Hors-d'oeuvres:
- Champignons with mince filling and sauce Bern As sharp
- Matjesfilet on poached leek with red peppercorn
- Pineapple in the Speckmante
- Mett hedgehog with onions
- Potato cream soup with fresh herbs
Main ways:
- Stove refiner roast pork in the crust
- Onion roast joint from the Angushüfte
- Chicken breast in cheese mango sauce
Additions:
- Fresh green salads of the season with various dressing
- Carrot salad, coleslaw, radish salad, radish salad, cucumber salad and tomato salad, paprika-maize salad and farm salad with sheep's milk cheese
- French stick
- Fresh seasonal vegetables with almond butter
- Kartoffelgratin
- Spätzle
Desserts:
- Red groats with vanilla sauce
- Chocolates and vanilla mousse small balls with fruit salad
Enjoy our state kind Buffet. It offers the biggest gormandising for every palatal joys.
| Buffet overview | Standard refreshment bar | Italian refreshment bar | Caribbean refreshment bar | Winegrower's feast refreshment bar |
