Catering
Gala dinner
Marked butter prepared on the table with bread roll baked on the spot
Served starter
Goose liver cream brulée with brown sugar, caramelized apple slices
Mixed salad leaves with walnut dressing, sautéed spring mushrooms and goat cheese crouton (with red onion in a separate saucer)
Vegetarian: Mixed salad leaves with walnut dressing, sautéed spring mushrooms and goat cheese crouton
Served second course
Red onion cream soup with steamed milk foam, mini mozzarella
Vegetarian: Minestrone
Served main course
Duck confit with red cabbage, white balsamic vinegar sauce and mashed potatoes with onion (prepared Austrian style)
Vegetarian: Vegetable risotto in parmesan basket
Fresh prepared, quality coffee sorts made from Dallmayr Coffee