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 and potato pyramid cake Carpaccio of red wine pear with Saxon bread pudding caramel sauce and pear sorbet Menu 2 Roulade of river trout with honey mustard cream marinated salad tips and apple-grape chutney Ravioli of rabbit with kohlrabi and port wine butter Braised beef with carrot sticks and herb potatoes Dessert variation Elbflorenz
Menu 3 Pâté of veal with cauliflower ham salad roasted spring onions and wine jelly Two kinds of pike-perch with spinach and charlock Saxon beef tenderloin with shallots roasted pepper and potato-herb galettes Curd vanilla soufflé with marinated fruit and chocolate biscuit
Culinaria of Saxony Enjoy a gala dinner, reminiscent of those eaten by King Albert for up to 12 people served on special edition Meissen porcelain designed for the Hotel Taschenbergpalais Kempinski. Consommé à la saxonne Saxon beef bouillon with slices of cooked ham, tongue, mild sauerkraut and croutons Saumon du Rhin Rhine River salmon with asparagus Filet de boeuf à l`anglaise Slices of tenderloin served English style with potatoes, anchovies butter and assorted mushrooms Crème Glacée Montmorency Cherry parfait - a cream parfait with port wine cherries and almonds Pastry and delicate home-made chocolates
Seafood Menu Roasted scallops with Picandou, champagne vinaigrette green apple and Beluga lentils Salmon trout with potato-celery purée, passion fruit jus and red caviar Fillet of pike-perch with crayfish tarragon mousseline on potato-crab brandade, sugar snaps peas and vegetable pearls Chocolate trio with cassis sorbet Gala menu Marinated duck liver pâté with pumpernickel corn salad and pear-walnut vinaigrette Lobster soup with lemongrass foam and chicken stick Fillet of loup de mer with sugar-snap-mint purée and mousse of smoked tofu Sorbet of homemade elderflower wine with chocolate cracker Mignon of veal on port wine sauce with shallot jam, truffled potatoes and carrots Variation of Valrhona chocolate with cassis, melissa and lime ice cream
Menus for Banquet, Dinner and Catering Please note that changes may be made based on the number of people, location or season. Our chef is pleased to create personalised menus. Menu 1 Two kinds of marinated salmon with saffron mayonnaise, tomato dill ragout and green salad Fillet of tilapia on herbed pearl barley with caper lime oil and mini peppers Fillet of pork with coriander jus lentils vegetables and mini courgette Navarin of oranges with raspberry sorbet and pomelo ragout Menu 2 Marinated curry shrimp with shiitake ragout sesame brioche and salad of red endive Consommé of poultry with vegetable strips and parmesan sticks Fillet of beef with red wine sauce, dumplings and beans Warm chocolate fondant with orange carpaccio Vanilla ice cream and Grand Marnier sabayon
Menu 3 Smoked duck breast with grilled pear blue cheese and marinated salad Pumpkin soup with chilli cinnamon mousse and rucola ravioli Quail tortellini with eggplant caviar and truffle mousse Sorbet Lamb saddle on peperonata with creamy peanut couscous and olive sauce Honey parfait with pistachio ice cream berry ragout and chocolate mousse
Seasonal Menus Spring Leaf salad with herb dressing chicken satay and apricot chutney Foamed watercress soup with fillet of rabbit and young vegetables Roasted fillet of pike-perch with lobster mousse mixed vegetables and potato dumplings Bread pudding with fresh fruits pear sorbet and marzipan nougat sauce Summer Roulades of veal with antipasti salsa verde and tomato basil bruschetta Foamed mushroom cream soup with Parmesan croutons and balsamico vinegar Fillet of gilthead with beans and bacon pommes noisette and vermouth mousse Lime tiramisu with mocha sauce pineapple jelly and pistachio ice cream
Autumn Game consommé with celestine and paysanne Fillet of red mullet with polenta cream and chervil butter Glazed Barbarie duck breast with mustard vegetables port wine figs and white bread dumplings Poppyseed curd tartlet with blood orange ragout and mousse on stracciatella ice ceam Winter Jellied halibut on pumpkin-apple salad with corn salad mousse and ginger lemongrass vinaigrette Smoked pigeon breast on quince chutney and Cucumber-vodka mousse Saddle of deer with cranberry sauce on black salsify purée and chestnut gratin Mousse of nougat with kumquat ragout walnut ice cream and red wine sauce