A warm Welcome to our Restaurant Zum Rosengarten

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2 A warm Welcome to our Restaurant Zum Rosengarten Let us create a country manor house banquet for you! Yes, like one in the English countryside, but right here in the middle of Basel, at Restaurant Rosengarten, in our Victorian-style conservatory. We are sure you an up to 160 guests will feel really welcome and enjoy a fine occasion with us there. The restaurant s large windows provide charming views of the private park which surrounds our restaurant and hotel. Bettina Brunner, the head of our restaurant services, says: Just relax and enjoy! Your guests will be our guests. Our cooking is always fresh and seasonal. In keeping with our house traditions, we deliberately refrain from superfluous extravance, and we emphasize use of fair-trade products. Choose fine versions of your favourites from our extensive menus. All types and combinations of events can be planned, from a reception/cocktail party, to Sunday brunch, a more formal gala-menu meal indoors, even a grill or fondue party outdoors in our park. Almost anything is possible! Perhaps you don t want to create an entire menu yourself, given all the possibilities. In that case our Master Chef, Jean-Marc Feder, can offer you special menus suited to every time of the year. Would you like to have an even larger event? If so, we can open the doors to our near-by Oekolampad Center. There, it is possible to host up to 250 persons for banquets or up to 400 people for a reception/cocktail party. Please feel entirely free to contact Miriam Flükiger and her banquet and meeting service team; they are ready and waiting to provide more information and to discuss your possible needs. By the way, our prices includes all the taxes. We look forward to you. Pascal G. Martin, Manager and his team Seite 2

3 Our Ideas for your Apéro Warm snacks Homemade pizza roll ups (vegetable) Homemade pizza roll ups (salami) Ham filled croissants Small spring rolls with Sweet-Chili sauce Puff pastry CHF 3.50/pce. CHF 3.50/pce. CHF 3.00/pce. CHF 2.50/pce. CHF 7.00/100g Canapés Cocktail-Canapés classic with salami, ham, egg or asparagus Cocktail-Canapés Swiss style with raw ham or air dried Grisons meat Cocktail-Canapés fish with smoked salmon or shrimps CHF 2.50/pce. CHF 3.50/pce. CHF 3.80/pce. Sandwiches Canapés (open face) filled with ham, salami, herb seasoned cream cheese or egg salad Parisette-Sandwiches (white- or wholemeal flour 83g) with ham, salami, herb seasoned cream cheese or egg salad CHF 4.90/pce. CHF 7.50/pce. Seite 3

4 Crostini (cold) With chopped tomatoes and basil pesto With raw spiced salmon and horseradish mousse With boletus mushroom ragout and white balsamic vinegar CHF 3.50/pce. CHF 4.00/pce. CHF 4.50/pce. Bundt cake Homemade Bundt cake with bacon, olives or dried tomatoes CHF 36.00/800g CHF 25.00/500g Vegetables (cold) 5 different vegetable stripes with curry- and cocktail sauce CHF 5.50/pers. Skewers (hot and cold) Cherry tomatoes and small mozzarella balls Melon balls, raw ham and mint Swiss cheese and grapes Satay-chicken skewers with peanut sauce CHF 3.50/pcs. CHF 4.50/pcs. CHF 4.00/pcs. CHF 3.50/pcs. Crepes Crepes rolled and sliced, filled with Raw ham, garden rocket and mascarpone Crepes rolled and sliced, filled with Smoked salmon and dill CHF 3.50/pcs. CHF 3.50/pcs. Soup Seasonal soup (hot or cold) served in a coffee cup CHF 3.50/cup Seite 4

5 Cheese Selection of cheese (Swiss, French and international cheese) garnished with grapes, nuts and different kinds of bread CHF 12.50/ portion Cold meat Selection of meat with ham, salsiz, air-dried Grison meat and raw ham garnished with cocktail gherkins, pickled onions and different kinds of bread CHF 12.50/ portion Seite 5

6 Starters Leaf salad with croutons, Mozzarella pearls and sprouts CHF Mixed salad with carrots, tomatoes, cucumbers, corn, radish and leaf salad with French dressing CHF Melon, marinated pineapples with peppadews and raw ham from Graubünden CHF Tomatoes and mozzarella with lamb's lettuce, roasted pine-nuts, parmesan shavings and Italian dressing CHF Carrots and lamb's lettuce salad with smoked duck breast with orange dressing CHF Shrimp cocktail served in a scallop shell with red grapefruit filets and avocado CHF Italian Anti pasti dish with marinated aubergine, courgettes, chili and olives rocket salad and crostini with tomatoes CHF Salmon trilogy Salmon tartar, Graved salmon with honey-dill sauce smoked salmon with horseradish toast and butter CHF Assorted fish with shrimps, smoked salmon, smoked trout and smoked mackerel leaf salad with mustard dressing, toast and butter CHF Starter buffet CHF (from 20 pers.) Pâté, different sorts of terrine, melon and raw ham, trilogy of smoked salmon, smoked trout and smoked mackerel shrimps, variety of sauces, different sorts of salad (8 varieties) Seite 6

7 Soups Beef consommé with parsley-pancake stripes and sherry CHF 7.50 Tomato soup with cream and basil pesto CHF 7.50 Cream of broccoli soup with roasted pinenuts CHF 8.50 Cream of wild mushroom soup with croutons CHF 8.50 Cream of pumpkin soup with roasted pumpkin seeds and stripes of bacon (only in autumn and winter) CHF 8.50 Cream of cauliflower soup with salami chips CHF 8.50 Cream of carrot and mango soup with stripes of parmesan puff pastry CHF 8.50 Coconut milk soup with chicken lemon grass and mushrooms CHF 9.50 Fish Roasted pike perch fillet with red shallots sauce spinach and wild rice CHF Medallions of angler fish with pink pepper sauce courgettes and saffron tagliatelle CHF Roasted salmon steak Provencal vegetables boiled potatoes and sorrel sauce CHF Roasted John Dory with lobster-cognac sauce pilaf rice and leek flan CHF Duo of char and scallops Pastis-dill sauce mixed rice and vegetables CHF Seite 7

8 Meat Braised beef with mushrooms, bacon and croutons and red wine sauce, mashed potatoes and vegetables CHF Breast of corn-fed poulard from France mild curry sauce almond rice, stripes of vegetables and fruits on a skewer CHF Roasted rack of pork with a plum sauce curd cheese-spätzle and vegetables CHF Roasted shoulder of veal with rosemary sauce potato croquettes and vegetables CHF Lamb entrecote with a herb crust thyme sauce potato croquettes, polenta and vegetables CHF Pork fillet medallions of (or roasted in one piece) with a herb sauce noodles and vegetables CHF Veal steak with morel cream sauce noodles with butter and vegetables CHF Beef filet medallions (or roasted in one piece) with chanterelles sauce potato gratin and vegetables CHF Veal fillet medallions (or roasted in one piece) boletus sauce, noodles and vegetables CHF Saddle of veal larded with beef filet with a Burgundy sauce, new potatoes and fresh vegetables CHF Seite 8

9 Desserts Meringue with ice cream and whipped cream CHF 10.50/pce. Passion fruit panna cotta with marinated diced mangos and pistachio whipped CHF Duo of chocolate mousse with fruits and vanilla sauce CHF Coconut sponge with banana ice cream marinated kiwis and diced mango CHF Nougat parfait with orange fillet with a cinnamon sauce CHF Crepes filled with strawberries with a raspberry coulis almond tuile filled with exotic fruits CHF Alsatian Style Bundt cake ice cream on sultana sauce Garnished with fruit CHF Chocolate brownies with pears, coconut ice cream pineapple carpaccio CHF Crème brûlée perfumed with vanilla chocolate ice-cream and sauted diced apricot CHF Dessert creation from our pastry chef CHF Dessert buffet CHF (up to 20 Pers.) With homemade delights Seite 9

10 Our menus Birthday menu CHF Leaf salad with nut dressing, Grisons air-dried beef with herb seasoned cream cheese and sauted champignons Cream of broccoli soup with roasted pinenuts Pork fillet roasted in one piece with orange-pepper sauce Noodles and vegetables Parfait of wild honey with brittle sauce, marinated plums and whipped cream with mint Rosengarten menu Three fillets 50g CHF Two fillets 80g CHF Salad bouquet with shrimps, smoked trout and salmon on mustard-dill sauce Beef fillet medallions with sauce Béarnaise Potato croquettes and vegetables Veal fillet medallions of with morel sauce Noodles and vegetables Pork fillet medallions of with apple-calvados sauce Wild rice and small vegetables Dessert creation from our pastry chef Seite 10

11 Wedding menu CHF (without Fish CHF (without Sorbet CHF 85.00) Leaf salad with medium roasted stripes of duck breast with a raspberry vinaigrette Cream of carrot soup with whipped cream, perfumed with orange and pumpkin seeds Sauted medallions of anglerfish served with a lemon and herb sauce Mixed rice and candied cherry tomatoes, served in a scallop shell Litchi-raspberry sorbet with Prosecco Beef and veal fillet served with a truffle sauce Potato creations and vegetable bouquet Mango parfait served with a kiwi sauce, coconut tuile garnished with exotic fruits and tonka bean ice-cream Baptism menu CHF Italian Anti pasti with marinated courgettes aubergines and chillies Melon with raw ham and rocket Cream of leek soup with herb curd cheese dumplings Corn-fed poularde from France with a crust of boletus served with a thyme sauce new potatoes and vegetables Cherry parfait with cassis coulis, pistachio ice cream and cinnamon biscuit Seite 11

12 Communion menu CHF Leaf salad variation served with a shallot dressing, fish fritters and tartar sauce Cream of tomato soup with basil and Parmesan puff pastry Escallop of veal served with Cognac cream sauce Tagliatelle and vegetables Duo chocolate mousse served with fresh fruits passion fruit sauce and vanilla ice-cream Confirmation menu CHF Salad composition with homemade Graved salmon Mascarpone sauce with chive and lemon Cream of mushroom soup with wild mushrooms Medium roasted roast beef served with Sauce Béarnaise and port wine jus Potatoes croquettes and vegetable bouquet Panna Cotta perfumed with elderflowers Strawberry salad and rhubarb ice cream Seite 12

13 Golden Wedding menu CHF (Menu without fish CHF 76.00) Salad bouquet with smoked stripes of duck breast Roasted mushrooms served with a herb vinaigrette Saffron Champagne soup served with Scottish smoked salmon Roasted fillet of pike perch served with a crayfish sauce Basmati rice and green asparagus Saddle of veal larded with beef fillet served with a truffle sauce Curd cheese Spätzle and seasonal vegetables Chocolate parfait with oranges served with a star anise sauce Cassis sorbet and marinated apricots Seite 13

14 Spring menu 1 CHF Spring salad bouquet served with a wild garlic dressing Asparagus tips and dried meat Potato-green onion Cappuccino served with gratinated cheese baguette Corn-fed chicken breast filled with dried tomatoes and rocket Served with chervil sauce new potatoes flavoured with rosemary and vegetables Crème brulee served with rhubarb compote flavoured with vanilla yogurt ice cream Spring menu 2 CHF Salad bouquet served with roasted morels on a radish vinaigrette Cream of asparagus soup served with raw ham chips Medallions of roasted lamb with a wild garlic crust Gratinated potatoes and spring vegetables Strawberry composition Served with rhubarb ice cream Seite 14

15 Spring menu 3 CHF Home marinated Norwegian salmon and roasted king prawns Served with green asparagus ragout, garnished with a small salad bouquet With white Aceto Balsamico Yellow carrot soup perfumed with ginger and caramelized shallots Baked escalope of veal served with shi take sauce Homemade wild garlic Spätzle and spring vegetables Elderflower parfait on a refreshing strawberry salad and chocolate cake Seite 15

16 Summer menu 1 CHF Italian Anti pasti on a skewer with a duo of melons Parma ham, focaccia with olives and rocket Cold cauliflower soup served with deep-fried chilli in tempura batter Roasted pork fillet served with a piquant Chorizo sauce Tomato-polenta slice and summer vegetables Tepid cherry tart served with vanilla sauce and litchi raspberry sorbet Summer menu 2 CHF Salad bouquet with smoked duck breast Marinated diced courgettes and tomatoes Served with a lemon dressing Roasted medallions of anglerfish served with a nectarine-riesling sauce Venere rice and spinach Corn fed chicken breast from France filled with mushrooms Served with a balsamic sauce Tagliatelle and summer vegetables Blackberry parfait with lime and white chocolate shavings Apricot sorbet served in a berry tuile and raspberry coulis Seite 16

17 Summer menu 3 CHF Salad bouquet with roasted diced salmon and courgettes served with a saffron-dill sauce Carrot soup with mango and parmesan puff pastry Symphony of veal fillet and beef fillet served with chanterelle sauce gratinated potatoes and summer vegetables Strawberry cream slice served with mint-mascarpone sauce Caramelised cherries and blackberry sorbet Seite 17

18 Autumn menu 1 CHF Walnut-lentil salad served with smoked venison ham Sauce Cumberland caramelised grapes and corn salad Cream of beetroot soup served with sour cream and cinnamon croutons Fillet of hare surrounded with wild boar served with salsify sauce Ginger bread noodles and vegetables Homemade pear brownies served with plum sauce Apple sorbet garnished with fruits Autumn menu 2 CHF Autumn salad bouquet served with game terrine, marinated mushrooms and pumpkin bread roll red onion compote with parmesan pastry Cream of celery soup with chestnuts Roasted fillet of char served with a date sauce Wild rice and spinach Escalop of venison served with a chanterelle sauce Butter Spätzle and autumn vegetables Mirabelle parfait served with a Calvados sauce flavoured with chilli Plum chutney and quince sorbet Seite 18

19 Autumn menu 3 CHF Autumn salad with roasted diced venison Apple wedges and fig served with a hazelnut vinaigrette Cream of chanterelle soup served with sesame puff pastry stripes Roasted pike-peach fillet served with Riesling-juniper sauce, Venere-rice Venison medallions served with cranberry sauce Pumpkin gnocchi and vegetables Pear parfait served with diced quince flambé Honey-Espuma and almond tuile filled with grapes Seite 19

20 Winter menu 1 CHF Mousse of soft cream cheese with herbs, parsnip chips Tomatoe flavoured with gingerbread and purslane salad French breast of corn fed poulard served with hip cream sauce Noodles and vegetables Red wine fig parfait served with marinated pineapple and mandarins Flavoured with winter spices and lime ricotta mousse Winter menu 2 CHF Salad bouquet served with pumpkin vinaigrette, smoked stripes of duke breast and sauted boletus Cream of salsify soup served with orange mousse Veal fillet roasted in one-piece serve with walnut-burgundy sauce gratinated potatoes and vegetables Pear mousse served in a crepe with almond sauce and Läckerli ice cream Seite 20

21 Winter menu 3 CHF Corn salad served with roasted wild mushrooms, smoked wild boar ham and croutons flavoured with ginger bread Cream of pumpkin soup flavoured with orange zests and diced sweet potatoes Anglerfish medallions served with celery-leek ragout Potato balls and balm jus Roasted beef fillet served with port wine-shallot sauce Spätzle with chestnuts and vegetables Chocolate cake served with poached pears in red wine Cinnamon sauce and green tea ice cream Seite 21

22 Festive menus for your Christmas party Menu 1 Création de Noël CHF Cream of pumpkin soup served with caramelised pumpkin seeds and small croutons Breast of corn-fed chicken served with orange sauce flavoured with ginger bread curd Spätzle and vegetables Terrine of chocolate served with vanilla sauce flavoured with peppermint Mandarin sorbet in an almond tuile Menu 2 Père Noël CHF Marinated salmon served with a dill sauce flavoured with maple syrup On beetroot Carpaccio, caper berries and slice of white bread Cream of carrot soup flavoured with curry with herbal curd cheese dumplings Fillet of pork roasted in one piece served with a red wine sauce flavoured with cinnamon tagliatelle and vegetables Rum parfait served with mango sorbet and coconut biscuit Seite 22

23 Menu 3 Noël Gourmand CHF Salad served with roasted chanterelle Pumpkin coulis and red cabbage salad with apple chips Cream of celeriac soup with glazed chestnuts Rolls of sole with king prawns served with freshwater crayfish sauce Mashed Jerusalem artichokes and peperonata flavoured with vanilla Fillet of veal roasted in one piece served with ginger bread jus Rosemary potatoes and vegetables Ice cream parfait flavoured with green cardamom and limes Poached saffron pear, quince sauce and chocolate mousse Seite 23

24 BBQ-Party starting in Mai until September CHF / each person Up to 15 persons (extra charge for dessert buffet CHF 16.00/person) Salad buffet with different kind of green salad and raw vegetables homemade dressings Fresh from the grill Lamb chops, leg of chicks, pork steaks, Luganighetti, cipollata of veal, Merguez and Klöpfer, corn on the cob, stripes of chilli, courgettes and aubergines, Backed Potatoes served with soft cream cheese with herbs, herb butter and mustard Mixed sorbet garnished with fruits Seite 24

25 from October until March Up to 10 persons Starters Cured ham and dried meat (CH) CHF Mixed salad CHF 8.50 Mixed green salad served with dice of bacon CHF Cheese fondue House mix (half gruyere half vacherin) CHF Pavillon mix (vacherin) CHF Special mix (half gruyere half vacherin and tomatoes melt) CHF Served with small potatoes, bread cornichons and pearl onions. Additional: vegetables (broccoli and mushrooms) CHF 6.00 fruits (pineapples and pears) CHF 6.00 Desserts Mixed sorbet garnished with fresh fruits CHF Caramel cream CHF 8.00 Chocolate mousse with fillets of orange CHF Seite 25

26 Sunday Brunch Every first Sunday of the month or from 10 persons upwards starting until O clock CHF each person To drink Coffee, tea, hot chocolate, cold and hot milk, different kinds of juices from Max Havelaar, 1 glass of Prosecco or Rimus Bread and Co. Different sorts of bread, croissants, whole-meal croissants, and plaited bread butter, margarine homemade fruit puree, honey and Nutella Cereals and Co. Muesli and cornflakes Yoghurt, curd cheese and stewed fruit Fruit basket with seasonal fruits fresh fruit salad fruit plate Cold dishes Assorted cold cuts and ham plate Swiss and international selection of cheese Different smoked fishes from Norway Hot dishes Scrambled eggs Soft-boiled eggs Small Rösti Roasted bacon and ham Small sausages Seite 26

27 Declaration of Origin Pork, beef and veal are from Switzerland unless marked otherwise. Our lamb is from New Zealand, and our poultry comes from France. We obtain our fish and other seafood from a variety of sources. We mainly offer vegetables and fruit that are fresh and seasonal. Our fresh herbs, spices and berries in season come from our own hotel garden. We obtain our coffee, honey, bananas and fruit juices from Fair Trade sources! Seite 27

28 Banquet Terms of Service Reservation Reservations are defined exactly: We guarantee your reservation. Please tell us at least 48 hours before the event the exact number of people who will attend. If fewer people attend, we must still charge you for the pre-reported number of guests. Organisation and Arrangements for all Details, including: - Food and beverage advice and selection - Banquet room set up (e.g. arrangement of tables and chairs) - Room decoration - Needed equipment (e.g. audio-visual) ten days or more before the event Table setting fee If you will be bringing food from outside rather than using our food services, we charge a table-setting fee (plates, utensils, etc.) of CHF 4.50 per person Printed Menus CHF 2.00 each Corkage If you would like to bring your own wine, we will charge a corkage fee (glassware, etc.) of CHF per bottle. The fee for sparkling wines and champagne is CHF per bottle, and for distilled spirits, CHF per bottle. Event time extension surcharge Per hour after pm: CHF Seite 28

29 Oekolampad Center An event to be held in the Oekolampad Center must be one, which will result in the following minimum sales. - in the Weinbergstube: CHF in the Empore (gallery): CHF in the Kirchensaal with stage: CHF Invoicing After the agreed start date, your invoice is calculated based on the number of guests confirmed to us in writing at least 48 hours before the event. Accepted forms of payment Cash (CHF, Euro and US Dollar), EC-direct or Postcard, or (by arrangement) with credit cards or by invoice-based transfer of funds. Price Prices subject to change without prior notice. The price includes VAT (value-added tax). Miscellaneous Any special cleaning (of spills, etc.) is charged at CHF per hour. In case of theft, Hotel Bildungszentrum 21 AG shall not be held liable. Seite 29