MENUS FOR YOUR EVENT 2016

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Edgar Dale Greene
5 years ago
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1 MENUS FOR YOUR EVENT 2016

2 3 COURSES Proposal 1 Rocket salad with sun-dried tomatoes, olives, pine nuts and planed parmesan cheese Grilled breast of corn poulard with melted cherry tomatoes, oregano, leave spinach and Pappardelle or Tranche of the Scottish wild salmon on Riesling-Risotto and young peas Warm chocolate cake with walnut ice cream and blackberries Proposal 2 Consommé of prime boiled beef with root vegetables and sliced pancakes Filet of veal medium roasted with cherry tomato, beans and gratinated potatoes or Roasted filet of pike perch with creamy Sauerkraut and fried black pudding Pancakes filled with Wachauer apricot-jam with stewed apricots and vanilla ice cream 42.00

3 3 COURSES Proposal 3 Ceasar s Salad with planed parmesan cheese and grilled prawns Sirloin Steak with glazed snow peas and beetroot-horseradish-potato puree or Loup de Mer roasted in spicy butter with mediterranean vegetables and sage gnocchi Crème Brûlée with caramel 44.00

4 4 COURSES Proposal 1 Cappuccino of king oyster mushrooms with white zabaglione Tyrolean Schlutzkrapfen pastry filled with breezy parmesan-curd-spinach with chives-nuts-butter Filet of veal medium roasted with cherry tomato, beans and gratinated potatoes Pancakes filled with Wachauer apricot-jam with roasted apricots and vanilla ice cream Proposal 2 Velvety sweet-sour soup of chicken Thai Style with coconut milk, mushrooms, coriander, soy beans and spring onions Teriyaki salmon on mashed potatoes with wasabi and seaweed Tranches of filet of beef with vanilla-carrots, celery puree and truffles Mousse of lime and curd cheese with Pattaya mango 55.00

5 5 COURSES Proposal 1 Maguro of Yellow Fin Tuna with crunchy nori seaweed on Asian vegetable salad with limes and coriander Gazpacho Andaluz with crispy Chorizo Risotto of mushrooms with Jus of veal and chives Filet of pork Duroc with Kracher cheese, gnocchi and salad of pear and cinnamon flower Warm chocolate cake with walnut ice cream and blackberries Proposal 2 Tartar of lean of beef (120 g), marinated with sun-dried tomatoes, capers, anchovies, crushed pepper, Dijon mustard, chives, sea salt and lime-olive oil Clear soup of Sicilian vine tomatoes with fresh basil, olive oil and garlic Ciabatta Lunette filled with ricotta and truffles in white butter and rocket salad Loup de Mer roasted in spicy butter with mediterranean vegetables and sage gnocchi Strawberry-Tiramisu with orange liquor, mint and lavender honey 64.00

6 GENERAL TERMS AND CONDITIONS This menu compilation is not binding. Of course you can choose your own menu. We kindly ask you to take a note on our further information in order to guarantee a successful event: NOTE FOR DINNER For dinner groups we offer an extensive menu to choose on request. For the attached menus we calculate a surcharge of 10% per person. RESERVATION We kindly ask you to confirm the reservation 7 days prior in written form via or fax. NUMBER OF PERSON Please provide us with the final number of persons at least 4 days prior to the event in written form via of fax. The final announced number is binding, whereas a deduction of 5% will be accepted. In general, the actual number of persons will be charged. If the number of attendees increases above 5% we need to be informed as soon as possible in order to guarantee a successful event. MENU We kindly ask you to provide as with your chosen menu 1 week prior to the event. Closing time In accordance with the restaurant an extension of our closing time 24:00 is possible. TERMS OF CANCELLATION Cancellations must be done written, by or fax. We kindly ask for your understanding that in case of a cancellation between 7 to 3 days prior to event we have to charge 50 % of the expected revenue. In case of a cancellation 3 days prior to event we have to charge 100 % of the expected revenue. PAYMENT/LIABILITY We kindly ask you for a prepayment of 50% of the expected revenue no later than 14 days after confirmation. Final billing will be made 14 days prior to the day of the event. The organizer is liable to the hotel in regards of payment of orders as well as any damages. PUBLICATIONS AND ANNOUNCEMENTS Newspaper advertisements and invitations to sales events that quote the name of the hotel and/or restaurant require the approval of the hotel. Otherwise the hotel shall be entitled to rescind the contract. Prices valid until further notice until

LIME LEAF CATERING CANAPES MENU 1

LIME LEAF CATERING CANAPES MENU 1 CANAPES MENU 1 Crisp flat bread with roast garlic, white bean & rosemary Mature cheddar, sage and caramelized onion sausage rolls Three cheese & chive tarts Teriyaki chicken wrapped in nori Vegetable pakora,