BUFFET
As a reference value of the buffet composition
we suggest:
By 30 – 40 people 3 Starters
2 First courses
2 Desserts
by 40 – 50 people 4 Starters
3 First courses
3 Desserts
by 50 – 60 people 5 Starters
3 First courses
3 Desserts
from 60 people 6 starters
4 First course
3 Desserts
The buffet price is conforming to the dishes you have chosen.
STARTERS
Mozzarella Caprese
Waldviertler fresh goat’s cheese on salad of rocket and cherry tomatoes
Fresh Waldviertler goat’s cheese with tomatoes, cucumbers, olives and fresh basil
in Balsamic marinade
Antipasti – roasted in olive oil, marinated Zucchini, aubergine, mushrooms,
pan fried peppers, dried tomatoes und Balsamic shallots with cucumbers and dill cream
Roasted peppers filled with ewe’s cheese
chicken breast roasted with rosemary on mustard herbs sauce
Pollo Tonnato – fine sliced chicken breast in tuna fish and capers sauce
Vitello Tonnato – fine sliced veal rump in tuna fish and capers sauce
Ham with horseradish and Gervais cheese
Prosciutto with melon filets or with grated Parmigiano, capers berries and olives
Roastbeef rose roasted with Sauce Tartar
Home-made boiled beef aspic with toasted pumpkin seeds and young onions
in pumpkin seeds oil marinade
Marinated herring filets on salad of potatoes, apples, beetroots and fresh dill
with sour cream sauce
Smoked trout filets with horseradish cream
Variation of fresh shrimps with American sauce and
Home pickled graved salmon with honey, dill and mustard sauce
Norwegian smoked salmon with horseradish cream
Seasonal:
Two sort of Marchfeld asparagus with vinaigrette sauce or green sauce
in alternative served with roast beef or ham
Marinated Porcini or chanterelles with fresh herbs on rocket salad
SOUPS
Beef consommé
with home-made omelette, semolina dumpling or liver dumpling
Cream soup (according to the season, on demand)
FIRST COURSES
Beef
Boiled shoulder blade of fattened ox
with vegetables soup, chives sauce, apple horseradish and roasted potatoes
„Two sorts of beef meat“ - boiled beef and shoulder of beef
with vegetables soups, chives sauce, apple horseradish and roasted potatoes
Stewed roast beef
in red wine-roots sauce with napkin dumplings and cranberries
rose roasted fillet tips in chanterelle cream with herbs dumpling
fillet tips Stroganoff style with Rösti
Wiener sauce goulash with boiled potatoes
Rose roasted roastbeef (cut at the buffet) with Dijon mustard sauce,
with stewed cherry tomatoes and cream potatoes au gratin or rosemary potatoes
Pork
Rosa roasted pork tenderloin
with vegetables in season or stewed cherry tomatoes and cream potatoes au gratin
Baked pork medallions with potatoes and corn salad or cucumbers salad
Roast of pork in cumin and beer sauce with warm herbs salad or sauerkraut
and napkin dumpling
Loaf roast with mashed potatoes and roasted onions
Veal
Veal shank in mushrooms cream sauce with Risi-Bisi
Oven rolled roast of veal in nature juice
with fresh vegetables in season and pine nuts rice
Zurich-Style creamy shredded veal with Rösti
Veal cream goulash with butter dumplings
Osso buco
Stewed slices of veal shank in roots sauce with Gremolata and rosemary potatoes
Lamb
Oven leg of lamb with ratatouille and cream potatoes au gratin
Lamb ragout with pumpkin, dried plums and Couscous
Poultry
Roasted Styrian fat chicken breast with rosemary in nature juice
with young Marsala carrots and potatoes au gratin
Baked of Styrian fatted chicken with potatoes and corn salad
Wiener pepper chicken with butter dumplings
Fruity chicken curry with Basmati rice
Crispy roasted farmer duck with red cabbage and potatoes dumplings
Wild
steamed, larded deer haunch in roots cream sauce with
red cabbage with apple, napkin dumpling and cranberries
Ragout vom deer haunch with chanterelles and bread crumble noodles
Fish
Crispy roasted pikeperch filet with herbs olive oil, served with cream spinach leaves and
saffron rice with toasted pine nuts and raisins.
In Riesling broth poached salmon filet with white wine sauce, spinach leaves and butter potatoes
Crispy roasted char filet with herbs butter and parsley potatoes
Vegetarian and small dishes
Filled stewed tomatoes
Freudenauer spinach strudel with ewe’s cheese and herbs cream
Mushrooms in season with cream and napkin dumplings
Penne Sicilian style with tomatoes, olives, capers and anchovies filets
Truffle Gnocchi in brown butter with fresh grated Parmigiano
Vegetarian cabbage steak with smoked tofu
Roasted zucchini with tomatoes ragout and ewe’s cheese au gratin,
with smashed potatoes
Cannelloni filled with mushrooms and Parmigiano
Malfatti – spinach dumplings with Ricotta on carrots cream
Roasted slices of polenta with carrots and ginger cream, and fresh Coriander
Lasagne Bolognese style
Salads
Coloured leaves of salad in Balsamic and olive oil marinade
Cucumbers salad
Tomatoes salad
Desserts
Ricotta and Yoghurt mousse with raspberries pulp and fruits
Chocolate mousse
Nougat cream or hazelnuts cream with hazelnuts crunch
Mocca cream with chocolate coffee bean
Tiramisu
Home-made rice pudding with marinated sour cherries
choux pastry doughnuts filled with vanilla cream, served with chocolate sauce
Fresh fruits salad
Home-made „Rote Grütze“with vanilla sauce or sweet cream
Marinated wild berries with ice cream
Chestnut rasp with whipped cream and mountain cranberries
oven fresh fine Wiener apple strudel with cinnamon cream
oven fresh ricotta strudel with vanilla sauce
Cottage cheese pancake au gratin
Ducat dumplings with vanilla sauce
Shredded semolina pancake with blackberries
Kaiserschmarren with stewed plums
Melon cocktail in Porto wine marinated
Mascarpone cream with fresh fruits in season
* * *
Cheese board with grape, apples and walnuts
YOUR WEDDING OR BIRTHDAY CAKE FROM OUR OWN PATISSERIE
PREPARED FOLLOWING OUR RECIPES |
