INTERNATIONAL MENU SUGGESTION

Appetizers and entrees

Served hot - prawns in garlic, white wine - sauce with crushed green peppers and capers
*
Baked goat cheese on arugula with aged balsamic from “Sabajone”
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Tender pieces of smoked from river and sea on a decor of green salad with tarragon - Mustard - dressing
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Shades of tender vegetables with tomatoes - salsa and herby salads
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Fried polenta cubes in a sheath of prosciutto and anchovies, served with a spicy olive dip
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Scallops with “Perigord” truffle studded with pumpkin seed crust, cream polenta and Thai asparagus
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Rolls of beef and prawns with caviar and crème fraiche imperial
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Marinated vegetables with wild garlic vinegar caviar, served in a chive crème fraiche and salad arrangement

Soups

Hot duck-tea with crostini topped with smoked duck breast and duck liver cream
*
Cream Soup of parsnips and carrots with prosciutto chip
(If desired, served in a small loaf of bread)
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Cream Soup of red and yellow peppers with spices of the Orient refined
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Clear potato - consommé with mushroom ravioli and fresh thyme
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Cream soup of the “Allgäu mountain” cheese with sauerkraut – “Kartoffeltallern”
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Clear fish - consommé with slices of stuffed squid tubes and vegetable confetti
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Green asparagus cream soup with strips of smoked salmon
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Clear tomato soup with Parmesan and fresh tarragon cams
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Pea-cappuccino with carrot cubes and whipped cream
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Cream Soup of Asparagus - potatoes with scallops
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Boletus-cappuccino with vegetable pearls whipped cream


Sorbets

Chocolate sorbet with orange liqueur
*
Raspberry - Ginger Sorbet
*
Calvados sorbet with caramelized apple slices
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Green tea sorbet with marinated red grapefruit
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Lemon - Sage Sorbet
*
Grapefruit Sorbet
*
Peach Sorbet
 *
Cassis Sorbet


Fish

Roulade of turbot with a lemon Sein-crab - champagne sauce accompanied by black tagliatelle and carrots
*
accompanied Sate of beetroot and leek by custard crème sauce - cinnamon stick impaled on Mahi - Mahi filet
*
Monkfish with provencal vegetables with thyme and truffle potatoes
*
Sole rolls filled with clams and a touch of white “Nolly Prat”, accompanied by a potato - zucchini - turrets
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Fried perch fillets with roasted pine nuts on Barolo - spinach and potato juniper
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Pigtail of monkfish and salmon cooked in garlic oil with celery puree and leeks - tomatoes
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In fennel poached trout with black caviar lentils and potatoes with peppers
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South American fish stew
Caipirinha marinated in “Pint ado” (Brazilian tiger catfish) in a spicy coconut sauce with diced shrimp and potatoes
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Grilled Pepper “Eskabeche” bream with tomato - coriander and rice

Entrees

Roasted fillet of wild boar under a nut crust on game sauce, accompanied by a red cabbage strudel and Brussels sprouts in juniper
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Pink roasted duck breast with mushroom risotto, surrounded by green parsley foam
  *
Veal fillet in the Savoy coat with thyme - bacon filling on shallots - ragout served with potato - mashed buttermilk
*
Crepinette of the Dove, on sautéed root vegetables and truffled Madeira sauce to potato noodles
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Corn fed chicken stuffed with prosciutto and Gorgonzola on spring onion - comfit of vegetables in balsamic sauce - lasagna - cake
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Peppered medallions of veal with mixed vegetables, accompanied by a truffle - risotto and a jus of wild herbs
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Ostrich fillet with homemade apple - tagliatelle and herby vegetables
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Roast beef fillet with onion-mustard sauce on its own, on a white bean puree with bacon and peas
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Vealsteak in coconut - chili red and yellow coat of lentils and sesame potatoes
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Stewed lamb hip on red curry - with coconut lentils - potato balls
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Tender roast lamb on wok mini vegetables in soy sauce, served with crispy lemons - Potatoes
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Grilled lamb chops on a thyme - Olives - Potato - stew, with a Glace of black garlic
*
“ Trachenberg” beef with homemade pasta and herbs in butter, fried baby corn

Desserts

Chilled apple soup with sorbet Granny - Smith - apples, topped with a dash of Calvados
*
Wattle seed parfait with pineapple - mango - Tatar
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Semolina pudding with lime sour cream to poached peach
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Caramelized sweet - potato pudding with raspberry sauce and rosemary - Honey - ice
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Tiramisu of fresh mango chili - chocolate
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Semolina pudding in Beer soup garnished with caramel foam
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White beer - Tiramisu on a grid of raspberry and blackberry sauce
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Chestnuts - Almond – boletus tart/ice cream on elder sauce

*
Red wine poached pear with chocolate - Crème Brule
and Spice Traminer - Espuma

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