Appetizers
Green walnut salad
In a raspberry vinaigrette, with coarse Parmesan flakes and cherry tomatoes
Salmon Pescaccio
With a creamy horseradish sauce and dill
Gratinated aubergine thalers
Baked aubergine slices marinated in garlic oil
Hot &Spicy Chicken Wings
Crispy chicken wings in a jar with mint yoghurt for dipping
Stuffed mushroom heads
Spicy mushrooms with a creamy cream cheese filling
Freshly baked baguette
With portioned butter
Soup
Fruity tomato soup
With croutons
Main course
Pork medallions in Riesling sauce
Roasted pork medallions in a creamy white wine sauce
Served with oven baked rosemary potatoes
Paprika rice pan with creme fraiche
With fried strips of turkey and a colorful mix of peppers
Dessert
Mousse au Chocolat
Garnished with fresh fruit
Whole milk, dark and white chocolate to choose from
Buffet Bravo | €50
Appetizers (Buffet Regional)
Colorful seasonal salad
with crispy fresh vegetables and 2 homemade dressings of your choice
Fresh Danish cucumber salad
Wafer-thin cucumber slices in a sweet and sour marinade
Creamy herring salad
North German style with peeled potato halves
Green beans wrapped in bacon
Roasted with garlic, baked in butter
Braised vegetables with herbs de Provence
Tossed in our own herb butter and seasoned with coarse sea salt
Freshly baked baguette
With portioned butter
Soup
Asparagus Cream Soup
With bread chips
Main course (Buffet Regional)
Sliced turkey in cream cheese sauce
With fresh vegetables and basmati rice
Spicy pork medallions
Pork fillet medallions in a fruity, spicy tomato sauce
Served with nut potatoes from the oven
Dessert (Buffet Regional)
espresso cream
Creamy espresso dessert with caramelized sugar topping
Buffet Charlie | €55
Appetizers
Fruity pecorino pomegranate salad
Made from rocket salad and Italian goat cheese, with a raspberry vinaigrette
Spiedino Caprese
Skewered tomato mozzarella with crusty bread cubes and olives
Bresaola carpaccio
Served with rocket, roasted pine nuts and Grana Padano
Asparagus panna cotta
With crispy bacon cubes and hard cheese crackers
Antipasto Misti
A selection of roasted Mediterranean vegetables with lots of garlic
Freshly baked baguette
With portioned butter
Soup
Rustic cream of tomato soup
With thyme and croutons
Main course
Chicken breast fillets stuffed with spinach in Gorgonzola sauce
Served with fresh gnocchi with parsley
Baked eggplant boats
Filled with chili mince
Dessert
Tiramisu in a glass
With fruit topping and chocolate chips
Buffet Delta | €60
Appetizers
Garlic Shrimp Salad
Coarse green salad with freshly fried shrimp and light yogurt lemon dressing
Melon salad with feta cheese
Marinated in honey adorned with walnuts
Cucumber Cream Cheese Chocolates
With crushed pistachios
Figs wrapped in bacon
Bacon coated oriental figs with honey coating
Mini chicken burritos
Small chicken wraps with avocado cream, yoghurt, fresh lettuce and charlottes
Freshly baked baguette
With portioned butter
Soup
Potato cream soup
With fresh leeks and croutons
Main course
Salmon fillet in lemon dill sauce
Gently steamed, juicy salmon fillets in a creamy lemon sauce
Served with regional parsley potatoes
Juicy roast beef in red wine sauce
Braised in a pan and gently cooked at low temperature
Served with buttered emperor vegetables
Dessert
Plateau de Fromages
Various types of cheese in combination with fresh fruit cold cuts, fig mustard and bread chips
Kiwi carpaccio
sprinkled with vanilla sauce
or
Gratinated fruit salad
Colorful fruit salad decorated with yoghurt, slivers of almonds and brittle
Buffet Echo | €65
Appetizers
Beetroot salad with pomegranate seeds and walnuts
Strips of beetroot with fresh pomegranate seeds and whole walnuts
Caprése with buffalo mozzarella
Sun-ripened tomato slices under creamy buffalo mozzarella with basil, olive oil and balsamic vinegar
Selection of ham skewers
Skewered dried ham with black olives and feta cheese
Skewered chicken breast cubes
Hearty chicken breast skewers coated with basil leaves
Melon and feta cheese wedges
Watermelon with grated feta cheese and honey glaze
Freshly baked baguette
With portioned butter
Soup
pumpkin cream soup
With pumpkin seed oil and roasted pumpkin seeds
Main course
shrimp pan
With sun-ripened cherry tomatoes and fresh spring onions
Served with oven baked rosemary potatoes
Tender boiled fillet with horseradish sauce
After several hours of cooking, it melts in your mouth
Served with steamed buttered vegetables
Dessert
Plateau de Fromages
Various types of cheese in combination with fresh fruit cold cuts, fig mustard and bread chips
Black Forest cherry jars
Layered dessert with dark biscuit, pickled cherries and whipped cream
