers from the selection below. APPETIZERS 6 / item Toast Skagen with white fish roe and dill Sesame

More information

Finally, the asparagus again

Finally, the asparagus again Finally, the asparagus again marinated asparagus tips 10,90 with wild garlic vinaigrette, parma ham and fresh spring salads portion fresh asparagus of organic farming 16,90 direct from the münster region

More information

Appetizers One Backensholzer goat cheese medallion fried in bacon 8,50 Fried scallop 11,90 Marinated Salmon 10,80 Fresh fried mushrooms 7,20

Appetizers One Backensholzer goat cheese medallion fried in bacon 8,50 Fried scallop 11,90 Marinated Salmon 10,80 Fresh fried mushrooms 7,20 Appetizers One Backensholzer goat cheese medallion fried in bacon 8,50 served on salad with vinaigrette Fried scallop 11,90 with bacon and salad of lenses und Apple Marinated Salmon 10,80 with honey mustard

More information

Starters or in-between...

Starters or in-between... Dear guests, we kindly inform you that according to national law we must provide our guests with details on allergen ingredients of meals and beverages since December 2014. We are happy to tell you personally

More information

CANAPE MENU: Choose 4 for R30 / 6 for R45 / 8 for R60 / 10 for R75)

CANAPE MENU: Choose 4 for R30 / 6 for R45 / 8 for R60 / 10 for R75) CANAPE MENU: Choose 4 for R30 / 6 for R45 / 8 for R60 / 10 for R75) VEGETERIAN Bruschetta topped with toasted peppers, coriander pesto & pecorino cheese Salted cracker topped with mozzarella, marinated

More information

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~ Menu suggestions Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF 21.50 Tuna carpaccio with Asian vegetables CHF 21.50 Graved salmon carpaccio with avocado

More information

The Sparrowhawk. ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share

The Sparrowhawk. ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share The Sparrowhawk ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share Leek and potato soup served with bread and butter 5.45 Chicken liver pâté with apple chutney and granary toast 6.95 Potted

More information

AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019

AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 All menu prices are based on a minimum of 100 guests and service of the meal being completed by 9.30pm For parties of fewer persons: Dinners between 50 100

More information

MENU. Dorset Gardens. Bistro & Bar. 335 Dorset rd Croydon 3136

MENU. Dorset Gardens. Bistro & Bar. 335 Dorset rd Croydon 3136 MENU Dorset Gardens Bistro & Bar 335 Dorset rd Croydon 3136 Specials Menu Baked Lobster 42.9 Oven baked lobster meat sauteed with onion, garlic, mustard, thick cream, cheese, white wine and tarragon. Served

More information

The Autumn Menu *** 189

The Autumn Menu *** 189 The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and

More information

BUFFET MENU. COLD BUFFET 18,00EUR/PAX Variation of salads and fresh vegetable with dressing

BUFFET MENU. COLD BUFFET 18,00EUR/PAX Variation of salads and fresh vegetable with dressing BUFFET MENU BUFFET OF EXECUTIVE CHEF 25,50EUR/PAX Three kinds of vegetable salads Two kinds of cold starters Variation of salads and fresh vegetable with dressing Soup of the day Four kinds of main courses

More information

Plated Lunch and Dinner Menu Selector Package inc VAT

Plated Lunch and Dinner Menu Selector Package inc VAT Plated Lunch and Dinner Menu Selector Package Price @ 49.00 inc VAT Combine and play with our various Chefs suggestions to shape you food experience exactly to your needs. How to build your perfect menu?

More information

Breakfast Minimum 10 people. $13.9 p.p. Individual egg and bacon pies and fruit platter. $21.9 p.p. egg and bacon pies and fruit platter. $24.9 p.

Breakfast Minimum 10 people. $13.9 p.p. Individual egg and bacon pies and fruit platter. $21.9 p.p. egg and bacon pies and fruit platter. $24.9 p. Breakfast $13.9 p.p Individual egg and bacon pies and fruit platter $21.9 p.p Ham And cheese croissants, individual egg and bacon pies and fruit platter Option 3 $24.9 p.p Poached egg and bacon with mushrooms,

More information

Our Specialities. Fondues

Our Specialities. Fondues Our Specialities Fondues Meat - Fondue (two or more persons) variation of meat: filet of beef, Veal, turkey, prawns baked potato - french fries - homemade sauces with soup 49,90 per person Cheese Fondue

More information

Kings Festive Buffet Menu

Kings Festive Buffet Menu Kings Festive Buffet Menu Starters Slow poached chicken with pistachio vinaigrette & beet shoots Shrimp salad with cocktail sauce & lime espuma Chicken liver parfait with brown reduction & walnuts Pastrami

More information

The Pearl. Tiger Prawns with Avocado ratatouille crispy Baby Salad and Pasion Fruit salsa ***** Cream of Vegetable Soup *****

The Pearl. Tiger Prawns with Avocado ratatouille crispy Baby Salad and Pasion Fruit salsa ***** Cream of Vegetable Soup ***** The Pearl Tiger Prawns with Avocado ratatouille crispy Baby Salad and Pasion Fruit salsa Cream of Vegetable Soup Chicken Breast stuffed with Fresh Mozzarella Cheese and Sun Dried Tomato served on Basil

More information

MONDAY. Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES

MONDAY. Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES Starters MONDAY Desserts Duo of melon orange and raspberry salad, mint syrup Chef s soup of the day Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES Belgian chocolate fondant with raspberry curd centre

More information

Chef s Special for Two

Chef s Special for Two Chef s Special for Two Dry aged beef tartare Smoked mayonnaise / Spring onion / Pearl onion / Mustard / Dried red onion Additional ingredients used in this dish: tomato, onion, celery, mustard, chili salt,

More information