Winter Menus

Fall & Winter Special

Appetizers
Purple potato salad with caramelized hazelnuts and smoked Eel
Sweetheart cabbage and fennel salad marinated in fresh herbs and saffron
Asian mushroom salad with fresh ginger, roasted sesame and dark soy sauce
Hearts of romaine with spicy apple curry dressing
Assortment of freshly baked breads with fleur de sel tub butter

Vegetarian
Au gratin cannelloni with ricotta pine nut filling and a sauce of sun dried tomatoes and olives

Meat
Tender saddle of young venison with glazed mushrooms, leeks, red onion jam, celery gratin and juniper gravy
Pan fried sea bass with red wine sauce, black chanterelles and saffron mashed potatoes

Dessert
Egg liqueur & poppy seed pastry
Straciatella mousse with forest berry compote
Chilled fruit with mint brittle and vanilla whipped cream

 

Price per person
68,5 EUR with a minimum of 15 people
59,5 EUR with a minimum of 40 people
53 EUR with a minimum of 70 people

 

Fall Classic

Cold, Vegetarian
White grape salad with walnuts, fresh tarragon pesto and cold pressed olive oil
Autumn salad of frisee, radicchio, and arugula lettuce with braised vegetables
(Hokkaido pumpkin / fennel with sage / red beet with balsamic)
Assortment of crusty bread and baguette with fine butter

Fish
Baked fresh water trout with crushed tomato vinaigrette and fresh thyme

Meat
Braised entrecote strips with mango chutney, green papaya and fresh cilantro
Saffron herb crusted Guinea fowl slices with orange and red chili gravy Warm
Tender pink duck breast in a fruity duck gravy and orange filets served with almond and date couscous or wild rice and braised Mediterranean vegetables

Vegetarian: baked aubergine with feta cheese (a dish called „ the Imam fainted „), served with onion jam and tomato creme

Dessert
Tonka bean creme caramel with baked vanilla pear
Fresh fruit with mint brittle

 

Price per person
76,5 EUR with a minimum of 25 people
67,5 EUR with a minimum of 40 people
60 EUR with a minimum of 70 people

 

Fall de Luxe

Soup
Saffron pumpkin soup with herbs, croutons and Styrian pumpkin seed oil

Cold, Vegetarian
Red beet stuffed with ricotta creme, fresh horseradish and balsalmico
Fall salads with oven braised vegetables in a potato truffle vinaigrette
Assortment of baguette, black and crusted breads with fine tub butter

Fish
Fresh water shrimp in a delicious crab butter and chili canteloupe melon
Marinated zander with champagne froth, fresh dill, cucumber and apple

Meat
Warm rabbit crepinette served in an herb olive oil gravy
Slices of poached veal filet with wasabi froth and pumpkin seeds

Warm
Rack of lamb filet with sweet potato gratin, Teltow turnips and red wine cipolata
Sea devil medaillons with thyme oil, wild rice and white wine creme
Vegetarian: Tofu with fine leeks and truffle creme

Dessert
Lavender honey creme with candied orange and baked quince in anis syrup
Fresh fruit with mint brittle

 

Price per person
78 EUR with a minimum of 25 people
72 EUR with a minimum of 40 people
65 EUR with a minimum of 70 peoplee

 

Fall International

Cold, Vegetarian
Quiche with baby spinach and roquefort chesse
Fall salads with fruits and papaya vinaigrette
Assortment of freshly baked breads and baguette with fine tub butter

Fish
Salmon variation with smoked and baked salmon, served with lime butter

Meat
Lamb meatballs, tender lamb rolls with roasted cumin in a mint yogurt sauce
Pan fired poultry strips with ginger and fresh cilantro on a tangy lemon peanut sauce

Warm
Guinea fowl breast with lemon rosemary oil, root vegetable curry, nutty Hokaido pumkin and caramelized chestnuts
with roasted Styrian seeds, fresh ginger and cilantro (served separately for vegetarians)

Dessert
Yogurt lime mousse with marinated cassis and forest berries
Arrangement of fruit with mint brittle

 

Price per person
64 EUR with a minimum of 15 people
57 EUR with a minimum of 40 people
52 EUR with a minimum of 70 people

 

"Brandenburg Winter" Menu - Organic

Appetizer
Pink roast beef from organic highlander beef with candied horseradish
Savoy cabbage grapefruit salad with radish sprouts
House pickled salmon with evergreen honey vinaigrette and winter lettuce (frisée, “posteleien”, another kind of lettuce)
Assortment of crusted bread and baguette with quality butter

Soup
Thick crème of potato soup with cepe mushrooms and fresh herb croutons

Main course
Tender pork steak in vodka-mustard sauce and Spreewald dill pickles
Gratin of Brandenburg potatoes and red beet with sour cream and fresh rosemary
Red deer venison goulash from Gut Hirschaue
Red cabbage with morello cherry and elder blossom jelly
White cabbage roulade with green spelt grain filling (vegetarian)

Dessert
Spiced coffee mousse with citrus fruit compote
Warm hazelnut pudding with bourbon vanilla sauce

 

Price per person
48 EUR with a minimum of 15 people
69,5 EUR with a minimum of 40 people
59,5 EUR with a minimum of 70 people

 

 

"Christmas Gala" Menu

Cold, vegetarian
Stuffed artichokes with candied cherry tomatoes (served lukewarm)
Salad assortment of field salad, chanterelle mushrooms, and Styrian pumpkin seed vinaigrette
Fresh baguette and crusted bread with fleur de sel butter

Fish
Baked trout marinated with orange herbs and braised raisin onions
Skargen shrimp salad with fresh horseradish, dill and smoked salmon

Meat
Broiled pink duck breast with cilantro crust and apple celery salad
Slices of pink roast beef with fig mustard and caper remoulade (salad cream)

Warm
Roasted goose with red wine plum consommé (Renaissance recipe)
Pumpkin strudel with Styrian pumpkin seed pesto or raw Thuringia dumplings
Apple red cabbage or Savoy cabbage with peaches (please choose one)

Dessert
Lavender honey creme with candied orange and baked quince in anis syrup
Fresh fruit salad with bourbon vanilla yogurt and lemon balm

 

Price per person
85 EUR with a minimum of 25 people
77 EUR with a minimum of 40 people
72 EUR with a minimum of 70
people

 

"Christmas Classic Menu"

Cold, Vegetarian
Winter salad of frisée and field lettuce with baked aubergine in a light garlic crème
Fresh baguette and crusted bread with fine fleur de sel butter

Fish
Slowly baked salmon filet with kafir lime marinade
Hot smoked fresh water trout with heavy cream and fresh horseradish

Meat
Slices of spring chicken in saffron crust and herb consommé with freshly squeezed oranges
Pink roast beef with fig mustard and caper salad cream

Warm
Duck galantine stuffed with brioche, tender duck liver, apples and celery
Caramelized pointed cabbage and sautéed quince vegetables
Served with napkin dumplings and fruity chestnut sauce
Vegetarian: Saitan (tofu) ragout with forest mushrooms and rutabaga in truffle crème sauce

Dessert
Spekulatius (a form of German ginger snap) mousse and rum-marinated fruits with pastry chip
Fresh fruit salad with bourbon vanilla yogurt and lemon balm

 

Price per person
79,5 EUR with a minimum of 25 people
73 EUR with a minimum of 40 people
69 EUR with a minimum of 70 people