3-Course Menu

Menu I

• Filet of salmon on honey mustard sauce with a small salad bouquet and potato rosti
• Lockets of beef and pork on pepper-mushroom sauce with potatoes and vegetables bouquet
• Cinnamon stewed plum with vanilla ice cream

Menu II

• Fish terrine with salmon filling on classic green sauce along with a small salad
• Paupiette of pork fillet with spinach and mushroom and tagliatelle
• Duet of white and dark mousse on fruity berries

4-Course Menu

Menu I

• Chopped slices of duck breast on corn salad with orange marinade and parmesan with a salad bouquet
• Dijon mustard cream soup
• In olive oil fried zander filet with herb crust along with Mediterranean vegetables and potato gratin
• Hazelnut parfait with almond sauce and chocolate ice cream

Menu II

• Waldorf salad with sliced chicken breast
• Parsley root soup with croutons
• Argentin rumpsteak with herb crust, potato and a vegetable bouquet
• Orange flavoured crème brullee with exotic pineapple salad

5-Course Menu

Menu I

• Fried king prawns on small salad bouquet with garlic-vegetable sauce
• Pea soup with bone ham
• Homemade ravioli with beef filling on sherry foam and cherry tomatoes
• Berry sorbet with Prosecco
• Crispy fried duck breast on orange-pepper sauce with broccoli and choux pastry donut
• Filled chocolate parfait on a berry sauce

Menu II

• Carrot ginger soup with cheese dumplings
• Grilled goats cheese with pine nuts and orange and honey dressing
• Wild berry sorbet with sparkling wine
• Lockets of beef and pork on pepper-mushroom sauce with potatoes and vegetables bouquet
• Trilogy of hazelnut nougat parfait, creme bavarois and filled chocolate mousse

Our buffet suggestions for 25 or more guests

Niederrheinisches Buffet

• Filets of hering with apples and cucumber
• Prime boiled beef in French dressing
• Pork loin filled with plums
• Small meatballs with mustard
• Chicken salad, potato salad
• Seasonal salad with a variety of dressings
• Pork roast with crackling
• Roast beef in red wine sauce with broccoli, cauliflower, peas and carrots
• Boiled potatoes and croquettes
• Herrencreme
• French Toast
• Diced cheese
• Bread basket and butter
• Niederrheinische wedding soup served first at the table | additional charge: Euro 3.75 per person

Italian Buffet

• Vitello Tonnato
• Zucchini and aubergine baked in olive oil
• Carpaccio of beef filet with lemon and parmesan cheese
• Parma ham on rock melon
• Mozzarella with tomatoes and basil
• Sweet and sour mushrooms with rosemary
• Artichoke salad with crab
• Tuna salad, olives, italian pasta salad
• Tortellini in ham-cream sauce
• Salmon lasagne filled with spinach
• Saltimbocca of pork loin with risotto and fresh vegetables
• and for the children "Spaghetti Bolognese"
• Fruit salad made from fresh fruit with marashino
• Ice cream bomb with chocolate sauce
• Choice of cheeses
• Chiabatta bread and garlic butter
• Minestrone served first at the table | additional charge: Euro 4.25 per person

Buffet III

• Home-slained salmon with mustard-dill sauce
• Variety of green salad and raw vegetable salad
• Small skewers with cocktail tomatoes and mozzarella
• Orange chicken salad
• Olives and ewe's cheese salad
• Fried pork loin lockets on pepper-cream sauce
• Salmon lasagne filled with spinach
• Braised beef in dark burgundy sauce
• Tortellini in cheese-cream sauce
• Fresh exotic fruit salad
• Fruity raspberry mousse
• Tiramisu with apples and raisins
• Bread basket and butter

Buffet IV

• Poached salmon with creamed horse raddish
• Variety of smoked fish
• Sliced chicken breast filet on Waldorf salad
• Shellfish cocktail in pineapple
• Tuna salad
• Galia melon with ham
• Variety of green salad and raw vegetable salad
• Argentinean roast beef under an herb crust with noodles
• Tortellini in ham-cream sauce with potatoes, roast potatoes, rice or gratin
• Ice cream bomb in marzipan
• Duet of white and dark chocolate mousse
• Panna Cotta on fruit
• Bread basket and butter
• Cheese platter with butter and bread