Welcome. Dear guests,

Size: px
Start display at page:

Download "Welcome. Dear guests,"

Transcription

1 Welcome Dear guests, to make something special out of the average, that s what we invite you to. We welcome you in the name of the whole team in the restaurant of Landhotel Voshövel. Especially the pure and natural flavors will be remembered from our senses. In our kitchen and our wine cellar, quality and good taste don t know any compromises. Of course from the region It is well known that food tastes good in Landhotel Voshövel. However, only a few have ever considered that the base of our dishes are products of our region. Meat, eggs, fruit and vegetables - except exotic products - are grown by farmers next door or of the neighboring villages. Our juices for example are produced from the rewarded fruit press Van Nahmen in Hamminkeln. Other products like cakes, the typical black bread as well as the Mettwurst sausage, the head cheese and much more are homemade. Let us pamper you - you will always find a piece of the Lower Rhein region.

2 aperitifs Cuvée Prima Stella Spumante brut 0,1l 5,50 Balbinot Sparkling wine 0,1l 5,50 mixed with rhubarb juice or limoncello, wild strawberries, blueberries, liqueur of black elderberries mixed as Hugo 0,1l 6,00 OUR SUGGESTION Pinot Noir / Rosé sparkling wine 0,1l 5,50 Rheingau Aperol Spritz 0,2l 6,50 Pamplune 0,2l 6,50 Lemongras Sprizz 0,2l 6,50 Champagne Charles Mignon 0,1l 10,00 sherry // dry // medium 5 cl 4,80 martini dry // bianco // rosso 5 cl 4,80 campari pure 4 cl 4,50 campari Soda 4 cl 5,50 campari with orange juice 4 cl 6,00 We will be glad to provide you with a menu labelling all allergens. If you suffer from a food allergy we will accommodate your dietary needs.

3 appetisers STARTERS gratinated picandou vegetarian grape / bean / Afilla cress 12,50 Sashimi of salmon cucumber / avocado / honey soy glace 14,50 truffled black-feather chicken Potatoe pyramid cake / madeira foam / beetroot / apple 16,50 SOUP Consommé of beef dumplings / egg custard / cauliflower 5,60 Consommé of poultry rosemary / vegetable 7,50 Velouté of potatoe Strudel of duck / mushroom brittle 8,50 ENTRÉE Stuffed noodles filled with pike-perch and scampi foam of lobster / carrot 15,50

4 fish and vegetarian FISH Fillet of pike-perch horseradish / leek / salsify 23,50 Fillet of bass truffled potatoe strudel / vegetable / spinach foam 27,50 BE VEGGIE Pappardelle tricolore fried mushrooms / winter truffle 21,50 Our waiting staff will be happy to give you further suggestions! VEGAN stuffed cabbage leaves lentils / gheekins pickled with mustard seeds / pear 15,50

5 from pot and pan Saddle of sucking pig Dauphine potatoes / sauerkraut / foam of malt beer 25,50 Lamb crown burnt leek / pumpkin gnocchi / herbs gremolata 31,50 Rumpsteak or fillet of beef pearl onion / bacon / filled potatoes / savoy cabbage > fillet of beef 180g 32,50 > US Rumpsteak 200g 35,50

6 our classics and seasonal dishes wintry lamb s lettuce Potato bacon dressing / smoked geese breast / raspberries 13,50 Potatoes and carrots stew with fried black pudding 14,50 crispy chicken breast seasonal salad / green sauce 15,50 Krüstchen escalope / fried egg / roasted onions / fried potatoes / green salad 16,50 veal escalope fried in butter cowberries / grated potato salad / leaf lettuce / pumpkin seed oil 21,50 Ragout of wild boar swabian noodles / brussel sprouts cranberries 23,50

7 the menu truffled black-feather chicken Potatoe pyramid cake / madeira foam / beetroot / apple Consommé of vegetable rosemary / vegetable Sorbet of red orange liqurice of wine / almond Saddle of sucking pig Dauphine potatoes / sauerkraut / foam of malt beer Selection of Affineur G. Waltmann cheese served with homemade compote and fruit bread served as three-course menu (soup / main course / dessert) 42,00 served as five-course menu (starter / soup / entrée / main course / dessert) 59,00

8 desserts & cheese Sorbet of kalamansi Cookie / coconut 5,50 homemade pralines // 5 pcs 10,50 Caramel mousse Pyramid cake / beetroot sorbet / blueberry 12,50 Parfait of lemon grass Mango gelee / chocolate samosa / mojito foam 13,50 Marble brownie vegan Pecan nut / apple sorbet 7,50 CHEESE Selection of regional cheese served with homemade chutney and fruit bread 13,50

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

Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings

Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots

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

Spring menus. March June. Soup of young carrots Paillette. Roasted breast of corn poulard on wild garlic noodles Vegetable garnish

Spring menus. March June. Soup of young carrots Paillette. Roasted breast of corn poulard on wild garlic noodles Vegetable garnish Four seasons menus Spring menus March June Spring menu I Soup of young carrots Paillette Fr. 38.00 per person Roasted breast of corn poulard on wild garlic noodles Vegetable garnish Fruit salad with elderflowers

More information

The Big Tasting Menu

The Big Tasting Menu The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with diced fruit and salted caramel Sautéed scallops with marinated beetroot crème fraîche

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

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 Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange

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

scandichotels.de/hamburg

scandichotels.de/hamburg scandichotels.de/hamburg Beef Carpaccio Rolls Rocket Salad Marinated Tomatoes Shaved Parmesan Pike-perch Filet Cabbage Potato Purée Brownies Apple Ragout EUR 36,00 Smoked Salmon Rösti Sour Cream Salmon

More information

The Autumn Menu *** 189

The Autumn Menu *** 189 The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont

More information

canapés pg /2019 Collection (Version 1)

canapés pg /2019 Collection (Version 1) canapés pg. 1 2018/2019 Collection (Version 1) canapés canapes indicated with a * are included with our compliments. we recommend -6 bites per guest and remember to cater for your guest dietary needs.

More information

The Autumn Menu *** 189

The Autumn Menu *** 189 The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont

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

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

An original menu from the history of the Wartburg

An original menu from the history of the Wartburg An original menu from the history of the Wartburg Second castle courtyard after the restoration Dinner on october 6. 1896 Wild soup hunter style Creamy wild soup with wild pate 8,40 Lobster Monte Christo

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 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

The Tasting Menu in the Advent

The Tasting Menu in the Advent The Tasting Menu in the Advent by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Carabinero shrimps with black rice chicory

More information

O L O R O S O. m e n u s

O L O R O S O. m e n u s O L O R O S O m e n u s our menus At Oloroso we are passionate about our food. We use only the finest ingredients that Scotland s wonderful larder has to offer. By sourcing our food locally and using the

More information

S T A R T E R S S O U P S

S T A R T E R S S O U P S S T A R T E R S Oven Dried Tomato and Provola Cheese Salad, Tossed with Aromatic Leaves and Citrus Dressing 330,- Czk Lightly Smoked Prague Ham with Traditional Condiments 360,- Czk Smoked Wild Salmon

More information

BANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld)

BANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld) BANQUET MENUS,, To eat is a necessity, but to eat intelligently is an art, d (La Rochefoucauld) Dear Guest We are pleased that you have chosen hotel Belvoir for you event. On the following pages, you will

More information

Starters. Salad of citrus fruits with char and avocado mousse of goat yaourt BD 16,00

Starters. Salad of citrus fruits with char and avocado mousse of goat yaourt BD 16,00 Starters Salad of citrus fruits with char and avocado mousse of goat yaourt BD 16,00 Roll and tartar of deer fillet celery, red cabbage and walnut BGH 16,00 Lamb s lettuce with sour cream dressing and

More information

The Big Tasting Menu

The Big Tasting Menu The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with Williams pear Sautéed scallops with potato mousseline and chive sauce Confit cod with

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

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

Consommé with sliced pancakes with herbs 4,00. Tomato soup 4,20. Cucumber cream soup 4,20

Consommé with sliced pancakes with herbs 4,00. Tomato soup 4,20. Cucumber cream soup 4,20 Soups Consommé with sliced pancakes with herbs 4,00 Tomato soup 4,20 Cucumber cream soup 4,20 Fish-soup 6,80 strips of trout, salmon and root vegetables with garlic baguette Starters Small salad with strips

More information

WIENER BEISL. Wien Berlin kulinarisch vereint. Menu English

WIENER BEISL. Wien Berlin kulinarisch vereint. Menu English WIENER BEISL Wien Berlin kulinarisch vereint Menu English BERLIN CLASSICS Consommé of prime boiled beef with slices of pancake 8.50 Original Berlin curry sausage with French fries and our homemade special

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

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

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

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 wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly

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

Lunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm

Lunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm Lunch Menu Soup of the day, warm bread 6 grapefruit 8 Beetroot gnocchi, goats curd, shallot puree 7 Cider steamed mussels, pancetta & sour dough 7.50 Braised oxtail, oxtail consommé, carrot & turnip mash

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

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

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

Seasonal leaf salads with butter-croutons, CHF sprouts and cherry-tomatoes

Seasonal leaf salads with butter-croutons, CHF sprouts and cherry-tomatoes Cold starters Seasonal leaf salads with butter-croutons, CHF 13.00 sprouts and cherry-tomatoes Romaine lettuce salad with Caesar Dressing, CHF 14.00 garlic-bread chips and minced organic egg Salad of Ramati

More information

W H AT S TO EAT & DR IN K?

W H AT S TO EAT & DR IN K? W H AT S TO EAT & DR IN K? 90279560.indd 1 08/02/2013 16:21 90279560.indd 2 08/02/2013 16:21 We ve designed our menu so there is something for everyone, with plenty of healthy choices and a few tasty treats

More information

Wedding Menus. Bespoke Menu. Canapé Selection

Wedding Menus. Bespoke Menu. Canapé Selection Wedding Menus Our wedding menus are priced at 45.00 per person. All menus include coffee and chocolate truffles We would ask that you to select one set menu for all your guests. Dietary requirements will

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

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

has never been better

has never been better has never been better CHRISTMAS CELEBRATIONS Christmas Brochure 2018 PRIVATE CHRISTMAS PARTIES CHRISTMAS DAY LUNCH CHRISTMAS DAY DINNER CHRISTMAS JOINER PARTY NEW YEARS EVE STARTERS MAIN COURSES DESSERTS

More information

Bramshaw Banqueting Menu

Bramshaw Banqueting Menu Bramshaw Banqueting Menu Spiced Carrot Soup, Coriander Crème Fraiche (G.F) Free Range Chicken Liver Parfait, Red Onion Confit, Toasted Brioche (G.F without Toasted Brioche) Beetroot Cured Salmon, Herb

More information

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

The lunch menu. Including three glasses of corresponding wines *** *** The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic

More information

Saxon Buffet Soups: * Soljanka of zander * Potato soup with croutons and sausages

Saxon Buffet Soups: * Soljanka of zander * Potato soup with croutons and sausages Saxon Buffet 2019 * Home made smoked trout fillet with lemon caper marinade * Jellied beef from the beef with horseradish sauce * Filled eggs * Small meatballs and potato salad * Beef salad with braised

More information

S T A R T E R S S O U P S

S T A R T E R S S O U P S S T A R T E R S Steamed Norwegian King Crab on Avocado Mango Relish and Chili Aioli Sauce 460,- Czk Thinly Sliced Marinated Salmon with Szechuan Pepper and Lemon Zest 420,- Czk Terrine of Foie Gras Marinated

More information

Energy supply during the day Meeting packages

Energy supply during the day Meeting packages Energy supply during the day Meeting packages price CHF / person Keep it Simple full day 75 Coffee break in the morning and afternoon Keep it Simple half day 55 Coffee break in the morning or afternoon

More information

Banquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute

Banquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute Banquet Menus Banqueting Menu A 28 per person Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute Smoked Mackerel Pate, Yellow Chilli Jam, Rye Bread Roasted Chicken

More information

Groups menu 17! - drinks not included

Groups menu 17! - drinks not included Groups menu 17! - drinks not included Smoked salmon salad with dill cream Onion pie, mixed salad with nuts Salad with goat cheese on Toast, flaved with honey Traditional "pâté en croute", grated carrots

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

Eating is a necessity, enjoying is an art. Enjoy also specialities from our own smokehouse

Eating is a necessity, enjoying is an art. Enjoy also specialities from our own smokehouse Eating is a necessity, enjoying is an art - Francois de La Rochefoucauld - Our kitchen crew spoils you with regional and seasonal meals and with a delicious selection of vegetarian dishes Enjoy also specialities

More information

STARTERS. (Please select one starter from one of the sections below) SECTION A 12

STARTERS. (Please select one starter from one of the sections below) SECTION A 12 PRIVATE DINING STARTERS (Please select one starter from one of the sections below) SECTION A 12 Chicken and ham hock terrine with peas and crusty loaf Sun-dried-tomato-crusted cod, fine herb salad and

More information

Own Cocktails BELGE BASIL 10. Classic Cocktails LAZY RED CHEEKS 11. Virgin Cocktails LIGHT N BREEZY 7 BELGE SWEET 9

Own Cocktails BELGE BASIL 10. Classic Cocktails LAZY RED CHEEKS 11. Virgin Cocktails LIGHT N BREEZY 7 BELGE SWEET 9 Own Cocktails BELGE BASIL 10 Marula Gin, St. Germain elderflower, lemon juice, cane sugar and fresh basil BELGE SWEET 9 Gales crémant, raspberry syrup and rose syrup BELGE SOUR 10 Bulleit Bourbon, lemon

More information

Starters. Soups. Main Courses. Smoked Tyrolean ham with pickles, horseradish and farm bread 13

Starters. Soups. Main Courses. Smoked Tyrolean ham with pickles, horseradish and farm bread 13 Starters Smoked Tyrolean ham with pickles, horseradish and farm bread 13 Aigner s crude beef tartare served with different spices, farmer s bread and butter Starter 90g / Main course 120g 17/ 22 + French

More information

Dear guest, Welcome to Restaurant Savarin.

Dear guest, Welcome to Restaurant Savarin. Dear guest, Welcome to Restaurant Savarin. Besides enjoying our gourmet food, we also value the environment and organic ingredients. You will find various symbols on the menu. In this way we want to show

More information

Consommé with sliced pancakes with herbs 4,00. Tomato soup 4,50. Potato cream soup with sausage 4,50

Consommé with sliced pancakes with herbs 4,00. Tomato soup 4,50. Potato cream soup with sausage 4,50 Soups Consommé with sliced pancakes with herbs 4,00 Tomato soup 4,50 Potato cream soup with sausage 4,50 Fish-soup 6,80 strips of trout, salmon and root vegetables with garlic baguette Starters Small salad

More information

Welcome to the Grünauer Hof

Welcome to the Grünauer Hof ENGLISCH Welcome to the Grünauer Hof Welcome For over 100 years, the Grünauerhof has treated its guests to a family athmosphere, a magical setting and a hearty cuisine. The property, including an original

More information

Starters. Soups. Main Courses. Smoked Tyrolean ham with pickles, horseradish and farm bread 14

Starters. Soups. Main Courses. Smoked Tyrolean ham with pickles, horseradish and farm bread 14 Starters Smoked Tyrolean ham with pickles, horseradish and farm bread 14 Aigner s crude beef tartare served with different spices, farmer s bread and butter Starter 90g / Main course 130g 17/ 24 + French

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

85 per person Preorder only Children s portion available. A Selection of Canapés and a glass of Prosecco on arrival. Champagne and Lemon Sorbet

85 per person Preorder only Children s portion available. A Selection of Canapés and a glass of Prosecco on arrival. Champagne and Lemon Sorbet Christmas Day Menu 85 per person Preorder only Children s portion available A Selection of Canapés and a glass of Prosecco on arrival Roast Beet and Walnut Tarte Tatin Goat s curd and cress Pumpkin and

More information

Winter Menu Suggestions

Winter Menu Suggestions Winter Menu Suggestions Dear Guest These seasonal compositions were created by our master chefs, Andy Fluri and Niko Eichner, and are ideally suited for parties of 10 or more. You may rearrange them as

More information

Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090

Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Traditional beef tartar topped with seared quail egg, crispy caper, rocket leaves

More information

Welcome to the Grünauer Hof

Welcome to the Grünauer Hof ENGLISCH Welcome to the Grünauer Hof Welcome For over 100 years, the Grünauer Hof has treated its guests to a family atmosphere, a magical setting and hearty cuisine. The property, including an original

More information

Starters and cold dishes. Cheese

Starters and cold dishes. Cheese Starters and cold dishes Kalter Braten cold pork roast served with horseradish, gherkins/pickles, bread and butter Räucherlachsscheiben slices of smoked salmon served with potato rösti and creamed horseradish

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

MEAL SELECTION AND BOOKING

MEAL SELECTION AND BOOKING STAINES MASONIC H A L L M E N U Please find attached our suggested menu selection for 2018/19. I would like to take this opportunity to advise you that all our dishes are home-cooked and I prepare them

More information

Christmas New Year s Eve 2017/18

Christmas New Year s Eve 2017/18 Christmas New Year s Eve 2017/18 Foto: P 1+2 shutterstock GIFT IDEAS Surprise your family and friends with culinary delights at the Sheraton Grand Salzburg. Get gift certificates for our Sunday Lunch Buffet,

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

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

"Good things made with love"

Good things made with love "Good things made with love" Andrea & Peter Schedler and their team bid you a warm welcome. APERITIVES Houseaperitiv 5,50 Prosecco 5,20 Aperol Spritz 5,80 Hugo 4,50 Sherry, Campari, Martini, Pernod, Cynar

More information

Starters. Soups. Main Courses. Smoked Tyrolean ham with pickles, horseradish and farm bread 13

Starters. Soups. Main Courses. Smoked Tyrolean ham with pickles, horseradish and farm bread 13 Starters Smoked Tyrolean ham with pickles, horseradish and farm bread 13 Aigner s crude beef tartare served with different spices, farmer s bread and butter Starter 90g / Main course 120g 17/ 22 + French

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

FLORIS Catering Christmas delights. -Content- Finger food Buffet Menu Give-Aways

FLORIS Catering Christmas delights. -Content- Finger food Buffet Menu Give-Aways FLORIS Catering Christmas delights -Content- Finger food Buffet Menu Give-Aways 1 About our kitchen FLORIS is synonymous with a modern, down-home kitchen We love lite and healthy dishes made from ingredients

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

THE REPULSE BAY CLASSIC MENU

THE REPULSE BAY CLASSIC MENU THE REPULSE BAY CLASSIC MENU The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese

More information

CHAPTER INDEX BASICS SAUCES, DIPS AND SPREADS SAVOURY PASTA AND RICE DISHES SIDE DISHES MAIN DISHES SAUCES, DIPS AND SPREADS SWEET BAKING SAVOURY

CHAPTER INDEX BASICS SAUCES, DIPS AND SPREADS SAVOURY PASTA AND RICE DISHES SIDE DISHES MAIN DISHES SAUCES, DIPS AND SPREADS SWEET BAKING SAVOURY 384 CHAPTER INDEX 385 CHAPTER INDEX BASICS Chopping and steaming tables...32 Vanilla sugar...38 Whipped cream...39 Whisked egg whites...40 Shortcrust pastry...41 Sweet shortcrust pastry...42 Quick puff

More information

THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns

THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns THE REPULSE BAY CLASSIC MENU The famous Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese croûtons

More information

A warm welcome to. Culinary tradition has a future

A warm welcome to. Culinary tradition has a future A warm welcome to Culinary tradition has a future Influences from around the world integrated into European recipes. Our chefs are culinary discoverers with strong local ties. This throws a brand new light

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

CHRISTMAS MENUS 3 Courses

CHRISTMAS MENUS 3 Courses CHRISTMAS MENUS 3 Courses Restaurants Bela Vita & Adega & Lisboa / Estoril rooms Cream of Potato Soup Mireille with Lebkuchen Foam and Balik Salmon Praline Bacalhau com Todos Fresh Codfish wrapped in a

More information

BROCHURE THINK AWESOME

BROCHURE THINK AWESOME PRIVATE CHRISTMAS PARTIES THINK AWESOME CHRISTMAS CELEBRATIONS MARCO PIERRE WHITE FESTIVE DINING BOXING DAY NEW YEARS EVE BROCHURE CHRISTMAS DAY LUNCH PRIVATE PARTIES SET IN THE ROOM OF YOUR CHOICE, HILTON

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

Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6

Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.

More information

Christmas. at The Lensbury The Lensbury Broom Road Teddington Middlesex TW11 9NU

Christmas. at The Lensbury   The Lensbury Broom Road Teddington Middlesex TW11 9NU Christmas at The Lensbury WWW.LENSBURY.COM The Lensbury Broom Road Teddington Middlesex TW11 9NU You may not be ready to deck the halls just yet, but Christmas Party planning is in full swing at The Lensbury.

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

Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus

Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,

More information

Soups. Hokkaido pumpkin soup from the region, with caramelized pumpkin seeds and pumpkin seed oil 5,80. Appetizers

Soups. Hokkaido pumpkin soup from the region, with caramelized pumpkin seeds and pumpkin seed oil 5,80. Appetizers Soups Beef broth soup, served with a savory herbed crepe 4,60 Beef broth soup with swabian dumplings (Maultaschen) 5,20 Hokkaido pumpkin soup from the region, with caramelized pumpkin seeds and pumpkin

More information

Celebrate Christmas with us... Christmas Menu November 27th - December 23rd

Celebrate Christmas with us... Christmas Menu November 27th - December 23rd Celebrate Christmas with us... Christmas Menu 2017 November 27th - December 23rd Festive Season 2017... November 27th - December 23rd All We Want for Christmas is You... It s the most wonderful time of

More information

WINTER A LA CARTE MENUS

WINTER A LA CARTE MENUS WINTER A LA CARTE MENUS Starters - kindly select 1 of the following Meat & Poultry Wild boar tortelloni with mushroom cream sauce and madeira 12 Roasted, shredded Peking duck topped with mixed leaf salad

More information

DINNER MENU CONTENTS. Plated Dinners 32. Buffet Dinners West Coast 33. Alpine 34. Canadiana 35. Create Your Own Buffet 36

DINNER MENU CONTENTS. Plated Dinners 32. Buffet Dinners West Coast 33. Alpine 34. Canadiana 35. Create Your Own Buffet 36 32 CONTENTS Plated Dinners 32 Buffet Dinners 33-37 West Coast 33 Alpine 34 Canadiana 35 Create Your Own Buffet 36 Create Your Own Deluxe Buffet 37 All funds quoted are in Canadian Dollar (CAD). 32 33 PLATED

More information

WEEKLY MENU. MONDAY, 29 January 2018 Mushroom cream soup A, G, I Vegetables patties with sour cream dip and salad A, C, G, I, J, L 14,90 pro Person

WEEKLY MENU. MONDAY, 29 January 2018 Mushroom cream soup A, G, I Vegetables patties with sour cream dip and salad A, C, G, I, J, L 14,90 pro Person WEEKLY MENU MONDAY, 29 January 2018 Mushroom cream soup A, G, I Vegetables patties with sour cream dip and salad A, C, G, I, J, L 14,90 pro Person TUESDAY, 30 January 2018 Soup with tyrolean dumplings

More information

Soups. Pasta & Vegetarian. Bouillon. Barley soup Fr home-made to a traditional recipe

Soups. Pasta & Vegetarian. Bouillon. Barley soup Fr home-made to a traditional recipe Hot and cold starters Capuns Fr. 17.50 Swiss chard-wrapped dumplings filled with cured ham strips and grated Splügen alpine cheese Venison liver-parfait Fr. 21.50 Cumberland sauce Brioche, apple Roe-deerTartar

More information

PortoFino. Oven baked eggplant with Stracciatella cheese and tomatoes Eur 11,50. White asparagus with poached egg and Hollandaise sauce Eur 14,00

PortoFino. Oven baked eggplant with Stracciatella cheese and tomatoes Eur 11,50. White asparagus with poached egg and Hollandaise sauce Eur 14,00 Oven baked eggplant with Stracciatella cheese and tomatoes Eur 11,50 White asparagus with poached egg and Hollandaise sauce Eur 14,00 Gazpacho cold tomato and vegatable soup with Stracciatella cheese Eur

More information

STARTERS MAINS DESSERTS SEE INDIVIDUAL SITES FOR PRICING. SPICED PARSNIP SOUP carrot & parsnip crisps (ve)

STARTERS MAINS DESSERTS SEE INDIVIDUAL SITES FOR PRICING. SPICED PARSNIP SOUP carrot & parsnip crisps (ve) FESTIVE MENU AVAILABLE FROM 26TH NOVEMBER - 30TH DECEMBER STARTERS SPICED PARSNIP SOUP carrot & parsnip crisps (ve) PRAWN COCKTAIL with Bloody Mary sauce CHICKEN LIVER PÂTÉ with toast & mulled fruit chutney

More information

Cocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p.

Cocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p. Cocktail proposals Cocktail 3 pieces p.p. Small focaccia with wild mushrooms and fresh herbs Bresaola roulade with goat cheese Red tuna tartar with corn cream and curcuma CHF 14.- p.p. Cocktail 5 pieces

More information

F O O D & B E V E R A G E

F O O D & B E V E R A G E F O O D & B E V E R A G E C O N T E N T S BREAKFAST COFFEE BREAKS SNACK BUFFET & MINI LUNCHEON LUNCH BOXES BUFFETS MENUS FINGER FOOD BEVERAGES Breakfast I Breakfast Coffe BreaksI Coffee Lunch Breaks &

More information

COURTYARD EVENT MENUS

COURTYARD EVENT MENUS COURTYARD EVENT MENUS All prices are stated per person and include VAT. Our menues are available for groups of a minimum of 10 person. A surcharge will apply for smaller groups. LUNCH MENUS Menu I Smoked

More information

FREE-RANGE DUCK FROM THE OVEN

FREE-RANGE DUCK FROM THE OVEN FREE-RANGE DUCK FROM THE OVEN CARVED AT THE TABLE SERVED IN 3 COURSES FOR TWO PERSONS Consommé of the duck with root vegetables and giblets The breast with seed oil jus, grilled Jerusalem artichoke and

More information

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

Monday. ~Walk through the savoury kitchen of Mecklenburg~ Selection of fresh and marinated salads

Monday. ~Walk through the savoury kitchen of Mecklenburg~ Selection of fresh and marinated salads Monday ~Walk through the savoury kitchen of Mecklenburg~ Selection of fresh and marinated salads leek salad with organic millet and crispy bacon lettuce with yogurt dressing raw organic carrots with honey

More information