Menu Suggestions
Menu suggestion:
-
Beef broth “Royal”
- Tenderloin of pork in a cream and chives sauce, with vegetables of the season, home-made spätzle and croquette potatoes, lettuce salad with sour cream dressing (as an option, 1 or 2 types of meat may be ordered in addition)
- Yoghurt mousse mit fresh fruit
- Schweinelende in Schnittlauchrahm mit Gemüse der Jahreszeit, hausgemachten Spätzle und
Kartoffelkroketten, Kopfsalat in Schmandsoße (au f Wunsch 1 oder 2 Sorten Fleisch zum Nachlegen) - Joghurtmousse mit frischen Früchten
Menu suggestion:
-
Rose of home-pickled salmon with mustard dip and potato pancakes
- Roast wild boar with walnuts in red wine sauce and vegetables of the season,
- Small bread dumplings and potato dumpling fingers
- Mixed dessert platter
- Wildschweinbraten mit schwarzen Nüssen in Rotweinsoße mit Gemüse der Jahreszeit,
- kleinen Semmelknödeln und Schupfnudeln
- Bunter Dessertteller
Individual menu elements
Starters:
-
Mixed salad of the season
- Tomato variations with bruschetta
- Melon with home-cured ham and grissini
- Lamb’s lettuce in potato dressing with toasted croutons and diced bacon (Nov. - March)
- Home-pickled salmon, shrimps and smoked trout with a variety of sauces, baguette
- Rose of home-pickled salmon with potato pancakes
- Small salad bouquet garnished with fillet of zander (pike-perch), baguette
- Variationen von Tomaten mit Bruscetta
- Melone mit hausgeräuchertem Schinken und Crisini
- Feldsalat in Kartoffeldressing mit geröstetem Weißbrot und Speckwürfeln (Nov. - März)
- Hausgebeizter Lachs, Crevetten und Räucherforelle mit verschiedenen Soßen, Baguette
- Rose vom hausgebeizten Lachs mit Reibekuchen
- Kleines Salatbuket mit gebratenem Zanderfilet umlegt, Baguette
Soups:
-
Beef broth “Royal”
- Fresh tomato soup
- Cream of chanterelle soup
Main courses:
-
Pork steak in champignon sauce
- Tenderloin of pork in a cream and chives sauce
- Tenderloin of pork with two kinds of pepper sauce
- Pink-roasted pork fillet in puff pastry with red wine sauce
- Roast venison in red wine sauce with walnuts and glazed cherries
- Venison steak in cream & pepper sauce
- Almond-roasted venison (roe deer) steaks with braised champignons in a cranberry & cream sauce
- Pink-roast beef slices with sauce Béarnaise
- Rump steak with herb butter
- Braised joint of beef
- Breast of spring chicken in cream & pepper sauce
- Pink-roast breast of duck in orange sauce
- ½ crispy roast duck (served as 2 courses)
- Roast lamb steaks on matchstick potatoes
Desserts:
-
Vanilla ice cream with whipped cream, hot cherries and chocolate sauce (served separately)
- Home-made vanilla parfait in a berry sauce
- Home-made Rote Grütze (jelly of summer berries) with vanilla ice cream or lightly-whipped cream
- Yoghurt cream with fresh fruit
- Fruit salad made with fresh fruit
- Light and dark chocolate mousse
- Yoghurt mousse with plums & cinnamon
- Chocolate trinity