3-Courses-MENUS FOR GROUPS 2008/2009
(valid from 1st april 2008 until 31st march, 2009)
CATEGORY I
1. Clear soup with bacon dumplings
Roasted turkeybreast with mushroomsauce, german noodles and brussel sprouts
Plum cake
2. Potato cream soup with herbs
Vegetable-croquettes with spinach and fedda cheese
Fresh fruit
3. Tomato cream soup with chevril
Poached polar hake with sauce hollandaise, butter carrots and potatoes
Apple strudel
4. Clear soup with semolina dumplings
"Schweinsbraten" Roasted pork with bread dumpling or parsley potatoes and sauerkraut
White-cheese-strudel
5. Clear soup with bacon dumplings
Boiled beef with creamed potatoes and spinach
White-cheese pancake
6. Clear soup with noodles
Deep-fried, breaded chicken escalope with rice and vegetables
Apricot cake
CATEGORY II
7. Clear soup with bacon dumplings
Veal goulash with sour cream, german noodles and lettuce salad
Profiteroles with raspberry cream
8. Bouillon with pancake strips
Boiled beef with creamed beans and salted potatoes
Plum cake
9. Clear soup with semolina dumplings
Deep fried pork escalope with parsley potatoes and green salad
White-cheese strudel
10. Clear soup with semolina dumplings
Broiled fillet of chicken breast, rice and vegetables
Apricot Cake
11. Clear vegetable soup
Grilled pork cutlet with zingara sauce, panfried potatoes and french beans
2 apricot dumplings
12. Cream of broccoli with almonds
Vegetable strudel with tomato ragout and salted potatoes
Pancake with nuts and chocolate sauce
CATEGORY III
13. Clear tomato soup with ravioli
Filet of pike-perch fried in herb butter with parsley potatoes and tartare sauce
Apricot cake
14. Clear soup with pancake strips
Escalope “Viennese style” with parsley potatoes and lettuce salad
Tarlets filled with plum jam topped with poppy seed-sugar
15. Clear soup with tyrolian dumplings
Sirloinsteak with onions, pickled gherkins and panfried herbed potatoes
Apple strudel with whipped cream
16. Clear soup with semolina dumplings
Roasted deer in vegetable cream sauce with cranberries and german noodles
Profiteroles with chestnut whipped cream and chocolate sauce
CATEGORY IV
17. Bouillon with pancake strips
Veal steak with creamed mushrooms, wild rice, broccoli and parmesan tomato
Tartlets stuffed with plum jam and poppy seed-sugar
18. Clear vegetable soup
Panfried pork medallions in caraway gravy with baby marrows with tomatoes
and Austrian potatoes
White cheese dumplings with apricot sauce
19. Clear tomato soup with ravioli
Roasted ½ duck with cranberry juice, white bread dumpling and
red cabbage with apples
Pistachio ice cream with strawberries
20. Bouillon with bacon dumplings
Boiled beef with creamed french beans, horseradish with apples
and browned potatoes
Apple strudel with whipped cream