MENUS

MENU 1 (3 COURSES)

LAMB’S LETTUCE
“GAMSPFEFFER” GAME STEW WITH SPÄTZLE,
RED CABBAGE AND CHESTNUTS
PUMPKIN CAKE WITH PUMPKIN SEED ICE CREAM

MENU 2 (3 COURSES)

TRUFFLED POTATO CAPPUCCINO
VEAL STEAK IN MOREL CREAM SAUCE WITH DRY-CURED HAM AND POTATO
GRATIN AND GREEN ASPARAGUS TIPS
ORANGE CRÈME BRÛLÉE WITH WHITE WINE-WHITE CHOCOLATE ICE CREAM

MENU 3 (3 COURSES)

HOME-PICKLED SALMON ON HERB SALAD
PORK FILLET ON APPLE-THYME COMPOTE AND PARMA CRISP
BERRY PANNA COTTA IN PORT WINE SOUP

MENU 4 (3 COURSES)

CARPACCIO OF IRISH BEEF WITH TRUFFLE
MONKFISH POACHED IN RED WINE ON POTATO RISOTTO WITH BABY FENNEL AND A
BEURRE BLANC
PLATE OF RHUBARB

MENU 5 (4 COURSES)

TOMATO MISO WITH PAN-FRIED SCALLOPS
VENISON TARTARE WITH QUAIL EGG
CORN-FED CHICKEN BREAST ON BREAD DUMPLINGS AND BUTTERNUT
SAUCE
MARBLED CHOCOLATE-RASPBERRY LASAGNE

MENU 6 (4 COURSES)

CAULIFLOWER AND VANILLA SOUP
ORANGE AND PINE NUT SALAD ON A ROCKET BOUQUET
HERB-CRUSTED ZANDER WITH POTATO-LIME MOUSSELINE AND STIR-FRY
JULIENNE VEGETABLES
STRAWBERRIES ROMANOFF

MENU 7 (5 COURSES)

QUAIL CONSOMMÉ WITH DUCK RILLETTE AND GARLIC CONFIT
RROCKET-MANGO SALAD WITH MACADAMIA
FILET MIGNON OF PORK ON APPLE-THYME COMPOTE
FILLET OF CATFISH ON WAKAME SALAD AND LAVENDER WAND
SCRUMPTIOUS BROWNIE ON RED WINE-COCOA SORBET

FLYING DINNER

FLYING DINNER

PEA AND MINT CAPPUCCINO
MELON SERVED TWO WAYS WITH VODKA-SPINACH JELLY AND SESAME
DRESSING
VENISON TARTARE BURGER
SCALLOPS ON TRUFFLED CAULIFLOWER PUREE
GINGER SORBET
ZANDER COOKED IN TOMATO AND CHARDONNAY WITH STIR-FRY JULIENNE
VEGETABLES
VEAL FILLET COOKED “SOUS VIDE” ON MASHED SWEET POTATO AND
GREEN ASPARAGUS
RACK OF LAMB ON BEAN CASSOULET
DARK CHOCOLATE FOAM ON ORANGE-FENNEL COMPOTE
RSTRONG KLOSTER “BERGKÄSE” CHEESE WITH MANGO
CHUTNEY

RUSTIC BUFFETS

BUFFET 1 (ROASTED PIG)

FRESHLY BARBECUED SUCKLING PIG
COLESLAW
GREEN SALAD
BREAD ROLLS
MINI BAKED POTATOES
BBQ SAUCE
BLOSSOM HONEY-DIJON MUSTARD DRESSING

BUFFET 2 (BBQ BUFFET)

Fresh from the barbecue:

SPARE RIBS, PORK CHOPS, GIGOT OF MUTTON, LEG OF LAMB
VARIOUS SATAYS
SALMON STEAK
POTATO GRATIN
BARBECUED VEGETABLES, CORN-ON- THE-COB
VARIOUS DIPS
HOME-MADE BREAD

APPETISERS

RUSTIC APPETISERS

ALPINE CHEESES SLICES (HELVETICA, PARTNUNER, SILVERETTA)
FETA CHEESE (SCHIBLI)
DRY-CURED HAM
VARIETY OF SALTS
BÜNDNER AIR-DRIED
BEEF FARMHOUSE
BACON “KAMINWURZ”SAUSAGE
LIVER SAUSAGE
“BAUERNWURST”SAUSAGE
CRUDITÉS
VEAL CHIPOLATA WRAPPED IN PRUNE AND BACON COPPA
POT OF LARD
CONDIMENTS AND MUSTARD PICKLE
VARIOUS ASPICS
FRESH OVEN-BAKED BREAD

EXCLUSIVE APPETISERS

ALPINE CHEESE WITH TRUFFLED EGG CUSTARD
SHRIMP COCKTAIL
GOAT’S CHEESE MOUSSE ON TOMATO CHUTNEY
GAZPACHO
OLIVE TAPENADE
SCALLOPS ON TRUFFLED CAULIFLOWER PUREE
PICKLED SALMON ON AVOCADO CREAM
FRESH OYSTERS
FOIE GRAS PRUNE
CHIX SATAY
OCTOPUS SALAD
PRAWN SKEWER WITH ORANGE AND CORIANDER
SMOKED TROUT CREAM WITH CAVIAR

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