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MENU SUGGESTIONS Menu I Consommé beef soup with home-made omelette * Cooked should piece of fattened ox with vegetable soup, chives sauce, apple horseradish and roasted potatoes * Oven warm, Vienna style apple strudel with cinnamon cream Menu II Tomato cream soup with basil cream * Stewed roast beef in red wine and carrot sauce with dumplings in a napkin and mountain cranberries * Mohr im Hemd Menu III Consommé beef soup with home-made semolina dumpling * Rolled, glazed calf roast in nature juice, in addition young carrots in parsley butter and Risi Bisi * Pancake au gratin with vanilla sauce Menu IV Fresh goat’s cheese on marinated lentils with corn salad * Roasted Styrian cockerel breast with rosemary, served with stewed cherry tomatoes with fresh basil and potatoes with cream au gratin * Ricotta yoghurt mousse with raspberries pulp and fresh fruits Menu V Roasted ewe’s cheese in bacon coat on marinated Beluga lentils * rolled steak of lamb oven cooked, with ratatouille and slices of polenta * Nougat mousse with brittle hazelnuts on fruits mirror Menu VI Spinach cream soup with soft-boiled egg * Lukewarm, smoked trout filet with cream horseradish sauce * Boiled beef and shoulder of beef with vegetables soup, chives sauce, apple horseradish and roasted potatoes * Oven warm quark strudel with vanilla sauce Menu VII Fresh goat’s cheese with tomatoes, cucumber, fresh basil and olive in Balsamic marinade * Old Vienna style potatoes and chanterelle soup * Rosa roasted pork tenderloin with green beans with bacon and cream potatoes au gratin * Hazelnut parfait with fruits pulp and fresh fruits Menu VIII Fish variation Marinated graved salmon with honey – dill and mustard sauce smoked trout filet with horseradish cream and shrimps with American sauce * Consommé of beef with home-made semolina dumpling * Roasted Styrian cockerel breast in bacon coat, Served with tagliatelle with basil pesto and stewed cherry tomatoes * Dark chocolate mousse with Cointreau orange salad and fresh mint Menu IX Smoked goose breast on lentils salad with Styrian pumpkin seeds oil * Zucchini cream soup with fresh thyme * Baked larded deer haunch with roots cream sauce, apple red cabbage, napkin dumpling and cranberries * Poppy soufflé with warm marinated sour cherries and whipped cream Menu X Ham and roasted marinated zucchini, aubergine, pan fried peppers and Champignons with cucumbers and dill cream * Carrots and ginger soup with fresh coriander * Roasted crispy pikeperch filet on saffron risotto with rocket * Raspberry parfait with fresh berries Menu XI Home-made boiled beef in jelly on corn salad with roasted pumpkin seeds in pumpkin oil marinade * Cream of red beetroot with horseradish cream * char filet roasted in butter on creamy spinach leaves * Oven roast of calf in nature juice, with young sugar peas, carrots and almonds rice * Curd dumpling in walnuts butter bread crumb with stewed plums Menu XII Roasted fatted chicken breast with rosemary on apple celery salad with orange filets and walnuts * Truffle porcini consommé * Roasted king prawns on spinach leaves with toasted pine nuts * Lemon sherbet * Slice of beef tenderloin in Burgundy juice with stewed green beans in butter, cherry tomatoes and cream potatoes au gratin * Bright and dark chocolate mousse with raspberries pulp and fresh fruits Obviously it is possible to arrange an individual composition out of our proposal, Specially also integrating seasonal products For the festive table cover (cloth napkin, oven warm baguette, table flowers combination, candle lights and menu cards) . |
