Welcome on board our airships

Transcription

1 Welcome on board our airships "Take a culinary trip with our Zeppelins!" Canapés & co. 3 Coffee breaks 6 Buffet suggestions 7 Grill buffets 17 Set menus 21 Packed lunches 23 Beverage list 24 Wine list 26 Contact Banquet and events department Tel.: veranstaltung@hukg.de

2 Am Luftschiffhafen 1 A historical location In 1910, the City of Potsdam gave airship inventor Count Zeppelin a 25-hectare site, located on the shores of the Lake Templin, in order to construct an airship landing stage. The first ever airship, the "Schwaben", flying from Lake Constance, landed there on 9th September The following year, the site became home to Germany's largest airship hangar, where models including "Graf Zeppelin", "Viktoria Luise" and "Nordstern" were stored. In 1914, the construction of war airships was started, with production halted three years later. The hangar which currently houses the hotel's conference area has been in existence since Here, where Count Zeppelin once built his airships, we now welcome you on board our own airships at the Kongresshotel Potsdam am Templiner See.

3 Canapés & co. We are delighted to serve the following tasty treats at your reception on board our airships or as a delicious between-meal snack (minimum order quantity 10 canapés per variety): Canapés the classic starter topped with: Slices of poulard breast 2.80 each Selection of assorted cheeses 2.80 each Serrano ham & Galia melon 2.80 each Spanish chorizo sausage 2.80 each Buffalo mozzarella & cherry tomatoes 2.80 each Medium roast beef with tartare sauce 2.90 each Smoked breast of duck 2.90 each Smoked salmon & Kodiak wild salmon caviar 2.90 each Swiss Tête de Moine cheese & figs 2.90 each White & brown bread roll halves topped with: Hard-boiled egg 2.50 each Italian country ham 2.50 each Selection of assorted cheeses 2.50 each Italian salami 2.50 each French brie 2.50 each Caprese salad with buffalo mozzarella & tomatoes 2.50 each Medium roast beef with tartare sauce 2.90 each Smoked salmon & Kodiak wild salmon caviar 2.90 each Page 3

4 Canapés & co. We are delighted to serve the following tasty treats at your reception on board our airships or as a delicious between-meal snack (minimum order quantity 10 canapés per variety): Bagels topped with: Slices of poulard breast 2.50 each Tomato & basil cream cheese 2.50 each Selection of assorted cheeses 2.50 each Italian salami 2.50 each Caprese salad with buffalo mozzarella & tomatoes 2.50 each Medium roast beef with tartare sauce 2.90 each Smoked salmon & Kodiak wild salmon caviar 3.40 each Selection of savoury finger food: Mozzarella skewer with cherry tomatoes & basil 1.60 each Vegan vegetable roll with sweet pepper & tomato dip 1.60 each Antipasti roll with smoked mozzarella & ratatouille 1.60 each Chicken skewer with red curry & mango dip 1.60 each Filled mini wrap with tomato relish 2.30 each Lamb roll with fennel & Parmesan on Tabouleh salad 2.90 each Crispy deep-fried prawn with orange & peach dip 3.40 each Goat cheese au gratin with forest honey 3.40 each Page 4

5 Canapés & co. We are delighted to serve the following tasty treats at your reception on board our airships or as a delicious between-meal snack (minimum order quantity 10 canapés per variety): Selection of sweet finger food: Selection of small baked delicacies 1.60 each Fresh seasonal fruit skewer 1.90 each Carrot cake with mango 2.30 each Passion fruit marshmallow covered with dark chocolate 2.30 each New York brownie with cassis mousse 3.30 each Grapefruit matcha cube 3.30 each Cherry sponge cake with a crispy base 3.30 each Page 5

6 Coffee breaks Choose the right type of coffee break for your conference, selecting from: Traditional break 5.90 per person Cakes & pastries Fruit basket served with two cups of coffee or tea Fruity break 6.30 per person Selection of seasonal tray bakes from the Kühnbaum traditional bakery Yoghurt with fruit from the Werder orchards served with two cups of coffee or tea Creative break 7.90 per person Savoury Danish pastry Mini croissants Fruit skewers with chocolate coating served with two cups of coffee or tea Sweet break 8.30 per person Deep-fried sweet curd cheese balls Cupcakes with a variety of toppings Seasonal bite-sized fruit served with two cups of coffee or tea Vital break 8.30 per person Wholegrain crispbread with wild garlic cream Cucumber boats with cottage cheese Actimel Seasonal fruit served with two cups of coffee or tea Dynamic break 8.50 per person Open pretzel rolls topped with selected cold meats from the in-house butcher Mini quiche with different fillings Curd cheese cream with berries served with two cups of coffee or tea Hearty break 9.10 per person Open rustic sandwich with savoury topping Crêpe roll filled with salmon & cream cheese Small berry tartlets Milkshake with fresh fruit served with two cups of coffee or tea Energising break 9.30 per person Organic Vital pretzel bread rolls with herb cream cheese Vegetable sticks with avocado cream & tomato relish Fitness bar with nuts & honey Fresh fruit smoothies served with two cups of coffee or tea Page 6

7 Buffet suggestions Our culinary voyage of discovery begins close to home before tempting your taste buds further afield as far as mouth-watering delicacies typically served in the Mediterranean before you are borne back to Luftschiffhafen 1 on board our three Zeppelins. Potsdam buffet (for groups of 15+) Soup Potato soup with porcini mushrooms & bacon Starters Slices of Tafelspitz (prime boiled beef) marinated with chive & vegetable vinaigrette Smoked fish fillets with horseradish Young lamb's lettuce with potato dressing & cress blossoms Savoury poultry sausage and cheese salad with chive & mustard marinade Cucumber boats filled with herb cottage cheese Selection of oven-fresh bread and different types of butter Main courses German veal cheeks with thyme & onion jus with sautéed root vegetable medley and white napkin dumplings Pan-fried pike perch & trout fillets on sautéed Spreewald kohlrabi in cream sauce served with potatoes tossed in butter Desserts Fluffy curd cheese mousse with cherries & apricot jus Berlin's red fruit compote with vanilla sauce served in a dessert glass Selection of cheeses with grapes and savoury biscuits per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 7

8 Buffet suggestions Margraviate of Brandenburg buffet (for groups of 15+) Soup Wild mushroom cream soup with roasted porcini mushrooms Starters Little home-made meatballs with potato & bacon salad Saddle of suckling pig in herb crust on sweet & sour pumpkin salad Chopped fresh soused herrings with eggs, capers and rollmops Spreewald cucumber salad with dill-cream dressing Salad with red radishes & May turnips A variety of fresh leaf salads with dressing of your choice Chopped salad of green beans, pears & red onions Butter and selection of bread Main courses Smoked pork loin on savoury sauerkraut with spicy potatoes Freshly-caught pike perch from the River Havel with Spreewald root vegetable medley and potato gratin Desserts Red fruit compote of wild berries with vanilla sauce Filled pancakes Selection of hearty raw milk cheeses per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 8

9 Buffet suggestions From German regions buffet (for groups of 15+) Soup Porcini mushroom consommé Starters Slices of fresh cold roast meat Pork medallions with calf's liver paté and caper berry Goat cheese au gratin with forest honey A variety of gourmet salads (e.g. beef salad, Greek farmer's salad, chicken salad) Altfriedland smoked fish ball with home-marinated salmon White cabbage with carrots & apples Basket with fresh rustic bread and baguette, butter and lard Main courses Warm pork tenderloin roulade, spicy potatoes and seasonal vegetables Juicy braised wild boar with pear red cabbage served with wild mushroom potato dumplings Aromatised, oven-baked salmon Desserts Green fruit compote with vanilla sauce Little Berliner Pfannkuchen (jam doughnuts) Selection of seasonal fruits Regional cheese platter with grapes and physalis per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 9

10 Buffet suggestions Mediterranean buffet (for groups of 15+) Soup Lobster bisque Starters Aubergine & cheese rhombus with pesto & Parmesan Market-fresh leaf salads with a trio of dressings Antipasti roll filled with ratatouille and cream cheese pesto Spicy Tuscany chicken salad Tomato & basil cream cheese Ciabatta, baguette and butter rosettes Main courses Beef sirloin tips with dried tomatoes & olives Steamed broccoli & cauliflower with chickpeas in almond pesto Red mullet fillet with vegetable couscous and apricot chutney Tomato & mozzarella ravioli with Gorgonzola sauce Desserts Strawberry rhubarb compote with bourbon vanilla sauce Home-made tiramisu per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 10

11 Buffet suggestions Italian buffet (for groups of 15+) Soup Tomato consommé Starters Green peppers filled with cream cheese Penne & rocket salad Fresh leaf salads with balsamic vinegar dressing & finely chopped chives Caesar dressing with olive oil, anchovies & Parmesan Spicy basil spread with plenty of fresh basil Tuna salad with crunchy vegetables Bread basket and butter Main courses Turkey scaloppine with fruity tomato & basil sauce served with long grain rice Veal flank strips with mushroom cream sauce and almond broccoli Provençal vegetable lasagne with sweet pepper broth Desserts Pineapple ragout with coconut cream Panna cotta with red currants Small orange & thyme cake per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 11

12 Buffet suggestions Spanish buffet (for groups of 15+) Soup Sweet potato soup with vanilla apples Starters Crayfish & mango salad with mint Alpine cheese & Serrano ham tapas Lamb skewer with couscous salad Salad with kidney beans, sweetcorn & avocado Market-fresh leaf salads with a trio of dressings Baguette, garlic bread and selection of bread rolls Main courses Sous vide beef ribs with tomato & pineapple served with baked potato wedges Spicy filled enchilada Corn poulard breast with home-made Macaire potatoes Fennel, shallot & carrot vegetable medley Desserts Orange mousse with mint Crèma Catalana with raspberries Exotic fruit salad per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 12

13 Buffet suggestions French buffet (for groups of 15+) Soup French bouillabaisse with fine fish and prawns Starters Tomato & goat cheese terrine Crêpes filled with cream cheese and smoked salmon Seafood with sweet peppers and cherry tomatoes Niçoise salad with tuna, capers and anchovies Selection of salads with a trio of dressings Bread & bread roll basket and butter rosettes Main courses Tender neck of lamb with olives & tomatoes, aubergine piccata and potato soufflé Cod loin fillet with Pernod cream, romanesco broccoli and dill potatoes Mushroom lasagne with fresh goat cheese and leaf spinach Desserts Mousse of milk & dark chocolate Apple tartlets with caramel sauce Selection of French cheeses with grape berries and savoury biscuits per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 13

14 Buffet suggestions Nordstern buffet (for groups of 15+) Soup Chilled cucumber soup Starters Salad with Werder field vegetables & herb marinade Lamb roll with fennel & Parmesan on lentil salad Deep-fried prawns on Havelland asparagus salad Boiled beef in aspic with Spreewald gherkins & tartare sauce Country ham & melon skewer Young lamb's lettuce with potato dressing & cress blossoms Basket with fresh rustic bread & baguette, butter and lard Main courses Brandenburg roast beef, carved at the guests' table, on thyme & onion jus served with sautéed root vegetables and spicy garlic potatoes GRILLED DISHES Fresh prawns with lime on a lemongrass skewer Thüringer Rostbratwurst (Thuringian sausage) Beer steaks marinated in Köstritzer black beer Little turkey steak with a hot, savoury marinade Desserts Chocolate mousse flambé in a soufflé mould Havelland strawberry ragoût with bourbon vanilla cream served in a Vertigo glass Refreshing citrus fruit yoghurt on a light crispy base Goat cheese au gratin with forest honey per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 14

15 Buffet suggestions Graf Zeppelin buffet (for groups of 15+) Soup Spicy lemongrass soup with mushrooms, chicken, ginger & fine vegetables Starters Salad with veal roll, parsley mousse & coffee oil Cauliflower panna cotta with Polish croûtons Prawn confit in herbs with deep-fried rocket & orange salt Salad bar with various dressings Focaccia bread, mini bread rolls and soft pretzel bites served with farm butter and a variety of salts Main courses Sous vide veal fillet on sautéed Swiss chard & a polenta slice Ox cheek braised in coffee jus with kohlrabi basket & potato soufflé Red mullet saltimbocca on pea & mint purée Desserts A trio of apple variations Sacher terrine with chilli salt Mango salad with basil sorbet Goat cheese au gratin with forest honey per person Groups of up to 15 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 15

16 Buffet suggestions Viktoria Luise buffet (for groups of 25+) Soup Irish beef tea with black morels Starters Steamed Belleveau fjord salmon served with its variations Variety of pickled antipasti and Borettane onions Medium rib-eye beef with field vegetables in sweet & sour marinade Grilled prawns with mango & papaya salad Sweet pepper & lime tarte Wide selection of crunchy leaf salads and marinated salads with various dressings Mini bread rolls with slightly salted French farm butter Main courses Monkfish medallions wrapped in ham with champagne sauce & Brasserie leaf spinach Beef fillet wrapped in bacon with black morels in cream sauce and baked potato slices Corn poulard confit, finished with coconut milk, honey & garlic served with elderflower carrots and polenta Cheese Selection of French raw milk cheeses with fruit & nut bread, Tessin fig mustard and two types of grapes Desserts Croque-en-bouche with Valrhona chocolate Crêpes Suzettes with kumquat confit Mousse of roasted nuts with sea salt & mirabelle Passion fruit marshmallow on a crunchy nut base coated with dark chocolate per person Groups of up to 25 people are subject to a surcharge of 1.50 per person. ( 2.50 per person for the gala buffet) Page 16

17 Grill buffets Spit-roasted suckling pig from the in-house butcher grill special (for groups of 20+) Side dishes Baked potatoes, sour cream, sauerkraut, mustard, ketchup Selection of bread and butter per person Grill buffet 1 (for groups of 25+) Soup Chilled cucumber dill soup Starters Pepper ham with Cavallion melon boats Crudités with cocktail dip & yoghurt dressing Golden brown meat balls with potato salad and sweet & sour field vegetables Curry rice salad, noodle salad and seasonal salads Rustic bread and butter Grilled dishes Spicy chicken steaks Savoury Bratwurst, salmon steaks in lemon oil Corn on the cob with herb butter Side dishes Baked potatoes with chive cream, tomato rice, farmer potatoes, barbecue sauce, garlic butter, mustard and curry ketchup Desserts Bite-sized fresh fruit Red fruit compote with vanilla sauce and mini doughnuts Fine cream with fruit purée per person Groups of up to 25 people are subject to a surcharge of 1.50 per person. Page 17

18 Grill buffets Grill buffet 2 (for groups of 25+) Soup Chilled melon soup Starters Mixed vegetable antipasti Coppa ham, Parma ham & mortadella with olives and Parmesan Beef skewer marinated in barbecue sauce Mesclin salad with dressing and a selection of marinated raw vegetable salads, penne & rocket salad Selection of cheeses with grapes and savoury biscuits Grilled dishes Lamb chops in thyme oil Marinated rump steak with crushed mixed pepper Giant prawn with leeks Beer steaks marinated in Köstritzer black beer Side dishes Filled mini sweet peppers with ratatouille Potato wedges Baked potatoes with sour cream South American chilli vegetable medley Desserts Fruity yoghurt dessert with fresh berries Fresh fruit salad with mint and bourbon vanilla Stracciatella mousse with Acerola cherry sauce per person Groups of up to 25 people are subject to a surcharge of 1.50 per person. Page 18

19 Grill buffets Grill buffet 3 (for groups of 25+) Soup Gazpacho andaluz (Spanish chilled spicy vegetable soup) Starters Cherry tomato & mozzarella with basil Crispy prawn with orange & peach chutney Serrano ham, melon ball and Spanish cheese tapas Big salad bar with side dishes, ciabatta and mixed mini bread rolls Grilled dishes Beef, pork & veal tournedos Variation of fish steaks (red snapper, barramundi, sea bass) with aioli sauce Crispy deep-fried marinated chicken drumsticks Beef ribs marinated in barbecue sauce Side dishes Sweet pepper, courgette & aubergine skewer grilled in lemongrass oil Baked rissolé potatoes with herb curd cheese Sweet potato gratin Grilled baguette with herb and garlic butter Desserts Mix of creamy ice creams served in a cup Grapefruit matcha sponge cake with refreshing butter cream Panna cotta with various fruit sauces Cheeseboard selection with grapes and pretzel sticks per person Groups of up to 25 people are subject to a surcharge of 1.50 per person. Page 19

20 Grill buffets Grill buffet 4 (for groups of 50+) Soup Vichyssoise (cold thickened vegetable soup with leeks & cream) Starters Potato salad with oil, vinegar & chives Large salad buffet with a variety of salads Coleslaw, shepherd's salad, marinated raw vegetable salads, green bean salad, tomato salad Selection of leaf salads with a trio of dressings Rye baguettes and mixed mini bread rolls Spit-roasted & grilled meat Spit-roasted suckling pig & Bratwurst specialities from the in-house butcher Side dishes Baked potatoes, sour cream, sauerkraut, baked beans, mustard, ketchup Desserts Grilled pineapple with maple syrup Light yoghurt mousse & spicy pistachio cream on a nutty sponge cake base Yellow fruit compote of mango, pineapple & passion fruit with vanilla sauce Chocolate tartlet per person Groups of up to 50 people are subject to a surcharge of 1.50 per person. Page 20

21 Set menus Our chef de cuisine will be delighted to create a seasonal set menu for you in accordance with your requirements. 3-course set menu Soup, main course, dessert Example: Porcini mushroom cream soup with fresh herbs *** Braised leg of lamb in Barolo sauce with fresh rosemary served with green beans and wrapped in bacon and potato gratin *** White mocha tartlet coated with dark chocolate on a fresh strawberry cocktail from per person 3-course set menu Starter, main course, dessert Example: Beef carpaccio with Parmesan truffle marinade & rocket *** Veal sirloin steak with black morels in cream sauce served with fettucine bianco and green asparagus bundles *** Passion fruit tartlet with raspberry mousse from per person Page 21

22 Set menus Our chef de cuisine will be delighted to create a seasonal set menu for you in accordance with your requirements. 4-course set menu Starter, soup, main course, dessert Example: Goose liver terrine with pear jelly wrapped in pastrami *** Hot lemongrass soup with mushrooms, chicken & ginger *** Filled poulard breast in tarragon-mustard sauce, served with a polenta tartlet and courgette slices *** Teardrop of white chocolate mousse from per person Page 22

23 Packed lunches After their voyage through a wide range of culinary delights, we will be pleased to provide your guests with a small packed lunch for their homeward journey. Please choose from the following varieties: Healthy lunch 9.00 per person 2 pieces of seasonal fruit 3 types of vegetable sticks with dip 1 pot of yoghurt 1 muesli bar 1 bottle of mineral water (500 ml) Vital lunch per person 2 bread roll sandwiches 1 muesli bar Seasonal fresh fruit 1 bottle of sparkling apple juice (500 ml) Energising lunch per person 2 soft pretzel rolls 1 hard-boiled egg Cucumber, tomato 1 BiFi salami stick 1 chocolate bar 1 bottle of mineral water (500 ml) Delightful lunch per person 2 focaccia sandwiches with rocket cream cheese, juicy turkey breast and cucumber slices 1 cookie Seasonal fresh fruit 1 Actimel 1 smoothie (200 ml) 1 bottle of mineral water (500 ml) Hearty lunch per person 2 bagel sandwiches 1 packet of peanuts Seasonal fresh fruit 1 muffin 1 bottle of mineral water (500 ml) 1 container of Müller milkshake (400 ml) Beverages (500 ml PET) 2.50 per bottle Mineral water Fruit juices mixed with sparkling mineral water (different types: apple, cassis, exotic) Page 23

24 Beverage list Mineral water Lichtenauer Gourmet medium sparkling mineral water Lichtenauer Gourmet still mineral water 2.60/250 ml 6.30/750 ml 2.60/250 ml 6.30/750 ml Soft drinks Coca-Cola, Coca-Cola light Fanta Sprite Mezzo Mix Lichtenauer Bitter Lemon Lichtenauer Ginger Ale Lichtenauer Tonic Water granini Die Limo Orange + Lemongras granini Die Limo Pink Grapefruit + Cranberry granini Die Limo Limette + Zitrone 3.20/330 ml 3.20/330 ml 3.20/330 ml 3.20/330 ml 2.80/250 ml 2.80/250 ml 2.80/250 ml 2.80/250 ml 2.80/250 ml 2.80/250 ml Granini juices Orange juice Apple juice Tomato juice Cherry juice 2.80/200 ml 2.80/200 ml 2.80/200 ml 2.80/200 ml Hot beverages Jacobs coffee Ronnefeldt tea (different types) 2.50/cup 12.50/litre* 2.50/cup 12.50/litre* * 1 litre = approx. 7 cups Page 24

25 Beverage list Beer Fresh draught beer Lübzer Pils Duckstein Original 3.30/300 ml 4.30/500 ml 3.30/300 ml Bottled beer Lübzer Pils Duckstein Original Erdinger Hefeweizen Erdinger Kristall Erdinger Hefeweizen dunkel 3.40/330 ml 4.30/500 ml 4.30/500 ml 4.30/500 ml 4.30/500 ml Non-alcoholic bottled beer Lübzer alkoholfrei Erdinger alkoholfrei 3.40/330 ml 4.30/500 ml Sparkling wine Riesling-Sekt extra dry Bottled exclusively for Kongresshotel Potsdam 26.00/750 ml 4.00/100 ml Riesling Sekt b. A. Brut traditional bottle fermentation Sektmanufaktur Reichsrat von Buhl, Deidesheim 29.00/750 ml Prosecco Frizzante Stelvin del Veneto IGT Insieme Venetien 19.00/750 ml 3.00/100 ml Prisecco White and aromatic Non-alcoholic sparkling cocktail 19.00/750 ml 3.00/100 ml Prisecco Red and fruity Non-alcoholic sparkling cocktail 19.00/750 ml 3.00/100 ml Page 25

26 Wine list White wine GERMANY Kerner Kabinett Bechtolsheimer Petersberg, mild Weingut Ernst Bretz, Rhenish Hesse 20.00/750 ml Müller-Thurgau Bechtolsheimer Petersberg, semi-dry Weingut Ernst Bretz, Rhenish Hesse 21.00/750 ml Grauer Burgunder Bechtolsheimer, QbA, dry Weingut Ernst Bretz, Rhenish Hesse 22.00/750 ml Riesling Kabinett Edition Matthias, semi-dry Weingut Familie Rauen, Mosel-Saar-Ruwer 23.00/750 ml Chardonnay QbA, dry Weingut Langenwalter, Palatinate 24.00/750 ml Weißer Burgunder Weisenheim, QbA, dry Weingut Langenwalter, Palatinate 24.00/750 ml Silvaner Iphöfer Kalb, QbA, dry Weingut Hans Wirsching, Franconia 27.00/750 ml Riesling QbA, dry Reichsrat von Buhl, Palatinate 27.00/750 ml Müller-Thurgau Werderaner Wachtelberg, QbA, dry Werderaner Wachtelberg, Brandenburg 29.00/750 ml Riesling Gutswein, QbA, dry Weingut Battenfeld Spanier, Rhenish Hesse 30.00/750 ml Page 26

27 Wine list White wine ITALY Bianco della Casa, IGT, La Reggia, dry Veneto 19.00/750 ml Cataldo - Sauvignon Bianco di Sicilia, IGT, dry Sicily 21.00/750 ml Pinot Grigio, IGT, Insieme, dry Veneto 21.00/750 ml Chardonnay, IGT del Veneto Ca Soligo, dry Veneto 22.00/750 ml Rosé wine GERMANY Rosé QbA, dry Weingut Max Müller I Volkach, Franconia 25.00/750 ml Rosé QbA, dry Reichsrat von Buhl Deidesheim, Palatinate 28.00/750 ml Page 27

28 Wine list Red wine GERMANY Trollinger mit Lemberger QbA, off-dry Weingärtnergenossenschaft Grantschen, Württemberg 21.00/750 ml Dornfelder QbA, semi-dry Weingut Langenwalter Weisenheim, Palatinate 24.00/750 ml Red Max QbA, dry Cuvée of Domina and Cabernet Dorsa Weingut Müller, Franconia 25.00/750 ml Spätburgunder QbA, dry Weingut Walter Hensel Bad Dürkheim, Palatinate 27.00/750 ml ITALY Rosso della Casa IGT La Reggia, dry Veneto 21.00/750 ml Merlot del Veneto, IGT, La Reggia, dry Veneto 21.00/750 ml Syrah & Cabernet Sauvignon IGT, dry Cataldo Menfi, Sicily 24.00/750 ml Nero d Avola IGT, dry Cataldo Menfi, Sicily 25.00/750 ml Chianti DOCG, dry Poggio Capponi Montelupo, Tuscany 25.00/750 ml Page 28

29 Wine list Red wine FRANCE Tradition Corbières A.C., Château Etang des Colombes Lezignan, Languedoc-Roussillon 25.00/750 ml Merlot Classique da, VdP d Oc Domaine Astruc, Malras, Languedoc-Roussillon 26.00/750 ml Cabernet Sauvignon Classique da, VdP d Oc Domaine Astruc, Malras, Languedoc-Roussillon 27.00/750 ml Cuvée Prestige rouge, Premières Côtes de Blaye A.C. Château du Grand Barrail - Blaye, Bordeaux 34.00/750 ml SPAIN La Péna, Monastrell tinto D.O. Bodegas Castano 21.00/750 ml Page 29

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