Banquet Proposals. Banquet proposals 01/2018. All prices are in CHF and VAT tax 7,7 %..

Transcription

1 Banquet Proposals

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3 Dear Guests The Löwenzorn lies in the centre of Base Old Town, on the Spalenberg side, encompassing several parcels of land that were first recorded back in the 13 th century. The imposing house, with its diverse range of rooms, mixing culture and tradition into one experience-rich whole, is captivating. The historic structure of the public bar has been maintained in the Domestic Revival style, offering space for the student fraternities and Carnival cliques. The historical rooms from the 16th century are ideally suited for private functions. Prestigious rooms and small parlours with student wall paintings offer the unique context for the widest range of activities. Basel c courtyard garden with its barbecue and seating for more than 200, nestled in its unique Old Town setting, entices you to relax a while and enjoy yourself. Our kitchen has dedicated itself heart and soul to the regional product, paying particular attention to seasonal specialities. Combined with the unobtrusive hospitality of the Löwenzorn team, a wonderful overall experience awaits you in our house! We look forward to giving you a warm welcome! Your Löwenzorn Team

4 Please note the following points - Our banquet proposals and stated prices apply for 10 persons and above - Where there are fewer than 10 guests we recommend that you compose a menu from our current bill of fare. - For guests with special dietary requirements, or who are allergic to certain ingredients, selected menus can be altered according to your needs. - A single set menu must be chosen. - In giving your definitive reservation or confirmation of your quote you are accepting our business terms and conditions. Our Premises maximum number of guests - Zunftsaal [Guild-hall] Appetiser: 50 Banquet: 40 - Intarsiensaal [Marquetry Hall] Appetiser: 70 Banquet: 50 - Löwensaal [Lion Hall] Appetiser: 110 Banquet: 70 - Trommel- und Fechtsaal [Drum + Sword Hall] Appetiser: 50 Banquet: 35 - Studentenzimmer [Student Room] Appetiser: 30 Banquet: 20 - Chambre de Grimasse [Grimasse Room] Appetiser: Brasserie Appetiser: 150 Banquet: Hofgarten [Courtyard Garden] Appetiser: 320 Banquet: 180 Good to know - On request we will arrange table and floral decorations and individual menucards. - Please ask about musical entertainment or shows. We will be happy to support you in this, so that your special occasion will be a total success.

5 Knabber Apéro Suggested Appetisers Vegetable sticks and homemade flaky pastry batons with a choice of two dips Märit Apéro Vegetable sticks, homemade flaky pastry batons and marinated chicken kebab skewers with a choice of two dips Laufentaler Apéro Platter Country smoked ham, savoury dry-cured bacon and Landjäger sausage, served with sourdough bread Leimentaler Platter Dry-cured sausage, Landjäger sausage, wrestler cheese, dry-cured bacon and brawn, served with sourdough bred Toggenburger Platter Country smoked ham, savoury dry-cured bacon, Landjäger sausage, royal cheese and Mostbröckli [smoked pieces of tender beef loin in a spicy marinade] served with sourdough bread 9.50 per person per person per person per person per person

6 Hauenstein Platter Dry-cured sausage, Landjäger sausage, garlic knebeli*, farmhouse ham, wrestler cheese, Emmental cheese, cheese shavings, served with mouth-watering garnishes, served with sourdough bread *Translator s note: reproduced as in source document; meaning unclear Charivari Apéro Country smoked ham, savoury dry-cured bacon, Landjäger sausage a [ royal cheese], Creamy seasonal soup in Espresso cup, Vegetable sticks, homemade flaky pastry batons and marinated chicken kebab skewers with a choice of two dips per person per person Suggested appetisers to assemble yourself Individual (minimum of 10 portions per type) Nuts and crisps Flaky pastry nibbles Cocktail-Canapés with Tatar of grass-fed beef Cocktail-Canapés with lightly whipped Quark-Alpen cheese mousse Mini-skewers with fresh cherry tomatoes and Mozzarella cubes made from Swiss milk 3.50 per person 3.50 per person 4.50 per portion 3.50 per portion 3.50 per portion

7 Roulade filled with Grilled vegetables and fromage frais Mushrooms and herby fromage frais Roast beef and green pepper 3.50 per portion 3.50 per portion 4.50 per portion Crostini with Tuna mousse Herby fromage frais Fresh diced tomato with basil Tatar of smoked Basel salmon, garnished with creamed radish 4.00 per portion 3.50 per portion 3.50 per portion 4.50 per portion Mini kebab skewers with cucumber a royal cheese 4.00 per portion Mini lye roll filled with farmhouse ham and crème fraîche 4.50 per portion Mixed meatballs with spicy fire sauce 3.50 per portion Sautéed bacon-coated prunes 3.00 per portion Marinated strips of chicken 4.00 per portion Mini cheesecakes 3.50 per portion Basel fire cake 3.50 per portion Löwenzorn Apéro 3 different seasonal in-house nibbles per person 200 ml white wine, orange juice and mineral water

8 Spring Menu 1 Seasonal Menus Fresh spring salad with radishes, kohlrabi, eggs and garden cress Meatloaf Helvetia Meatloaf, baked in a casing of bacon with homemade potato mash and glazed vegetables Spring Temptation, Swiss German style Meringue parfait with fresh strawberries Menu complete Spring Menu 2 Asparagus Soup Soup made from white asparagus with crispy croutons Stuffed Chicken Breast Ribelmais chicken breast stuffed with tomatoes and sage with Sbrinz risotto and colourful vegetables Blanc-mange with Strawberry Sauce Almond cream blanc-mange with strawberry coulis Menu complete 59.50

9 Spring Menu 3 G se Crostini 15.50, gratinated with honey and thyme on crusty bread with a bouquet of salad Morel Cream Pork Fillet with Pasta Medallions of pork fillet, fried in a casing of bacon with morel cream sauce, purslane and egg noodles Duet of Toblerone White and dark nougat-chocolate mousse with fresh fruits Menu complete Spring Menu 4 Spring Greetings Fresh cress mousse soup refined with a shot of e Beef fillet fried in one piece, with sauce Béarnaise, roast spring potatoes and glazed carrots Chocolate Mousse with Strawberries Lightly whipped chocolate mousse served with fresh strawberries Menu complete 79.50

10 Spring vegetarian main course options Spring Pasta Basel region ribbon noodles with wild garlic carbonara Asparagus Ragout with Morel Mushrooms Asparagus ragout made from white asparagus with morel mushrooms and spring potatoes Springtime Asparagus Risotto Risotto with green asparagus, Sbrinz and chervil Summer Menu 1 Basel Region C Salad Fresh leafy salad with spring onions, eggs and crispy bacon Minced Beef Tätschli (fritters) with Ratatouille Homemade minced beef and pork fritters served on ratatouille with rosemary potatoes Summer Temptation Meringue parfait with fresh berries Menu complete 49.50

11 Summer Menu 2 Cold Tomato Soup Hotly spiced tomato soup with basil sorbet Ribelmais Chicken Breast Saltimbocca Chicken breast encased in sage and savoury ham, with Sbrinz risotto and braised tomatoes Summer Night s Dream Nectarine poached in port with vanilla fromage frais and blackberries Menu complete Summer Menu 3 Chopped Salad Finely diced garden vegetables with lime vinaigrette and herby crostini Pork Fillet in Pastry Witzwil pork fillet encased in pastry with thyme jus, ribbon noodles and market vegetables Raspberry Temptation Vanilla parfait on raspberry coulis Menu complete 61.00

12 Summer Menu 4 Carrot Soup Aargau carrot soup refined with vanilla Basel Region Entrecôte Basel region beef entrecote steak, fried in one piece with herb butter, roast potatoes and market vegetables Summer Sin Mousse made from yoghurt and Greyerzer double cream with meringue crumble and fresh berries Menu complete Summer vegetarian main course options Cheese Flan Tomat se tart with thyme accompanied by colourful summer salad Porcini Mushroom Risotto Creamy white wine Sbrinz risotto with porcini mushrooms Summer Noodles Ribbon noodles with fresh herbs, cherry tomatoes, olive oil, red pepper garnish and shavings of Sbrinz

13 Autumn Menu 1 Autumn Salad Colourful leafy salad with fried king oyster mushrooms Aargau Roast Pork Roast pork stuffed with prunes in a dark jus with mashed potatoes and market vegetables Apple-Cake with Vanilla Icing Apple-rings baked in beer dough with vanilla icing Menu complete Autumn Menu 2 Pumpkin Soup Fine cream of pumpkin soup refined with ginger and orange e (Beef Ragout) Strips of Basel region grass-fed beef in fine dark beer sauce with fresh spaetzle [soft egg noodles] and braised peppers Apple Crêpes Small pancakes with apple, cinnamon and sugar Menu complete 53.50

14 Autumn Menu 3 el Marketwoman Salad Fresh leafy salad with carrots, eggs and sprouts Pork Fillet with Chanterelles Roast pork fillet medallions with creamed chanterelle sauce served with ribbon noodles and market vegetables Pear Lightly whipped chocolate mousse with poached pear Menu complete Autumn Menu 4 Fresh Salad salad with egg, bacon and crispy croutons Roast Veal Löwenzorn Slices of veal kidney, fried pink with chanterelle ragout, spaetzli and autumn vegetables Cheese-Board Selection of Swiss cheeses with grapes, nuts and fig mustard, served with fresh bread Menu complete 82.50

15 Autumn vegetarian main course options Ramekin with Potatoes and Pears Creamy bake with potatoes, pears and raclette cheese Hubertus Risotto Creamy white wine Sbrinz risotto with wild mushrooms Ragout of Chanterelles Ragout of fresh chanterelle mushrooms with sour cream and pepper sauce and spaetzli Winter Menu 1 Basel Region alad Fresh leafy salad with beetroot, celery and egg Meatloaf Helvetia Meatloaf baked in a casing of bacon with homemade potato mash and glazed vegetables Öpfeltätschli (Apple fritters) with Icing Apple and hazelnuts in flaky pastry, baked with a cinnamon icing Menu complete 49.50

16 Winter Menu 2 Parsley-Root Soup Cream of parsley-root soup with deep-fried parsley with Knöpfli (small dumplings) Ragout made from Basel region grass-fed beef in fine dark beer sauce, with fresh spaetzle and seasonal vegetables Marinated Plums Plums marinated in red wine with vanilla sauce Menu complete Winter Menu 3 Winter Salad Colourful leafy salad with fried king oyster mushrooms, bacon and croutons Chicken Stroh und Heu (Straw and Hay) Ribelmais chicken breast with Champagne sauce, caramelised apple slices served with ribbon noodles and market vegetables Rum, Grapes, Nuts Rum pot with raisins and nougat mousse Menu complete 62.50

17 Winter Menu 4 Fresh Salat salad with egg, bacon and crispy croutons Löwenzorn s Creamy Roast Veal Braised veal shoulder with creamed morel sauce, spaetzle and winter vegetables Winter ream Praline parfait with rum sauce and candied fruits Menu complete Winter vegetarian main course options Saffron Noodles with Egg Basel region ribbon noodles with saffron sauce, leek and poached egg Fig Agnolotti Agnolotti stuffed with figs and fromage frais with creamy white wine sauce Parsley-Root Risotto Creamy risotto with parsley-root and Sbrinz with shredded vegetables and cherry tomatoes

18 Menus for the whole year round Menu Gemsberg armhouse Salad colourful leafy salad with grated carrot, bacon and roasted croutons Seasonal Soup Tender Veal Schnitzel in a creamy mushroom sauce served with ribbon noodles and market vegetables Fresh Fruit Salad with Mango Sorbet Menu complete Menu Spalenberg Tatar and Mousse of Salmon Trout on seasonal vegetables with sprouts, apple-radish cream and wholemeal bread Seasonal Soup Vegetable Timbale on potato and celeriac mash with beetroot sauce and crispy shredded vegetables Entrecôte Steak fried in one piece with sauce Béarnaise and fine thyme jus, served with potato au gratin and market vegetables Vanilla cream with fresh fruits Menu complete 99.50

19 Menu Leonhardsberg Buffalo Mozzarella with basil pesto and balsamic cream black olives and crispy crostini Seasonal Soup Ribelmais Chicken Breast, roasted until tender with herb jus, ribbon noodles and Pfälzer carrot mousseline Lightly whipped Chocolate Mousse served with fresh fruits Menu complete Menu Heuberg Marinated Salmon on mini hash-brown potatoes with sour cream and beetroot crisps Seasonal Soup Veal Fillet roasted in one piece in creamed morel sauce with Sbrinz risotto and seasonal vegetables from the market Praline parfait with rum sauce and candied fruits Menu complete 99.00

20 Vegetarian Menu Creamy Soup made from Basel region herbs with honey cream bonnets Vegetable Tatar with Quinoa, sprouts and pomegranate seeds Aubergine-Potato au gratin with tomatoes, rosemary and Alpine cheese White and brown Chocolate Mousse with fresh fruits Menu complete Fish Menu Tatar of smoked salmon with a bouquet of salad, herby quark, sprouts and flaky pastry bake Seasonal Soup Sautéed Pike-Perch Fillet with herby butter sauce on creamy Sbrinz risotto and seasonal vegetables from the market Caramel Ramekins with cream and fresh fruits Menu complete 77.00

21 Gourmet Menu Creamy Salmon Mousse with Crostini on vegetable Carpaccio with apple-horse radish cream Seasonal Soup Sautéed Pike-Perch Fillet on potato-celeriac mash garnished with beetroot crisps, shredded vegetables and pomegranate seeds Refreshing Lemon Sorbet 7.00 Roasted Basel region Pork Fillet butchery with a port jus, ribbon noodles and vegetables from the market Chocolate Fondant with a compote of fruits of the forest and balsamic vinegar Menu complete

22 Extensive Buffets Farmhouse Buffet Cold Buffet House paté, dry-cured ham, tender smoked beef loin, farmhouse ham, smoked trout, salmon, duck breast Sauces: Cumberland, vinaigrette, horseradish cream, tartar Extensive salad buffet with melon wholemeal and farmhouse bread Hot Buffet Boiled beef, marrowbone*, Rippli loin ribs, bacon, tongue, tongue sausage, farmhouse bratwurst Roast meats: pork, veal and chicken Sauces: horseradish cream, mustard sauce, red wine sauce Boiled potatoes, rosemary potatoes Sauerkraut [pickled cabbage], beans, carrots Farmhouse Buffet complete (available for 20 persons or more) Extensive Löwenzorn Dessert Buffet with cheese-board Special price (only in conjunction with Farmhouse Buffet) Dessert Buffet complete 23.00

23 Löwenzorn Buffet Cold Buffet Smoked river trout, smoked wild salmon, slipper lobster, roast beef, smoked duck breast Homemade terrines, melon with Parma ham and many more things Sauces: Cumberland, orange, vinaigrette, tartar, horseradish cream Extensive salad buffet with Riesenzopf (plaited loaf*) Pear sorbet with Mauler Champagne Hot Buffet Entrecôte steak cooked in one piece with Chanterelle mushrooms, sauce Béarnaise Glazed shoulder of veal in rosemary sauce Roast port with thyme jus and honeyed ham with Madeira jus Homemade noodles, potato gratin, rosemary potatoes Market vegetables, beans, carrots Löwenzorn Buffet complete Löwenzorn Buffet without sorbet Extensive Löwenzorn Dessert Buffet with cheese-board Special price (only in conjunction with Löwenzorn Buffet) Dessert buffet complete *Translator s note: suggested translation, unable to verify

24 Grilled Buffet Salads Leafy salads, tomato salad, corn salad, carrot salad, beetroot salad with onion, fennel salad, potato salad and pasta salad Iced Tessin vegetable soup, piquantly spiced From the Grill Pork neck fillet steak Marinated pork breast, fried in one piece Tessin bratwurst Am Meter* Selection of mini grilled sausages Chicken legs Chicken kebab skewers Beef hamburger Beef sirloin medallions Vegetable kebabs Jacket potatoes with herby sour cream Corn on the cob with garlic butter Herb butter House grill sauce Mustard (house mix) Dessert (served) Sorbet platter with marinated fruits a Buffet complete *Translator s note: reproduced as in source document; meaning unclear

25 Cheese Fondue Fondues Toggenburger Platter Country smoked ham, savoury dry-cured bacon, Landjäger sausage, salami and Mostbröckli (smoked beef tenderloin) King s Fondue "original" Nöldi's royal cheese mixture Refreshing Duet of Sorbets 7.00 Menu complete Chinese Fondue alad Soup of the Day Chinese Fondue unlimited with leek bouillon (gluten-free) with beef, chicken and pork colourful vegetables and rosemary potatoes 5 different sauces (garlic, curry, fire sauce, cocktail sauce and tartar sauce) Sorbet platter with marinated fruits and Güggs [chocolate shortbread biscuits] with chocolate garnish Menu complete 79.50

26 General Business Terms and Conditions (AGB) Our menu proposals are valid for a minimum of 10 persons. In addition the selected menu should be a set menu for all guests. If there are fewer than 10 guests, we recommend that you compose your menu from the current bill of fare from our restaurant (with the exception of: children, vegetarians or guests with special dietary requirements). In making your definitive reservation or ordering a menu for your special occasion you agree acceptance of our business terms and conditions. For à la carte menus (possible only for smaller groups) you may select your choice of meals from the current restaurant bill of fare (maximum of 4 different main courses). Room Rental In the case of banquet functions with a set menu costing CHF 50 or more per person room rental fees do not apply. If you order à la carte in our smaller rooms and the total cost is less than CHF 1,000, we will charge you CHF 100 as room rental. Prices We reserve the right to adjust our prices in accordance with changes in the market situation. These are gross prices per person, in CHF and including VAT. Validity of the Offer Please confirm your reservation to us in writing, by post or within 7 days. For that period the reservation is reckoned as provisional. After that we will reserve the option of renting out the rooms to someone else. Detailed Discussion Please contact us early (approx. 3 4 weeks before your special occasion) to discuss details, on tel. no. 061/ We will be very happy to spend time on your behalf. Number of Guests Please fix the reply deadline for your guests early on and give us an estimated figure at least 10 days before your special occasion. The number given to us 24 hours (one working day) before the event is binding and will be invoiced accordingly. This also applies for seminar events.

27 After Hours Authorisation As a rule we close the restaurant at 24:00 hours [midnight]. If you wish your function to continue for longer, the following rules will apply: For each started hour after 24:00 hours we will invoice you an expenses percentage of CHF 200 per hour. Cancellation Terms and Conditions In the case of cancellation of a definite, confirmed event the following applies: up to 21 calendar days before the event 25 % of the agreed amount from 20 to 7 calendar days before the event 50 % of the agreed amount from 6 to 2 calendar days before the event 75 % of the agreed amount The number of guests given to us 48 hours before the start of the event is binding and will be invoiced. In the case of group travel the tour operator will be responsible for correctly communicating the exact number of guests. If, in the case of events in which guests pay for themselves, fewer guests dine with us than have been booked in, the difference will be invoiced to the event organiser. Under we understand the confirmed payment x the number of guests. In order to avoid misunderstandings, we can accept cancellations in writing only. Invoicing For payment of events we will be happy to send you an invoice (CHF 500 and above), which will become due immediately upon receipt. As payment we accept cash, EC-Direct or Postcard as well as all current credit cards.

28 See you soon in the Löwenzorn! Restaurant Löwenzorn Gemsberg 2/4 CH Basel Tel hallo@loewenzorn.ch