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Buffet I
Cold meals
ox breast in shallots tomato
vinaigrette
tomato salad with preserved mozzarella cheese
noodle salad with Pesto and seafood
choice of smoked fish
cantaloupe melon with country ham
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curry cream soup
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warm meals:
smoked pork chop on cream sauerkraut
Tortellini in sage butter and parmesan cheese
fried zander
filet in riesling cream sauce
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dessert:
fresh fruit
salad in Marashino
warm apple strudel with vanilla sauce
choice of international cheese with nuts and grapes
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Buffet II
grilled tomato halves with cream cheese
pickle tartelettes with sophisticated dill
Antarctic Ocean shrimps
smoked and house pickled:
halibut slices, tranche from salmon
mackerels bits from the smoke,
Schillerlocken
cuts from ham specialties:
Black Forest
fillet od smoked ham and nut ham
garnished with wine grapes, honey cantaloupe melon
crispy salad with sprouts, yogurt dressing and Balsamico dressing
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creamy corn soup with croutons
(for hot days Gazpacho)
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Poularden skewer with olives and bell peppers
pig filet strips fried with onions
and fresh herb mushrooms
Pochierte salmon tranches on cream spinach,
herb rice, dill potatoes and fresh market vegetables
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nice curd cheese with lukewarm cherry ragout
yogurt cream with blackberry sauce
fresh fruit salad in a cantaloupe melon basket
light lemon cream in a glass
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Light
summer buffet pastry according to art of the house with
Cumberland sauce
smoked duck breast with
chicoree orange salad
Poularden liver parfait with wine apples
vegetable terrine "Tricolore"
Spanish Serano ham with
cantaloupe melon
grilled mediterran vegetables
beechen smoked book trout with
apple horseradish
salad with dressings of your choice
bean sprouts with carrots
white cabbage with pears
country bread and heath butter
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Chinese vegetable flower soup
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baked lamb haunch with thyme sauce and mushrooms
chicken breast in smoked ham mantle on creamy mashed potatoes
salmon medaillon on dill sauce
nut potatoes in herb butter
wild rice
colorful summer vegetables
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cheese choice from the slat
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yogurt terrine with fruit sauce
fresh fruit filets
three kinds of mousse au chocolat
apricots in wine jelly
fruits Etagere
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Saxon
Buffet
Saxon ox tongue marinated with parsley root vinaigrette
on lense salad
Lausitz suckling pig aspic with fresh rosemary
Moritzburg deer terrine with boletus mushrooms and apple leek salad
rustical choice of black smoked and cooked ham
with fresh vegetables from the country
Saxon kipper fish variations with horseradish
potato bacon salad with fresh herbs, coleslaw, field salad and fresh lawn mushrooms
salad buffet with two different kinds of salads, herbs and dressings
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potato soup with fresh marjoram
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fried zander on Riesling cabbage and butter potatoes
Pillnitz forest mushrooms pan
stewed calf knackle with almond broccoli and scolloped hash browns leek au gratin
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cheese from Saxon land with grapes
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Lausitz curd cheese with sour cherries
salad from fresh fruits
chocolate pudding with stewed pears
grits with strawberry sauce
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French
buffet
choice of fine French pastries and terrines with
Cumberland sauce
Bayonner ham with marinated artichockes and preserved tomatoes
duett from the Barbarie duck breast with marinated red wine figs
pheasant ballontine with filled quails and fresh fruits
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Nizza salad, field salad with potato bacon dressing
clam salad "Provencial"
fresh salad with different kinds of dressings
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Bouillabaisse from Marseille
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milk lamb haunch, fried with fresh thyme twigs
Jakobs clams and fried king crabs in Safran sauce with boletus mushrooms, spinach leaves
stewed beef hip according to Burgunder Art
scalloped, filled vegetables, Ratatouille
wild rice, potatoes au gratin and Risolee potatoes
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mousse from white dark chocolate
sour cherries in red wine sauce
caramel cream, prorated with fresh fruits
house made cake and Petits fours
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French cheese from slat
bread choice and country butter
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Festive
gala buffet
Harmony from lobster, poached salmon and huge shrimps
with asparagus tips
choice of fine pastries and terrines with Calvados apples and fruits
pink roasted deer back with Safran pears
meat and Parma ham with Grissini and cantaloupe melon boats
butterfly from smoked salmon, graved salmon and smoked halibut
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Avocado shrimp salad, artichokes salad with quail eggs
noodle salad with black mushrooms, arrangement of fresh salad, thyme dressing, sherry
vinegar dressing and almond Roquefort dressing
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essence of fresh forest mushrooms with almond dumpling
pig meat strips with fresh cream chanterelles
grilled corn poularde
fried salmon filets, gratinated with pink pepper butter
monk fish ragout with lobster crabs and Safran
forest mushroom ragout, glaced vegetables, spinach leaves, castle potatoes, mixed wild
rice and potato hashbrowns
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Pyramid from exotic fruits
ice cream bomb "Baked Alaska" in a Baiser mantle
duett from mango- and chocolate mousse
berry terrine with chocolate mint sauce
Petits fours, Miniwindbeutel mit Sauerkirschgelee
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cheese from France
choice from nut bread and sesame bread
salted butter
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