Menu 2017

Dinner

 

 

A 17

 

White potato foam soup

with parsley pesto

 

*

 

Roasted breast of free range chicken

on chervil sauce with ricotta cheese, bell pepper-courgette confit

and oven made sweet potato wedges wrapped in quinoa

 

*

 

Lime-yoghurt cream with ragout of blueberries

 

 

B 17

 

Matie herring tartar with shallots, cornichons and dill

on potato-apple hash brown with lime crème and salad bouquet

 

*

 

Variation of farm pork from Saalow -regional-

Saddle filled with vegetables and herbs

and braised cheekies in honey-mustard sauce

on bush beans with pancetta and mashed potatoes with beetroot

 

*

 

Oven warm chocolate brownie with mango granité

 

 

C 17

 

Soft goat cheese with acacias honey

on marinated beetroot and roasted sunflower seeds

 

*

 

Filet of superior salmon roasted in black sesame

on curry sauce with young carrots in tonka bean butter

and baked risotto crullers

 

*

 

Sour cherry Panna cotta

with bittersweet chocolate

 

 

D 17

 

Carrot-vanilla soup

with pear and ginger

 

*

 

Haunch of wild boar from Mark Brandenburg -regional-

 slowly braised in creamy juniper sauce

on young turnips with fresh marjoram

and potato- mushroom “Strudel”

 

Parfait of Prosecco with cacao meringue topping

 

 

E 17

 

Homemade marinated Graved salmon

in herb pancake

with dill- mustard Mousseline and sugar peas salad

 

*

 

Guinea fowl breast filled with chervil

on wok fried bok choy, Chinese cabbage and shiitake mushrooms

with savoury plum sauce and thyme polenta

 

*

 

Pinot Noir ice cream on grape ragout

 

 

F 17

 

Grilled green asparagus with caramelized apple slices

on rocket salad in thistle oil

 

*

 

Filet of sea bass fried on skin

on braised orange fennel,

wild rice cookies and herb pesto

 

*

 

Marzipan tartlet with gooseberries

on elderberry sauce

 

 

G 17

 

Bocconcini buffalo mozzarella

with basil pesto and braised vine ripened tomatoes

 

*

 

Grilled rump steak of Angus beef

on Madeira jus

with green beans and oven made risolée potatoes

 

*

 

Two kinds of crème brûlée

passion fruit and bitter-sweet chocolate

 

 

H 17

 

Saint James scallop foam bread

with lime oil, capers and pickled fennel

 

*

 

Filet steak of Angus beef

with Balsamic di Modena,

grilled king oyster mushrooms, spring onions

and Macaire potatoes

 

Two kinds of cheese

Reblochon and soft goat cheese

with fig mustard and grissini

 

 

Choice menus

We offer the choice menus for groups of 10 to 50 persons.

 

K 17

 

Carrot- vanilla soup

with pear and ginger

 

*

 

Roasted breast of free range chicken

on mountain lentil cassoulet,

peas-sweet corn patties and tarragon beurre blanc

 

or

 

Filet of superior salmon roasted with black sesame

on mountain lentil cassoulet,

peas-sweet corn patties and tarragon beurre blanc

 

*

 

Marzipan tartlet with gooseberries

on elderberry sauce

 

 

L 17

 

Variation of starter

 

Vitello tonnato rolls, baked caper berries,

marinated swordfish on yellow radish,

goat cheese-thyme mousse and daikon cress

 

*

 

Grilled rump steak of Angus beef

with sauce choron,

glazed sugar snaps and potato-carrot rösti

 

or

 

Filet of red mullet and confited scallop

with sauce choron,

glazed sugar snaps and potato-carrot rösti

 

*

 

Two kinds of crème brûlée

passion fruit and bitter-sweet chocolate

 

 

M 17

 

Bocconcini buffalo mozzarella

with basil pesto and braised vine ripened tomatoes

 

*

 

Saddle of veal Saltimbocca

on smoked bell pepper sauce,

green asparagus and baked polenta crullers

 

or

 

Atlantic monkfish fried at the fishbone with caper berries,

on smoked bell pepper sauce,

green asparagus and baked polenta crullers

 

*

 

White coffee mousse with almond-Cantuccini and toffee sauce