amuse bouche

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Scottish salmon carpaccio
with tangerine fillets and a small salad bouquet
with a mild ginger vinaigrette

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Classic wedding soup
with vegetables, pancakes, egg custard
and veal meatballs

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Beef fillet fried in one piece
with beans wrapped in bacon
Potato gratin and Béarnaise sauce

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“Crème brûlée” the caramelized vanilla cream
with melt-in-the-mouth tonca bean ice cream

amuse bouche

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Home-smoked char fillet
from the old school smoker
on a rösti with creamed cabbage and small salads

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Parmesan foam soup with black truffle

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Saddle of venison roasted in 5 spices
on porcini cream
with hand-scraped spaetzle
and cranberry pear

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Baked chocolate cake with a liquid core
on Holsteiner berry groats
and homemade vanilla ice cream

amuse bouche

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Carpaccio of pink roast saddle of milk veal
Capers fried with tuna cream
and small salads

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Homemade suckling pig dumplings
according to Salssicia Art
on a broth

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Pink roast duck breast
on green asparagus
with potato puff pastry
and pineapple pepper sauce

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Variation of our favorite desserts
Creme brulee
chocolate mousse
Panna cotta
lime sorbet

amuse bouche

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Beef fillet carpaccio
with warm Parmesan foam
and small salads

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Fried red prawns on creamy pasta risotto
with olives, sun-ripened tomatoes and rocket

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Pink roasted pork fillet in nut coating
on creamed cabbage
with baked potato donuts

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Mousse au chocolat from Callebau chocolate
on marinated orange fillets
with homemade passion fruit ice cream

Wedding soup with vegetables, pancakes, egg custard and veal meatballs

Antipasti of grilled courgettes, aubergines, peppers, artichokes and mushroom heads

Buffalo mozzarella and vine tomato salad

Vitello Tonnato

Glass noodle salad with fresh coriander and fried king prawns

Duo of home-smoked salmon
FRESH FROM THE OLD SCHOOL SMOKER
and pickled salmon with honey mustard sauce

Roast beef roasted pink, served cold with remoulade sauce

Marinated chicken skewers with romaine lettuce hearts, Caesar dressing and shaved parmesan

Bread in some varieties with butter corners

Gently braised crust roast from Swabian-Hall pigs

Pink roasted saddle of beef with potatoes au gratin Colorful selection of seasonal vegetables gravy

Hamburger panfish on leaf spinach with mashed potatoes and mustard sauce

Tortellini filled with ricotta on tomato and vegetable bolognaise

Holstein cheese selection

Berry compote with vanilla cream

Small creme brulee

Panna Cotta in a jar with raspberry sauce