Banquet Proposals
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
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: 15 - - Brasserie Appetiser: 150 Banquet: 140 - 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.
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 12.50 per person 14.50 per person 16.50 per person 18.50 per person
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 22.50 per person 28.50 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
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 19.50 per person 200 ml white wine, orange juice and mineral water
Spring Menu 1 Seasonal Menus Fresh spring salad with radishes, kohlrabi, eggs and garden cress 12.50 Meatloaf Helvetia 24.50 Meatloaf, baked in a casing of bacon with homemade potato mash and glazed vegetables Spring Temptation, Swiss German style 12.50 Meringue parfait with fresh strawberries Menu complete 49.50 Spring Menu 2 Asparagus Soup 12.50 Soup made from white asparagus with crispy croutons Stuffed Chicken Breast 34.50 Ribelmais chicken breast stuffed with tomatoes and sage with Sbrinz risotto and colourful vegetables Blanc-mange with Strawberry Sauce 12.50 Almond cream blanc-mange with strawberry coulis Menu complete 59.50
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 42.50 Medallions of pork fillet, fried in a casing of bacon with morel cream sauce, purslane and egg noodles Duet of Toblerone 12.50 White and dark nougat-chocolate mousse with fresh fruits Menu complete 70.50 Spring Menu 4 Spring Greetings 12.50 Fresh cress mousse soup refined with a shot of e 54.50 Beef fillet fried in one piece, with sauce Béarnaise, roast spring potatoes and glazed carrots Chocolate Mousse with Strawberries 12.50 Lightly whipped chocolate mousse served with fresh strawberries Menu complete 79.50
Spring vegetarian main course options Spring Pasta 26.50 Basel region ribbon noodles with wild garlic carbonara Asparagus Ragout with Morel Mushrooms 32.50 Asparagus ragout made from white asparagus with morel mushrooms and spring potatoes Springtime Asparagus Risotto 28.50 Risotto with green asparagus, Sbrinz and chervil Summer Menu 1 Basel Region C Salad 12.50 Fresh leafy salad with spring onions, eggs and crispy bacon Minced Beef Tätschli (fritters) with Ratatouille 24.50 Homemade minced beef and pork fritters served on ratatouille with rosemary potatoes Summer Temptation 12.50 Meringue parfait with fresh berries Menu complete 49.50
Summer Menu 2 Cold Tomato Soup 12.50 Hotly spiced tomato soup with basil sorbet Ribelmais Chicken Breast Saltimbocca 34.50 Chicken breast encased in sage and savoury ham, with Sbrinz risotto and braised tomatoes Summer Night s Dream 12.50 Nectarine poached in port with vanilla fromage frais and blackberries Menu complete 59.50 Summer Menu 3 Chopped Salad 12.50 Finely diced garden vegetables with lime vinaigrette and herby crostini Pork Fillet in Pastry 36.00 Witzwil pork fillet encased in pastry with thyme jus, ribbon noodles and market vegetables Raspberry Temptation 12.50 Vanilla parfait on raspberry coulis Menu complete 61.00
Summer Menu 4 Carrot Soup 12.50 Aargau carrot soup refined with vanilla Basel Region Entrecôte 46.50 Basel region beef entrecote steak, fried in one piece with herb butter, roast potatoes and market vegetables Summer Sin 12.50 Mousse made from yoghurt and Greyerzer double cream with meringue crumble and fresh berries Menu complete 71.50 Summer vegetarian main course options Cheese Flan 22.50 Tomat se tart with thyme accompanied by colourful summer salad Porcini Mushroom Risotto 28.00 Creamy white wine Sbrinz risotto with porcini mushrooms Summer Noodles 24.50 Ribbon noodles with fresh herbs, cherry tomatoes, olive oil, red pepper garnish and shavings of Sbrinz
Autumn Menu 1 Autumn Salad 12.50 Colourful leafy salad with fried king oyster mushrooms Aargau Roast Pork 26.00 Roast pork stuffed with prunes in a dark jus with mashed potatoes and market vegetables Apple-Cake with Vanilla Icing 12.50 Apple-rings baked in beer dough with vanilla icing Menu complete 51.00 Autumn Menu 2 Pumpkin Soup 12.50 Fine cream of pumpkin soup refined with ginger and orange e (Beef Ragout) 28.50 Strips of Basel region grass-fed beef in fine dark beer sauce with fresh spaetzle [soft egg noodles] and braised peppers Apple Crêpes 12.50 Small pancakes with apple, cinnamon and sugar Menu complete 53.50
Autumn Menu 3 el Marketwoman Salad 12.50 Fresh leafy salad with carrots, eggs and sprouts Pork Fillet with Chanterelles 42.50 Roast pork fillet medallions with creamed chanterelle sauce served with ribbon noodles and market vegetables Pear 12.50 Lightly whipped chocolate mousse with poached pear Menu complete 67.50 Autumn Menu 4 Fresh Salad 15.50 salad with egg, bacon and crispy croutons Roast Veal Löwenzorn 51.50 Slices of veal kidney, fried pink with chanterelle ragout, spaetzli and autumn vegetables Cheese-Board 15.50 Selection of Swiss cheeses with grapes, nuts and fig mustard, served with fresh bread Menu complete 82.50
Autumn vegetarian main course options Ramekin with Potatoes and Pears 24.50 Creamy bake with potatoes, pears and raclette cheese Hubertus Risotto 26.50 Creamy white wine Sbrinz risotto with wild mushrooms Ragout of Chanterelles 28.50 Ragout of fresh chanterelle mushrooms with sour cream and pepper sauce and spaetzli Winter Menu 1 Basel Region alad 12.50 Fresh leafy salad with beetroot, celery and egg Meatloaf Helvetia 24.50 Meatloaf baked in a casing of bacon with homemade potato mash and glazed vegetables Öpfeltätschli (Apple fritters) with Icing 12.50 Apple and hazelnuts in flaky pastry, baked with a cinnamon icing Menu complete 49.50
Winter Menu 2 Parsley-Root Soup 12.50 Cream of parsley-root soup with deep-fried parsley with Knöpfli (small dumplings) 28.50 Ragout made from Basel region grass-fed beef in fine dark beer sauce, with fresh spaetzle and seasonal vegetables Marinated Plums 12.50 Plums marinated in red wine with vanilla sauce Menu complete 53.50 Winter Menu 3 Winter Salad 15.50 Colourful leafy salad with fried king oyster mushrooms, bacon and croutons Chicken Stroh und Heu (Straw and Hay) 34.50 Ribelmais chicken breast with Champagne sauce, caramelised apple slices served with ribbon noodles and market vegetables Rum, Grapes, Nuts 12.50 Rum pot with raisins and nougat mousse Menu complete 62.50
Winter Menu 4 Fresh Salat 15.50 salad with egg, bacon and crispy croutons Löwenzorn s Creamy Roast Veal 48.50 Braised veal shoulder with creamed morel sauce, spaetzle and winter vegetables Winter ream 12.50 Praline parfait with rum sauce and candied fruits Menu complete 76.50 Winter vegetarian main course options Saffron Noodles with Egg 24.50 Basel region ribbon noodles with saffron sauce, leek and poached egg Fig Agnolotti 24.50 Agnolotti stuffed with figs and fromage frais with creamy white wine sauce Parsley-Root Risotto 24.50 Creamy risotto with parsley-root and Sbrinz with shredded vegetables and cherry tomatoes
Menus for the whole year round Menu Gemsberg armhouse Salad colourful leafy salad with grated carrot, 12.50 bacon and roasted croutons Seasonal Soup 12.50 Tender Veal Schnitzel in a creamy mushroom sauce 46.50 served with ribbon noodles and market vegetables Fresh Fruit Salad with Mango Sorbet 12.50 Menu complete 84.00 Menu Spalenberg Tatar and Mousse of Salmon Trout on seasonal vegetables 15.50 with sprouts, apple-radish cream and wholemeal bread Seasonal Soup 12.50 Vegetable Timbale on potato and celeriac mash 14.50 with beetroot sauce and crispy shredded vegetables Entrecôte Steak fried in one piece 44.50 with sauce Béarnaise and fine thyme jus, served with potato au gratin and market vegetables Vanilla cream with fresh fruits 12.50 Menu complete 99.50
Menu Leonhardsberg Buffalo Mozzarella with basil pesto and balsamic cream 15.50 black olives and crispy crostini Seasonal Soup 12.50 Ribelmais Chicken Breast, roasted until tender with herb jus, 34.50 ribbon noodles and Pfälzer carrot mousseline Lightly whipped Chocolate Mousse served with fresh fruits 12.50 Menu complete 75.00 Menu Heuberg Marinated Salmon on mini hash-brown potatoes 15.50 with sour cream and beetroot crisps Seasonal Soup 12.50 Veal Fillet roasted in one piece in creamed morel sauce 58.50 with Sbrinz risotto and seasonal vegetables from the market Praline parfait with rum sauce and candied fruits 12.50 Menu complete 99.00
Vegetarian Menu Creamy Soup made from Basel region herbs 12.50 with honey cream bonnets Vegetable Tatar with Quinoa, 15.50 sprouts and pomegranate seeds Aubergine-Potato au gratin with tomatoes, 24.50 rosemary and Alpine cheese White and brown Chocolate Mousse with fresh fruits 12.50 Menu complete 65.00 Fish Menu Tatar of smoked salmon 15.50 with a bouquet of salad, herby quark, sprouts and flaky pastry bake Seasonal Soup 12.50 Sautéed Pike-Perch Fillet with herby butter sauce 36.50 on creamy Sbrinz risotto and seasonal vegetables from the market Caramel Ramekins with cream and fresh fruits 12.50 Menu complete 77.00
Gourmet Menu Creamy Salmon Mousse with Crostini 15.50 on vegetable Carpaccio with apple-horse radish cream Seasonal Soup 12.50 Sautéed Pike-Perch Fillet 18.50 on potato-celeriac mash garnished with beetroot crisps, shredded vegetables and pomegranate seeds Refreshing Lemon Sorbet 7.00 Roasted Basel region Pork Fillet butchery 36.50 with a port jus, ribbon noodles and vegetables from the market Chocolate Fondant with a compote of fruits of the forest and balsamic vinegar 12.50 Menu complete 102.50
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) 79.00 Extensive Löwenzorn Dessert Buffet with cheese-board Special price (only in conjunction with Farmhouse Buffet) Dessert Buffet complete 23.00
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 94.00 Löwenzorn Buffet without sorbet 86.00 Extensive Löwenzorn Dessert Buffet with cheese-board Special price (only in conjunction with Löwenzorn Buffet) Dessert buffet complete 23.00 *Translator s note: suggested translation, unable to verify
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 79.50 *Translator s note: reproduced as in source document; meaning unclear
Cheese Fondue Fondues Toggenburger Platter 14.50 Country smoked ham, savoury dry-cured bacon, Landjäger sausage, salami and Mostbröckli (smoked beef tenderloin) King s Fondue "original" 29.50 Nöldi's royal cheese mixture Refreshing Duet of Sorbets 7.00 Menu complete 55.00 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
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 email 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. 061/261 42 13. 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.
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.
See you soon in the Löwenzorn! Restaurant Löwenzorn Gemsberg 2/4 CH - 4051 Basel Tel. +41 61 261 42 13 hallo@loewenzorn.ch www.loewenzorn.ch